This Slow Cooker Beef Stew is filled with tender chunks of beef and colorful veggies like carrots and potatoes. It’s warm, hearty, and perfect for chilly days!
I love how I can just toss everything in and let it cook while I go about my day. Plus, the smell that fills the house? Absolute comfort! 🍲
It’s great for a family dinner, and leftovers taste even better the next day. Just pair it with some crusty bread and you’re all set for a cozy meal!
Key Ingredients & Substitutions
Beef Stew Meat: Chuck roast is the way to go for a tender beef stew. If you’re looking for a lighter option, you can try using chicken or turkey instead, but adjust the cook time for poultry.
Beef Broth: Use beef broth for a deep flavor. Chicken broth works if you want a lighter taste. For a vegetarian option, vegetable broth is a great alternative, but keep in mind that it will change the flavor profile.
Carrots and Potatoes: Carrots are sweet and add color, while potatoes make it hearty. You can swap in sweet potatoes for a different flavor or add parsnips for a more earthy taste. Frozen veggies work too if fresh ones aren’t available.
Herbs: Thyme and rosemary give great flavor. If you don’t have dried herbs, you can use fresh ones, but remember to double the amount as they’re less concentrated.
Worcestershire Sauce: This condiment adds depth to the stew. You can use soy sauce as a substitute, but it will alter the flavor slightly. For a vegan option, try coconut aminos.
How Do You Brown Meat for the Best Flavor?
Browning the beef is crucial to build flavor in your stew. This step not only enhances the taste but also adds a rich color to the dish. Here’s how to do it:
- Pat the beef dry before seasoning; this helps with browning.
- Don’t overcrowd the pan; brown in batches for an even sear.
- Let it cook undisturbed for a few minutes to develop a crust. Flip it only when it’s browned.
- After browning, don’t forget to deglaze the pan with broth to capture all those tasty browned bits!
Follow these tips, and you’ll be on your way to a flavorful, hearty beef stew that warms the soul!
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 cups beef broth
- 4 large carrots, peeled and cut into chunks (or use baby carrots)
- 4 medium potatoes, peeled and cut into chunks
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 2 tbsp olive oil or vegetable oil
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious beef stew takes about 15 minutes of prep time, followed by 7-8 hours of cooking on low or 4-5 hours on high in your slow cooker. That’s it! You’ll have a warm, hearty meal waiting for you at the end of the day.
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. Pat the beef stew meat dry using a paper towel and season it with salt and pepper. Place the beef in the skillet in batches, so they aren’t overcrowded. Brown the meat on all sides for about 3-4 minutes per batch. Once nicely browned, transfer the beef to the slow cooker.
2. Sauté the Aromatics:
In the same skillet, add the chopped onions and minced garlic. Sauté for about 2-3 minutes until they are softened and fragrant. Next, stir in the tomato paste and flour, cooking for another minute to remove any raw flour taste.
3. Deglaze the Pan:
Slowly whisk in 1 cup of the beef broth, making sure to scrape up any bits stuck to the bottom of the skillet. These bits add extra flavor! Once deglazed, pour this mixture into the slow cooker with the beef.
4. Add the Vegetables and Seasonings:
Now it’s time to add the fun stuff! In the slow cooker, add the remaining beef broth, carrots, potatoes, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Give everything a good stir to combine.
5. Cook It Up!
Cover your slow cooker and cook on low for 7-8 hours or on high for 4-5 hours. You want the beef to be tender and the veggies to be cooked through—perfectly time for a busy day!
6. Final Touches:
Once your stew is done, remove the bay leaves. Give it a taste and adjust the seasoning with more salt and pepper if needed.
7. Serve and Enjoy:
Serve your hearty beef stew hot, garnished with fresh chopped parsley. For the full experience, pair it with crusty bread for dipping. Enjoy every cozy bite!
This Slow Cooker Beef Stew is packed with flavors and makes for a comforting meal the entire family will love. Happy cooking!
Can I Substitute the Beef with Another Meat?
Yes! You can use chicken or turkey for a lighter option, though the cooking time may differ (usually shorter for poultry). If you go this route, consider using boneless, skinless thighs for the best texture.
Can I Add Other Vegetables?
Absolutely! Feel free to add bell peppers, peas, or green beans for added color and nutrition. Just remember to cut them into similar sizes as the other vegetables, and add them in the last hour of cooking to prevent overcooking.
How Should I Store Leftovers?
Store any leftover beef stew in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Just thaw in the fridge overnight before reheating!
Can I Thicken the Broth?
If you prefer a thicker stew, you can mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Stir this into the stew about 30 minutes before it’s done cooking to thicken it up.