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One of the greatest advantages of using a slow cooker for dishes like beef stew is the convenience it offers. With minimal preparation, you can set your ingredients and let the slow cooker do the work. This method not only allows for a hands-off cooking experience but also enhances the flavors through low and slow cooking. The gradual heat breaks down the tough cuts of beef, resulting in tender meat that practically melts in your mouth. Additionally, this cooking method preserves the nutrients of the ingredients, making it a wholesome option for any meal.

Slow Cooker Beef Stew with Vegetables

Warm up this winter with a Cozy Comfort Slow Cooker Beef Stew that's perfect for sharing with loved ones. This easy recipe highlights the beauty of slow cooking, allowing the flavors of tender beef and hearty vegetables to meld together beautifully. With minimal prep and the slow cooker doing all the hard work, you'll fill your home with delicious aromas while creating a nourishing meal rich in protein and nutrients. Perfect for family gatherings or cozy nights in, this stew is more than just food—it's a comforting experience that brings everyone together.
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Ingredients
  

2 pounds (900g) beef chuck roast, cut into 1-inch cubes

1 tablespoon olive oil

1 large onion, diced

4 cloves garlic, minced

4 medium carrots, sliced

3 medium potatoes, peeled and diced

2 celery stalks, diced

1 cup green beans, trimmed and cut into 1-inch pieces

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

4 cups beef broth

1 cup red wine (optional; substitute extra beef broth if desired)

2 tablespoons Worcestershire sauce

Salt and pepper, to taste

2 tablespoons cornstarch (optional, for thickening)

2 tablespoons cold water (optional, for thickening)

Instructions
 

Sear the Beef: In a large skillet set over medium-high heat, pour in the olive oil. Once the oil is hot, season your beef cubes generously with salt and pepper. Add the cubed beef to the skillet in batches, ensuring not to overcrowd the pan. Sear each piece for about 5-7 minutes until it develops a rich brown color on all sides. Once browned, transfer the beef to the slow cooker.

    Sauté the Aromatics: Using the same skillet, add the diced onions and sauté over medium heat for about 3-4 minutes, or until they become translucent. Incorporate the minced garlic and cook for an additional minute until fragrant. Transfer the aromatic mixture to the slow cooker.

      Add Vegetables: In the slow cooker, add the sliced carrots, diced potatoes, diced celery, green beans, and frozen peas. Ensure the vegetables are evenly distributed for optimal cooking.

        Season the Stew: Sprinkle in the dried thyme and dried rosemary, then add the bay leaves. Pour in the beef broth, and if using, the red wine, along with the Worcestershire sauce. Gently stir all the ingredients together to combine flavors.

          Slow Cook: Cover the slow cooker with its lid and set it to cook on the low setting for 7-8 hours or alternatively on high for 4-5 hours. The goal is for the beef to be tender and the flavors to meld together beautifully.

            Thicken (Optional): If you prefer a thicker stew, create a slurry by mixing the cornstarch and cold water in a small bowl until smooth. Approximately 30 minutes before serving, stir this mixture into the stew, and continue cooking without the lid to allow it to thicken.

              Serve: Once cooking is complete, taste the stew and adjust the seasoning with salt and pepper as required. Remember to remove the bay leaves before serving. Ladle the hearty beef stew into bowls, savoring the comforting flavors and warmth it brings on chilly days.

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

                  - Presentation Tips: Serve the stew in large bowls and garnish with freshly chopped parsley for a pop of color. Accompany with crusty bread to soak up the delicious broth.