Effortless Slow Cooker Beef Stew: A Weeknight Dinner Savior

Beef stew is a classic comfort food, perfect for chilly evenings. But sometimes, the thought of standing over a hot stove for hours can be daunting. That’s where the slow cooker comes in! This recipe for Easy Slow Cooker Beef Stew is incredibly simple, requiring minimal prep work and delivering maximum flavor. It’s the perfect weeknight dinner solution, allowing you to set it and forget it while you go about your day.

## Why You’ll Love This Slow Cooker Beef Stew

* **Easy Prep:** This recipe requires minimal chopping and browning, making it a breeze to throw together.
* **Hands-Off Cooking:** Let the slow cooker do the work! Simply set it and forget it for a hearty and flavorful meal.
* **Tender Beef:** Slow cooking transforms tough cuts of beef into incredibly tender and succulent bites.
* **Packed with Flavor:** This stew is loaded with vegetables and simmered in a rich, savory broth.
* **Freezer-Friendly:** Make a big batch and freeze leftovers for easy meals down the road.
* **Customizable:** Easily adapt the recipe to your preferences by adding different vegetables or herbs.

## Ingredients You’ll Need

* **Beef:** 2 pounds of beef chuck roast, cut into 1-inch cubes. Chuck roast is ideal because it has a good amount of marbling, which melts down during slow cooking, resulting in tender and flavorful beef.
* **Vegetables:**
* 1 large onion, chopped. The onion provides a base of flavor for the stew.
* 2 carrots, peeled and chopped. Carrots add sweetness and color.
* 2 celery stalks, chopped. Celery adds a savory depth of flavor.
* 1 pound Yukon gold potatoes, peeled and cubed. Yukon gold potatoes hold their shape well during slow cooking and have a creamy texture.
* 1 cup frozen peas (added during the last 30 minutes of cooking). Peas add a touch of sweetness and freshness.
* **Broth:** 4 cups beef broth. Use low-sodium broth to control the salt content.
* **Tomato Paste:** 2 tablespoons tomato paste. Tomato paste adds richness and depth of flavor.
* **Worcestershire Sauce:** 2 tablespoons Worcestershire sauce. Worcestershire sauce adds a savory umami flavor.
* **Garlic:** 2 cloves garlic, minced. Garlic adds a pungent aroma and flavor.
* **Dried Herbs:** 1 teaspoon dried thyme, 1 teaspoon dried rosemary. These herbs add a classic savory flavor.
* **Bay Leaf:** 1 bay leaf. The bay leaf adds a subtle but complex flavor that infuses the stew.
* **Olive Oil:** 1 tablespoon olive oil. Used for browning the beef.
* **Salt and Pepper:** To taste. Season generously to bring out the flavors.
* **Optional:** 1/4 cup all-purpose flour for thickening (or cornstarch slurry). This is optional if you prefer a thicker stew.

## Equipment

* 6-quart slow cooker
* Large skillet
* Cutting board
* Knife
* Measuring cups and spoons

## Step-by-Step Instructions

Follow these simple steps to create a delicious and comforting slow cooker beef stew:

**1. Prepare the Beef:**

* Pat the beef cubes dry with paper towels. This will help them brown better. Season generously with salt and pepper.

**2. Brown the Beef (Optional but Recommended):**

* Heat the olive oil in a large skillet over medium-high heat. Browning the beef adds a deeper, richer flavor to the stew. If you’re short on time, you can skip this step, but the flavor will be enhanced if you take the extra few minutes.
* Add the beef cubes to the skillet in a single layer, being careful not to overcrowd the pan. Brown the beef on all sides until nicely seared. You may need to do this in batches.
* Remove the browned beef from the skillet and set aside.

**3. Sauté the Vegetables:**

* Add the chopped onion to the skillet and cook until softened, about 5 minutes.
* Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

**4. Assemble the Stew in the Slow Cooker:**

* Transfer the browned beef (if you browned it) to the slow cooker.
* Add the sautéed onion and garlic to the slow cooker.
* Add the carrots, celery, and potatoes to the slow cooker.
* Stir in the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf.
* Season with salt and pepper to taste.

**5. Cook the Stew:**

* Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The beef should be very tender and easily shredded with a fork. Cooking on low for a longer time generally results in more tender beef.

**6. Add the Peas and Thicken (Optional):**

* During the last 30 minutes of cooking, stir in the frozen peas.
* If you prefer a thicker stew, you can thicken it using one of the following methods:
* **Flour Slurry:** Whisk together 2 tablespoons of all-purpose flour with 1/4 cup of cold water until smooth. Stir the slurry into the stew and cook for the remaining 30 minutes, or until thickened.
* **Cornstarch Slurry:** Whisk together 2 tablespoons of cornstarch with 1/4 cup of cold water until smooth. Stir the slurry into the stew and cook for the remaining 30 minutes, or until thickened.

