Savory Slow Cooker Beef Stew Simple Comfort Meal

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- 2 lbs beef chuck roast, cut into 1-inch cubes - 4 medium carrots, sliced into rounds - 3 medium potatoes, peeled and diced into bite-sized pieces - 1 large onion, finely chopped - 3 cloves garlic, minced - 4 cups low sodium beef broth - 2 tablespoons tomato paste - 2 teaspoons dried thyme - 1 teaspoon dried rosemary - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 2 tablespoons olive oil - 1 dried bay leaf - 2 tablespoons cornstarch (optional, for thickening) - 2 tablespoons cold water (optional, for thickening) - 1 cup frozen peas for color and sweetness - 1 cup sliced mushrooms for an earthy flavor - 1 cup diced green beans for crunch - 1 tablespoon Worcestershire sauce for added depth - Fresh herbs like parsley or cilantro for garnish - Use beef brisket instead of chuck roast for a different texture. - Swap carrots with parsnips for a sweeter taste. - Use chicken broth instead of beef broth for a lighter flavor. - Replace tomato paste with crushed tomatoes if desired. - Use fresh herbs instead of dried ones for a brighter taste. This ingredient list makes my slow cooker beef stew easy to customize. You can tweak it to match what you have on hand. Enjoy the cooking! To start, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Then, add 2 lbs of beef chuck roast cut into 1-inch cubes. Sear the beef for about 5 to 7 minutes. Turn the meat often until it is brown on all sides. This step adds rich flavor to your stew. Once the beef is seared, transfer it to your slow cooker. Next, layer in the veggies. Add 4 medium carrots, sliced into rounds. Then, add 3 medium potatoes, peeled and diced into bite-sized pieces. Finally, sprinkle in 1 large onion, finely chopped. This colorful mix makes your stew hearty. In a separate bowl, whisk together 4 cups of low sodium beef broth and 2 tablespoons of tomato paste. Add 3 cloves of minced garlic, 2 teaspoons of dried thyme, 1 teaspoon of dried rosemary, and 1 teaspoon of smoked paprika. Season with salt and black pepper. Mix until all ingredients blend well. This sauce will give your stew its unique taste. Now, pour the sauce over the beef and veggies in the slow cooker. Tuck in 1 dried bay leaf. Gently stir to coat everything. Then, secure the lid. Set your slow cooker to cook on low for 8 hours or on high for 4 hours. This allows the beef to become tender and the flavors to meld. If you want a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. This makes a slurry. Stir this slurry into the stew during the last 30 minutes of cooking. Leave the lid off to thicken your stew to the desired consistency. After cooking, remove the bay leaf. Check the stew for seasoning and adjust salt and pepper if needed. Ladle the stew into deep bowls. For a nice touch, garnish with freshly chopped parsley. Serve it hot with crusty bread or warm rolls to soak up the sauce. Enjoy this warm and cozy meal! Searing beef is key for a great stew. To get the best flavor, use a hot skillet. Here’s how I do it: - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. - Add 2 lbs of beef chuck roast, cut into 1-inch cubes. - Sear for 5-7 minutes, turning the beef so it browns on all sides. This process adds depth to the beef. Remember, don’t crowd the skillet. If needed, work in batches. Searing gives your stew a rich taste that you don’t want to miss. For the perfect stew, the right consistency matters. You want it thick but not gluey. Follow these steps: - Use 4 cups of low-sodium beef broth. It adds flavor without being too salty. - If you like a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. This makes a slurry. - Stir the slurry into the stew during the last 30 minutes of cooking. Let it cook uncovered. This helps your stew thicken nicely. Check the consistency; it should be hearty and spoonable. Seasoning can make or break your stew. Here’s how to adjust flavors: - Use 2 teaspoons of dried thyme and 1 teaspoon of dried rosemary for a warm, earthy taste. - Add 1 teaspoon of smoked paprika for a subtle kick. - Taste your stew before serving. Adjust salt and pepper as needed. Feel free to experiment! If you love garlic, add an extra clove. If you want heat, try a pinch of red pepper flakes. Make it yours! {{image_4}} You can make your beef stew healthier by adding more vegetables. Some great choices are: - Green Beans: Add these for a nice crunch. - Peas: These add sweetness and color. - Mushrooms: They bring a rich, earthy flavor. - Zucchini: This softens well and soaks up the stew's taste. You can toss these veggies in the slow cooker with your beef and other ingredients. They will cook down and blend nicely with the broth. If you like heat, try adding peppers. Here are some options: - Bell Peppers: Red or green will add sweetness. - Jalapeños: These bring a nice kick. - Chipotle Peppers: Use these for a smoky spice. Chop them up and mix them into the stew. Start with a small amount and taste as you go. You can always add more if you want extra spice. You don’t have to stick to beef chuck. Here are some other cuts that work well: - Brisket: This cut becomes very tender and flavorful. - Round Steak: It is leaner and still works great. - Short Ribs: They are rich and give a wonderful taste. Each cut has its own flavor and texture, so feel free to experiment. Just remember to adjust cooking times if you choose a cut that cooks faster or slower. After you finish your beef stew, let it cool. Place it in an airtight container. Store it in the fridge for up to three days. Make sure to check for any off smells before reheating. Keeping the stew sealed helps maintain its rich flavors. If you want to save your stew for later, freezing works great. Use a freezer-safe container or heavy-duty freezer bags. Leave some space at the top for expansion. You can freeze it for up to three months. Thaw it in the fridge overnight before using. To reheat, you can use a stove or microwave. For the stove, pour your stew into a pot. Heat it over medium heat, stirring often. For the microwave, place it in a microwave-safe bowl. Heat in short bursts, stirring in between. Check that it's hot all the way through before serving. You can also add a splash of broth if it seems too thick. Enjoy your warm, comforting meal! Cooking beef stew in a slow cooker takes about 8 hours on low or 4 hours on high. The low setting allows the beef to become very tender. The high setting works too, but it may not be as soft. Yes, you can skip browning the meat. However, browning adds flavor. If you choose not to brown, season the beef well before adding it to the slow cooker. This will help it taste great. Beef stew pairs well with many sides. Here are some ideas: - Crusty bread - Rice - Mashed potatoes - Salad - Warm rolls These sides soak up the tasty sauce and add to your meal. You can tell the beef is tender when it easily breaks apart with a fork. If it feels tough, let it cook longer. The goal is to have melt-in-your-mouth beef. Always taste to check for doneness! You learned about the best ingredients and steps for beef stew. We discussed useful tips for perfecting your dish. Variations and storage methods can help you adapt and enjoy. Remember, you can add vegetables or spice it up as you like. Follow these guidelines for a delicious meal that warms your heart. Cooking should be fun and easy. Now, get started on your beef stew adventure!

