Slow-Cooked Beef Stew – There’s nothing quite like a bowl of warm, hearty beef stew on a chilly evening. This slow-cooker recipe is perfect for busy nights when you want a comforting, home-cooked meal that practically makes itself. The combination of tender beef, vegetables, and savory gravy will make this dish an instant family favorite.
One of my favorite memories with my family is sitting around the dinner table enjoying a big pot of beef stew. We would all take turns stirring the pot and sneaking tastes of the savory broth. As an adult, I’ve carried on the tradition with my husband, who loves this recipe just as much as I do. We love to curl up on the couch with a steaming bowl of beef stew on cold winter nights, and it always takes us back to those cozy family dinners from our childhood.
Why This Slow-Cooked Beef Stew Recipe is Amazing?
There are many reasons to love this slow-cooker beef stew recipe. For one, the beef is perfectly tender and flavorful after cooking low and slow for hours. The gravy is rich and savory, thanks to the combination of onions, garlic, Italian seasoning, and tomato paste. The addition of red wine and Worcestershire sauce gives the stew an extra depth of flavor that’s hard to resist. And with a mix of hearty vegetables like potatoes, carrots, celery, and mushrooms, this stew is a complete meal in a bowl.
Ingredients:
For the meat:
- 2 tablespoons oil
- 680 grams (1.5 lbs.) beef stewing meat in chunks
- 1-2 teaspoons salt or less, depending on what kind of stock you’re using
- black pepper to taste
- 2 tablespoons flour
For the gravy:
- 2 large yellow onions cut into wedges
- 2 cloves garlic sliced
- 2 teaspoons Italian seasoning
- 4 tablespoons tomato paste
- 60 ml (1/4 cup) red wine OR use more stock
- 475 ml (2 cups) beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon maple syrup
For the vegetables:
- 3 large waxy potatoes, peeled and cut into chunks
- 4 large carrots, peeled, ends trimmed and cut into chunks
- 4 large celery sticks, trimmed and thickly sliced
- 227 grams (1/2 lb.) brown mushrooms, cleaned and quartered
- 120 ml (1/2 cup) frozen peas, no need to defrost
Directions:
Brown the meat: Heat the oil in a large and deep skillet over medium-high heat. Add the beef cubes, season with salt and pepper, and stir. Sprinkle the flour over the meat and stir well. Cook until the beef is browned on all sides, making sure not to stir too much so the beef will brown properly. Remove to a 5-6 quart slow cooker.
Start the gravy: Put the skillet back over medium-high heat. If needed, add a little more oil. Cook the onions and garlic until starting to soften. Stir in the Italian seasoning and tomato paste and cook, stirring constantly, until the herbs are fragrant, about 1 minute. Pour the red wine into the pan, scratching the browned bits off the bottom. Cook until thickened, about 1 minute. Stir in the stock, Worcestershire sauce, and maple syrup. Bring to a boil, then switch off the heat.
Transfer to the slow cooker: On top of the meat, place the potatoes, carrots, celery, and mushrooms. Very carefully (!) pour the hot liquid from the skillet into the crockpot, making sure the liquid runs down all the way to the bottom and underneath the meat (stir a little if needed).
Cook: Cook the stew on LOW for 8 hours or on HIGH for 4 hours. 10 minutes before cooking time is over, stir in the peas. Check for seasoning and adjust if needed. Either finish cooking with the lid open (if you want a thicker stew) or closed if you want it soupier.
Serve: Once the stew is cooked, serve hot in bowls, garnished with fresh herbs if desired.
Notes:
- This recipe can easily be customized to your taste preferences. You can add more or less vegetables or adjust the seasoning to your liking.
- If you’re short on time, you can skip the browning step and simply add the meat to the slow cooker raw. However, browning the meat adds extra flavor and is highly recommended.
- For a thicker stew, cook with the lid off for the last hour or so. For a soupier stew, keep the lid on.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
In conclusion, this Crock Pot Beef Stew is the perfect comfort food for any occasion. It is a hearty and wholesome dish that is perfect for chilly nights or lazy weekends. With its tender beef, flavorful gravy, and delicious vegetables, this recipe is sure to become a family favorite. Plus, the fact that it can be made in a slow cooker makes it incredibly easy to prepare. So, whether you are cooking for a large crowd or just for yourself, this beef stew is a great option that you won’t regret trying. Give it a try and enjoy the delicious flavors and aromas that it has to offer!
FAQs
Can I use a different type of meat?
Yes, you can use a different type of beef, such as chuck or sirloin, or even substitute with pork or chicken if you prefer.
Can I use fresh herbs instead of dried?
Yes, you can substitute with fresh herbs if you have them on hand. Use roughly three times the amount of fresh herbs as you would dried.
Can I omit the wine?
Yes, you can omit the wine and use additional beef stock instead.
Can I cook this on high for the entire time?
While the cooking time can be adjusted, it’s best to cook on low for a longer period of time to allow the flavors to develop fully. However, you can cook on high for 4-6 hours if needed.
Can I use a different type of mushroom?
Yes, you can use white mushrooms or cremini mushrooms instead of brown mushrooms.
Can I use sweet potatoes instead of waxy potatoes?
Yes, you can use sweet potatoes, but they will break down more during cooking and result in a softer texture.
Slow-Cooked Beef Stew
Ingredients
For the meat:
- 2 tablespoons oil
- 680 grams 1.5 lbs. beef stewing meat in chunks
- 1-2 teaspoons salt or less depending on what kind of stock you’re using
- black pepper to taste
- 2 tablespoons flour
For the gravy:
- 2 large yellow onions cut into wedges
- 2 cloves garlic sliced
- 2 teaspoons Italian seasoning
- 4 tablespoons tomato paste
- 60 ml 1/4 cup red wine OR use more stock
- 475 ml 2 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon maple syrup
For the vegetables:
- 3 large waxy potatoes peeled and cut into chunks
- 4 large carrots peeled, ends trimmed and cut into chunks
- 4 large celery sticks trimmed and thickly sliced
- 227 grams 1/2 lb. brown mushrooms, cleaned and quartered
- 120 ml 1/2 cup frozen peas, no need to defrost
Instructions
- Brown the meat: Heat the oil in a large and deep skillet over medium-high heat. Add the beef cubes, season with salt and pepper, and stir. Sprinkle the flour over the meat and stir well. Cook until the beef is browned on all sides, making sure not to stir too much so the beef will brown properly. Remove to a 5-6 quart slow cooker.
- Start the gravy: Put the skillet back over medium-high heat. If needed, add a little more oil. Cook the onions and garlic until starting to soften. Stir in the Italian seasoning and tomato paste and cook, stirring constantly, until the herbs are fragrant, about 1 minute. Pour the red wine into the pan, scratching the browned bits off the bottom. Cook until thickened, about 1 minute. Stir in the stock, Worcestershire sauce, and maple syrup. Bring to a boil, then switch off the heat.
- Transfer to the slow cooker: On top of the meat, place the potatoes, carrots, celery, and mushrooms. Very carefully (!) pour the hot liquid from the skillet into the crockpot, making sure the liquid runs down all the way to the bottom and underneath the meat (stir a little if needed).
- Cook: Cook the stew on LOW for 8 hours or on HIGH for 4 hours. 10 minutes before cooking time is over, stir in the peas. Check for seasoning and adjust if needed. Either finish cooking with the lid open (if you want a thicker stew) or closed if you want it soupier.
- Serve: Once the stew is cooked, serve hot in bowls, garnished with fresh herbs if desired.
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