Here’s a cozy, classic slow cooker beef stew recipe that’s hearty, flavorful, and basically comfort in a bowl:
Ingredients (Serves 4–6)
- 2 lbs (900 g) beef chuck, cut into 1-2 inch cubes
- 3 tbsp all-purpose flour
- Salt & black pepper, to taste
- 2 tbsp olive oil
- 4 carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, adds depth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 cup frozen peas (added at the end)
Instructions
- Prep the beef:
- Toss beef cubes in flour, salt, and pepper until lightly coated.
- Brown the meat:
- Heat olive oil in a skillet over medium-high heat.
- Brown beef on all sides (2–3 minutes per side). This step adds flavor but is optional if you’re in a rush.
- Layer ingredients in slow cooker:
- Add carrots, potatoes, and onion.
- Place browned beef on top.
- Add garlic, tomato paste, thyme, rosemary, and bay leaves.
- Add liquids:
- Pour in beef broth and wine (if using). Stir gently to combine.
- Cook low and slow:
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is tender.
- Finish:
- Stir in frozen peas 10–15 minutes before serving.
- Taste and adjust salt/pepper. Remove bay leaves before serving.
- Serve:
- Ladle into bowls with a slice of crusty bread or over mashed potatoes.
💡 Tips:
- For a thicker stew, mix 2 tbsp flour or cornstarch with a little water and stir in 30 minutes before serving.
- You can swap red wine for extra beef broth if you prefer a non-alcoholic version.
If you want, I can also give a shortcut “dump-and-go” version that’s even easier for busy days—still rich and tender. Do you want me to do that?