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When the weather cools down, nothing warms your soul like a bowl of beef stew. My Savory Slow Cooker Beef Stew is the perfect comfort meal for chilly nights. With simple ingredients and easy steps, you can create a rich and flavorful dish that your family will love. Let’s get started on this delicious journey that fills your home with warmth and great smells!

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Ingredients

List of Ingredients

– 2 lbs beef chuck roast, cut into 1-inch cubes

– 4 medium carrots, sliced into rounds

– 3 medium potatoes, peeled and diced into bite-sized pieces

– 1 large onion, finely chopped

– 3 cloves garlic, minced

– 4 cups low sodium beef broth

– 2 tablespoons tomato paste

– 2 teaspoons dried thyme

– 1 teaspoon dried rosemary

– 1 teaspoon smoked paprika

– Salt and freshly ground black pepper to taste

– 2 tablespoons olive oil

– 1 dried bay leaf

– 2 tablespoons cornstarch (optional, for thickening)

– 2 tablespoons cold water (optional, for thickening)

Optional Ingredients for Variations

– 1 cup frozen peas for color and sweetness

– 1 cup sliced mushrooms for an earthy flavor

– 1 cup diced green beans for crunch

– 1 tablespoon Worcestershire sauce for added depth

– Fresh herbs like parsley or cilantro for garnish

Ingredient Substitutions

– Use beef brisket instead of chuck roast for a different texture.

– Swap carrots with parsnips for a sweeter taste.

– Use chicken broth instead of beef broth for a lighter flavor.

– Replace tomato paste with crushed tomatoes if desired.

