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Try out this Slow Cooker Beef Stew when you're craving something cozy that really sticks to your ribs. The longer it cooks, the meat gets soft, the potatoes turn buttery, and carrots go nice and sweet. Toss in some wine if that's your thing. All day long, your place smells fantastic. It's awesome with buttery mash or hot crusty bread.
Reasons You'll Love This Stew
When the weather's chilly, this one's a winner. Toss everything in and walk away till it's time to eat. Letting it slow cook really brings all the flavors together. It's great for a crowd or planning extra for lunches. And guess what? It's even tastier the next day.
What Goes In
- Cornstarch: 3 tablespoons, stirred with cold water
- Peas: 1 cup from the freezer
- Rosemary: 1 fresh branch
- Bay Leaves: Toss in 2 whole ones
- Potatoes: 1 pound of small, chopped
- Carrots: 5 large, cut chunky
- Tomato Paste: 3 tablespoons
- Worcestershire: 2 tablespoons
- Bouillon: 2 cubes, beef flavored
- Beef Broth: 4 cups worth
- Red Wine: 1 cup (only if you like it)
- Garlic: 4 cloves, minced
- Onions: 2 cups, diced
- Butter: 3 cold tablespoons
- Oil: 3 to 6 tablespoons, any kind
- Flour: 1/4 cup, plain
- Celery Salt: 1/2 tablespoon
- Garlic Salt: 1/2 tablespoon
- Black Pepper: 1/2 tablespoon
- Beef: 2 and a half pounds stew cuts
How To Do It
- Give it a taste:
- Take out the bay leaves. Add more pepper or salt if you need it.
- Finish off:
- During the last 15 minutes, toss in peas, add mixed cornstarch to thicken, and drop a pat of butter on top.
- Let it ride:
- Cook on low for 8 hours or crank it to high for 4 hours. Meat should break apart easy.
- Fill the slow cooker:
- Stir in broth, bouillon cubes, tomato paste, chopped carrots and potatoes, herbs go in too. Don't add peas yet.
- Scoop flavor from pan:
- Pour a little wine into the pan and use a spoon to scrape up all the brown tasty stuff, then toss that in the cooker.
- Soften up onions:
- Add butter to the same pan, cook onions until they're soft about 5 mins, let garlic join for the last minute.
- Brown meat quick:
- Heat up oil, sear small batches of meat on all sides, move them to the slow cooker when browned. Don't jam the pan.
- Season really well:
- Mix together pepper, celery salt, and garlic salt. Sprinkle onto beef. Then shake on flour and stir to coat good.
- Prep the meat:
- Chop beef into golf ball pieces, trim off big fatty parts but not the marbled bits.
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Top Beef Picks
Chuck roast is the one you want for this—it has loads of good fat running through. Cutting it yourself saves a buck. Want melt-in-your-mouth bites? Pick pieces with those little white fat lines. Skip the super lean stuff or it'll end up chewy.
How To Choose Potatoes
Choose red or gold potatoes because they stay firm when cooked. Baking potatoes fall apart. Cut them all about the same for even cooking. Leave the skins on—the flavor's better and they hold together more.
How To Get The Best Sear
Browning the beef first really adds flavor, so don't skip it. Get your pan blazing hot, cook just a few chunks at a time, and give all sides a quick color. You don't want it cooked through here—just browned. Scrape up those tasty bits off the bottom!
A Note On Wine
Adding wine gives a rich taste but you can totally go with extra broth if that's not your vibe. Some folks swap in grape juice with a bit of vinegar. You want something different? Dark beer makes it extra hearty and deep.
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How To Store Leftovers
Stew's good in the fridge for up to 3 days, and honestly, it just keeps tasting better. Want to freeze some? Let it cool, put it in a container but leave a little space since stew swells in the freezer. It'll last about 3 months. Warm it up slow when you're ready to chow down.
Frequently Asked Questions
- → What can I swap for wine?
Lots of simple swaps! Use beef broth instead. Grape juice with a splash of vinegar gives a similar tang. Pomegranate juice works too. Even cola adds a unique flavor! Want the wine taste without the alcohol? Cooking wine from the store does the trick—just taste it first, some can be salty! Your stew will still come out tender, no wine needed.
- → Which cut works best?
Go for a classic chuck roast! Look for marbled ones with white fat lines—they add flavor. Cube it in big chunks, about 2 inches. Bottom round and pre-cut stew meat are good too. For extra richness, ask the butcher for bone-in pieces. Skip dry cuts like sirloin since slow cookers love working magic on tougher, cheaper cuts. Trim any big fat bits before cooking.
- → How can I make gravy thicker?
Super easy! Mix two spoons of cornstarch and cold water till smooth, then stir it into your hot stew. Let it bubble for five minutes. Still not thick enough? Repeat! You can also mash a few potatoes against the pot sides to thicken things up or sprinkle instant potato flakes—it works fast. Another trick? Let it simmer uncovered for the last hour. Remember, it thickens more as it cools, so don't overdo it!
- → What's the butter trick?
It's called 'monter au beurre'—fancy but simple! At the very end, stir cold, real butter (not spread) into the stew till it melts. It makes the sauce shiny and richer. Just don't let it boil after adding butter, or the sauce won't stay smooth. Start small with your butter and add more to taste. This little step makes your dish feel extra special!
- → How should I save leftovers?
This stew tastes even better later! Let it cool down first, then store it in airtight containers. It'll keep fine for three days in the fridge. For longer storage, freeze it for up to three months. Make sure to leave space in the containers for freezing. To reheat, let it thaw in the fridge overnight, then warm it slowly on the stove or microwave, stirring occasionally. Add a bit of broth if it's too thick. For easy meals, freeze it in smaller portions!
Conclusion
Love this hearty stew? Try pot roast if you prefer whole meat! Or switch it up with beef and barley soup for something light. Feeling fancy? Beef bourguignon adds a wine twist for a richer flavor.