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To create a truly memorable beef stew, it's essential to understand the roles of each ingredient. The foundation of this dish begins with beef chuck, which is widely regarded as the best cut for stewing. Known for its rich flavor and marbled fat, beef chuck becomes incredibly tender when slow-cooked, resulting in succulent pieces that practically melt in your mouth. Selecting the right cut of meat is crucial, as it directly impacts the overall taste and texture of the stew.

Slow Cooker Beef Stew with Fall Vegetables

Warm up your autumn evenings with a delicious and nourishing hearty beef stew. This comforting classic combines tender beef, vibrant seasonal vegetables, and a rich broth that captures the essence of fall. Each spoonful is a cozy embrace, perfect for sharing with family and friends. Discover the art of slow cooking as flavors meld beautifully, creating a satisfying dish that delights the senses. Whether served alongside crusty bread or paired with a robust red wine, this stew will warm your heart all season long. Enjoy the best of autumn on your plate!
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Ingredients
  

2 lbs beef chuck, cut into 1.5-inch cubes

3 tablespoons olive oil, divided

1 large onion, diced

4 cloves garlic, minced

4 cups beef broth

2 cups carrots, sliced

2 cups butternut squash, peeled and cubed

2 cups baby potatoes, halved

2 cups parsnips, peeled and sliced

2 bay leaves

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

2 tablespoons Worcestershire sauce

1 tablespoon balsamic vinegar

Fresh parsley, chopped, for garnish

Instructions
 

Brown the Beef: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the beef cubes in batches to avoid overcrowding the pan. Brown the beef on all sides for about 5-7 minutes. Use tongs to transfer the browned beef to a slow cooker.

    Sauté the Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Toss in the diced onions and sauté for 3-4 minutes until they become translucent and softened. Add the minced garlic and continue to sauté for an additional 1-2 minutes until fragrant. Transfer this aromatic mixture to the slow cooker.

      Combine Ingredients: Into the slow cooker, add the beef broth, sliced carrots, cubed butternut squash, halved baby potatoes, sliced parsnips, bay leaves, dried thyme, dried rosemary, salt, pepper, Worcestershire sauce, and balsamic vinegar. Stir all ingredients together until evenly combined.

        Set and Cook: Cover the slow cooker with its lid. Set it to low for 8 hours or high for 4 hours, cooking until the beef is fork-tender and the vegetables are fully cooked.

          Finish and Serve: Once the cooking time is complete, remove and discard the bay leaves. Taste the stew and adjust the seasoning with additional salt and pepper if needed. Ladle the hearty stew into bowls and sprinkle with freshly chopped parsley for a vibrant touch before serving.

            Prep Time, Total Time, Servings: 20 minutes | 8 hours 20 minutes | 6 servings

              Presentation Tips: Serve the stew in wide, shallow bowls to highlight the rich colors of the vegetables, and add a sprig of parsley on top for an extra pop of color. Pair with crusty bread for a complete autumn meal!