why make this recipe
Slow Cooker Beef Stew is a comforting and hearty meal that warms you from the inside out. It’s perfect for busy days since you can simply toss the ingredients into the slow cooker and let it do the work. The tender beef, flavorful veggies, and savory sauce combine to create a dish that the whole family will love. Plus, it’s a great way to use up any vegetables you have lying around.
how to make Slow Cooker Beef Stew
Ingredients:
- 3 lb chuck roast cut into cubes
- Salt and pepper
- 1 tsp garlic powder
- 1/2 cup flour
- 4 tbsp butter
- 1 cup Cabernet Sauvignon red wine
- 1 1/2 cups celery chopped
- 2 cups carrots chopped into larger bite-size pieces
- 1 onion chopped
- 2 lb Yukon gold potatoes chopped into larger bite-size pieces
- 1/2 tsp salt
- 1 tsp each (pepper, onion powder, garlic powder, paprika)
- 1 tbsp minced garlic
- 6 oz tomato paste
- 2 tbsp Worcestershire sauce
- 3 cups beef broth
- 2 bay leaves
- 1 1/2 cups frozen peas
Directions:
- Prep the vegetables: chop the onion, celery, carrots (into larger pieces), and scrub and chop the potatoes. Set aside.
- Cut the chuck roast into large cubes and season with salt, pepper, and garlic powder. Toss in flour.
- Heat a skillet over medium-high heat, melt 2 tbsp butter, then brown half the meat. Remove and brown the rest with another 2 tbsp butter.
- Add 1 cup of red wine to the skillet, scraping up browned bits. Turn off the heat.
- Spray a crockpot with cooking spray. Add browned meat, wine from the skillet, chopped celery, carrots, onion, potatoes, and seasonings (garlic, tomato paste, Worcestershire sauce, beef broth). Stir gently.
- Top with bay leaves and cook on low for 8-10 hours. For stew meat, aim for 9-10 hours for tenderness.
- Once the meat is tender, stir in frozen peas and let cook for 15-20 minutes before serving with bread.
how to serve Slow Cooker Beef Stew
Serve Slow Cooker Beef Stew hot in bowls. It pairs well with crusty bread or rolls for dipping. You can also sprinkle some fresh herbs, like parsley, on top to add a touch of color and flavor.
how to store Slow Cooker Beef Stew
To store leftover beef stew, let it cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. You can also freeze the stew for up to 3 months. Just make sure to use a freezer-safe container.
tips to make Slow Cooker Beef Stew
- To enhance the flavor, try adding a splash of balsamic vinegar or some fresh herbs like thyme or rosemary.
- For a thicker stew, mix a bit of cornstarch with water and stir it in during the last 30 minutes of cooking.
- Adjust the vegetables to your liking; you can use mushrooms, green beans, or peas.
variation (if any)
If you want a different flavor profile, consider using a different type of meat, like pork or chicken. You can also experiment with various vegetables or add beans for extra protein.
FAQs
1. Can I use different types of meat?
Yes, you can substitute the beef with pork or chicken, but the cooking time may vary depending on the meat used.
2. Can I cook this on high instead of low?
Yes, you can cook it on high for about 4-6 hours. However, cooking on low results in more tender meat.
3. Is it okay to add more vegetables?
Absolutely! Feel free to add your favorite vegetables or whatever you have on hand for added nutrition and flavor.
Slow Cooker Beef Stew
Ingredients
Main ingredients
- 3 lb chuck roast cut into cubes
- Salt and pepper
- 1 tsp garlic powder
- 1/2 cup flour
- 4 tbsp butter
- 1 cup Cabernet Sauvignon red wine
- 1 1/2 cups celery chopped
- 2 cups carrots chopped into larger bite-size pieces
- 1 onion chopped
- 2 lb Yukon gold potatoes chopped into larger bite-size pieces
- 1/2 tsp salt
- 1 tsp pepper
- 1 tsp onion powder
- 1 tsp paprika
- 1 tbsp minced garlic
- 6 oz tomato paste
- 2 tbsp Worcestershire sauce
- 3 cups beef broth
- 2 ea bay leaves
- 1 1/2 cups frozen peas
Instructions
Preparation
- Chop the onion, celery, carrots (into larger pieces), and scrub and chop the potatoes. Set aside.
- Cut the chuck roast into large cubes and season with salt, pepper, and garlic powder. Toss in flour.
Browning the Meat
- Heat a skillet over medium-high heat, melt 2 tbsp butter, then brown half the meat. Remove and brown the rest with another 2 tbsp butter.
- Add 1 cup of red wine to the skillet, scraping up browned bits. Turn off the heat.
Cooking in the Slow Cooker
- Spray a crockpot with cooking spray. Add browned meat, wine from the skillet, chopped celery, carrots, onion, potatoes, and seasonings (garlic, tomato paste, Worcestershire sauce, beef broth). Stir gently.
- Top with bay leaves and cook on low for 8-10 hours. For stew meat, aim for 9-10 hours for tenderness.
- Once the meat is tender, stir in frozen peas and let cook for 15-20 minutes before serving with bread.