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Hearty Slow-Cooked Beef Steak Stew
📹 Video Tutorial from YouTube
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🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 3 medium potatoes, cut into 1-inch chunks
- 4 large carrots, sliced into 1-inch pieces
- 2 celery stalks, chopped
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons cornstarch (for thickening)
- 1/4 cup cold water (for cornstarch slurry)
🍳 Quick Cooking Steps
Pat beef chunks dry with paper towels and season generously with salt and pepper
Layer chopped vegetables in the bottom of the crockpot
Place seasoned beef on top of vegetables
In a bowl, combine beef broth, wine, tomato paste, and Worcestershire sauce
Pour liquid mixture over beef and vegetables
Add bay leaves, thyme, and rosemary
Cover and cook on low for 8 hours or high for 4-5 hours
In the last 30 minutes, mix cornstarch with cold water to make a slurry
Stir cornstarch slurry into the stew and continue cooking until thickened
Remove bay leaves before serving
Taste and adjust seasoning if needed
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- 6-quart crockpot
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Large mixing bowl
- Small bowl for cornstarch slurry
- Wooden spoon
- Paper towels
- Ladle for serving
⚡ Quick Cooking Tips
Brown meat before adding to crockpot for deeper flavor
Add mushrooms in the last hour for extra umami
Use sweet potatoes instead of regular potatoes for variety
Add frozen peas in the last 30 minutes for color and nutrition
Try different herb combinations like oregano or sage
Use guinness beer instead of wine for Irish-style stew
Add parsnips or turnips for additional root vegetable variety
📊 Nutrition Facts
🔥 Time to Burn Calories
Walking 60min, Running 30min, Cycling 45min
📦 Storage & Meal Prep
🥶 Storage Instructions
- Allow stew to cool completely before storing Store in airtight containers in refrigerator for up to 4 days Keep potatoes and meat submerged in liquid to prevent drying
🔥 Reheating Tips
- Reheat in microwave in 2-minute intervals, stirring between Can be reheated on stovetop over medium-low heat Add a splash of beef broth if needed to maintain consistency
⏰ Make Ahead Tips
- Cut vegetables up to 24 hours in advance and store in water Measure and combine dry seasonings ahead of time Brown meat (optional) the day before for deeper flavor
❄️ Freezing Guide
- Freeze in freezer-safe containers for up to 3 months Leave 1-inch headspace for expansion when freezing Thaw overnight in refrigerator before reheating
🍽️ Serving Suggestions
- Serve hot with crusty bread for soaking up the gravy Pair with a fresh green salad with vinaigrette Spoon over mashed potatoes or egg noodles Garnish with fresh parsley before serving Accompany with a bold red wine
⚠️ Common Mistakes
- Opening the crockpot lid too frequently during cooking Not cutting vegetables in uniform sizes Using lean meat instead of marbled chuck Skipping the step of patting meat dry before seasoning Adding thickener too early in the cooking process
🎨 Recipe Variations
- Hunter's Style: Add mushrooms and bacon Provenal: Include herbs de Provence and olives Irish Style: Use Guinness instead of wine and add parsnips Spicy Version: Add paprika and cayenne pepper Wine-Free: Use additional beef broth and balsamic vinegar
❓ Quick Cooking Q&A
It's not recommended as it may spend too long at unsafe temperatures. Always thaw meat first.
The meat might need longer cooking time, or you may have used too lean a cut. Chuck roast works best.
Yes, cook on high for 4-5 hours instead of 8 hours on low.
While not required, browning adds deeper flavor to the final dish.
Yes, but adjust liquid accordingly and add tender vegetables in the last hour.
Cut vegetables in larger pieces or add them halfway through cooking.
Yes, it actually tastes better the next day after flavors have melded.
Chuck roast is ideal for its marbling and tendency to become tender when slow-cooked.
Yes, replace with additional beef broth or try beer for a different flavor.
Use additional cornstarch slurry in the last 30 minutes of cooking.
Yes, but keep the cooking time the same.
Flour can be used as a thickener, or reduce liquid for a natural thickness.
Yes, but add them in the last hour of cooking.
Up to 4 days in the refrigerator or 3 months in the freezer.
Crusty bread, mashed potatoes, or egg noodles are classic accompaniments.
