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Ultimate Slow Cooker Beef and Vegetable Stew for Comfort

Slow Cooker Classic Beef and Vegetable Stew
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This rustic slow cooker beef and vegetable stew transforms humble ingredients into something truly magnificent. Rich, savory broth cradles melt-in-your-mouth beef chunks alongside hearty carrots, potatoes, and celery that have soaked up hours of flavor.

Ingredients

  • 2 pounds beef chuck, cut into 1-inch cubes
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 4 large carrots, peeled and cut into chunks
  • 4 large potatoes, peeled and cut into chunks
  • 2 stalks celery, sliced
  • 2 bay leaves
  • 1 cup frozen peas

Instructions

  1. Season the beef chunks generously with salt and pepper, then heat olive oil in a large skillet over medium-high heat. Brown the beef in batches (about 2-3 minutes per side) until a deep crust forms—I’ve found this extra step makes all the difference in flavor development.
  2. Transfer the seared beef to your slow cooker, then add the chopped onion to the same skillet. Sauté for 3-4 minutes until softened, then add minced garlic and cook for 30 seconds until fragrant.
  3. Stir the tomato paste into the skillet and cook for 1 minute, allowing it to darken slightly. Pour in the red wine (if using) and scrape up all the flavorful brown bits from the bottom of the pan.
  4. Transfer the onion mixture to the slow cooker with the beef, then add beef broth, Worcestershire sauce, dried thyme, bay leaves, carrots, potatoes, and celery. Stir gently to combine everything.
  5. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is fork-tender and vegetables are completely cooked through. The stew should develop a rich, velvety consistency.
  6. About 30 minutes before serving, stir in the frozen peas. They’ll cook just enough to heat through while maintaining their bright color and texture.
  7. Taste the stew and adjust seasonings if needed. Remove bay leaves before serving in deep bowls with your favorite crusty bread on the side.

Notes

  • Perfect the sear: Work in small batches when browning the beef chuck—overcrowding the pan creates steam instead of that flavor-packed crust that makes this stew so rich.
  • Deglaze like a pro: When adding red wine to the skillet, scrape aggressively with a wooden spoon—those browned bits (fond) contain concentrated flavor that transforms the entire stew.
  • Layer strategically: Place potatoes and carrots at the bottom of your slow cooker with meat on top; they’ll absorb more flavor while cooking at the perfect rate without becoming mushy.
  • Control the thickness: If your stew seems thin after cooking, whisk 2 tablespoons of cornstarch with 2 tablespoons cold water and stir it in during the last 30 minutes with the peas.
  • Rest before serving: Letting the stew stand for 15 minutes after cooking allows flavors to settle and deepen—patience pays off with a more harmonious final dish.

Nutrition

Find it online: https://www.kitchenmomy.com/slow-cooker-classic-beef-and-vegetable-stew/