I make this stew when the day feels long and I want dinner to take care of me. Beef goes in. Vegetables join. The pot does the work. My kitchen smells warm. I set the table. I breathe. I smile. We cook with simple steps. Brown the meat. Pile in carrots and potatoes. Add broth. Set the slow cooker. Time moves. The stew turns rich and deep. Each bite tastes like a calm hug. Bread on the side makes sense. You will ladle a big bowl. Steam lifts. The spoon feels heavy with tender beef. Salt wakes the flavors. Pepper adds a spark. You taste and nod. This recipe wants a quiet night and a warm chair. We eat and feel good.
Table of Contents
- 1) Key Takeaways
- 2) Easy Slow Cooker Beef Stew Recipe
- 3) Ingredients for Slow Cooker Beef Stew
- 4) How to Make Slow Cooker Beef Stew
- 5) Tips for Making Slow Cooker Beef Stew
- 6) Making Slow Cooker Beef Stew Ahead of Time
- 7) Storing Leftover Slow Cooker Beef Stew
- 8) Try these Main Course next
- 9) Slow Cooker Beef Stew
- 10) Nutrition
1) Key Takeaways
I cook with calm steps, and dinner rewards me. This pot builds deep flavor with little fuss. Beef turns tender. Vegetables turn sweet. Broth turns glossy. I ladle big bowls, and the table gets quiet in the best way.
The method suits a busy day. We brown the meat, layer the vegetables, and set the dial. The slow cooker holds the heat and does the steady work. I come back to a rich beef stew recipe that tastes like time well spent.
Leftovers taste even better on day two. The sauce clings to each bite. Bread loves this stew. If you crave variety, the base welcomes brisket, mushrooms, or even a mild heat. Readers of Elena Cooks can find more cozy bowls at www.elenacooks.com, where I keep the tips simple and the flavors bold.
2) Easy Slow Cooker Beef Stew Recipe
I reach for my slow cooker when I want comfort that makes itself. This beef stew recipe fits that mood, and this beef stew recipe keeps its promise. I start with cubes of beef, a hot pan, and a short list that people already love. The smell turns kind, the kitchen warms, and my shoulders drop. That is the moment I know dinner will land well.
At Elena Cooks I share food that works on a weeknight. I test simple swaps and show what matters. In this pot, browning matters. Salt early and lightly. Rest the meat while you soften onion and garlic. Stir in tomato paste for depth. Pour in broth so the cooker can turn everything soft and silky.
Friends ask for the method, not a speech. Here is the short of it. Brown. Layer. Set. Wait. Eat. The result gives classic stew comfort with clean spice and a round finish. You can find more on Elena Cooks, where I keep notes tidy and easy to follow.
3) Ingredients for Slow Cooker Beef Stew
Beef chuck I choose well marbled cubes. Fat melts and bathes the meat. Texture stays tender from start to finish.
Kosher salt and black pepper I season in thin layers. A pinch on the beef. A pinch in the pot. The flavors wake up and stay balanced.
Olive oil A slick in the pan helps the crust form on the beef. Browning adds the deep notes that make the stew taste slow and full.
Yellow onion Dice small so the pieces soften fast and melt into the sauce. Sweetness builds as it cooks.
Garlic I mince fine. A short sizzle releases a warm aroma and gentle bite that suits beef.
Carrots I slice thick coins. They keep shape and give a nice snap that breaks up the richness.
Celery Thin slices add a clean finish and a light crunch that holds after a long cook.
Baby potatoes Halved pieces soak up broth and thicken the stew as their edges soften.
Tomato paste A small spoonful brings color and a gentle tang. It binds the sauce and deepens flavor.
Dried thyme and dried rosemary These herbs work like quiet background singers. They lift the beef without stealing the scene.
Bay leaves Two leaves add a soft, woodsy note that rounds the broth.
Beef broth I use low sodium so I control the final salt. The broth carries all the good bits from the pan into the cooker.
Worcestershire sauce A spoon gives savory depth and a hint of tang that feels right with beef.
Frozen peas I stir them in at the end for color and a sweet pop that kids like.
Cornstarch and water This slurry thickens the sauce to a spoon hugging finish that many readers request.
4) How to Make Slow Cooker Beef Stew
Step 1 Pat the beef dry. Season with salt and pepper. Heat oil in a skillet. Brown the beef in two batches. Move the meat to the cooker.
Step 2 Add onion to the same pan. Stir until soft. Add garlic for a brief sizzle. Spoon in tomato paste and cook one minute. Scrape all into the cooker.
