This is the most delicious comfort food on the planet.
If there is any dish more satisfying than beef stew, I don’t know what it is. And when you make this Slow Cooker Beef Stew, you will be more than satisfied–you will be wowed because the rich, warm flavors are positively mouthwatering. With every bite, you’ll know why this dish earns its reputation as THE ultimate comfort food.
One of the (many!) things I love about this recipe is that it reminds me of my grandmother’s beef stew (those soft carrots!) and my mother’s beef stew (the tang from tomato paste); dishes like this are often nostalgic because they are keepers and have been passed down from generation to generation. In this Slow Cooker Beef Stew, we add bay leaves and rosemary to provide some fresh and herby goodness.
There’s just something about the way the beef stews in the red wine and beef broth that results in the most tender meat and a deep, super flavorful sauce that makes the whole eating experience elevated and nurturing all at the same time. That makes it great for a family dinner, served with Roasted Mashed Potatoes or a dinner party, alongside Potatoes au Gratin. Add a green salad and some crusty bread (to sop up the delicious sauce) and no matter who you’re serving it to, and you’ll have the perfect meal.
What’s the difference between a crock pot and a slow cooker?
Not much…the crock pot, which is actually a brand name, is a type of slow cooker, made popular in the 1970’s. Both appliances do the “low-and-slow” style of cooking, braising ingredients and melding flavors to produce that fork-tender meat bathed in luscious sauce. And while there are some differences between crock pots and slow cookers, such as the materials used for the inserts and the heat settings, essentially whatever you make in a crock pot you can make in a slow cooker.
FAQs & Tips
How to Make Ahead and Store?
You can prepare everything in your slow cooker the day before you want to serve it; just store it, covered, in the insert in the refrigerator and then, the next day, place the insert back into the slow cooker and follow the cooking instructions. Leftover beef stew can be stored in an airtight container in the fridge for up to 4 days, or in a freezer-safe airtight container in the freezer for up to 3 months.
What kind of meat is ‘stew meat’?
Stew meat is usually chuck (though you can use other cuts); it’s best for slow cooking because its time in the liquids breaks down this cut’s connective tissues, resulting in heavenly tenderness.
Serving Suggestions
We suggest serving this Slow Cooker Beef Stew with pasta or rice, and have already mentioned some great potato sides, but there are lots of other things that pair perfectly with it. Let’s talk bread, the very thing you need to get every last drop of the delectable beef stew sauce. Really, any kind of bread will do the trick but try Simple Challah Bread or Irish Soda Bread or Jenny’s Cornbread. Green vegetables are also a great choice to go with Slow Cooker Beef Stew–we’re partial to Sauteed Broccoli or Roasted Brussels Sprouts but this stew will go with any kind of vegetable you love. And one of our favorite combinations is Slow Cooker Beef Stew served with Baked Creamy Cheese Grits–delish!!
Slow Cooker Beef Stew
Ingredients
- 1 pound stew meat, cubed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon flour
- 1 small onion diced
- 1 small carrot diced
- 2 cloves garlic minced
- 1/4 cup high-quality red wine
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 sprig of fresh rosemary
- 1/4 cup frozen peas
- Pinch of sea salt and black pepper
Instructions
- Season the cubed stew meat with a pinch of sea salt and black pepper and sprinkle the flour over the meat.
- Heat the olive oil in your slow cooker over medium-high heat then add the meat. Cook the meat for 5 minutes until browned.
- Reduce the heat to medium-low then add the onions and carrot. Cook for 5 minutes until the vegetables are soft. Add the garlic and cook for 1 minute.
- Add the tomato paste and pour in the red wine. Cook until the red wine evaporates then add the beef broth.
- Add the rosemary and bay leaf, season with salt and pepper then let the stew simmer for 4 hours on high or 8 hours on low. The meat should be fork tender.
- Add the peas during the last 15 minutes of cooking and remove the rosemary stem and bay leaf. Taste the slow cooker beef stew and season with salt and pepper if necessary.
- Serve the slow cooker beef stew over pasta or rice and enjoy warm!
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