The aroma alone is enough to transport you to a cozy cabin, the fireplace crackling, as a pot of hearty goodness simmers on the stove. This isn’t just any stew; it’s a deeply flavorful, melt-in-your-mouth beef stew that practically begs to be devoured. Imagine tender chunks of beef, slow-cooked to perfection in a rich, infused broth, studded with hearty vegetables and fragrant herbs. It’s a symphony of flavors and textures that will warm you from the inside out.
My grandmother used to make a version of this on Sundays, and the memory of that savory scent filling her kitchen is something I cherish. This recipe is my ode to her classic, but with a modern twist – the magic of the slow cooker! It’s the perfect recipe to start on a chilly morning and come home to a comforting, ready-to-eat dinner. This beef stew is ideal for a family meal, a comforting weeknight dinner, or even a potluck gathering – it’s a definite crowd-pleaser! The rich flavors and tender texture will satisfy even the pickiest eaters.
Why You’ll Love This Recipe
- Effortless Comfort: The slow cooker does all the work, allowing the flavors to meld and deepen beautifully.
- Deep, Rich Flavor: The combination of red wine, fresh herbs, and slow cooking creates an incredibly complex and satisfying flavor profile.
- Tender, Fall-Apart Beef: The beef melts in your mouth.
- Versatile and Customizable: Easily adapt this recipe with your favorite vegetables or herbs.
- Perfect for a Chilly Evening: There’s nothing quite like a bowl of warm, hearty stew on a cold night. This is truly the essence of beef stew bliss.
- Make-Ahead Meal: Prepare it in the morning, and enjoy it at dinner!
- Great Main Dishes in the Seasonal cold months!
Ingredients Breakdown
- Beef Chuck Roast: The star of the show. Look for a well-marbled chuck roast for the best flavor and tenderness. You can substitute with stew meat, but chuck roast provides the ultimate richness.
- Beef Broth: Provides the liquid base for the stew. Opt for low-sodium broth to control the salt level. Water can work in a pinch, but you’ll sacrifice some flavor, so boost your herbs if you choose that option.
- Carrots, Celery, and Onion: The classic mirepoix – these aromatic vegetables form the foundation of the stew’s flavor. Use fresh, firm vegetables for the best results.
- Potatoes: Yukon gold or Russet potatoes work well. They add heartiness and absorb the delicious broth. Keep in mind golden potatoes hold their shape better.
- Fresh Herbs: Thyme, rosemary, and bay leaf add brightness and aroma. Fresh herbs are essential for that authentic, homemade taste. Dried herbs can be used in a pinch (use half the amount of fresh), but fresh is best. If you are a rosemary fan, don’t be afraid to add a little more!
- Tomato Paste: Adds richness and depth to the broth. Use a high-quality tomato paste for the best flavor.
Kitchen Tools Needed
- Slow Cooker (a Dutch oven can be used on low heat as an alternative)
- Large Skillet
- Cutting Board
- Sharp Knife
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving temperature
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
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How to Make It
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Season the beef chuck roast generously with salt and pepper. Sear the beef on all sides until browned, about 3-4 minutes per side. This step is crucial for developing deep flavor.
- Sauté Aromatics: Add diced onion, carrots, and celery to the skillet and sauté until softened, about 5-7 minutes. This creates the flavorful base for our amazing beef stew.
- Transfer to Slow Cooker: Transfer the beef and vegetables to the slow cooker.
- Add Remaining Ingredients: Add beef broth, tomato paste, potatoes, fresh herbs (thyme, rosemary, bay leaf), Worcestershire sauce, and any remaining seasoning to the slow cooker.
- Stir to Combine: Gently stir everything together to ensure the beef is submerged in the liquid.
- Slow Cook: Cover and cook on low for 8-10 hours or on high for 4-5 hours, or until the beef is fork-tender. The longer it cooks, the more tender the beef will become.
- Thicken the Stew (Optional): In the last 30 minutes of cooking, if you prefer a thicker stew, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the stew.
- Remove Bay Leaf and Herbs: Before serving, remove the bay leaf and any large sprigs of rosemary or thyme.
- Shred (optional): If desired, shred the beef with two forks.
- Check Seasoning: Taste and adjust seasoning as needed. If your family wants more salt/pepper, now is the time.