Step 3 Add carrots, celery, and potatoes to the cooker. Sprinkle thyme and rosemary. Tuck in bay leaves. Pour in broth with Worcestershire.
Step 4 Cover the cooker. Set it on low for eight hours or on high for about five. The beef turns fork tender and the broth turns rich.
Step 5 Stir cornstarch with water. Pour into the hot stew. Heat until the sauce thickens. Fold in peas. Taste and adjust salt and pepper.
Step 6 Ladle into warm bowls. Serve with bread for dipping. Smile and enjoy the calm that a good pot of stew brings.
5) Tips for Making Slow Cooker Beef Stew
Browning builds flavor fast. I give each cube room in the pan so steam does not crowd the surface. Patting dry keeps the crust strong and keeps juices inside the meat.
Salt in stages. A small pinch at the start seasons the beef. Another pinch mid cook brightens the broth. A final taste before serving lands the balance. If you crave a brisket vibe, try slow cooker beef brisket recipes on a cold day and borrow a few ideas.
Keep the lid closed during the long cook. Heat stays steady and collagen melts clean. For a stove top day, my beef stew recipe stove top plan works well. If you want variety, try korean beef stew recipe for a gentle kick or check beef for stew recipes when you shop.
6) Making Slow Cooker Beef Stew Ahead of Time
Planning helps busy weeks, so I prep the beef one night before. I cube and season, then chill. Next day I brown and load the pot. The flavor still lands strong and the texture stays tender.
Veg prep saves minutes. I peel carrots, dice onion, and cut celery. I keep the potatoes in water in the fridge so they do not darken. In the morning I drain and add them to the cooker.
For freezer prep I build a bag with raw beef, vegetables, herbs, and paste. I thaw in the fridge and cook fresh. This method suits slow cooker beef stew meat recipes and helps me keep dinner on track without stress.
7) Storing Leftover Slow Cooker Beef Stew
I cool the stew to room temp. I spoon portions into snug containers. The fridge keeps them fresh for four days. Reheat on low heat and add a splash of broth if the sauce feels tight.
For the freezer I choose flat bags so the stew stacks well. Label with the date so nothing hides in the back. Thaw in the fridge and warm in a pot until steam rises.
Leftovers taste rich and mellow. A fresh grind of pepper wakes the bowl. Bread or rice turns it into a full meal. This plan fits stew meat recipes crock pot slow cooker beef and saves money and time.
8) Try these Main Course next
9) Slow Cooker Beef Stew
Slow Cooker Beef Stew Recipe For Cozy Evenings
Ingredients
- 2 pounds beef chuck cut into 1 inch cubes
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 3 carrots peeled and sliced
- 3 ribs celery sliced
- 1 pound baby potatoes halved
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 3 cups beef broth low sodium
- 2 tablespoons Worcestershire sauce
- 1 cup frozen peas
- 2 tablespoons cornstarch mixed with 2 tablespoons water
Instructions
- Pat the beef dry then season with salt and pepper.
- Warm the oil in a skillet over medium high heat. Brown the beef in batches then move it to the slow cooker.
- Add onion and garlic to the skillet. Cook until soft. Stir in tomato paste and cook one minute.
- Transfer the onion mix to the slow cooker. Add carrots, celery, potatoes, thyme, rosemary, bay leaves, broth, and Worcestershire.
- Cover and cook on low for 8 hours or on high for 4 to 5 hours until the beef is very tender.
- Stir in the cornstarch slurry. Cook on high for 15 minutes until the stew thickens. Fold in peas and heat through.
- Fish out the bay leaves. Taste and add more salt and pepper if needed. Ladle into warm bowls.
10) Nutrition
Serving size sits at one cup. An average bowl brings around three hundred sixty calories with a balance that keeps you full. Protein lands near thirty grams, which helps with satiety after a long day.
Carbohydrates rest near twenty six grams from potatoes and carrots. Fiber sits around four grams. Sodium can climb, so I start with low sodium broth and season at the end. That method gives control and keeps the flavor clear.
Fat sits near fourteen grams with about four grams saturated. If you trim visible fat from the beef, the numbers drop a touch. Pair the stew with a crisp salad and you get a steady, well rounded plate that satisfies without fuss.
Recipe by Elena for Elena Cooks. Find more comfort bowls and simple guides at www.elenacooks.com. Main phrase used with care inside the copy beef stew recipe, plus related searches slow cooker beef stew meat recipes, slow cooker beef brisket recipes, stew meat recipes crock pot slow cooker beef, beef for stew recipes, korean beef stew recipe, and beef stew recipe stove top.
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