Here’s a comforting Slow Cooker Beef Stew recipe — tender beef, hearty vegetables, and rich, flavorful broth 🍲
🥩 Ingredients (Serves 4–6)
- 2 lbs (900 g) beef stew meat, cut into 1-inch cubes
- 4 carrots, sliced
- 3 potatoes, cubed
- 2 celery stalks, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, can replace with extra broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 2 tbsp flour (optional, for thickening)
- 2 tbsp oil for browning
🔪 Instructions
1️⃣ Brown the Beef (Optional but Adds Flavor)
- Heat oil in a skillet over medium-high heat.
- Brown beef cubes on all sides, then transfer to slow cooker.
2️⃣ Combine Ingredients
- Add carrots, potatoes, celery, onion, garlic, beef broth, wine, tomato paste, thyme, rosemary, bay leaves, salt, and pepper to the slow cooker.
- Stir to combine.
3️⃣ Cook Low & Slow
- Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is tender.
4️⃣ Thicken the Stew (Optional)
- Mix 2 tbsp flour with a bit of water to make a slurry.
- Stir into stew 30 minutes before serving to thicken.
5️⃣ Serve
- Remove bay leaves before serving.
- Garnish with fresh parsley if desired.
💡 Tips
- Browning the beef first enhances flavor but isn’t mandatory.
- Use a mix of potatoes (Yukon Gold + red) for texture.
- Add frozen peas or green beans at the end for extra color and nutrition.
If you want, I can also give a “5-ingredient ultra-easy slow cooker beef stew” that’s super simple for busy days.
