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Hearty Slow Cooker Beef 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
- 4 medium carrots, cut into 1-inch chunks
- 3 celery stalks, chopped
- 2 medium onions, diced
- 4 medium potatoes, quartered
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp all-purpose flour (or cornstarch for gluten-free)
- Salt and pepper to taste
- 2 tbsp olive oil
🍳 Quick Cooking Steps
Pat beef chunks dry with paper towels and season generously with salt and pepper
Heat olive oil in a large skillet over medium-high heat (optional browning step)
Brown meat in batches until golden on all sides, about 2-3 minutes per side
Transfer browned meat to slow-cooker
Add chopped vegetables, garlic, and herbs to the slow-cooker
Whisk together beef broth, wine, tomato paste, and Worcestershire sauce
Pour liquid mixture over the meat and vegetables
Cover and cook on low for 8 hours or high for 4-5 hours
In the last 30 minutes, whisk flour with 1/4 cup of cooking liquid and stir back into stew to thicken
Remove bay leaves before serving
Season to taste with additional salt and pepper if needed
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- 6-quart slow-cooker
- Large cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Large mixing bowl
- Wooden spoon
- Paper towels
- Ladle
⚡ Quick Cooking Tips
For extra flavor, deglaze the browning pan with wine and add to slow-cooker
Add mushrooms in the last hour of cooking to prevent them from getting too soft
Use sweet potatoes instead of regular potatoes for extra nutrition
Add green peas in the last 30 minutes for color and variety
Try different herb combinations like sage or marjoram
📊 Nutrition Facts
🔥 Time to Burn Calories
Walking 60min, Running 35min, Cycling 45min
📦 Storage & Meal Prep
🥶 Storage Instructions
- Allow stew to cool completely before storing Store in airtight containers in the refrigerator for up to 4 days Keep vegetables and meat submerged in liquid to maintain moisture
🔥 Reheating Tips
- Reheat in microwave in 2-minute intervals, stirring between Warm on stovetop over medium-low heat until heated through Add a splash of beef broth if needed to maintain consistency
⏰ Make Ahead Tips
- Cut vegetables up to 2 days ahead and store in airtight containers Brown meat up to 24 hours in advance Measure and combine dry seasonings ahead of time
❄️ Freezing Guide
- Cool completely before freezing Freeze in freezer-safe containers for up to 3 months Thaw overnight in refrigerator before reheating
🍽️ Serving Suggestions
- Serve hot with crusty bread for soaking up the gravy Spoon over mashed potatoes or egg noodles Garnish with fresh parsley Pair with a robust red wine Add a side of crusty French bread
⚠️ Common Mistakes
- Not browning the meat before slow cooking Opening the lid too frequently during cooking Cutting vegetables in inconsistent sizes Using lean cuts of beef instead of marbled chuck Adding too much liquid which dilutes flavors
🎨 Recipe Variations
- Irish Style: Add Guinness beer instead of wine French Bourguignon Style: Use burgundy wine and add pearl onions Harvest Style: Add butternut squash and parsnips Spicy Version: Add paprika and cayenne pepper Low-Carb Version: Replace potatoes with turnips or radishes
❓ Quick Cooking Q&A
The meat should easily break apart with a fork when it's done
It's not recommended for food safety reasons. Always thaw meat completely first
Browning creates a deeper flavor through caramelization and improves the final texture
Yes, simply replace with additional beef broth
Chuck roast is ideal as it becomes tender with slow cooking
