The Simmering Symphony of Slow Cooker Beef Stew
There’s something undeniably comforting about a hearty bowl of stew, especially on a chilly day. The slow cooker takes that comfort to a whole new level, transforming simple ingredients into a symphony of flavor with minimal effort.
This recipe is a classic, but feel free to adjust it to your preferences. Add your favorite vegetables, experiment with different herbs and spices, or even throw in a splash of red wine for an extra depth of flavor.
Ingredients:
- 2 pounds stew beef, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 pound potatoes, peeled and cut into 1-inch cubes (optional)
- 1 cup frozen peas (optional)
Instructions:
- Heat olive oil in a large skillet over medium heat. Season beef with salt and pepper. Sear beef in batches until browned on all sides. Transfer browned beef to the slow cooker.
- Add onion, carrots, celery, and garlic to the skillet and cook until softened, about 5 minutes. Scrape up any browned bits from the bottom of the pan. Add the vegetables to the slow cooker.
- Pour in beef broth, diced tomatoes, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir to combine.
- Cover and cook on low for 8-10 hours, or on high for 4-5 hours, or until beef is tender and falling apart.
- If adding potatoes, stir them into the slow cooker about 1 hour before the end of cooking time.
- Stir in frozen peas (if using) in the last 5 minutes of cooking.
- Season with additional salt and pepper to taste. Serve hot with crusty bread or rice www.vuscode.com/.
Tips:
- For an even richer flavor, brown the beef and vegetables in batches before adding them to the slow cooker.
- Don’t lift the lid too often while the stew is cooking, as this can release heat and prolong the cooking time.
- If your stew is too thin, you can thicken it with a cornstarch slurry. Make a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Stir the slurry into the stew and cook for an additional 5 minutes, or until thickened to your desired consistency.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Enjoy your delicious and comforting slow cooker beef stew!