Discover the ultimate Slow Cooker Beef Stew recipe a comforting and hearty classic made with tender chunks of beef, flavorful vegetables, and a rich broth. This easy, set-it-and-forget-it meal is perfect for busy weeknights or a cozy family dinner. Packed with wholesome ingredients like carrots, potatoes, and savory spices, this beef stew recipe is customizable, freezer-friendly, and guaranteed to become a family favorite. Learn the secrets to achieving perfectly tender beef and bold flavors with minimal effort!
Ingredients
- 2 tbsp extra light olive oil (or any high-heat cooking oil)
- 3 lbs beef chuck roast, cut into 2-inch cubes
- 1 large yellow onion, diced
- 4 large carrots, cut into bite-sized pieces
- 1 lb Yukon potatoes, cut into bite-sized pieces
- 1/3 cup apple cider juice (not vinegar)
- 3 tbsp tomato paste
- 3 cups beef broth
- 1 tsp ground black pepper
- 1 tbsp fine sea salt (adjust to taste)
- 2 bay leaves
- Fresh parsley, finely chopped, for garnish
Instructions
- Brown the Beef: Heat a skillet over medium-high heat and add the oil. Once the oil is hot, add the beef cubes in a single layer. Sear until browned on all sides. Avoid overcrowding the pan; cook in batches if necessary. Remove the beef and set it aside.
- Sauté the Onion: In the same skillet, add the diced onion and sauté until lightly browned. Add more oil if needed to prevent sticking.
- Assemble the Stew: Transfer the browned beef and sautéed onions to the slow cooker. Add the carrots, potatoes, apple cider juice, tomato paste, beef broth, black pepper, sea salt, and bay leaves.
- Cook the Stew: Set the slow cooker to high for 4 hours or low for 7 hours. Allow the stew to cook until the beef is tender and the vegetables are perfectly cooked.
- Finish and Serve: Remove the bay leaves from the slow cooker. Taste the stew and adjust the seasoning if needed. Serve hot, garnished with freshly chopped parsley.
Why You’ll Love This Recipe
- Effortless Cooking: The slow cooker does all the work, making it perfect for busy days.
- Rich and Hearty: Tender beef, flavorful vegetables, and a savory broth make this stew comforting and satisfying.
- Customizable: Easily adapt the ingredients to suit your preferences or what you have on hand.
- Make-Ahead Friendly: Tastes even better the next day, making it ideal for meal prep.
Tips
- Sear the Beef: Browning the beef before adding it to the slow cooker enhances the flavor.
- Don’t Overcrowd the Skillet: Cook the beef in batches to ensure proper browning.
- Layer Ingredients: Place the meat at the bottom of the slow cooker for even cooking.
- Thickening the Broth: For a thicker stew, stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) during the last 30 minutes of cooking.
Variations and Substitutions
- Protein Options: Substitute beef with lamb or chicken thighs.
- Vegetables: Add mushrooms, celery, or parsnips for extra flavor.
- Broth: Use chicken or vegetable broth if beef broth isn’t available.
- Seasoning: Add rosemary or thyme for an herbal twist.
FAQs
Can I use frozen beef?
It’s best to use thawed beef for even cooking and better browning.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Can I freeze the stew?
Yes, allow the stew to cool completely, then freeze in airtight containers for up to 3 months.
Serving Suggestions
- Serve with crusty bread or dinner rolls to soak up the flavorful broth.
- Pair with a simple side salad or roasted vegetables for a complete meal.
- Enjoy over rice or egg noodles for an extra hearty option.
Slow Cooker Beef Stew Recipe
4
hours10
minutesIngredients
2 tbsp extra light olive oil (or any high-heat cooking oil)
3 lbs beef chuck roast, cut into 2-inch cubes
1 large yellow onion, diced
4 large carrots, cut into bite-sized pieces
1 lb Yukon potatoes, cut into bite-sized pieces
1/3 cup apple cider juice (not vinegar)
3 tbsp tomato paste
3 cups beef broth
1 tsp ground black pepper
1 tbsp fine sea salt (adjust to taste)
2 bay leaves
Fresh parsley, finely chopped, for garnish
Directions
- Brown the Beef: Heat a skillet over medium-high heat and add the oil. Once the oil is hot, add the beef cubes in a single layer. Sear until browned on all sides. Avoid overcrowding the pan; cook in batches if necessary. Remove the beef and set it aside.
- Sauté the Onion: In the same skillet, add the diced onion and sauté until lightly browned. Add more oil if needed to prevent sticking.
- Assemble the Stew: Transfer the browned beef and sautéed onions to the slow cooker. Add the carrots, potatoes, apple cider juice, tomato paste, beef broth, black pepper, sea salt, and bay leaves.
- Cook the Stew: Set the slow cooker to high for 4 hours or low for 7 hours. Allow the stew to cook until the beef is tender and the vegetables are perfectly cooked.
- Finish and Serve: Remove the bay leaves from the slow cooker. Taste the stew and adjust the seasoning if needed. Serve hot, garnished with freshly chopped parsley.
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