This hearty beef stew simmers all day in your slow cooker, making it super easy to prepare. With tender beef, carrots, potatoes, and a rich broth, it’s comforting and delicious!
Honestly, there’s nothing like coming home to a warm bowl of stew after a long day. I love pairing it with some crusty bread for dipping—yum! 😋
Key Ingredients & Substitutions
Beef Stew Meat: Look for chuck roast or brisket for the best flavor and texture. If you’re short on time, pre-cut stew meat works, but it may be pricier. You can also use ground beef for a quicker version, though the texture will change.
Vegetables: Carrots and potatoes are must-haves for heartiness. If you’re not a potato fan, try parsnips or sweet potatoes instead. You can swap celery for green beans or peas if you’d prefer those flavors!
Broth: Beef broth adds richness, but chicken broth can work too in a pinch. For a vegetarian option, vegetable broth with mushrooms gives good depth. Skip the wine if desired and just use broth—your stew will still be flavorful!
Herbs: Dried thyme and rosemary are classic for beef stew. If fresh herbs are available, feel free to use them instead! Double the amount, as fresh herbs are less concentrated.
Flour: Flour helps thicken the stew. If you’re gluten-free, use cornstarch or a gluten-free flour blend instead. Just mix it with a little water before adding to thicken properly without clumps!
How Do I Make Sure the Beef is Tender and Flavorful?
The key to tender beef in your stew is the browning step. It creates caramelization, enhancing the flavor significantly. Don’t rush it—brown the meat in batches so the pieces aren’t crowded!
- Heat skillet over medium-high until hot before adding the oil and beef.
- Let each side sear without moving them around too much—this builds a nice crust.
- After browning, you can deglaze the pan with a bit of broth to scrape up the flavorful bits, then pour that into the slow cooker.
Finally, let the stew cook on low. The longer, slower cooking breaks down the meat, making it fork-tender. When the stew is done, remove any tough bits of fat for the best taste.
How to Make Slow Cooker Beef Stew with Vegetables
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 3 celery stalks, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with extra beef broth)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
For Garnish:
- Fresh parsley, chopped
Estimated Time:
This nourishing beef stew takes about 20 minutes to prepare and then cooks for 7-8 hours on low or 3-4 hours on high in your slow cooker. Perfect for putting together in the morning and letting it simmer all day!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels. This helps them brown better. Season the beef generously with salt and pepper for extra flavor.
2. Brown the Beef:
In a large skillet over medium-high heat, add olive oil. Once hot, add the beef cubes in batches, making sure not to overcrowd the pan. Brown all sides of the beef for about 4-5 minutes. Once browned, transfer the beef to your slow cooker.
3. Sauté the Vegetables:
In the same skillet, add chopped onions and minced garlic. Sauté for about 3-4 minutes until the onion is fragrant and translucent. Then, transfer this mixture to the slow cooker with the beef.
4. Add the Flour:
Sprinkle the flour over the beef and vegetables in the slow cooker. Gently toss everything together to coat the meat and vegetables with the flour. This will help thicken the stew as it cooks.
5. Combine All Ingredients:
Now, add the carrots, potatoes, celery, beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir everything together until well combined.
6. Cook the Stew:
Cover the slow cooker and set it to low for 7-8 hours or high for 3-4 hours. The beef should be tender, and the vegetables fully cooked.
7. Final Touches:
After cooking, carefully remove the bay leaves. Taste the stew and adjust the seasoning with additional salt and pepper, if necessary.
8. Serve and Enjoy:
Garnish your stew with chopped fresh parsley before serving. It’s delicious served hot with crusty bread for dipping or over creamy mashed potatoes for a comforting meal!
Enjoy your delicious, warm, and hearty slow cooker beef stew!
Can I Use Frozen Beef for This Recipe?
While you can technically add frozen beef to the slow cooker, it’s best to thaw it first for even cooking. Thaw it in the fridge overnight or place it in a sealed bag submerged in cold water. Pat it dry before browning.
How Can I Add More Vegetables?
Absolutely! You can incorporate other veggies like peas, green beans, or bell peppers. Just chop them into similar sizes and add them during the last hour of cooking on low or the last 30 minutes on high so they don’t become mushy.
How Do I Store Leftover Stew?
Store leftovers in an airtight container in the fridge for up to 3-4 days. To freeze, let it cool completely, then transfer to freezer-safe containers where it can last up to 3 months. Reheat thoroughly on the stove or in the microwave before serving.
Can I Make This Recipe Gluten-Free?
Yes! Just substitute the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with cold water before adding it to the stew to avoid lumps.
