Here’s a classic, hearty Slow Cooker Beef Stew—perfectly tender beef, rich broth, and hearty vegetables with minimal effort:
🥩 Slow Cooker Beef Stew
🧾 Ingredients
- 700–900 g (1.5–2 lb) beef stew meat, cut into 1–2 inch cubes
- 4 carrots, sliced
- 3–4 potatoes, peeled and cubed
- 1 onion, chopped
- 2–3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, or extra beef broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- 2 tbsp flour or cornstarch (optional, for thickening)
🔪 Instructions
1. Prep the ingredients
- Season beef with salt and pepper.
- Optional: sear beef in a skillet 2–3 minutes per side for extra flavor.
2. Add to slow cooker
- Place beef, carrots, potatoes, onion, and garlic in the slow cooker.
- Stir in beef broth, red wine, tomato paste, thyme, rosemary, and bay leaves.
3. Cook
- Low: 7–8 hours
- High: 4–5 hours
- Beef should be tender and vegetables cooked through.
4. Thicken (optional)
- About 30 minutes before serving, mix flour or cornstarch with a little cold water and stir into stew.
- Cover and cook until thickened.
5. Serve
- Remove bay leaves.
- Taste and adjust seasoning.
- Serve hot with bread, mashed potatoes, or over rice.
🍽️ Tips
- Searing beef is optional but adds a richer flavor.
- Use starchy potatoes (like Yukon Gold) to help thicken the stew naturally.
- Add peas or green beans in the last 30 minutes for color and freshness.
- For deeper flavor, add a splash of Worcestershire sauce or soy sauce.
If you want, I can also give a quick 1-hour stovetop version or a slow cooker version with wine and herbs for extra depth.
Do you want me to give the enhanced wine-herb slow cooker version?