- Serve & Enjoy!: Serve hot, garnished with fresh parsley, if desired. This hearty beef stew is best served immediately.
Pro Tips for Success
- Don’t Skip the Searing: Searing the beef is essential for developing a rich, deep flavor in the stew.
- Use High-Quality Ingredients: The better the ingredients, the better the stew will taste.
- Low and Slow is Key: Resist the urge to cook the stew on high for too long; the low and slow method is what creates the most tender beef and flavorful broth.
- Adjust Liquid as Needed: If the stew seems too thick, add a little more beef broth. If it seems too thin, simmer it uncovered for a bit to allow some of the liquid to evaporate.
- Make it Ahead of Time: This stew tastes even better the next day, as the flavors have more time to meld.
- Add a Splash of Acid: Just before serving, add a squeeze of lemon juice or a splash of red wine vinegar to brighten the flavors. This beef stew gets a great pop of flavor with a little acid.
Variations and Dietary Swaps
- Gluten-Free: Ensure all ingredients, including broth and Worcestershire sauce, are gluten-free.
- Dairy-Free: This recipe is naturally dairy-free.
- Vegetarian Option: Substitute the beef with lentils or mushrooms for a vegetarian stew (use vegetable broth instead) with a similar flavor profile.
- Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño to the stew for some heat. Consider that the red pepper flakes is not only for spice but flavor as well.
- Consider using root vegetables in the fall to give beef stew a fall flavor and texture.
Serving Suggestions
- Serve with crusty bread for dipping into the delicious broth.
- Top with a dollop of sour cream or plain yogurt for added richness. (If not dairy-free.)
- Garnish with fresh parsley or thyme for a pop of color and aroma.
- Pair with a glass of the same red wine used in the stew. Nothing beats a cold night with a bowl of beef stew and a red wine.
Storage and Reheating
Store leftover stew in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months. Reheat in a saucepan over medium heat, stirring occasionally, or in the microwave until heated through. The texture of the potatoes might change slightly after freezing, but the flavor will remain delicious.
This slow-cooker beef stew is the definition of comfort food. It’s easy to make, incredibly flavorful, and perfect for a cozy night in. I hope you love this recipe as much as I do!
What are your favorite variations of beef stew? Let me know in the comments below! Be sure to rate this recipe if you try it and share your photos on social media using #CulinaryCraving. Follow us on Instagram and Facebook @CulinaryCravingCom!
Frequently Asked Questions
Slow Cooker Beef Stew with Fresh Herbs
Warm up with our comforting slow cooker beef stew, simmered with red wine and fresh herbs for deep, rich flavor that tastes like it's been cooking all day. This classic beef stew recipe is easy to follow and yields tender beef and flavorful vegetables.
Ingredients
- 2 lbs Beef Chuck Roast cut into 1-inch cubes
- 2 tbsp Olive Oil
- 1 large Onion chopped
- 2 Carrots chopped
- 2 Celery Stalks chopped
- 1 cup Dry Red Wine Cabernet Sauvignon, Merlot, or Pinot Noir
- 4 cups Beef Broth
- 2 tbsp Tomato Paste
- 1.5 lbs Yukon Gold Potatoes peeled and cut into 1-inch cubes
- 2 sprigs of Fresh Thyme
- 2 sprigs Fresh Rosemary
- 1 Bay Leaf
- 1 tbsp Worcestershire Sauce
- Salt and Pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper. Sear beef on all sides until browned.
- Add onion, carrots, and celery to the skillet and sauté until softened.
- Pour red wine into the skillet and scrape up any browned bits from the bottom of the pan. Simmer for 2-3 minutes.
- Transfer beef and vegetables to the slow cooker.
- Add beef broth, tomato paste, potatoes, thyme, rosemary, bay leaf, and Worcestershire sauce to the slow cooker. Season with salt and pepper.
- Stir to combine. Cover and cook on low for 8-10 hours or on high for 4-5 hours, or until beef is fork-tender.
- (Optional): In the last 30 minutes of cooking, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the stew.
- Remove bay leaf and herbs before serving. Serve hot.
Notes
- Searing the beef before adding it to the slow cooker is crucial for developing a richer flavor.
- For a thicker stew, mix a cornstarch slurry in the last 30 minutes.
- Store leftover stew in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
- Calories: 450
- Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 120mg
- Sodium: 500mg
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 5g
- Protein: 35g
