A classic comfort food, rich and hearty, ideal for cozy winter evenings. This slow cooker beef stew recipe combines tender beef with potatoes and a blend of savory seasonings.
Ingredients
Scale:
2 pounds of beef chuck, cut into 1-inch cubes
4 large potatoes, peeled and diced
3 carrots, peeled and sliced
2 stalks of celery, chopped
1 large onion, diced
3 cloves of garlic, minced
4 cups of beef broth
1 cup of red wine (optional)
2 tablespoons of tomato paste
1 tablespoon of Worcestershire sauce
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
1 bay leaf
Salt and pepper to taste
3 tablespoons of all-purpose flour
2 tablespoons of olive oil
Chopped fresh parsley
Crusty bread
A dollop of sour cream for a creamy finish
Instructions
In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Add the beef cubes in batches, searing them until browned on all sides. Transfer the browned beef to a slow cooker.
In the same skillet, add onions and garlic. Sauté for about 3 minutes until the onions are translucent.
Add the sautéed onions and garlic to the slow cooker along with carrots, celery, potatoes, and bay leaf.
In a separate bowl, whisk together the beef broth, red wine, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour this mixture over the ingredients in the slow cooker.
Cover and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender and the vegetables are cooked through.
Taste and adjust seasoning with salt and pepper as necessary.
Remove the bay leaf before serving. Garnish with chopped parsley and serve hot with crusty bread.
