Picture a chilly evening, warmed by the comforting aroma of slow-cooked beef stew wafting through your home.
There’s something about this hearty dish that feels like a warm hug, simple to prepare yet so indulgent.
As the beef, vegetables, and herbs meld together over hours, they create a rich, savory masterpiece that transforms humble ingredients into a family favorite.
Let’s bring this dish to life and savor the warmth it brings.
Kitchen Tools Required
- 1 slow cooker
- 1 large mixing bowl
- 1 knife
- 1 cutting board
- 1 wooden spoon
- 1 measuring cup set
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 4 cups beef broth
- 1 cup red wine
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 4 large carrots, sliced
- 4 medium potatoes, diced
- 1 large onion, chopped
- 2 stalks celery, sliced
- 1 cup frozen peas
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Slow Cooker Beef Stew, follow this timeline:
Day Before Cooking
– Optional (Evening): Marinate beef cubes in red wine for richer flavor.
Cooking Day
- 8:00 AM – 8:20 AM (20 minutes):
- Reading & Preparation:
- Read through the entire recipe to familiarize yourself with the steps.
- Gather all ingredients and equipment needed for the stew.
- In a large mixing bowl, combine flour, salt, and black pepper.
- Coat the beef cubes with the flour mixture.
- Chop carrots, potatoes, onion, and celery as per the instructions.
- 8:20 AM – 8:35 AM (15 minutes):
- Browning the Beef:
- Heat vegetable oil in a skillet over medium-high heat.
- Brown the beef cubes on all sides.
- Transfer the browned beef to the slow cooker.
- 8:35 AM – 8:45 AM (10 minutes):
- Combining Ingredients:
- Add beef broth, red wine, garlic, tomato paste, Worcestershire sauce, and thyme to the slow cooker.
- Stir to combine all ingredients well.
- Add chopped carrots, potatoes, onion, and celery to the slow cooker.
- 8:45 AM – 4:45 PM (8 hours):
- Cooking:
- Cover the slow cooker and cook on low for 8 hours.
- During this time, you’re free to attend to other tasks.
- 4:45 PM – 5:00 PM (15 minutes):
- Final Steps:
- Stir in the peas and cook for an additional 15 minutes.
- 5:00 PM – 5:15 PM (15 minutes):
- Resting:
- Allow the stew to rest for 15 minutes before serving.
This timeline guarantees that you allocate enough time for each step and have a delicious beef stew ready to serve in the evening.
Adjust the timing as needed based on your pace and preferences.
Recipe Instructions
In a large mixing bowl, combine the flour, salt, and black pepper.
Coat the beef cubes with the flour mixture.
Heat the vegetable oil in a skillet over medium-high heat.
Brown the beef cubes on all sides.
Transfer the browned beef to the slow cooker.
Add the beef broth, red wine, garlic, tomato paste, Worcestershire sauce, and thyme to the slow cooker.
Stir to combine all ingredients well.
Add the carrots, potatoes, onion, and celery to the slow cooker.
Cover and cook on low for 8 hours.
Stir in the peas and cook for an additional 15 minutes.
Allow the stew to rest for 15 minutes before serving.
Serving Tips
- Crusty Bread: Serve alongside to soak up the rich, flavorful broth.
- Mashed Potatoes: A creamy complement that pairs well with the savory stew.
- Rice: Provides a neutral base to highlight the stew’s hearty flavors.
- Roasted Vegetables: Add extra nutrition and texture to the meal.
- Green Salad: A fresh and light contrast to the warm, comforting stew.
Storage
Allow the beef stew to cool completely before transferring it to airtight containers.
Refrigerate for up to 3 days.
Or freeze for up to 3 months for longer storage.
Freezing
To freeze Slow Cooker Beef Stew, let it cool completely.
Then transfer it to airtight containers or freezer bags.
Label with the date and consume within 3 months for best flavor.
Reheating
When reheating slow cooker beef stew, use a stovetop or microwave.
Stir occasionally for even heat distribution.
Add broth if needed to prevent drying.
Make certain the stew is reheated thoroughly.
Final Thoughts
Slow Cooker Beef Stew is a comforting and hearty dish perfect for any occasion.
The slow cooking process allows the flavors to meld together, resulting in a rich and savory stew.
For a deeper flavor profile, consider marinating the beef cubes in red wine overnight before cooking.
If you prefer a thicker consistency, remove the lid during the last hour of cooking to let some of the liquid evaporate.
Before serving, always taste and adjust the seasoning to guarantee the flavors are balanced to your liking.
Let the stew rest for 15 minutes to allow the flavors to fully develop.
Serve this delicious stew with a side of crusty bread or over a bed of mashed potatoes for a complete meal.
Enjoy the warmth and satisfaction of this classic American dish.
Frequently Asked Questions
Can I Substitute Chicken Broth for Beef Broth in the Stew?
You can substitute chicken broth for beef broth in your stew. This will slightly alter the flavor profile, providing a lighter taste. Make certain you maintain the overall liquid volume and adjust seasoning to achieve desired depth and balance.
How Do I Make the Stew Gluten-Free?
Substitute the all-purpose flour with a gluten-free flour blend to make the stew gluten-free. Ascertain the Worcestershire sauce is gluten-free. Verify all other ingredients, especially broth, for hidden gluten. Adjust seasoning to taste.
What Wine Pairs Best With This Beef Stew?
For your beef stew, choose a full-bodied red wine like Cabernet Sauvignon or Syrah. These wines have robust tannins and rich flavors that complement the stew’s hearty texture and aromatic spices, enhancing the overall dining experience.
Can I Add Mushrooms to the Stew?
You can definitely incorporate mushrooms. Sauté them separately until golden to enhance umami, then add during the last hour of cooking for ideal texture. This addition enriches the stew’s complexity, complementing the existing flavors beautifully.
Is There a Vegetarian Version of This Stew?
You can create a vegetarian version by substituting beef with hearty vegetables or plant-based proteins like seitan. Use vegetable broth instead of beef broth. Adjust seasonings for depth, and incorporate umami-rich ingredients like soy sauce or miso.
Slow Cooker Beef Stew
Equipment
- 1 slow cooker
- 1 large mixing bowl
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
- 1 measuring cup set
Ingredients
- 2 pounds beef chuck roast cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 4 cups beef broth
- 1 cup red wine
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 4 large carrots sliced
- 4 medium potatoes diced
- 1 large onion chopped
- 2 stalks celery sliced
- 1 cup frozen peas
Instructions
- In a large mixing bowl, combine the flour, salt, and black pepper.
- Coat the beef cubes with the flour mixture.
- Heat the vegetable oil in a skillet over medium-high heat.
- Brown the beef cubes on all sides.
- Transfer the browned beef to the slow cooker.
- Add the beef broth, red wine, garlic, tomato paste, Worcestershire sauce, and thyme to the slow cooker.
- Stir to combine all ingredients well.
- Add the carrots, potatoes, onion, and celery to the slow cooker.
- Cover and cook on low for 8 hours.
- Stir in the peas and cook for an additional 15 minutes.
- Allow the stew to rest for 15 minutes before serving.
Notes