– Use fresh herbs instead of dried ones for a brighter taste.

This ingredient list makes my slow cooker beef stew easy to customize. You can tweak it to match what you have on hand. Enjoy the cooking!

Step-by-Step Instructions

Preparing the Beef

To start, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Then, add 2 lbs of beef chuck roast cut into 1-inch cubes. Sear the beef for about 5 to 7 minutes. Turn the meat often until it is brown on all sides. This step adds rich flavor to your stew.

Layering Ingredients in the Slow Cooker

Once the beef is seared, transfer it to your slow cooker. Next, layer in the veggies. Add 4 medium carrots, sliced into rounds. Then, add 3 medium potatoes, peeled and diced into bite-sized pieces. Finally, sprinkle in 1 large onion, finely chopped. This colorful mix makes your stew hearty.

Making the Flavorful Sauce

In a separate bowl, whisk together 4 cups of low sodium beef broth and 2 tablespoons of tomato paste. Add 3 cloves of minced garlic, 2 teaspoons of dried thyme, 1 teaspoon of dried rosemary, and 1 teaspoon of smoked paprika. Season with salt and black pepper. Mix until all ingredients blend well. This sauce will give your stew its unique taste.

Cooking Time and Temperature Settings

Now, pour the sauce over the beef and veggies in the slow cooker. Tuck in 1 dried bay leaf. Gently stir to coat everything. Then, secure the lid. Set your slow cooker to cook on low for 8 hours or on high for 4 hours. This allows the beef to become tender and the flavors to meld.

Thickening the Stew (Optional)

If you want a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. This makes a slurry. Stir this slurry into the stew during the last 30 minutes of cooking. Leave the lid off to thicken your stew to the desired consistency.

Serving Suggestions

After cooking, remove the bay leaf. Check the stew for seasoning and adjust salt and pepper if needed. Ladle the stew into deep bowls. For a nice touch, garnish with freshly chopped parsley. Serve it hot with crusty bread or warm rolls to soak up the sauce. Enjoy this warm and cozy meal!

Tips & Tricks

Best Practices for Searing Beef

Searing beef is key for a great stew. To get the best flavor, use a hot skillet. Here’s how I do it:

– Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

– Add 2 lbs of beef chuck roast, cut into 1-inch cubes.

– Sear for 5-7 minutes, turning the beef so it browns on all sides.

This process adds depth to the beef. Remember, don’t crowd the skillet. If needed, work in batches. Searing gives your stew a rich taste that you don’t want to miss.

How to Achieve the Perfect Stew Consistency

For the perfect stew, the right consistency matters. You want it thick but not gluey. Follow these steps:

– Use 4 cups of low-sodium beef broth. It adds flavor without being too salty.

– If you like a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. This makes a slurry.

– Stir the slurry into the stew during the last 30 minutes of cooking.

Let it cook uncovered. This helps your stew thicken nicely. Check the consistency; it should be hearty and spoonable.

Seasoning Adjustments for Taste

Seasoning can make or break your stew. Here’s how to adjust flavors:

– Use 2 teaspoons of dried thyme and 1 teaspoon of dried rosemary for a warm, earthy taste.

– Add 1 teaspoon of smoked paprika for a subtle kick.

– Taste your stew before serving. Adjust salt and pepper as needed.

Feel free to experiment! If you love garlic, add an extra clove. If you want heat, try a pinch of red pepper flakes. Make it yours!

Variations

Adding Vegetables for a Healthier Stew

You can make your beef stew healthier by adding more vegetables. Some great choices are:

– Green Beans: Add these for a nice crunch.

– Peas: These add sweetness and color.

– Mushrooms: They bring a rich, earthy flavor.

– Zucchini: This softens well and soaks up the stew’s taste.

You can toss these veggies in the slow cooker with your beef and other ingredients. They will cook down and blend nicely with the broth.

Making it Spicy with Peppers

If you like heat, try adding peppers. Here are some options:

– Bell Peppers: Red or green will add sweetness.

– Jalapeños: These bring a nice kick.

– Chipotle Peppers: Use these for a smoky spice.

Chop them up and mix them into the stew. Start with a small amount and taste as you go. You can always add more if you want extra spice.

