This slow cooker beef stew is a nutrient-dense meal that provides a comforting blend of tender meat and root vegetables. By utilizing a low-temperature cooking method, the beef becomes exceptionally tender while the savory broth deepens in flavor.
List of ingredients
- 1 tablespoon olive oil – used for searing the beef.
- 3 pounds beef chuck, trimmed of excess fat and cut into 1 inch pieces (about 2 1/2 pounds when done) – the ideal cut for slow cooking.
- Freshly ground salt and pepper – for basic seasoning.
- 1 1/2 cups beef broth (or beef bone broth) – provides the savory liquid base.
- 1 cup beef broth (used as a substitute for red wine) – ensures a rich flavor without alcohol.
- 2 tablespoons tomato paste – adds thickness and a touch of acidity.
- 1 tablespoon worcestershire sauce – enhances the savory umami profile.
- 1/2 tablespoon balsamic vinegar – provides a subtle tang to balance the richness.
- 1 teaspoon dried thyme – adds a classic earthy herb note.
- 1 teaspoon salt – for seasoning the broth.
- Lots of freshly ground black pepper – adds a subtle spicy heat.
- 6 garlic cloves, minced – provides aromatic depth.
- 1 large yellow onion, cut into chunks – adds sweetness and base flavor.
- 4 large carrots (or 5 medium), peeled and cut into 1/2-inch diagonal slices – adds color and natural sweetness.
- 1 pound yukon gold potatoes, diced into 1/2 inch cubes – holds shape well during long cooking.
- 1/4 cup all purpose flour (or sub all purpose gluten free flour) – used to thicken the sauce at the end.
- 1 cup frozen peas – added last to maintain bright color and texture.
step-by-step instructions
- Sear the beef: Add 1 tablespoon olive oil to a large skillet and place over medium high heat. Add beef, season with salt and pepper, and brown in batches to ensure a proper sear without crowding the pan. This process takes about 5 minutes per batch. Transfer the browned meat to a large 6 or 8-quart slow cooker.
- Combine liquids and aromatics: Add the beef broth, substitute broth (replacing red wine), tomato paste, worcestershire sauce, balsamic vinegar, thyme, salt, and pepper to the slow cooker. Stir these ingredients with the beef until well combined.
- Add vegetables: Stir in the minced garlic, onion chunks, sliced carrots, and diced potatoes. Cover the slow cooker with a lid.
- Slow cook: Cook on the low setting for 7-8 hours or on the high setting for 4-5 hours. Cooking on low is recommended to maximize beef tenderness and flavor development.
- Thicken the stew: Remove 1 cup of the hot beef broth from the slow cooker and transfer it to a medium bowl. Whisk in 1/4 cup of flour until no lumps remain. Stir this slurry back into the slow cooker.
- Final touch: Add the frozen peas and cook uncovered on HIGH for 10-15 more minutes until the stew reaches your desired thickness. If the sauce becomes too thick, stir in an additional splash of beef broth.
- Serve: Dish out immediately and serve with toasted french bread, mashed potatoes, cornbread, crackers, or biscuits.
Meat Selection and Preparation
Choosing the Best Cut of Beef
Beef chuck is the most effective cut for this recipe because it contains significant amounts of connective tissue and collagen. During the long, slow cooking process, this collagen breaks down into gelatin, which creates a tender texture and a naturally silky sauce.
The Importance of Trimming Fat
While some fat adds flavor, excess large pieces of gristle or hard fat can lead to an oily film on top of the stew. Trim the beef chuck carefully before cutting it into cubes to ensure a cleaner, more balanced broth.
Maximizing Flavor Through Searing
Browning the meat in a skillet triggers the Maillard reaction, which creates complex flavor compounds that cannot be achieved through slow cooking alone. Searing in batches prevents the meat from steaming in its own juices, ensuring a deep golden-brown crust.
Vegetable Optimization
Consistency in Cutting
Cutting carrots and potatoes into uniform sizes ensures that they cook at the same rate. If the pieces vary too much in size, the smaller cubes may dissolve into the sauce while the larger ones remain undercooked.
Benefits of Yukon Gold Potatoes
Yukon Gold potatoes are preferred over Russets for stews because they have a medium starch content. This allows them to soften and absorb flavors without completely breaking apart or becoming mealy during the eight-hour cook time.
Preserving the Quality of Frozen Peas
Adding frozen peas at the very end of the cooking process prevents them from becoming mushy or losing their vibrant green color. A short period of heat on the high setting is sufficient to warm them through and integrate them into the stew.
Thickening the Stew Properly
Using a Slurry to Prevent Lumps
Mixing flour directly into a large pot of hot liquid often creates clumps of raw flour that are impossible to remove. Whisking the flour into a small amount of warm broth first creates a smooth slurry that incorporates seamlessly into the stew.
Gluten-Free Thickening Alternatives
For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend or cornstarch. If using cornstarch, mix it with an equal amount of cold water before adding it to the slow cooker to ensure a smooth consistency.
Managing Sauce Viscosity
The final thickness of the stew depends on the amount of liquid reduction and the flour used. If the stew is too thin after adding the slurry, simmer it uncovered for another 10 minutes; if too thick, stir in extra beef broth until the desired consistency is reached.
Enhancing the Flavor Profile
The Role of Umami Ingredients
Tomato paste and Worcestershire sauce provide deep umami notes that mimic the complexity of long-simmered stocks. These ingredients add a savory depth that complements the richness of the beef and the sweetness of the carrots.
