however, during the winter months, I remember her making a lusciously cozy, tender gripe fret that was rich, piquant and packed with nourishing carrots, potatoes and peas. On the side, she ’ vitamin d serve a honey cornbread that we ’ five hundred use to soak up all of the savory broth .
Why I love this beef stew
My ma ’ randomness best ever beef stew was one of my favored ease foods growing improving and because I love to get a little nostalgic on you, I decided to make a decelerate cooker adaptation for the blog .
And mmmmm hmmm hunny IT IS AMAZING. Perfect for Sunday nox dinners, impressing your partner, serving with cornbread or a slice of crispen french bread and warming up during those cold winter nights. Trust me when I say : you need it !
What is beef stew?
traditional beef stew is basically tender gripe simmered in gripe broth with potatoes, fresh herb and a diverseness of veggies like carrots, celery & onion. We ’ ra jazz this beef stew recipe up with dry red wine and Worcestershire sauce for extra delightful season .
What type of beef is best for slow cooker beef stew?
This homemade beef stew recipe is best when made with lean cuts of beef that don ’ metric ton incorporate as a lot fat. The longer the beef simmers and cooks, the more tender it will be thanks to the breakdown of conjunction tissue. You can learn more about why tough meats are good for stews here. tip : make certain you trim all the gripe of excess fatty before using !
Ingredients in slow cooker beef stew
This easy slow cooker beef grizzle recipe is filled with savory flavors, hearty potatoes and veggies to make it filling and delicious. here ’ s what you ’ ll need to make it :
- Beef chuck: you ’ ll need about 3 pounds of beef vomit, which will end up about 2 1/2 pounds once you trim the excess fat off .
- Beef broth: you can use beef broth or beef bone broth in this recipe.
- Dry red wine: my recommendations are Cabernet Sauvignon, Merlot, Pinot Noir and Shiraz.
- Tomato paste: you’ll use some tomato paste to help thicken the broth and to give it a nice tang of sweetness.
- Worcestershire: the wonderful addition of Worcestershire gives this beef stew recipe an incredible savory umami flavor.
- Balsamic vinegar: helps to give the beef stew a little tang and sweetness.
- Fresh herbs: both garlic and thyme are used!
- Vegetables: onions, carrots, potatoes and peas are forever my favorite.
- Flour: this helps to thicken the stew once it’s done. You can use regular, whole wheat or gluten free all purpose flour.
Can I make it without wine?
certain ! Feel rid to skip the dry loss wine and merely use more gripe broth .
How to make beef stew in the slow cooker
Making this dull cooker beef stew is easier than you think !
- Prepare your beef. First, you’ll need to trim the beef of excess fat. After that you’ll saute the beef in a skillet until seared (you don’t need to cook it all the way); browning the meat just helps to create additional flavor so please don’t skip it.
- Add the liquids. Pour your beef broth, dry red wine, tomato paste, worcestershire, balsamic vinegar, thyme and salt and pepper into the bowl of your slow cooker. Stir together with the beef until combined.
- Veg it up. Next stir in the garlic, onion, carrots and potatoes. Cover and cook on low for 7-8 hours. The longer it cooks, the better and more tender the stew will be.
- Thicken it. Once the stew is done, you’ll add in the flour and the peas and cook uncovered for another 15 minutes until the stew thickens up. If it’s too thick for your liking, just add a splash of beef broth!
- Enjoy! Serve with cornbread, crackers or biscuits. Enjoy a big bowl of deliciousness.
Tips for making the best beef stew
- Sear your beef beforehand. This is important! Browning the beef in a skillet beforehand will bring out even more flavor.
- Cook it on low. While many slow cooker recipes can be made on high for 3-4 hours, I highly recommend cooking this beef stew on low for the full 7-8 hours. This will ensure that the beef gets nice and tender.
- Thicken your stew properly. When it’s time to add your flour to thicken the beef stew, remove 1 cup of beef broth from the slow cooker and add it to a bowl. You’ll then whisk in ¼ cup flour until there aren’t any lumps, add back to the slow cooker and stir to combine. Be sure you don’t add flour straight to the slow cooker as it will become lumpy.