Using Different Cuts of Meat

You don’t have to stick to beef chuck. Here are some other cuts that work well:

– Brisket: This cut becomes very tender and flavorful.

– Round Steak: It is leaner and still works great.

– Short Ribs: They are rich and give a wonderful taste.

Each cut has its own flavor and texture, so feel free to experiment. Just remember to adjust cooking times if you choose a cut that cooks faster or slower.

Storage Info

Refrigeration Guidelines

After you finish your beef stew, let it cool. Place it in an airtight container. Store it in the fridge for up to three days. Make sure to check for any off smells before reheating. Keeping the stew sealed helps maintain its rich flavors.

Freezing Instructions

If you want to save your stew for later, freezing works great. Use a freezer-safe container or heavy-duty freezer bags. Leave some space at the top for expansion. You can freeze it for up to three months. Thaw it in the fridge overnight before using.

Reheating Tips

To reheat, you can use a stove or microwave. For the stove, pour your stew into a pot. Heat it over medium heat, stirring often. For the microwave, place it in a microwave-safe bowl. Heat in short bursts, stirring in between. Check that it’s hot all the way through before serving. You can also add a splash of broth if it seems too thick. Enjoy your warm, comforting meal!

FAQs

How long does it take to cook beef stew in a slow cooker?

Cooking beef stew in a slow cooker takes about 8 hours on low or 4 hours on high. The low setting allows the beef to become very tender. The high setting works too, but it may not be as soft.

Can I make Slow Cooker Beef Stew without browning the meat?

Yes, you can skip browning the meat. However, browning adds flavor. If you choose not to brown, season the beef well before adding it to the slow cooker. This will help it taste great.

What can I serve with beef stew?

Beef stew pairs well with many sides. Here are some ideas:

– Crusty bread

– Rice

– Mashed potatoes

– Salad

– Warm rolls

These sides soak up the tasty sauce and add to your meal.

How do I know when the beef is tender?

You can tell the beef is tender when it easily breaks apart with a fork. If it feels tough, let it cook longer. The goal is to have melt-in-your-mouth beef. Always taste to check for doneness!

You learned about the best ingredients and steps for beef stew. We discussed useful tips for perfecting your dish. Variations and storage methods can help you adapt and enjoy. Remember, you can add vegetables or spice it up as you like. Follow these guidelines for a delicious meal that warms your heart. Cooking should be fun and easy. Now, get started on your beef stew adventure!

