Hello, food lovers! Are you ready to embark on a cozy culinary journey? Today, we’re diving into a Hearty Slow Cooker Beef Stew with Carrots and Potatoes, a classic comfort dish that’s perfect for chilly evenings or a lazy Sunday. This recipe is simple, flavorful, and will make your kitchen smell heavenly as it slowly simmers away. Let’s get cooking!
Introduction
When the weather turns cold, there’s nothing quite as satisfying as a warm bowl of beef stew. Originating from traditional European recipes, beef stew has made its way into kitchens worldwide, cherished for its rich, savory flavors and hearty ingredients. This Slow Cooker Beef Stew with Carrots and Potatoes combines tender beef chunks with soft, flavorful vegetables, all slow-cooked to perfection.
What makes this dish special? It’s all about the slow cooker magic! The low, steady heat breaks down the beef into melt-in-your-mouth tenderness, while the potatoes and carrots absorb the savory broth. It’s the ultimate comfort food—simple, delicious, and incredibly satisfying.
Ingredients
To prepare this comforting Slow Cooker Beef Stew, you’ll need:
- 2½ lbs chuck roast (cut into 1-inch chunks and large portions of fat removed)
- 3 tbsp butter
- 1½ cup yellow onion (diced)
- 4 tsp garlic (minced)
- 4 cups beef broth
- 1½ tbsp Worcestershire sauce
- 5 carrots (cut into bite-size pieces)
- 1 lb baby Yukon gold potatoes (washed and quartered)
- 6 oz tomato paste
- 3 sticks celery (chopped)
- 1 tsp ground black pepper
- 1 tsp salt
- ½ tsp dried rosemary
- ½ tsp dried thyme
- 2 bay leaves
- ¼ cup cold water
- 3 tbsp cornstarch
Don’t forget, if you have dietary restrictions, you can swap out certain ingredients. For example, you can use gluten-free Worcestershire sauce or a vegetable broth instead of beef broth for a different twist!
How to Make Slow Cooker Beef Stew
Follow these steps to create your own delicious Slow Cooker Beef Stew:
- Brown the beef: Heat 3 tbsp of butter in a large skillet over medium-high heat. Brown the beef in 3 separate batches for about 45 seconds on each side. Once browned, transfer the meat to your slow cooker.
- Sauté the onion and garlic: In the same skillet, cook the diced onions until softened (about 3-4 minutes). Add the minced garlic and sauté for another 30 seconds. Transfer this mixture to the slow cooker.
- Add the vegetables and seasonings: To the slow cooker, add beef broth, Worcestershire sauce, carrots, potatoes, tomato paste, celery, black pepper, salt, rosemary, thyme, and bay leaves. Stir until everything is well combined.
- Cook low and slow: Cover the slow cooker and set it on low for 8 to 9 hours, or on high for 4 to 5 hours. This slow cooking will allow the flavors to meld and the beef to become ultra-tender.
- Thicken the stew: In a small bowl, whisk together the cold water and cornstarch until smooth. Pour this mixture into the stew and stir. Continue cooking for an additional 10 minutes until the sauce begins to thicken.
Helpful Tips
- Prepping the vegetables: When cutting your carrots and potatoes, make sure the pieces are relatively the same size. This ensures even cooking, so you don’t end up with some vegetables being undercooked while others become too soft.
- Choosing the right cut of beef: For a stew, chuck roast is ideal because it becomes tender and flavorful after slow cooking. If you’re in a pinch, you can use stew meat from the grocery store, but chuck roast tends to give the best results.
Cooking Tips
- Using fresh herbs: If you have access to fresh rosemary and thyme, use them instead of dried herbs. Fresh herbs will elevate the flavor of the stew even more!
- Skillet tip: Don’t skip browning the beef. This step adds depth to the flavor that slow cooking alone can’t achieve.
Serving Suggestions
This Slow Cooker Beef Stew is a meal in itself, but if you’re looking to elevate your dining experience, here are some suggestions:
- Serve with crusty bread: A thick slice of crusty bread is perfect for soaking up the rich broth.
- Pair with wine: A robust red wine like Cabernet Sauvignon or Merlot complements the stew’s flavors beautifully.
- Garnish with parsley: For a fresh, vibrant finish, sprinkle some chopped parsley over each serving.
