This Slow Cooker Beef Stew is packed with tender beef and fresh veggies, creating a warm and cozy dish. Just toss everything in the pot and let it do the magic!
Honestly, the smell while it’s cooking is almost as good as enjoying it! I love serving this stew with some crusty bread to soak up all that deliciousness. Perfect for chilly days!
Key Ingredients & Substitutions
Beef Stew Meat: Use chuck roast or brisket for this stew. They break down beautifully during cooking. If you’re looking for a leaner cut, sirloin works too but may require less cooking time.
Potatoes: I adore using Yukon Gold potatoes for their creamy texture. You can also swap in sweet potatoes for a twist, but they may cook faster, so check them during the last hour.
Carrots: The standard large carrots are great, but baby carrots can save time and add a fun crunch. Just toss them in whole for a colorful stew.
Frozen Peas: If you don’t have peas on hand, green beans or corn can work too. Just add them in the last 30 minutes like you would with peas.
Beef Broth: Homemade is best! But store-bought works just fine. If you’re looking for a lighter flavor, vegetable broth can replace beef broth.
How Do You Achieve Perfectly Tender Beef?
The key to tender beef in stew is low and slow cooking. This allows the tough cuts to break down and become juicy. Here’s how to nail it:
- Ensure the beef is well-seared before adding to the slow cooker—this adds flavor.
- Don’t rush it! Cooking on low for 7-8 hours is best. If you’re in a hurry, high for 4-5 hours can work, but monitor it closely.
- Always check if the beef is fork-tender before serving; it should break apart easily.
Slow Cooker Beef Stew with Vegetables
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 4 medium potatoes, peeled and quartered
- 4 large carrots, peeled and cut into chunks (or whole baby carrots)
- 1 cup frozen peas
- 2 cups beef broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 3 tbsp all-purpose flour (for coating beef)
- Salt and black pepper to taste
- 2 tbsp olive oil or vegetable oil
For Garnish:
- 1/4 cup fresh parsley, chopped
How Much Time Will You Need?
This hearty beef stew will take about 15 minutes for prep, followed by cooking time of 7-8 hours on low, or 4-5 hours on high in the slow cooker. So, it’s perfect for setting and forgetting while you go about your day!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by seasoning your beef cubes with salt and pepper. Then, sprinkle the flour over the beef and toss until it’s well-coated. This step helps create a delicious crust when you brown the meat.
2. Brown the Beef:
In a large skillet, heat the olive oil over medium-high heat. Add the beef in batches, making sure not to overcrowd the skillet. Brown the beef on all sides, which should take about 5-7 minutes. Once browned, transfer the beef to the slow cooker.
3. Sauté the Aromatics:
In the same skillet, add the diced onion and minced garlic. Sauté them for 3-4 minutes until they soften and become fragrant. Stir in the tomato paste and cook for another minute to build flavor. Then, transfer this onion mixture to the slow cooker.
4. Add the Vegetables:
Now, add the quartered potatoes, chunked carrots (and baby carrots if using), dried thyme, rosemary, bay leaves, and beef broth to the slow cooker. Give it a gentle stir to combine everything evenly.
5. Slow Cook the Stew:
Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours. You want to let it cook until the beef is tender and the vegetables are cooked through. The longer, the better for flavor!
6. Finish Up and Serve:
About 30 minutes before serving, stir in the frozen peas to heat through. Taste and adjust seasoning if necessary. Once it’s ready, remove the bay leaves, sprinkle with fresh parsley for garnish, and serve hot. It’s perfect with some crusty bread on the side to soak up all that flavorful broth!
Can I Use Different Vegetables in This Stew?
Absolutely! This stew is very flexible. You can add bell peppers, mushrooms, or even parsnips. Just be mindful of cooking times—some vegetables may cook faster than others.
Can I Prepare This Beef Stew Without Browning the Meat?
Yes, you can skip browning the meat if you’re short on time, but browning adds a rich flavor. If you choose to skip this step, just add all ingredients directly into the slow cooker and proceed with cooking.
Can I Freeze Leftover Beef Stew?
Yes, leftover beef stew can be frozen! Store it in airtight containers for up to 3 months. When reheating, thaw it in the fridge overnight and reheat gently on the stove or in the microwave.
How Can I Thicken the Stew?
If you prefer a thicker stew, you can make a slurry with cornstarch and cold water and stir it in the last 30 minutes of cooking. Alternatively, you can remove some of the vegetables, mash them, and stir them back in for a heartier texture.
