Description
A hearty and comforting Slow Cooker Beef Stew, perfect for a cozy meal. Tender beef chunks are slow-cooked with potatoes, carrots, celery, and aromatic herbs in a savory broth enriched with red wine and tomato paste. This easy-to-make stew delivers rich flavors and a warming texture that is ideal for family dinners.
Ingredients
Scale
Main Ingredients
- 1 1/2 lbs beef stew meat, cut into 1-inch cubes
- 4 medium potatoes, peeled and diced
- 4 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
Liquids and Flavorings
- 1 cup beef broth
- 1 cup red wine (or additional beef broth)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
Thickening and Garnish
- 2 tablespoons cornstarch (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Ingredients: Begin by cutting the beef stew meat into 1-inch cubes. Peel and dice the potatoes, peel and slice the carrots, chop the celery stalks, dice the onion, and mince the garlic. Set all prepared ingredients aside.
- Add Ingredients to Slow Cooker: Place the beef, potatoes, carrots, celery, onion, and garlic into the slow cooker. Pour in 1 cup of beef broth and 1 cup of red wine (or additional beef broth if preferred).
- Season and Flavor: Add Worcestershire sauce, dried thyme, dried rosemary, salt, black pepper, and tomato paste to the slow cooker. Stir gently to combine all ingredients evenly without breaking up the vegetables.
- Cook the Stew: Cover the slow cooker and cook on low heat for 8 to 10 hours, or on high for 4 to 6 hours, until the beef is tender and the vegetables are cooked through.
- Thicken the Stew (Optional): If a thicker consistency is desired, mix the cornstarch with a small amount of cold water to make a slurry and stir it into the stew about 30 minutes before the end of cooking. Replace the lid and allow the stew to thicken.
- Finish and Serve: Once cooked, taste and adjust seasoning if necessary. Garnish with freshly chopped parsley before serving. Serve hot alongside crusty bread or over rice if desired.
Notes
- You can substitute red wine with additional beef broth for a non-alcoholic version.
- Using fresh herbs instead of dried may enhance flavor but adjust quantities accordingly.
- Cornstarch thickening is optional; if omitted, the stew will have a more broth-like consistency.
- To save time, vegetables can be prepped the night before and stored in the refrigerator.
- Leftovers store well and flavor deepens after a day, making it great for meal prep.
