Slow Cooker Beef Stew Recipes With Greens
Every bite of this old-fashioned Crockpot Beef Stew recipe soothes me from the inside out. With tender beefiness and vegetables nestled into a rich, soulful gravy, this slow cooker beef stew will reward your patience with every bite.
Calling all the warm fuzzies, cuddly blankets, and flannel!
It's time for a hug in dinner grade: crockpot beef stew.
Now that each day seems to be cooler than the concluding, I wanted to share a recipe for a warm-you-upwards (and lightened-upwards) slow cooker beef stew.
It'due south without a doubt ane of the best crockpot soups in my arsenal (this Crockpot Lasagna Soup is a shut 2nd).
Crockpot beef stew is the kind of thing I dear to take simmering in the house all solar day.
As the beef stew cooks and the broth thickens into a rich gravy, the smell fills my kitchen in a cornball way that reminds me of my Grandma Dorothy.
five Star Review
"I made this today, and it was truly a v-star meal. Everyone absolutely loved it, including my children who can exist fussy."
— Kelly —
Here's why I think you'll love this old fashioned slow cooker beefiness stew:
- Cooler nights are here! With every bite cozier than the last, this boring cooker stew recipe warms to your core (like this French-inspired Beefiness Bourguignon).
- A depression and wearisome cook time makes this recipe the perfect make-ahead meal during a busy piece of work calendar week. You'll come home to beefiness then fall-apart tender, you lot can cut information technology with a spoon.
- FLAVOR OVERLOAD.With a rich cherry-red wine gravy and aromatic fresh herbs, everyone at your table volition exist begging for seconds.
- Loaded with both veggies and hearty poly peptide, beefiness stew in the tedious cooker is a healthy, filling, and satisfying all-in-one repast (although I e'er recommend serving information technology with this Rosemary Olive Oil Bread for soaking up extra gravy).
Translation: Making this wearisome cooker beef stew recipe is WORTH EVERY Minute!
How to Make Crockpot Beef Stew
This best-ever deadening cooker beef stew tastes like pure comfort in a bowl.
Have information technology at the ready for the cool evenings ahead.
The all-time type of meat to use for beef stew
- Every bit far equally what kind of meat is best for beef stew, my answer is (prepare for information technology?) Not beefiness stew meat.
- Stew meat is typically a mix of all different sizes and cuts, so the pieces may not cook evenly. You could take some bites with perfect, fork tender beef and others with tough, rubbery meat. There's a reason thisSlow Cooker Beefiness Stroganoff (which uses sirloin) and thisSlow Cooker Beef and Broccoli (which calls for flank steak) have dissimilar cooking times: each uses a unlike type of beefiness.
- Similar to this Crockpot Vegetable Beefiness Soup, I recommend buying a unmarried slice of chuck roast from the butcher, then cut it into cubes yourself.
- Selecting a unmarried type of beefiness ways you'll know what cut you are getting, your pieces will be uniform in size so that they cook evenly, and chuck roast's deep marbling ensures that every bite of the beefiness in the stew is fall-autonomously tender (like these Red Wine Braised Curt Ribs).
The Ingredients
- Chuck Roast. Boneless chuck roast is perfect for this recipe. It'south a more than marbled cut (and marbling = flavor) that becomes tender throughout the low and boring cooking. (This Italian Beefiness is another delicious chuck roast recipe.) You also could use a top or bottom round roast.
Tip!
Browning the meat for this beef stew does take a bit of time, but it is worth every 2nd.
- The deep browning and caramelizing of the beef give the stew a night, golden, irresistible crust that enriches the gravy and makes this one of the best slow cooker beefiness stew recipes ever. It's a similar method when seeing recipes for a pot roast.
- Ruby-red Wine. Slow cooker beef stew with cherry-red wine has so much depth of flavor! Try Cabernet Sauvignon or a nighttime beer (such as an amber or porter).
- Vegetables . The more than the merrier! I used onion, celery, carrots, parsnip, and peas for an assortment of flavors, textures, and nutritional benefits.
- Potatoes . The starch in the potatoes helps thicken the stew and adds some actress bulk to make every bowl filling and satisfying.
- Tomato Paste . An easy way to build concentrated flavor.
- Worcestershire Sauce. A tangy, savory improver to your beef stew and another flavor building cake. If in a pinch, substitute with balsamic vinegar.
- Beef Broth. To provide moisture and help the meat tenderize. I recommend low sodium so that your beef stew does not become overly salty.
- Whole Wheat Flour. To help the meat brown and caramelize. It likewise helps the gravy thicken besides. No need to use corn starch here.
- Thyme. Thyme is my absolute favorite in beef stew. It'south the platonic match with the root vegetables, and its bawdy, savory flavor is a hallmark of condolement food.
- Salt and Pepper. Don't exist skimpy. These give the beef and vegetables outstanding flavour.