Balancing Richness with Acidity
Balsamic vinegar adds a subtle acidic brightness that cuts through the heavy fats of the beef chuck. This balance prevents the stew from tasting one-dimensional and enhances the overall perception of the other seasonings.
Selecting the Right Herbs
Dried thyme is a classic pairing for beef due to its earthy, slightly lemony profile. For further variation, adding a bay leaf during the slow cooking process can introduce a subtle floral note that enhances the aromatic quality of the broth.
Storage and Reheating Guidelines
Safe Refrigeration Practices
Store leftover beef stew in airtight containers in the refrigerator for up to 3 to 4 days. Allow the stew to cool slightly before sealing to prevent excessive condensation, which can affect the texture of the vegetables.
Freezing for Long-Term Storage
Beef stew freezes exceptionally well for up to 3 months. Ensure the stew is completely cooled before transferring it to a freezer-safe container or heavy-duty freezer bags, leaving a small amount of space for expansion.
Best Methods for Reheating
For the best texture, reheat the stew in a pot on the stovetop over medium-low heat, adding a splash of broth if the sauce has thickened too much in the fridge. Microwave reheating is faster but may result in uneven heating of the larger beef chunks.
Serving and Pairing Ideas
Complementary Breads
Serving the stew with a crusty French baguette or warm biscuits allows you to soak up the savory sauce. Cornbread is another excellent option, providing a slight sweetness that contrasts well with the salty, savory broth.
Adding Fresh Garnishes
Freshly chopped parsley or chives added just before serving provide a burst of freshness and visual contrast. These herbs brighten the dish and add a crisp note to the otherwise rich and heavy meal.
Light Side Dish Pairings
To balance the richness of the beef, serve the stew with a light side salad featuring a lemon-vinaigrette dressing. This acidity cleanses the palate between bites of the dense, hearty stew.
Cooking Troubleshooting
Addressing Tough Meat
If the beef remains tough after the suggested time, it likely needs more time for the collagen to break down. Continue cooking on low for another hour, as beef chuck requires a specific internal temperature to become tender.
Correcting Overly Salty Broth
If the stew tastes too salty, add an extra diced potato or a splash of unsalted beef broth. The potato will absorb some of the excess salt, while the additional liquid will dilute the concentration.
Fixing a Watery Consistency
A watery stew usually results from too much liquid or insufficient thickening. You can fix this by simmering the stew uncovered on high for an additional 20-30 minutes to allow the liquid to reduce and concentrate.
Frequently Asked Questions
Can I use pre-cut stew meat instead of chuck roast?
Yes, you can use pre-cut stew meat, but ensure it is sourced from the chuck area. Some pre-cut meats are blends of different cuts, which may result in some pieces becoming tender while others remain tough.
Is it possible to make this on a stovetop?
You can make this in a Dutch oven by searing the meat and then simmering everything on low heat for 5 to 6 hours. You may need to add an extra cup of beef broth to compensate for the higher evaporation rate of stovetop cooking.
Can I add other vegetables like celery or parsnips?
Yes, celery and parsnips are excellent additions that fit the flavor profile of this stew. Add them at the same time as the carrots and potatoes to ensure they are cooked through but not overdone.
Print
Hearty Slow Cooker Beef Stew
- Total Time: 7 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Dairy Free, Gluten Free
Description
Mom’s best ever slow cooker beef stew recipe cooked to perfection with beef broth, plenty of garlic & herbs and tender carrots and potatoes. This easy beef stew recipe is just like the classic one you grew up with and makes a delicious, protein-packed dinner the whole family will love!
Ingredients
- 1 tablespoon olive oil
- 3 pounds beef chuck, trimmed of excess fat and cut into 1 inch pieces
- Freshly ground salt and pepper
- 1 ½ cups beef broth (or beef bone broth)
- 1 cup beef broth (as a substitute for red wine)
- 2 tablespoons tomato paste
- 1 tablespoon worcestershire sauce
- ½ tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon salt
- Freshly ground black pepper
- 6 garlic cloves, minced
- 1 large yellow onion, cut into chunks
- 4 large carrots, peeled and cut into 1/2-inch diagonal slices
- 1 pound yukon gold potatoes, diced into ½ inch cubes
- ¼ cup all purpose flour (or sub all purpose gluten free flour)
- 1 cup frozen peas
Instructions
- Step: Add 1 tablespoon olive oil to a large skillet and place over medium high heat. Add beef, season with salt and pepper and brown in batches, so that you give the meat room for a nice sear. This should take about 5 minute per batch of meat. Transfer to large 6 or 8-quart slow cooker.
- Step: Next add in beef broth, extra beef broth, tomato paste, worcestershire sauce, balsamic vinegar, thyme and salt and pepper. Stir together with the beef until combined, then add in garlic, onion chunks, carrots and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours.
- Step: Next, remove 1 cup of beef broth from the slow cooker and transfer to a medium bowl. Whisk in ¼ cup flour until there aren’t any lumps remaining. Add back to the slow cooker and stir to combine. Add in frozen peas and cook uncovered on HIGH for 10-15 more minutes until beef stew thickens up a bit. If it gets too thick to your liking, just add another splash of beef broth in. Serve immediately.
Notes
To store: store any leftover crock pot beef stew in an airtight container in the fridge for up to 3-4 days. To freeze: let the beef stew cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 611 kcal
- Sugar: 6.8 g
- Sodium: 920 mg
- Fat: 33.3 g
- Saturated Fat: 12.7 g
- Unsaturated Fat: 20.6 g
- Trans Fat: 0 g
- Carbohydrates: 30.3 g
- Fiber: 4.7 g
- Protein: 35.9 g
- Cholesterol: 115 mg