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To make a great slow cooker beef stew, you need the right ingredients. Here’s what you will need: - 2 lbs beef chuck roast, cut into 1-inch cubes - 4 medium carrots, sliced - 3 medium potatoes, diced - 1 large onion, chopped - 3 cloves garlic, minced - 4 cups beef broth (low sodium) - 2 tablespoons tomato paste - 2 teaspoons dried thyme - 1 teaspoon rosemary - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - 1 bay leaf - 2 tablespoons cornstarch (optional, for thickening) - 2 tablespoons water (optional, for thickening) These ingredients work together to make a hearty stew. When cooking, fresh ingredients usually taste better. Fresh carrots, onions, and garlic add nice flavors. They also hold more moisture. Dried herbs, like thyme and rosemary, are great too. They are easy to store and last longer. However, if you can, choose fresh herbs when possible. They can make a big difference in taste. For the best stew, use beef chuck roast. This cut comes from the shoulder and has good fat. The fat makes the beef tender and juicy after cooking. Look for meat that is bright red with some marbling. This marbling means flavor! Avoid beef that looks gray or has a dry surface. High-quality beef makes a big difference in the final dish. 1. Sear the Beef: First, heat olive oil in a large skillet over medium-high heat. Add the beef cubes. Sear them on all sides until they turn brown. This should take about 5 to 7 minutes. Browning adds great flavor to your stew. 2. Prepare the Slow Cooker: Next, transfer the seared beef into your slow cooker. Layer the beef with sliced carrots, diced potatoes, and chopped onions. 3. Mix the Sauce: In a bowl, mix together the beef broth, tomato paste, minced garlic, thyme, rosemary, paprika, salt, and pepper. Stir until everything blends well. 4. Combine in Slow Cooker: Pour this sauce mixture over the beef and vegetables in the slow cooker. Add the bay leaf and gently stir to distribute the sauce evenly. 5. Set the Slow Cooker: Cover the cooker and set it to cook. For low heat, cook for 8 hours. For high heat, cook for about 4 hours. The beef should be tender when done. 6. Thicken the Stew (If desired): In the last 30 minutes, mix cornstarch with water to create a slurry. Stir this into the stew to thicken it. Leave the lid off while it cooks a bit more. 7. Serve: After cooking, take out the bay leaf. Taste and adjust seasoning if needed. Serve hot, maybe with fresh parsley on top. Searing beef is a key step in this recipe. It creates a rich, deep flavor. When you brown the meat, it locks in juices. This helps keep the beef tender and moist. Skipping this step may lead to less flavor. You want that savory, hearty taste in your stew. Cooking time can vary based on your slow cooker. If you use less beef, reduce the cooking time. If you add more vegetables, you might need a bit more time. Always check if the beef is tender. If it is not, let it cook longer. Cooking on low heat usually gives the best results. To make your beef stew shine, start by searing the beef. This adds a rich flavor. Use a hot skillet and brown all sides for about 5 to 7 minutes. Don't skip this step! Next, add fresh herbs like thyme and rosemary. They bring out the best in your stew. A bay leaf adds depth too. When adding salt and pepper, taste as you go. You want a balance of flavors. For this recipe, you’ll need a few key items: - A large skillet for searing - A slow cooker to meld the flavors - A cutting board for chopping - A good knife for easy cutting - Measuring spoons for accuracy - A mixing bowl for your sauce These tools help you create a great dish with ease. To ensure tender beef, select a chuck roast. It has the right fat and connective tissue. Sear it well before cooking. This locks in juices and flavor. Cook the stew on low for 8 hours. This slow cooking breaks down tough fibers. If you're short on time, cooking on high for 4 hours works too. Just remember, low and slow is best for tenderness. {{image_2}} You can boost the health of your beef stew by adding more veggies. Carrots and potatoes are great, but don’t stop there! Consider adding: - Green beans - Peas - Bell peppers - Mushrooms - Spinach These veggies add vitamins and minerals. They also bring color to your dish. Just chop them up and toss them in with the beef and broth. You can use fresh or frozen, depending on what you have. If you want to switch things up, try using different meats. You can use: - Chicken - Turkey - Pork Each protein will give your stew a unique taste. For chicken, cut it into chunks. For pork, use a shoulder roast. Just remember to adjust the cooking time to ensure everything cooks well. Spicing up your stew can change everything. While thyme and rosemary are classic, you might enjoy these blends: - Italian seasoning - Cajun spices - Curry powder Each blend will give your stew a new flair. Don’t be afraid to experiment! Start with a small amount, then taste and adjust. The key is to find what you love. After enjoying your slow cooker beef stew, let it cool down. Then, divide it into smaller portions. Place the stew in airtight containers. This keeps it fresh longer. Store the containers in the fridge. Use the stew within three to four days. Label each container with the date. This way, you know when to use it. If you want to keep the stew longer, freezing is perfect. First, let the stew cool completely. Then, transfer it to freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Freeze the stew for up to three months. When you’re ready to eat, thaw it in the fridge overnight. To reheat the stew, use the stove or microwave. If using the stove, pour the stew into a pot. Heat it over medium heat, stirring often. This helps it heat evenly. For the microwave, place the stew in a microwave-safe bowl. Cover it with a microwave-safe lid. Heat it in short bursts, stirring in between. Check the temperature before serving. Enjoy your warm and hearty stew! Yes, you can use frozen beef. Just remember to thaw it first. Thawing helps the beef cook evenly. If you place it in the slow cooker frozen, the beef may not cook well. This can lead to unsafe food temperatures. Always ensure the beef reaches a safe level of 165°F. For best flavor, fresh beef is ideal. To make this stew gluten-free, choose a gluten-free beef broth. Many brands offer this option now. Avoid using regular soy sauce, as it contains gluten. Instead, use tamari sauce for added flavor without gluten. When thickening, use cornstarch or arrowroot powder, as they are gluten-free. This way, you can enjoy a hearty meal without worry. This stew pairs well with many sides. Crusty bread is perfect for dipping. A simple green salad adds freshness. You can also serve it over mashed potatoes for a cozy twist. Additionally, rice or quinoa can soak up the stew's rich sauce. Choose what you love to make your meal complete! In this blog post, we explored the best ingredients for beef stew. We discussed fresh versus dried ingredients and focused on quality beef. I shared step-by-step cooking instructions and emphasized the importance of searing. We went over tips for enhancing flavor and ensuring tenderness. You can add vegetables or try different proteins for variety. Lastly, I provided storage tips for leftovers. Keep these ideas in mind as you make your stew. Happy cooking!