The Directions
- Cut your chuck roast, and place it in a large bowl. Sprinkle with spices and flour, tossing to coat.
- Chocolate-brown the meat on the stove meridian in batches. When dark and golden all over, remove to a plate.
- Sauté the vegetables with the tomato paste and spices. Deglaze with the red vino and let reduce.
- Transfer everything to your slow cooker. Stir to combine.
- Tedious cook beef stew on low for vi one/2 to eight hours or high for three 1/ii to 4 ane/two hours, until the beef is cooked through and autumn-apart tender. ENJOY!
Wine Pairing
Any concentrated, dry out Cabernet Sauvignon will pair nicely with its hearty, flavorful slow cooker beef stew.
Storage Tips
- To Store . Place cooked and cooled stew in an closed storage container in the fridge for up to iii days.
- To Reheat . Gently reheat leftovers in a Dutch oven or similar big pot/skillet on the stovetop over medium-low heat, calculation splashes of broth every bit needed. Yous can also rewarm this stew in a microwave-condom bowl in the microwave until hot.
- To Freeze . Store cooked and cooled leftovers in an closed freezer-rubber storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
The stew leftovers taste even better the next day, so you can make this beefiness stew once, then bask it for cozy lunches and dinners all week long. Snag some repast-prep containers so you can divvy up leftovers into preportioned amounts for an like shooting fish in a barrel grab-and-go lunch.
What to Serve with Crockpot Beef Stew
Quick Breads
Beer Bread
Recommended Tools to Make this Recipe
- Programmable Dull Cooker . A helpful tool to deter overcooking.
- Dutch Oven. For browning the meat. I as well honey this one, and this is some other good brand.
- Chef's Knife. For chopping and prepping all of the colorful vegetables in this hearty stew recipe.
My Favorite Slow Cooker
This vi-quart programmable irksome cooker has a locking lid for easy transport, and its ceramic insert is oven and microwave too.
This crockpot beef stew is the piece of cake, non too heavy, richly flavored, and fall-apart tender recipe you need this season.
Let it comfort you on a absurd night soon!
Frequently Asked Questions
Do Yous Have to Cook Stew Meat Before Putting It In the Crockpot?
While raw meat is perfectly safe to put into the slow cooker, for the best beef stew, you lot Demand to brown the meat first. The chaff that forms on the beefiness as yous brownish it is the most essential foundation of the stew'due south flavor. Information technology's the hush-hush to making an one-time-fashioned beef stew yous'll devour over and over. Browning the meat takes some time, only it is worth it. Brown the meat in batches and don't crowd the pan to ensure that glorious crust forms. Exist patient. Pour yourself some wine. Embrace the moment.
Can Y'all Put Frozen Meat in the Crockpot?
Frozen beef is not rubber to identify in a crockpot. During cooking, the meat may spend too long at room temperature and become unsafe to eat. To thaw beefiness quickly and safely: Place your meat in a ziptop handbag, squeeze out excess air, and seal. And then, place it in a large basin, and fill the bowl with cold h2o. Allow it sit for about 30 minutes. If it's not thawed later on this time, empty the h2o, and refill with fresh h2o.
Can You Overcook Stew in a Slow Cooker?
You tin overcook stew meat in a boring cooker but, the wearisome cooker significantly reduces these odds due to the low and slow cooking method and the amount of liquid. Beef stew cooks in a crockpot for vi.five to 8 hours on LOW or 3.5 to 4.5 hours on HIGH. Time can vary depending upon your irksome cooker, and so check early if your crockpot tends to run on the hotter side. Chuck roast is fairly forgiving thanks to its marbling, so if you go over on time or your crockpot switches to "keep warm" all is certainly not lost. Your vegetables may be a trivial mushy, merely your stew should still have great flavor.
How Practice Y'all Thicken Beef Stew in a Crockpot?
I wrote this recipe to ensure the beefiness stew is enough thick, then you won't need to do anything extra to thicken information technology up. This is why the recipe starts with so lilliputian broth in the slow cooker. If you do desire to thicken upward the beef stew more, you could attempt whisking in a slurry of cornstarch at the end, simply (and this is coming from someone who loves her soups and stews so thick that a spoon tin can practically stand up in the bowl on its own), it truly doesn't need it. Have reward of this beef stew recipe's easy nature and skip it.
How Can I Make Instant Pot Beef Stew?
This recipe I created specifically for the crockpot. If yous'd similar to make beef stew in a pressure cooker, effort this Instant Pot Beefiness Stew.
Demand a Few More Slow Cooker Recipes That are Meatless?
Crockpot Lentil Soup. A satisfying vegetarian recipe made with lentils, carrots and tomato, slow cooked to perfection.
Red Lentil Back-scratch. Creamy, delicious vegan recipe with the perfect amount of Indian spice!
