Ultimate Easy Slow Cooker Beef Stew
Ultimate Easy Slow Cooker Beef Stew
Introduction
Welcome to the ultimate solution for a comforting, hearty meal with minimal fuss! Our Ultimate Easy Slow Cooker Beef Stew delivers tender, fall-apart beef and a medley of savory vegetables swimming in a rich, deeply flavored broth. Perfect for chilly evenings or busy weeknights, this recipe lets your slow cooker do all the hard work, leaving you with a delicious, satisfying dish that tastes like it simmered all day. Get ready to enjoy a truly effortless and incredibly delicious meal!
Ingredients
- 2 lbs beef chuck roast (or stew meat), cut into 1-1.5 inch cubes
- ¼ cup all-purpose flour
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 2 tablespoons olive oil, divided
- 1 large yellow onion, chopped
- 3 carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 2 large potatoes (Yukon Gold or Russet), peeled and cut into 1-inch cubes
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- ¼ cup fresh parsley, chopped (for garnish, optional)
Instructions
- Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with flour, 1 teaspoon salt, and ½ teaspoon black pepper until evenly coated.
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Brown the beef in batches, searing on all sides for 2-3 minutes per batch, until a nice crust forms. Do not overcrowd the pan. Transfer the browned beef to your slow cooker.
- Add the remaining 1 tablespoon of olive oil to the skillet (if needed). Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for an additional minute until fragrant.
- Transfer the sautéed vegetables to the slow cooker with the beef. Add the cubed potatoes.
- Pour in the beef broth, then stir in the tomato paste, Worcestershire sauce, dried thyme, and bay leaves. Stir all ingredients gently to combine.
- Cover the slow cooker and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours, or until the beef is incredibly tender and easily pulls apart with a fork.
- Once cooked, carefully remove and discard the bay leaves. Taste the stew and adjust seasoning with additional salt and pepper if needed.
- Ladle the Ultimate Easy Slow Cooker Beef Stew into bowls. Garnish with fresh chopped parsley, if desired, and serve hot.
Pro Tips & Notes
- Browning the Beef: While it adds an extra step, browning the beef before slow cooking is highly recommended. It creates a rich, complex flavor (the Maillard reaction) that significantly deepens the taste of your stew.
- Thickening the Stew: If your stew is thinner than you prefer at the end of cooking, you can easily thicken it. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this slurry into the hot stew during the last 30 minutes of cooking on HIGH, or after cooking, setting the slow cooker to HIGH if it has a "keep warm" setting.
- Vegetable Variations: Feel free to customize your stew with other hearty vegetables. Parsnips, rutabaga, or even mushrooms can be added at the beginning. For a touch of freshness and color, stir in a cup of frozen peas or green beans during the last 30 minutes of cooking.
- Storage and Reheating: Leftover beef stew keeps wonderfully! Store it in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months. Thaw overnight in the refrigerator before gently reheating on the stovetop or in the microwave until heated through.
Nutrition Facts (per serving)
- Calories: 450 kcal
- Protein: 35g
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 6g
- Sugars: 4g
- Sodium: 800mg
Frequently Asked Questions
- Q: Can I use different cuts of beef for this stew? A: Yes, while chuck roast is ideal for its marbling and ability to become wonderfully tender, you can also use beef round or even short ribs for a slightly richer flavor. Ensure the meat is cut into uniform cubes for even cooking.
- Q: Is it necessary to flour the beef before browning? A: Flouring the beef helps create a nice crust during browning, which contributes to the stew's overall flavor. It also helps to slightly thicken the stew. If you're gluten-free, you can skip the flour and just brown the beef, or use a gluten-free flour blend.
- Q: Can I prepare this recipe ahead of time? A: Absolutely! This stew often tastes even better the next day as the flavors have more time to meld. You can cook it completely, then cool and store in the refrigerator, reheating gently when ready to serve.
- Q: What if my slow cooker runs hot or cold? A: Slow cookers can vary. If you know yours runs hot, start checking for tenderness a bit earlier. If it runs cool, you might need an extra hour or two on either setting. The beef should be fork-tender and easily shreddable when done.