Introduction
There’s something truly special about coming home to the warm, savory aromas of a hearty beef stew wafting through the kitchen. This Slow Cooker Cubed Beef Stew is the perfect dish for busy days when you want a comforting meal waiting for you. With tender chunks of beef, vibrant vegetables, and fragrant herbs, this stew is like a cozy hug in a bowl. Just set it and forget it, and let the magic of the slow cooker do its work!
Ingredients
- 2 pounds cubed beef chuck
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 1 cup frozen peas
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Yield: 6 servings
Directions and Instructions
- Begin by heating the olive oil in a skillet over medium-high heat. Add the cubed beef in batches, seasoning them generously with salt and pepper as they brown to create a rich and flavorful crust. Once browned, transfer the beef to the slow cooker.
- Using the same skillet, add the chopped onion and minced garlic. Sauté until they are softened and aromatic, then pour this mixture into the slow cooker with the beef.
- To the slow cooker, add the sliced carrots, diced potatoes, beef broth, and, if using, the red wine. Stir in the tomato paste, dried thyme, dried rosemary, Worcestershire sauce, and bay leaf. Mix well to combine all the flavors.
- Cover the slow cooker and set it to cook on low for 7-8 hours, or high for 4-5 hours, until the beef is tender and the flavors have melded beautifully.
- About 30 minutes before you’re ready to serve, stir in the frozen peas. Cover again and let them heat through as the stew finishes cooking.
- Just before serving, don’t forget to remove the bay leaf and taste the stew to adjust the seasoning, if necessary. It should feel balanced and comforting!
Notes or Tips
- For a richer flavor, consider using beef broth made from scratch or a high-quality store-bought brand.
- If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a bit of water and stir it in during the last hour of cooking.
- This stew freezes beautifully! Make a double batch and save some for those busy nights.
- Feel free to mix and match your favorite vegetables, like green beans or mushrooms, for additional variety.
Cooking Techniques
This recipe showcases the wonderful technique of browning meat before slow cooking. Browning the beef creates a depth of flavor that elevates your stew to a whole new level. Sautéing the onion and garlic in the same skillet maximizes flavor by capturing those delicious brown bits left behind. The slow cooking method allows the tough cuts of beef to become incredibly tender while melding the flavors of all the ingredients for a dish that’s simply irresistible.
FAQ
Can I make this stew without red wine?
Absolutely! The red wine adds a lovely depth, but you can replace it with additional beef broth or even a splash of balsamic vinegar for acidity.
How do I store leftovers?
Let the stew cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Can I cook this recipe on the stove instead?
Yes, you can! Brown the beef and sauté the vegetables in a pot, then add the rest of the ingredients, cover, and let it simmer on low heat for about 2-3 hours until the meat is tender.
Conclusion
This Slow Cooker Cubed Beef Stew is sure to become a family favorite, filling your home with its warming, irresistible scent. Not only is it comforting and hearty, but it also allows for simple preparation and perfect results every time. Gather around the table and enjoy this delightful stew with your loved ones; it’s the perfect dish for creating cherished memories!