Slow Cooker Beef and Vegetable (Print)
Hearty, comforting slow-cooked beef with tender meat, root vegetables, and savory herbs for a rich, flavorful meal.
# What You Need:
→ Proteins
01 - 2 pounds beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 3 large carrots, peeled and cut into 1-inch pieces
03 - 3 medium potatoes, peeled and diced
04 - 2 celery stalks, sliced
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas
→ Liquids and Seasonings
08 - 4 cups beef broth
09 - 1/4 cup tomato paste
10 - 1 tablespoon Worcestershire sauce
11 - 2 tablespoons red wine (optional)
12 - 2 teaspoons salt
13 - 1/2 teaspoon black pepper
14 - 2 bay leaves
15 - 1 teaspoon dried thyme
16 - 1/2 teaspoon dried rosemary
17 - 1/4 cup fresh parsley, chopped (for garnish)
→ Thickeners
18 - 2 tablespoons cornstarch (optional)
19 - 2 tablespoons water (for cornstarch slurry)
# How to Make:
01 - Place the beef cubes into the slow cooker vessel.
02 - Distribute the carrots, potatoes, celery, onion, and minced garlic evenly over the beef.
03 - In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, and red wine (if utilizing). Pour this mixture over the contents of the slow cooker.
04 - Evenly sprinkle the salt, black pepper, dried thyme, and dried rosemary over the ingredients. Add the bay leaves.
05 - Cover the slow cooker and cook on the low setting for 8 hours, or on the high setting for 4-5 hours, until the beef is fork-tender and the vegetables are thoroughly cooked.
06 - Approximately 30 minutes before serving, stir in the frozen peas.
07 - Should a thicker consistency be desired, combine cornstarch and water in a small bowl to create a slurry. Stir this slurry into the stew and continue cooking on high for an additional 20-30 minutes, or until the stew has reached the desired thickness.
08 - Carefully remove and discard the bay leaves. Garnish the finished stew with fresh chopped parsley and serve hot.
# Expert Advice:
01 -
- It's a secret weapon for busy weeknights, practically cooking itself.
- The deep, rich flavors truly taste like you spent hours slaving away, but you didn't!
02 -
- Searing the beef beforehand, while optional, makes an incredible difference in depth of flavor and texture that you'll absolutely taste.
- Resist the urge to peek too often; each time you lift the lid, you lose precious heat and extend the cooking time.
03 -
- Always taste your stew before serving and adjust the salt and pepper as needed; sometimes a little extra pop makes all the difference.
- This stew tastes even better the next day, so consider making a larger batch for delicious leftovers that reheat beautifully.