There’s nothing quite like coming home to the welcoming aroma of a hearty beef stew that’s been simmering all day. This comforting dish, filled with tender chunks of beef and wholesome vegetables in a rich, savory gravy, is a perfect way to end a busy day. This Slow Cooker Beef Stew recipe is not only delicious but also incredibly easy to prepare. With just a little prep in the morning, you can come home to a satisfying and nourishing meal.
A few years ago, I found myself exhausted from my hectic schedule, often relying on unhealthy takeout or flavorless pre-packaged meals. Then I discovered this Slow Cooker Beef Stew recipe, and it was a game-changer.
The first time I made this stew, I returned home to the delightful smells of tender beef, earthy vegetables, and savory herbs. It lifted my spirits and brought comfort and warmth to my tired soul. Each spoonful of the stew felt like a comforting hug in a bowl, helping me unwind and enjoy the simple pleasure of a home-cooked meal.
Ingredients:
- 2-3 lb chuck roast, fat trimmed and cut into cubes
- 4 carrots, peeled and coarsely diced
- 4 celery stalks, coarsely chopped
- 1 can of diced tomatoes with its liquid
- 2 onions, coarsely chopped
- 6 garlic cloves, minced
- 1 small can of tomato paste
- 6 red potatoes, roughly chopped
- 1 bottle of your preferred beer
- 1 cup of beef broth/stock
- Salt and pepper to taste
- 2 bay leaves
- Flour for coating
- Optional: chili or paprika powder
- Oil for cooking
Instructions:
- Prepare the beef: Trim excess fat from the chuck roast and cut it into bite-sized cubes. Season the beef with salt, pepper, and optional chili or paprika powder for extra flavor.
- Coat the beef: Toss the beef cubes with flour in a large bowl or plastic bag until evenly coated. Shake off any excess flour.
- Brown the beef: Heat oil in a large skillet over medium-high heat. Add the floured beef cubes in batches, ensuring not to overcrowd the pan. Brown the beef on all sides and transfer each batch to the slow cooker.
- Add the vegetables: Add the diced carrots, chopped celery, chopped onions, minced garlic, and chopped red potatoes to the slow cooker.
- Tomato base: Pour in the can of diced tomatoes with its liquid and add the tomato paste. Stir until the tomato paste is well distributed.
- Liquid and seasoning: Add the beer and beef broth/stock to the slow cooker. Season with salt and pepper, and add the bay leaves for extra flavor.
- Slow cooking: Cover the slow cooker and cook on low heat for 7-8 hours or on high heat for 4-5 hours. This slow cooking process allows the flavors to meld together and the beef to become tender.
- Adjust seasoning: After cooking, taste the stew and adjust the seasoning with more salt and pepper if needed.
- Serve: Remove the bay leaves before serving. Enjoy the stew with crusty bread or over mashed potatoes for a hearty meal.
For those busy individuals seeking a home-cooked meal with minimal effort but maximum flavor, this Slow Cooker Beef Stew is a must-try. Let it bring you relaxation and culinary delight, just as it did for me. Take a break from the chaos of life and enjoy a warm, nourishing bowl of goodness. You won’t regret it!