Slow Cooker Beef Stew: The Ultimate Comfort Food Recipe
Hearty and comforting slow cooker beef stew with tender beef, flavorful vegetables, and a rich, savory broth. Perfect for a cozy night in!
- Prep Time: 25 minutes
- Cook Time: 360 minutes
- Total Time: 205 minutes
- Yield: 6-8 servings 1x
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 oz cremini mushrooms, quartered
- 3 tbsp all-purpose flour
- 4 cups beef broth
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- 1 lb Yukon Gold potatoes, peeled and cubed
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the Beef: Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Working in batches, sear the beef on all sides until browned (2-3 minutes per side). Transfer the seared beef to your slow cooker.
- Build the Flavor Base: Add the chopped onion, carrots, and celery to the skillet. Cook over medium heat, stirring occasionally, until softened (5-7 minutes), scraping up any browned bits from the bottom of the pan.
- Add the minced garlic and quartered mushrooms to the skillet. Cook for another 2-3 minutes, until the garlic is fragrant and the mushrooms are softened.
- Sprinkle the all-purpose flour over the vegetables in the skillet. Cook for 1 minute, stirring constantly, to create a roux.
- Gradually pour in the beef broth, scraping up any remaining browned bits from the bottom of the skillet. Add the red wine, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Stir well to combine.
- Combine and Slow Cook: Pour the vegetable and broth mixture over the seared beef in the slow cooker. Add the bay leaf. Stir everything together.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is very tender.
- Add Potatoes and Peas: About 1 hour before the end of the cooking time, add the cubed Yukon Gold potatoes to the slow cooker. Stir to combine.
- In the last 15 minutes of cooking, add the frozen peas. Stir to combine.
- Finishing Touches: Remove the bay leaf from the slow cooker. Taste the stew and adjust the seasoning with salt and pepper as needed.
- Ladle the slow cooker beef stew into bowls. Garnish with fresh chopped parsley. Serve hot and enjoy!
Notes
- Beef: Beef chuck is recommended for its marbling and flavor.
- Searing: Don’t skip searing the beef for a richer flavor.
- Deglazing: Deglaze the pan after searing the beef and cooking the vegetables to add even more flavor to the stew.
- Broth: Use good quality beef broth.
- Vegetables: Add potatoes and peas towards the end of the cooking time to prevent them from becoming overcooked and mushy.
- Seasoning: Adjust the seasoning with salt and pepper as needed.
- Make Ahead: Slow cooker beef stew is even better the next day.
- Variations: Add other vegetables, such as parsnips, turnips, or sweet potatoes.
- Serving: Serve with crusty bread for dipping.
- Spicy: Add a pinch of red pepper flakes or a chopped jalapeño pepper to the stew for a spicy kick.
- Mushroom: Use a variety of mushrooms, such as shiitake, oyster, or portobello, for a more intense mushroom flavor.
- Irish: Substitute the red wine with Guinness beer and add a few sprigs of fresh thyme for a traditional Irish beef stew.
- Vegetarian: Substitute the beef with hearty vegetables like butternut squash, lentils, and mushrooms for a vegetarian version.
- Instant Pot: If you’re short on time, you can make this stew in an Instant Pot. Follow the same steps for searing the beef and sautéing the vegetables, then add all the ingredients to the Instant Pot. Cook on high pressure for 35-40 minutes, followed by a natural pressure release.
Find it online: https://anasrecipes.com/slow-cooker-beef-stew/