Slow Cooker Beef Stew

Warm up your dinner table with this comforting slow cooker beef stew that's bursting with flavor! Featuring tender beef, hearty vegetables, and aromatic herbs, this recipe is perfect for busy days. Just sear the meat, toss it with ingredients in your slow cooker, and let it simmer to perfection! Ready in just 8 hours, it's a meal everyone will love. Click through for the full recipe and make your family’s mealtime unforgettable!
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Ingredients
  

2 lbs beef chuck roast, cut into 1-inch cubes

4 medium carrots, sliced

3 medium potatoes, diced

1 large onion, chopped

3 cloves garlic, minced

4 cups beef broth (low sodium)

2 tablespoons tomato paste

2 teaspoons dried thyme

1 teaspoon rosemary

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

1 bay leaf

2 tablespoons cornstarch (optional, for thickening)

2 tablespoons water (optional, for thickening)

Instructions
 

Sear the Beef: In a large skillet, heat olive oil over medium-high heat. Add the beef cubes and sear on all sides until browned (about 5-7 minutes). This step enhances the flavor.

    Prepare the Slow Cooker: Transfer the seared beef to your slow cooker. Layer with sliced carrots, diced potatoes, and chopped onions.

      Mix the Sauce: In a bowl, combine the beef broth, tomato paste, minced garlic, thyme, rosemary, paprika, salt, and pepper. Mix well to combine.

        Combine in Slow Cooker: Pour the sauce mixture over the beef and vegetables in the slow cooker. Add the bay leaf. Stir gently to ensure everything is evenly distributed.

          Set the Slow Cooker: Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the flavors are melded together.

            Thicken the Stew (If desired): In the last 30 minutes of cooking, you can thicken the stew by mixing cornstarch with water to form a slurry. Stir it into the stew and let it cook uncovered to thicken slightly.

              Serve: Once cooked, remove the bay leaf and taste the stew for seasoning adjustments. Serve hot, garnished with fresh parsley if desired.

                Prep Time, Total Time, Servings: 15 min | 8 hours | 6 servings

                  - Presentation Tips: Serve the stew in deep bowls with a sprinkle of fresh parsley on top. Pair with crusty bread to soak up the rich sauce!