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Toss together this Slow Cooker Beef Stew whenever you're craving something hearty that'll warm you right up. The beef turns melt-in-your-mouth soft, potatoes get nice and golden, while the carrots develop a lovely sweetness. Throw in some wine if you're feeling fancy, and your house will smell incredible all day long. It's perfect with some warm bread or a side of creamy mashed potatoes.
Benefits of This Hearty Stew
This stew really hits the spot during chilly weather. The slow cooking makes everything blend together beautifully. Just dump everything in and walk away until dinner time. And don't worry about making too much - it actually tastes way better the next day. It's perfect for big gatherings or meal prepping for your week ahead.
Ingredients List
- Beef: 2 1/2 pounds stew meat
- Black Pepper: 1/2 spoon
- Garlic Salt: 1/2 spoon
- Celery Salt: 1/2 spoon
- Flour: 1/4 cup plain
- Oil: 3-6 spoons
- Butter: 3 spoons, cold
- Onions: 2 cups cut small
- Garlic: 4 cloves chopped
- Red Wine: 1 cup (optional)
- Beef Broth: 4 cups
- Bouillon: 2 beef cubes
- Worcestershire: 2 spoons
- Tomato Paste: 3 spoons
- Carrots: 5 big ones, chunked
- Potatoes: 1 pound small ones, cut up
- Bay Leaves: 2 whole ones
- Rosemary: 1 sprig
- Peas: 1 cup frozen
- Cornstarch: 3 spoons mixed with cold water
Cooking Instructions
- Prepare your meat:
- Chop beef into chunks about the size of golf balls. Remove any large fat pieces but keep the marbled fat for flavor.
- Add your seasonings:
- Combine pepper, garlic salt, and celery salt. Dust over meat. Sprinkle flour on top and toss until meat is coated evenly.
- Sear the beef:
- Heat oil in a pan. Brown meat in small batches so it gets crispy. Don't overcrowd the pan. Transfer to your slow cooker when done.
- Sauté your aromatics:
- In the same pan, melt butter. Cook onions until tender for about 5 minutes. Toss in garlic for the final minute.
- Grab all the flavor:
- Pour a bit of wine into the hot pan. Scrape up all those tasty brown bits from the bottom. Pour everything into the slow cooker.
- Add remaining ingredients:
- Put in broth, bouillon, tomato paste, carrots, potatoes, and herbs. Save the peas for later.
- Set cooking time:
- Low: 8 hours. High: 4 hours. You'll know it's ready when the meat falls apart easily.
- Final touches:
- With 15 minutes left: Add frozen peas. Mix cornstarch with cold water and stir in to thicken. Drop in a pat of butter on top.
- Taste test:
- Remove bay leaves. Need more salt or pepper? Now's the time to adjust.
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Ideal Beef Selection
Chuck roast works best for stews thanks to its beautiful marbling. Cutting it yourself will save you some cash. For super tender results, look for meat with those white streaks running through it. That's the good fat that makes everything juicy. Stay away from overly lean cuts or you'll end up with tough meat.
Choosing Suitable Potatoes
Go for yellow or red potatoes since they hold their shape during cooking. Skip russet or baking potatoes as they'll turn mushy. Make sure to cut them all roughly the same size so they cook evenly. Keep the skins on for extra flavor and better texture.
Proper Meat Searing
Don't try to save time by skipping the browning step. It adds tons of flavor. Make sure your pan is super hot before adding meat. Work with small batches. Just brown the outside quickly without cooking it through. Those dark bits stuck to the pan? That's pure gold for flavor.
Wine Options
Wine gives your stew a richer taste but it's totally optional. Extra beef broth works fine instead. Some people like using grape juice with a splash of vinegar. Want to try something different? A dark beer can give your stew an amazing deep color and rich flavor.
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Storing Extra Portions
Your stew will stay good in the fridge for 3 days. It actually gets tastier each day. Planning to freeze it? Cool it down first. Don't fill containers to the top since stew expands when frozen. It'll keep for 3 months in the freezer. Reheat it slowly for best results.
Frequently Asked Questions
- → What can I swap for wine?
Tons of options! Simply swap wine for the same amount of beef broth. Grape juice with a dash of vinegar works too. Some even use pomegranate juice or cola for fun twists - it sounds odd but tastes delicious. If you're okay with it, grab cooking wine, but watch the salt. Even without wine, the beef turns out melt-in-your-mouth tender.
- → What cut works best?
Chuck roast is a winner! Look for pieces with marbling (fat ribbons). Cut into chunky pieces, about 2 inches across. Other good ones are bottom round or pre-cut stew meat. Want richer flavor? Ask the butcher for bone-in cuts. Skip pricier steaks like sirloin - they don't stay juicy. Slow cooking transforms tough cuts, so save money and go budget-friendly! Trim big fat bits before cooking.
- → How can I thicken the gravy?
Quick and simple! Mix 2 tablespoons of cornstarch with cold water until smooth, then stir it into the bubbling stew. Cook a bit longer to see it thicken. Want even thicker? Do it again or smash some potatoes right in the pot. Another hack: toss in a handful of instant potato flakes. Lid off during the last hour helps too, as it naturally thickens when cooling. Be careful not to overdo it!
- → What’s 'monter au beurre' about?
It’s fancy French for adding butter at the end of cooking. Drop in cold butter chunks, gently stir, and watch the sauce turn glossy and creamy. Don’t let it boil after butter’s added—keep it silky. Always use real butter (not margarine or blends). Start small; you can always add more if needed. It’s how top chefs finish sauces for extra richness!
- → Best way to store leftovers?
Stew tastes even better after resting! Cool it down first, then store in airtight containers. Keeps fresh for 3 days in the fridge or freeze for up to 3 months. When freezing, leave room at the top—liquids expand when frozen. Defrost overnight in the fridge. Reheat slowly on the stove or in the microwave, stirring occasionally, and add a little broth if it’s too thick. Portioning it out before freezing makes reheating fast and easy!
Conclusion
Loved this stew's ease? Try a pot roast to keep the meat whole. Craving something lighter? Whip up beef barley soup. If you're aiming for fancy, try beef bourguignon with a splash of wine for that gourmet touch.