Slow Cooker Beef Stew Recipe

Slow Cooker Beef Stew Recipe

Slow cooker beef stew is a comforting dish that makes mealtime easy and delicious. With tender beef and hearty vegetables, this dish is perfect for busy days when you want a warm and filling meal without spending hours in the kitchen. Just let your slow cooker do the work!

Why Make This Recipe

Making slow cooker beef stew is a great choice for anyone who loves a warm, hearty meal. It’s simple, full of flavor, and you can customize it based on what you have at home. Plus, the slow cooking process makes the beef tender and the vegetables soft. It’s an easy way to feed a family or have leftovers for the week.

How to Make Slow Cooker Beef Stew

Follow these simple steps to create a delicious slow cooker beef stew that everyone will enjoy.

Ingredients

• 2 cups low sodium beef broth
• 3 1/2 tablespoons flour or gluten free flour
• 3 tablespoons tomato paste
• Kosher salt and black pepper
• 2 1/2 pounds boneless chuck roast trimmed and cut into 1 inch cubes
• 1 1/2 cups yukon gold potatoes peeled and diced into 1 inch pieces
• 1 1/2 cups carrots sliced 1/2 inch thick diagonal
• 1 cup chopped celery
• 1 medium onion cut into 1/2 inch pieces
• 2 cloves garlic minced
• 4 ounces white button mushrooms quartered
• 3 sprigs fresh thyme
• 2 bay leaves
• 1/2 cup frozen peas thawed

Directions

1. Combine the beef broth, flour, tomato paste, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper in a blender. Blend until smooth.
2. Heat a large skillet over high heat. Spray with oil and brown the beef on all sides. Do this in two batches.
3. Transfer the browned beef to the slow cooker.
4. Spray the skillet again and add the carrots, celery, onions, and garlic. Brown them for about 5 minutes, stirring often.
5. Transfer these vegetables to the slow cooker.
6. Add the potatoes, mushrooms, thyme, and bay leaves to the slow cooker. Pour the broth mixture on top.
7. Cover and cook on low for about 8 hours, until the meat and vegetables are tender.
8. Discard the thyme and bay leaves. Stir in the peas and let them sit for 1 minute to heat through. Taste and adjust salt if needed.

How to Serve Slow Cooker Beef Stew

Serve your slow cooker beef stew hot. It’s great on its own or with a slice of fresh bread. For extra flavor, you can add a sprinkle of fresh herbs on top before serving.

How to Store Slow Cooker Beef Stew

Store any leftovers in an airtight container in the fridge. It will last for about 3-4 days. You can also freeze the stew for up to 3 months. Just make sure to cool it completely before freezing.

Tips to Make Slow Cooker Beef Stew

• Don’t skip browning the beef and vegetables. This step adds a lot of flavor to the stew.
• You can adjust the vegetables to your liking. Consider adding peas, green beans, or bell peppers.
• If the stew is too thick, you can add more beef broth to reach your desired consistency.

Variation

For a different flavor, you can add a splash of red wine to the broth mixture. This will enhance the taste and depth of your stew.

FAQs

1. Can I use other cuts of beef?
Yes, you can use other cuts like brisket or round. Just make sure they are suitable for slow cooking.

2. Is it okay to add frozen vegetables?
Yes, you can add frozen vegetables during the last hour of cooking for added convenience.

3. Can I make this stew in advance?
Absolutely! You can prepare it a day before and reheat it when you’re ready to serve.

Enjoy your slow-cooked beef stew, and happy cooking!

Slow Cooker Beef Stew

A comforting dish featuring tender beef and hearty vegetables, perfect for busy days.

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Prep Time 30 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Calories 450 kcal

Ingredients

  

For the stew

• 2 cups low sodium beef broth
• 3.5 tablespoons flour or gluten free flour
• 3 tablespoons tomato paste
• 2.5 pounds boneless chuck roast, trimmed and cut into 1 inch cubes
• 1.5 cups yukon gold potatoes, peeled and diced into 1 inch pieces
• 1.5 cups carrots, sliced 1/2 inch thick diagonal
• 1 cup chopped celery
• 1 medium onion, cut into 1/2 inch pieces
• 2 cloves garlic, minced
• 4 ounces white button mushrooms, quartered
• 3 sprigs fresh thyme
• 2 leaves bay leaves
• 0.5 cup frozen peas, thawed

Instructions

 

Preparation

• Combine the beef broth, flour, tomato paste, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper in a blender. Blend until smooth.
• Heat a large skillet over high heat. Spray with oil and brown the beef on all sides, doing this in two batches.
• Transfer the browned beef to the slow cooker.
• Spray the skillet again and add the carrots, celery, onions, and garlic. Brown them for about 5 minutes, stirring often.
• Transfer the vegetables to the slow cooker.
• Add the potatoes, mushrooms, thyme, and bay leaves to the slow cooker. Pour the broth mixture on top.
• Cover and cook on low for about 8 hours, until the meat and vegetables are tender.
• Discard the thyme and bay leaves. Stir in the peas and let them sit for 1 minute to heat through. Taste and adjust salt if needed.

Notes

Don’t skip browning the beef and vegetables as it adds a lot of flavor. You can adjust the vegetables to your liking and add more beef broth if the stew is too thick. For additional flavor, consider adding a splash of red wine to the broth mixture.

Keyword beef stew, Comfort Food, Easy Recipe, Hearty Meal, Slow Cooker