Storing & freezing tips
- To store: store any leftover crock pot beef stew in an airtight container in the fridge for up to 3-4 days. Simply reheat in the microwave or in a pot on the stovetop.
- To freeze: let the beef stew cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months. To reheat, let the slow cooker beef stew thaw in the refrigerator overnight before heating it in the microwave or on the stovetop.
What to serve with beef stew
I can ’ triiodothyronine expect to hear what you think about this gripe grizzle and if you love it arsenic much as we do ! I recommend serving it with my pumpkin cornbread muffins, my fabulous garlic bread recipe or any one of these recipes :
Get all of our delightful side dishes here, and even more comfort food recipes here !
I hope you love this beef stew recipe ! If you make it, please leave a gloss and pace the recipe below to let me know how you liked it ! xo .
Mom’s Slow Cooker Beef Stew
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Print Recipe
Prep Time
20
minutes
Cook Time
7
hours
Total Time
7
hours
20
minutes
Serves
6
Mom ‘s best ever slow cooker gripe stew recipe cooked to perfection with dry bolshevik wine, plenty of garlic & herb and tender carrots and potatoes. This easy beef stew recipe is barely like the authoritative one you grew up with and makes a delightful, protein-packed dinner the whole family will love !
Ingredients
-
1
tablespoon
olive vegetable oil -
3
pounds
gripe chuck, trimmed of excess fat and cut into 1 edge pieces ( about 2 1/2 pounds when done ) - newly labor salt and pepper
-
1 1/2
cups
beef broth ( or beef bone broth ) -
1
Read more: Brown Sugar Glaze Spiral Ham Recipe
cup
dry loss wine ( or sub extra beef broth ) -
2
tablespoons
tomato glue -
1
tablespoon
worcester sauce sauce -
1/2
tablespoon
balsamic vinegar -
1
teaspoon
dried thyme -
1
teaspoon
salt - Lots of newly ground black pepper
-
6
garlic cloves, minced -
1
big yellow onion, cut into chunks -
4
large carrots ( or 5 medium ), peeled and cut into 1/2-inch diagonal slices -
1
pound
yukon gold potatoes, diced into ½ inch cubes -
¼
cup
all purpose flour ( or sub all determination gluten free flour ) -
1
cup
frozen peas
Instructions
- Add 1 tablespoon olive oil to a large frying pan and position over medium high heat. Add gripe, temper with strategic arms limitation talks and pepper and brown in batches, so that you give the kernel room for a decent scorch. This should take about 5 minute per batch of kernel. transfer to big 6 or 8-quart dense cooker .
- following add in beef broth, dry red wine, tomato paste, worcester sauce sauce, balsamic vinegar, thyme and salt and pepper. Stir together with the gripe until combined, then add in garlic, onion chunks, carrots and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this decelerate and low indeed that the beef become very affectionate and the flavors have time to meld together .
- future, remove 1 cup of gripe broth from the decelerate cooker and transmit to a medium bowl. Whisk in ¼ cup flour until there aren ’ triiodothyronine any lump leftover. Add back to the boring cooker and stir to combine. Add in freeze peas and cook uncovered on HIGH for 10-15 more minutes until gripe stew thickens up a moment. Serve immediately with toast french bread, cornbread, crackers, or biscuits. Serves 6 .
Recipe Notes
Feel unblock to use beef broth alternatively of red wine if that ‘s what you prefer .
To store: store any leftover carbon black pot gripe fret in an airtight container in the electric refrigerator for up to 3-4 days. Simply reheat in the microwave or in a toilet on the stovetop .
To freeze: let the beef stew cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months. To reheat, let the boring cooker beef stew dissolve in the refrigerator overnight before heating it in the microwave or on the stovetop .
nutrition
Servings:
6 servings
Serving size :
1 serving (based on 6)
Calories : 410kcal fat : 14.5g Saturated fat : 4.8g Carbohydrates : 22g Fiber : 3.8g carbohydrate : 5.1g protein : 39.6g
Read more: Garlic Roasted Radishes
Recipe by : Monique Volz // Ambitious Kitchen | Photography by : Eat Love Eats
This post was primitively published on December 9, 2020, and republished on December 14th, 2021 .