Crockpot Butternut Squash Soup. A creamy, comforting, and filled with the best flavors of fall.
- two 1/two pounds boneless chuck roast
- 1 teaspoon kosher salt divided
- i/2 teaspoon footing black pepper divided
- 1/4 cup white whole wheat flour or all-purpose flour
- 3 tablespoons extra-virgin olive oil divided
- 1 i/2 cups dry out red vino such equally Cabernet Sauvignon, dark beer (such equally an amber, porter, or Guinness—do not use a bitter or hoppy beer such as an IPA as the hops will throw off the flavor), or boosted beef goop
- 1 large yellow onion
- three celery stalks
- 2 cloves garlic
- two tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- iv big carrots
- ii parsnips
- 3/4 pound scarlet potatoes about two medium
- 1 bay leaf
- 3 sprigs fresh thyme or two teaspoons dried thyme; if yous like, tie the fresh thyme together with kitchen twine to make the stems easier to fish out at the finish
- 3 to iv cups low-sodium beef goop
- ane 1/2 cups fresh or frozen peas no demand to thaw
- Fresh parsley optional for serving
-
Cut the beefiness chuck roast into 1-inch cubes, removing whatsoever large, tough pieces of fat or gristle. I constitute it easiest to cut it into 1-inch-thick large, round slices, and then strips, then cubes. Place the cubes in a big basin and sprinkle with 1/2 teaspoon kosher salt and i/iv teaspoon blackness pepper. Sprinkle on the flour, and so toss lightly to coat.
-
Identify a large, deep Dutch oven over medium-loftier rut. Add together 1 tablespoon of the oil. One time the oil is hot and shimmering (a drop of water should sizzle if added to the surface), add one-third to one-one-half of the beef. The cubes should be in a single layer and not too crowded so that they chocolate-brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the lesser of the cubes develop a dark-brownish crust and come away from the pan easily. Turn and continue searing until night and gold all over, about iv to v additional minutes. Transfer the seared meat to a clean bowl or plate.
-
Add some other 1 tablespoon olive oil to the pot, and one time hot, sear the remaining beefiness, working in batches and ensuring that you exercise not overcrowd the pieces. It may take two or three batches total depending on the size of your pan. If the pan gets also dry, add a fleck more oil as needed.
-
While the meat browns, dice the yellow onion and celery. Mince the garlic.
-
When the last batch of beef has been seared, transfer it to a plate and reduce the heat to medium.
-
Add the last tablespoon of olive oil to the pan. Add the onions and celery and cook until the onions are soft and translucent; about 7 minutes. Add the garlic and melt xxx seconds, until fragrant. Stir in the tomato paste, Worcestershire, and remaining 1/ii teaspoon kosher salt and 1/4 teaspoon blackness pepper.
-
While the onions sauté, pare and dice the carrots and parsnips. Scrub the potatoes and cut into a rough dice. Ready aside.
-
Increment the pan rut to medium-loftier rut and add together the wine or beer (stand back, as information technology will sputter). Melt, letting the wine reduce and scraping up all of the chocolate-brown $.25 from the pan. Continue to scrape and stir until the liquid is slightly reduced and thickened, 2 to iii minutes.
-
Transfer the sautéed vegetables and whatsoever sauce from the pan to a 6-quart or larger boring cooker. Add the beef, carrots, parsnips, potatoes, bay leafage, thyme, and 3 cups beef goop. Stir to roughly combine.
-
Cover and melt on low for 6 1/2 to 8 hours or high for 3 1/2 to iv 1/ii hours, until the beef is cooked through and fall-autonomously tender. Remove the bay leaf and thyme stems and stir in the peas. If you'd like the stew thinner, add additional broth until it reaches your desired consistency. Taste and add additional salt or pepper every bit desired. Serve hot, garnish with fresh parsley.
- TO STORE: Place cooked and cooled stew in an closed storage container in the refrigerator for upwards to 3 days.
- TO REHEAT: Gently reheat leftovers in a Dutch oven or similar large pot on the stovetop over medium-low estrus, calculation splashes of broth as needed. You tin can also rewarm this stew in a microwave-safe bowl in the microwave until hot.
- TO FREEZE: Store cooked and cooled leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Permit thaw overnight in the refrigerator before reheating.
Serving: i (of 8), most 1 iii/4 cups Calories: 463 kcal Carbohydrates: 27 g Protein: 33 thou Fat: 22 k Saturated Fat: 8 g Polyunsaturated Fat: two grand Monounsaturated Fat: 12 thousand Trans Fat: 1 g Cholesterol: 98 mg Potassium: 1246 mg Fiber: vi grand Sugar: seven one thousand Vitamin A: 5414 IU Vitamin C: 26 mg Calcium: 73 mg Iron: 4 mg
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Source: https://www.wellplated.com/crockpot-beef-stew/
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