Slow Cooker Beef Stew

There’s something incredibly comforting about a big bowl of homemade beef stew. The aroma wafting through your home as the stew simmers in your slow cooker creates an inviting atmosphere that instantly warms your heart and home. This Slow Cooker Beef Stew is a simple yet delicious recipe that combines tender chunks of beef, hearty vegetables, and a rich, flavorful broth. Perfect for busy weeknights or lazy weekends, this dish will soon become a family favorite.

Why This Recipe Is a Must-Try

This Slow Cooker Beef Stew is not only easy to make, but it also creates a depth of flavor that is hard to achieve in just one hour of cooking. The slow cooking process allows the ingredients to meld together beautifully, resulting in a rich, hearty stew that will leave you wanting more. Whether you serve it on a chilly night or as a comforting dish after a long day, this recipe promises satisfaction in every bite.

Ingredients

• ½ cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 2 pounds chuck roast, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 tablespoon Worcestershire sauce
• 2 teaspoons cornstarch
• 6 Yukon gold potatoes, quartered
• 3 carrots, peeled and sliced
• 1 stalk celery, sliced
• 1 cup yellow onion, peeled and cut into 1-inch pieces
• 4 cups low-sodium beef broth
• 6 ounces tomato paste
• 1 teaspoon dried thyme
• 1 ½ teaspoons dried oregano
• 2 bay leaves
• 1 cup frozen peas
• Fresh parsley, chopped, for garnish

How To Make Slow Cooker Beef Stew

Step 1: Prepare the Beef

Begin by placing the cubed chuck roast in a large mixing bowl. In a separate bowl, mix together the all-purpose flour, salt, pepper, and onion powder. Toss the beef cubes in the flour mixture until they are evenly coated. This will help thicken the stew and add a rich flavor.

Step 2: Sear the Meat

In a large skillet over medium heat, add the olive oil. Once the oil is hot, add the coated beef in batches, searing them on all sides. This step adds depth of flavor to the stew. Once done, transfer the beef to the slow cooker.

Step 3: Add Flavorful Ingredients

To the slow cooker with the beef, add the Worcestershire sauce, cornstarch, Yukon gold potatoes, carrots, celery, and yellow onion. Stir to combine.

Step 4: Create the Broth

In a separate bowl, whisk together the beef broth, tomato paste, dried thyme, dried oregano, and bay leaves. Pour this mixture over the beef and vegetables in the slow cooker, ensuring everything is submerged.

Step 5: Slow Cook

Cover the slow cooker with its lid and set it to low for 7-8 hours or high for 4-5 hours. The slow cooking process will tenderize the beef and allow all the flavors to meld beautifully.

Step 6: Finish Up

About 30 minutes before serving, stir in the frozen peas. This adds a pop of color and sweetness to your stew. Once the stew is ready, remove the bay leaves and serve hot, garnished with freshly chopped parsley for an extra touch of flavor and color.

Expert Tips

• For the best flavor, do not skip the searing step. It develops a rich flavor that makes the stew irresistible.
• If you prefer a thicker stew, let it cook uncovered for the last 30 minutes or mix an additional tablespoon of cornstarch with water and stir it into the stew.
• Feel free to add other vegetables such as green beans or mushrooms based on your preference.
• Adjust the seasoning to taste before serving. Sometimes a little extra salt or pepper can elevate the dish even more!

Variations and Customizations

• Substitute the chuck roast with sirloin or brisket for different textures and flavors.
• For a gluten-free version, use gluten-free flour or cornstarch to coat the beef.
• Add a splash of grape juice when making the broth for an added depth of flavor.
• For a spicy kick, toss in a teaspoon of red pepper flakes or a diced jalapeño.

How to Store Leftovers

Leftover beef stew can be stored in an airtight container in the refrigerator for up to 3-4 days. To freeze, let the stew cool completely, then transfer it to a freezer-safe container or bag. It can be frozen for up to 3 months. When you’re ready to eat, thaw the stew in the refrigerator overnight and reheat on the stove over low heat or in the microwave until warmed through.

FAQ

Can I use a different type of meat for this stew?

Absolutely! You can substitute the chuck roast with sirloin, brisket, or even a combination of meats. Just ensure it can withstand long cooking times without becoming tough.

Can I make this beef stew in advance?

Yes! This stew tastes even better the next day as the flavors have time to meld together. You can make it a day ahead and reheat on the stovetop or in the microwave.

Is it okay to add more vegetables?

Yes! Feel free to customize your stew by adding any of your favorite vegetables such as parsnips, potatoes, or tomatoes.

How can I make this recipe in a pressure cooker?

You can adapt this recipe for a pressure cooker by following the steps for sautéing the beef, then adding all ingredients into the pot. Cook on high pressure for about 35 minutes, allowing for a natural release for about 10-15 minutes before serving.

Conclusion

This Slow Cooker Beef Stew is the epitome of heartwarming comfort food. It’s easy to prepare, packed with wholesome ingredients, and yields a deliciously rich meal that will satisfy even the pickiest eaters. It’s perfect for making in advance and can be customized to your liking. With every spoonful, you’ll experience the delightful mingling of flavors that only slow cooking can achieve. So grab your slow cooker, gather your ingredients, and let the magic happen—your taste buds will thank you!