Slow-cooker beef stew is the perfect comfort food for chilly weather. By using a slow-cooker, the flavorful ingredients and tender beef meld together for a delicious meal. The ingredients include beef stew meat, onion, garlic, beef broth, red wine, tomato paste, Worcestershire sauce, bay leaves, thyme, smoked paprika, salt, black pepper, potatoes, carrots, celery, frozen peas, cornstarch, water, and fresh parsley. Browning the beef before adding it to the slow-cooker creates an added depth of flavor. The recipe can be adjusted to personal preferences, and the stew is sure to satisfy even the hungriest of bellies.
Slow-cooker Beef Stew: Hearty and Delicious Comfort Food
Introduction
When the weather gets colder, there’s nothing quite like a warm and comforting bowl of beef stew. Cooking with a slow-cooker is an excellent way to create a rich and flavorful stew that’s perfect for a cozy night in. The slow-cooking process allows the flavors to meld and the tender beef to absorb all the delicious aromatics.
Ingredients
- 2 pounds beef stew meat, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pound baby red potatoes, cut into 1-inch pieces
- 4 medium carrots, peeled and cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- ½ cup frozen peas
- 2 tablespoons cornstarch
- 2 tablespoons water
- Fresh parsley, chopped (for serving)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the beef stew meat and brown on all sides, about 5 minutes. Transfer the beef to the slow-cooker.
- Add the diced onion and minced garlic to the same skillet and cook until the onions are translucent, about 5 minutes. Transfer the onion mixture to the slow-cooker with the beef.
- Pour the beef broth, red wine, tomato paste, Worcestershire sauce, bay leaves, thyme, smoked paprika, salt, and black pepper into the slow-cooker. Give everything a good stir to mix everything together.
- Add the baby red potatoes, carrots, and celery to the slow-cooker. Cover the slow-cooker and cook on low for 8 to 10 hours or on high for 4 to 6 hours. Note: cooking times may vary depending on your slow-cooker.
- 30 minutes before the stew is done, add the frozen peas to the slow-cooker and stir to combine with the rest of the stew.
- In a small bowl, whisk together the cornstarch and water. Pour the slurry into the slow-cooker and stir to thicken the stew. Cook on high for an additional 15 minutes until the stew is thickened and bubbly.
- Discard the bay leaves and ladle the stew into bowls. Garnish with fresh parsley and serve.
Tips and Tricks
- Browning the beef before adding it to the slow-cooker helps to seal in the flavor.
- For extra flavor, use a mixture of beef broth and chicken broth or bone broth.
- If you prefer a thicker stew, you can add more cornstarch or flour to the slurry.
- If you’re short on time, you can skip the browning step and simply add the raw beef to the slow-cooker. However, the flavor won’t be quite as rich.
Conclusion
This slow-cooker beef stew is the ultimate comfort food. It’s rich, flavorful, and perfect for a cozy night in. With a few simple ingredients and a bit of patience, you can create a mouth-watering stew that’s sure to impress. Give it a try and enjoy a warm and hearty meal that will satisfy even the hungriest of bellies.