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Why You'll Love This cozy slow cooker beef stew with carrots potatoes and onions
- Easy to Prepare: This recipe requires minimal preparation time, making it perfect for busy weeknights.
- Slow Cooker Convenience: The slow cooker does all the work, allowing you to come home to a hot, ready-to-eat meal.
- Hearty and Comforting: This stew is the perfect comfort food, with tender beef, fluffy potatoes, and sweet carrots.
- Customizable: Feel free to add your favorite vegetables or herbs to make the recipe your own.
- Make-Ahead: This recipe can be prepared in advance, making it perfect for meal prep or special occasions.
- Freezer-Friendly: The stew can be frozen for up to 3 months, making it a great option for meal planning.
- Cost-Effective: This recipe uses affordable ingredients, making it a budget-friendly option for families or large groups.
- Delicious Leftovers: The stew is just as delicious the next day, making it perfect for leftovers or meal prep.
Ingredient Breakdown
The key ingredients in this recipe are the beef, carrots, potatoes, onions, and beef broth. The beef should be a tougher cut, such as chuck or round, as it will become tender during the slow cooking process. The carrots and potatoes should be peeled and chopped into bite-sized pieces, while the onions should be sliced thinly. The beef broth should be low-sodium, as it will be cooking for an extended period and you can always add more salt to taste.
How to Make cozy slow cooker beef stew with carrots potatoes and onions
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set it aside.
Reduce the heat to medium and add the sliced onions to the skillet. Cook until they are softened and translucent, about 5 minutes.
Add the chopped carrots and potatoes to the skillet and cook for 5 minutes, stirring occasionally.
Add the beef broth, browned beef, and any accumulated juices to the slow cooker. Stir to combine.
Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
Season the stew with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Tips for Perfect Results
Choose a tougher cut of beef, such as chuck or round, as it will become tender during the slow cooking process.
Leave about 1-2 inches of space between the ingredients and the top of the slow cooker to ensure even cooking.
Take the time to brown the beef properly, as this will add flavor and texture to the stew.
Softening the onions will add a depth of flavor to the stew and help to thicken the broth.
Use fresh herbs, such as thyme or rosemary, to add a bright, fresh flavor to the stew.
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together.
Common Mistakes to Avoid
-
Not Browning the Beef Properly:
Fix: Take the time to brown the beef properly, as this will add flavor and texture to the stew.
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Overcrowding the Slow Cooker:
Fix: Leave about 1-2 inches of space between the ingredients and the top of the slow cooker to ensure even cooking.
-
Not Softening the Onions:
Fix: Soften the onions to add a depth of flavor to the stew and help to thicken the broth.
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Not Letting it Rest:
Fix: Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Try using different vegetables, such as parsnips or turnips, to add some variety to the stew.
Add some diced tomatoes or tomato paste to add a burst of acidity and flavor to the stew.
Try using beef short ribs instead of chuck or round for a heartier, more tender stew.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. It's best to store it in an airtight container and keep it at a temperature of 40°F (4°C) or below.
The stew can be frozen for up to 3 months. It's best to store it in an airtight container or freezer bag and keep it at a temperature of 0°F (-18°C) or below. When you're ready to eat it, simply thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use a different type of beef?
Yes, you can use a different type of beef, such as sirloin or ribeye. However, keep in mind that the cooking time may vary depending on the cut of beef you use.
Can I add other vegetables to the stew?
Yes, you can add other vegetables to the stew, such as mushrooms, peas, or corn. Just be sure to adjust the cooking time accordingly.
Can I make this recipe in a Dutch oven?
Yes, you can make this recipe in a Dutch oven. Simply brown the beef and cook the vegetables in the Dutch oven, then add the beef broth and bring to a boil. Cover the Dutch oven and transfer it to the oven, where it will cook for about 2-3 hours, or until the beef is tender.
Can I freeze the stew?
Yes, you can freeze the stew for up to 3 months. Simply cool the stew to room temperature, then transfer it to an airtight container or freezer bag. When you're ready to eat it, simply thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply brown the beef and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
cozy slow cooker beef stew with carrots potatoes and onions
Ingredients
- 2 pounds beef stew meat
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Instructions
- Step 1: Brown the Beef. Heat the butter in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set aside.
- Step 2: Soften the Onions. Reduce the heat to medium and add the chopped onion to the skillet. Cook until the onion is softened and translucent, about 5 minutes.
- Step 3: Add the Garlic and Carrots. Add the minced garlic and chopped carrots to the skillet and cook for 1 minute.
- Step 4: Add the Potatoes and Broth. Add the chopped potatoes, beef broth, tomato paste, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 5: Add the Browned Beef. Add the browned beef to the slow cooker and stir to combine.
- Step 6: Cook the Stew. Cover the slow cooker and cook on low for 8 hours or high for 4 hours.
- Step 7: Thicken the Stew. About 30 minutes before serving, mix the flour and a splash of the stew broth in a small bowl until smooth. Stir the flour mixture into the stew and continue to cook for an additional 30 minutes.
- Step 8: Serve and Enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- To make this recipe ahead of time, brown the beef and cook the vegetables, then store them in the refrigerator overnight. Assemble the stew in the slow cooker in the morning and cook as directed.
- If using frozen beef, thaw it first and pat dry with paper towels before browning.
- For a thicker stew, reduce the amount of beef broth or add more flour to the stew.
- To make this recipe in a Dutch oven, brown the beef and cook the vegetables, then add the remaining ingredients and bring to a boil. Cover the pot and transfer to the oven, cooking at 300°F (150°C) for 2-3 hours, or until the beef is tender.