**7. Remove the Bay Leaf and Serve:**

* Before serving, remove the bay leaf from the stew.
* Serve the stew hot, garnished with fresh parsley if desired. It’s delicious served on its own or with a side of crusty bread for dipping.

## Tips and Variations

* **Use a Good Quality Beef Broth:** The flavor of the broth will significantly impact the overall taste of the stew. Opt for a good quality beef broth or even homemade broth if you have it.
* **Don’t Overcrowd the Slow Cooker:** Overcrowding the slow cooker can prevent the stew from cooking evenly. If you have a lot of ingredients, you may need to cook it in batches or use a larger slow cooker.
* **Adjust the Vegetables to Your Liking:** Feel free to add or substitute other vegetables, such as mushrooms, parsnips, turnips, or sweet potatoes.
* **Add Red Wine:** For a richer, more complex flavor, add 1/2 cup of red wine to the stew along with the beef broth. Be sure to let the alcohol cook off for a few minutes before adding the other ingredients.
* **Spice it Up:** Add a pinch of red pepper flakes for a little heat.
* **Add Herbs:** Experiment with different herbs, such as bay leaf, fresh thyme, rosemary, or parsley.
* **Make it Creamy:** Stir in a dollop of sour cream or Greek yogurt just before serving for a creamy texture.
* **Add Pearl Barley**: For a heartier stew, add 1/2 cup of pearl barley to the slow cooker along with the other ingredients. Note that barley will absorb liquid, so you may need to add more broth.
* **Consider Adding Guinness**: Replacing some of the beef broth with a dark beer like Guinness can add a deeper and richer flavor profile.
* **For a Gluten-Free Version**: Ensure you are using gluten-free Worcestershire sauce. Also, skip the flour slurry, or use cornstarch for thickening.

## Serving Suggestions

* Serve the stew on its own in a bowl.
* Serve with a side of crusty bread, rolls, or biscuits for dipping into the broth.
* Serve over mashed potatoes, rice, or egg noodles.
* Top with a dollop of sour cream or Greek yogurt.
* Garnish with fresh parsley or other herbs.

## Storage Instructions

* **Refrigerate:** Leftover beef stew can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** Beef stew can be frozen for up to 2-3 months. Allow the stew to cool completely before transferring it to freezer-safe containers or freezer bags. When ready to eat, thaw the stew in the refrigerator overnight and reheat on the stovetop or in the microwave.

## Make Ahead Instructions

You can easily prepare this beef stew ahead of time. Simply follow the recipe instructions up to step 4 (assembling the stew in the slow cooker). Store the assembled stew in the refrigerator overnight. The next day, transfer the stew to the slow cooker and cook as directed.

## Nutritional Information (Approximate)

* Calories: 450-550 per serving (depending on ingredients and serving size)
* Protein: 30-40 grams per serving
* Fat: 20-30 grams per serving
* Carbohydrates: 30-40 grams per serving

## Slow Cooker Beef Stew FAQs

**Q: Can I use a different cut of beef?**

A: Yes, you can use other cuts of beef, such as stew meat or round roast. However, chuck roast is generally recommended because it becomes very tender during slow cooking.

**Q: Can I skip browning the beef?**

A: Yes, you can skip browning the beef if you’re short on time. However, browning the beef adds a deeper, richer flavor to the stew.

**Q: Can I add other vegetables?**

A: Yes, feel free to add or substitute other vegetables, such as mushrooms, parsnips, turnips, or sweet potatoes.

**Q: Can I use fresh herbs instead of dried herbs?**

A: Yes, you can use fresh herbs. Use about 1 tablespoon of fresh herbs for every 1 teaspoon of dried herbs.

**Q: Can I freeze beef stew?**

A: Yes, beef stew can be frozen for up to 2-3 months. Allow the stew to cool completely before transferring it to freezer-safe containers or freezer bags.

**Q: Why is my beef stew watery?**

A: This could be due to several factors: the vegetables releasing too much moisture, adding too much broth, or not thickening the stew properly. To prevent a watery stew, use less broth, don’t overcrowd the slow cooker, and use a thickening agent like flour or cornstarch slurry.

**Q: Can I make this stew on the stovetop?**

A: Yes, you can make this stew on the stovetop. Brown the beef and sauté the vegetables as directed in the recipe. Then, combine all the ingredients in a large pot or Dutch oven. Bring to a boil, then reduce heat to a simmer, cover, and cook for 2-3 hours, or until the beef is tender.

This Easy Slow Cooker Beef Stew is a guaranteed crowd-pleaser. Its simplicity makes it ideal for busy weeknights, while its rich, comforting flavor makes it perfect for cozy weekends. Gather your ingredients, set your slow cooker, and prepare to enjoy a delicious and satisfying meal!