There’s nothing quite like coming home to the aroma of a hearty beef stew that has simmered slowly all day long. It’s warm, comforting, and packed with tender chunks of beef and wholesome vegetables that are coated in a rich, savory gravy.
This Slow Cooker Beef Stew recipe is not only incredibly delicious, but it’s also incredibly easy to make.
With just a little bit of prep work in the morning, you can have a satisfying and nourishing meal waiting for you when you walk through the door in the evening.
A few years ago, I was feeling exhausted and overwhelmed by my busy schedule.
I constantly found myself resorting to unhealthy takeout meals or reaching for pre-packaged foods that lacked flavor and nutrition.
That’s when I stumbled upon this Slow Cooker Beef Stew recipe. It became a game-changer for me.
The first time I made this stew, I came home to a house filled with the aromatic smells of tender beef, earthy vegetables, and savory herbs.
It instantly lifted my mood and brought a sense of comfort and warmth to my tired soul. With each spoonful of the hearty stew, I felt a wave of relaxation and contentment wash over me.
It felt like a big, comforting hug in a bowl. This stew not only nourished my body but also nourished my spirit, helping me slow down and savor the simple pleasures of a home-cooked meal.
Slow Cooker Beef Stew
Ingredients:
- 2-3 lb chuck roast, fat trimmed and cut into cubes
- 4 carrots, peeled and coarsely diced
- 4 celery stalks, coarsely chopped
- 1 can of diced tomato with its liquid
- 2 onions, coarsely chopped
- 6 garlic cloves, minced
- 1 small can of tomato paste
- 6 red potatoes, roughly chopped
- 1 bottle of your preferred beer
- 1 cup of beef broth/stock
- Salt and pepper to taste
- 2 bay leaves
- Flour for coating
- Optional: chili or paprika powder
- Oil for cooking
Instructions:
1. Prepare the beef: Trim the excess fat from the chuck roast and cut it into bite-sized cubes. Season the beef with salt and pepper to taste. You can also add optional chili or paprika powder to give the stew some extra kick.
2. Coat the beef: In a large bowl or plastic bag, toss the beef cubes with flour until they are evenly coated. Shake off any excess flour.
3. Brown the beef: Heat a little oil in a large skillet over medium-high heat. Add the floured beef cubes in batches, making sure not to overcrowd the pan. Brown the beef on all sides, transferring each batch to the slow cooker once browned.
4. Add the vegetables: To the slow cooker, add the coarsely diced carrots, chopped celery, chopped onions, minced garlic, and roughly chopped red potatoes.
5. Tomato base: Pour in the can of diced tomatoes with its liquid and add the small can of tomato paste. Stir everything together until the tomato paste is well distributed.
6. Liquid and seasoning: Add the bottle of beer and the beef broth/stock to the slow cooker. Season with salt and pepper to taste. Toss in the bay leaves for added flavor.
7. Slow cooking: Cover the slow cooker and set it to cook on low heat for 7-8 hours or on high heat for 4-5 hours. Slow cooking allows the flavors to meld together and the beef to become tender.
8. Adjust seasoning: After the cooking time is up, taste the stew and adjust the seasoning as needed with more salt and pepper.
9. Serve: Remove the bay leaves before serving the slow-cooked beef stew. You can serve it with crusty bread or over a bed of fluffy mashed potatoes for a comforting and hearty meal.
So, to all the busy individuals out there craving a home-cooked meal that requires minimal effort but delivers maximum flavor and comfort, I urge you to save and make this Slow Cooker Beef Stew recipe.
Let it transport you to a place of relaxation and culinary delight, as it did for me. Take that much-needed break from the chaos of life and indulge in a warm and nourishing bowl of goodness.
Trust me, you won’t regret it!