Nutritional Information
Nutritional Information (per serving):
- Calories: 420 kcal
- Carbohydrates: 32g
- Protein: 35g
- Fat: 20g
- Saturated Fat: 10g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 95mg
- Sodium: 1020mg
- Potassium: 1200mg
- Fiber: 6g
- Sugar: 6g
- Vitamin A: 9700 IU
- Vitamin C: 15mg
- Calcium: 80mg
- Iron: 4mg
This stew is packed with protein and rich in vitamins from the vegetables, making it a well-balanced and hearty meal!
Storage and Leftovers
Refrigerate: Store any leftover Slow Cooker Beef Stew in an airtight container in the refrigerator for up to 4 days.
Reheat: To reheat, warm the stew on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave it in 1-minute intervals, stirring in between.
Leftover ideas:
- Stew pot pies: Use leftover stew as a filling for homemade pot pies. Simply top with puff pastry and bake until golden.
- Stew over rice: Transform your leftovers by serving them over a bed of rice for a different texture and flavor combination.
Frequently Asked Questions (FAQs)
Can I make this stew gluten-free?
Yes! Just be sure to use gluten-free Worcestershire sauce and double-check that your beef broth is also gluten-free.
What if my stew turns out too thick?
If your stew is too thick, you can thin it out by adding more beef broth or water. Add it gradually until you reach your desired consistency.
Can I freeze this stew?
Absolutely! Allow the stew to cool completely before freezing it in an airtight container. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Related Recipes
If you loved this Slow Cooker Beef Stew, check out these other comforting recipes:
Conclusion
There’s nothing better than the cozy, comforting flavors of a Hearty Slow Cooker Beef Stew with Carrots and Potatoes. This dish is perfect for cold days, special family meals, or whenever you’re craving something hearty and wholesome. Give this recipe a try, and don’t forget to share your experience or any unique twists you’ve added! Enjoy every spoonful!
Print
Hearty Slow Cooker Beef Stew with Carrots and Potatoes
Description
Hello, food lovers! Are you ready to embark on a cozy culinary journey? Today, we’re diving into a Hearty Slow Cooker Beef Stew with Carrots and Potatoes, a classic comfort dish that’s perfect for chilly evenings or a lazy Sunday. This recipe is simple, flavorful, and will make your kitchen smell heavenly as it slowly simmers away. Let’s get cooking!
Ingredients
- 2½ lbs chuck roast (cut into 1-inch chunks and large portions of fat removed)
- 3 tbsp butter
- 1½ cup yellow onion (diced)
- 4 tsp garlic (minced)
- 4 cups beef broth
- 1½ tbsp Worcestershire sauce
- 5 carrots (cut into bite-size pieces)
- 1 lb baby Yukon gold potatoes (washed and quartered)
- 6 oz tomato paste
- 3 sticks celery (chopped)
- 1 tsp ground black pepper
- 1 tsp salt
- ½ tsp dried rosemary
- ½ tsp dried thyme
- 2 bay leaves
- ¼ cup cold water
- 3 tbsp cornstarch
Instructions
- Brown the beef: Heat 3 tbsp of butter in a large skillet over medium-high heat. Brown the beef in 3 separate batches for about 45 seconds on each side. Once browned, transfer the meat to your slow cooker.
- Sauté the onion and garlic: In the same skillet, cook the diced onions until softened (about 3-4 minutes). Add the minced garlic and sauté for another 30 seconds. Transfer this mixture to the slow cooker.
- Add the vegetables and seasonings: To the slow cooker, add beef broth, Worcestershire sauce, carrots, potatoes, tomato paste, celery, black pepper, salt, rosemary, thyme, and bay leaves. Stir until everything is well combined.
- Cook low and slow: Cover the slow cooker and set it on low for 8 to 9 hours, or on high for 4 to 5 hours. This slow cooking will allow the flavors to meld and the beef to become ultra-tender.
- Thicken the stew: In a small bowl, whisk together the cold water and cornstarch until smooth. Pour this mixture into the stew and stir. Continue cooking for an additional 10 minutes until the sauce begins to thicken.
Notes
- Prepping the vegetables: When cutting your carrots and potatoes, make sure the pieces are relatively the same size. This ensures even cooking, so you don’t end up with some vegetables being undercooked while others become too soft.
- Choosing the right cut of beef: For a stew, chuck roast is ideal because it becomes tender and flavorful after slow cooking. If you’re in a pinch, you can use stew meat from the grocery store, but chuck roast tends to give the best results.