- 2 lbs beef chuck roast, cut into 1-inch cubes - 4 medium carrots, sliced into rounds - 3 medium potatoes, peeled and diced into bite-sized pieces - 1 large onion, finely chopped - 3 cloves garlic, minced - 4 cups low sodium beef broth - 2 tablespoons tomato paste - 2 teaspoons dried thyme - 1 teaspoon dried rosemary - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 2 tablespoons olive oil - 1 dried bay leaf - 2 tablespoons cornstarch (optional, for thickening) - 2 tablespoons cold water (optional, for thickening) - 1 cup frozen peas for color and sweetness - 1 cup sliced mushrooms for an earthy flavor - 1 cup diced green beans for crunch - 1 tablespoon Worcestershire sauce for added depth - Fresh herbs like parsley or cilantro for garnish - Use beef brisket instead of chuck roast for a different texture. - Swap carrots with parsnips for a sweeter taste. - Use chicken broth instead of beef broth for a lighter flavor. - Replace tomato paste with crushed tomatoes if desired. - Use fresh herbs instead of dried ones for a brighter taste. This ingredient list makes my slow cooker beef stew easy to customize. You can tweak it to match what you have on hand. Enjoy the cooking! To start, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Then, add 2 lbs of beef chuck roast cut into 1-inch cubes. Sear the beef for about 5 to 7 minutes. Turn the meat often until it is brown on all sides. This step adds rich flavor to your stew. Once the beef is seared, transfer it to your slow cooker. Next, layer in the veggies. Add 4 medium carrots, sliced into rounds. Then, add 3 medium potatoes, peeled and diced into bite-sized pieces. Finally, sprinkle in 1 large onion, finely chopped. This colorful mix makes your stew hearty. In a separate bowl, whisk together 4 cups of low sodium beef broth and 2 tablespoons of tomato paste. Add 3 cloves of minced garlic, 2 teaspoons of dried thyme, 1 teaspoon of dried rosemary, and 1 teaspoon of smoked paprika. Season with salt and black pepper. Mix until all ingredients blend well. This sauce will give your stew its unique taste. Now, pour the sauce over the beef and veggies in the slow cooker. Tuck in 1 dried bay leaf. Gently stir to coat everything. Then, secure the lid. Set your slow cooker to cook on low for 8 hours or on high for 4 hours. This allows the beef to become tender and the flavors to meld. If you want a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. This makes a slurry. Stir this slurry into the stew during the last 30 minutes of cooking. Leave the lid off to thicken your stew to the desired consistency. After cooking, remove the bay leaf. Check the stew for seasoning and adjust salt and pepper if needed. Ladle the stew into deep bowls. For a nice touch, garnish with freshly chopped parsley. Serve it hot with crusty bread or warm rolls to soak up the sauce. Enjoy this warm and cozy meal! Searing beef is key for a great stew. To get the best flavor, use a hot skillet. Here’s how I do it: - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. - Add 2 lbs of beef chuck roast, cut into 1-inch cubes. - Sear for 5-7 minutes, turning the beef so it browns on all sides. This process adds depth to the beef. Remember, don’t crowd the skillet. If needed, work in batches. Searing gives your stew a rich taste that you don’t want to miss. For the perfect stew, the right consistency matters. You want it thick but not gluey. Follow these steps: - Use 4 cups of low-sodium beef broth. It adds flavor without being too salty. - If you like a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. This makes a slurry. - Stir the slurry into the stew during the last 30 minutes of cooking. Let it cook uncovered. This helps your stew thicken nicely. Check the consistency; it should be hearty and spoonable. Seasoning can make or break your stew. Here’s how to adjust flavors: - Use 2 teaspoons of dried thyme and 1 teaspoon of dried rosemary for a warm, earthy taste. - Add 1 teaspoon of smoked paprika for a subtle kick. - Taste your stew before serving. Adjust salt and pepper as needed. Feel free to experiment! If you love garlic, add an extra clove. If you want heat, try a pinch of red pepper flakes. Make it yours! {{image_4}} You can make your beef stew healthier by adding more vegetables. Some great choices are: - Green Beans: Add these for a nice crunch. - Peas: These add sweetness and color. - Mushrooms: They bring a rich, earthy flavor. - Zucchini: This softens well and soaks up the stew's taste. You can toss these veggies in the slow cooker with your beef and other ingredients. They will cook down and blend nicely with the broth. If you like heat, try adding peppers. Here are some options: - Bell Peppers: Red or green will add sweetness. - Jalapeños: These bring a nice kick. - Chipotle Peppers: Use these for a smoky spice. Chop them up and mix them into the stew. Start with a small amount and taste as you go. You can always add more if you want extra spice. You don’t have to stick to beef chuck. Here are some other cuts that work well: - Brisket: This cut becomes very tender and flavorful. - Round Steak: It is leaner and still works great. - Short Ribs: They are rich and give a wonderful taste. Each cut has its own flavor and texture, so feel free to experiment. Just remember to adjust cooking times if you choose a cut that cooks faster or slower. After you finish your beef stew, let it cool. Place it in an airtight container. Store it in the fridge for up to three days. Make sure to check for any off smells before reheating. Keeping the stew sealed helps maintain its rich flavors. If you want to save your stew for later, freezing works great. Use a freezer-safe container or heavy-duty freezer bags. Leave some space at the top for expansion. You can freeze it for up to three months. Thaw it in the fridge overnight before using. To reheat, you can use a stove or microwave. For the stove, pour your stew into a pot. Heat it over medium heat, stirring often. For the microwave, place it in a microwave-safe bowl. Heat in short bursts, stirring in between. Check that it's hot all the way through before serving. You can also add a splash of broth if it seems too thick. Enjoy your warm, comforting meal! Cooking beef stew in a slow cooker takes about 8 hours on low or 4 hours on high. The low setting allows the beef to become very tender. The high setting works too, but it may not be as soft. Yes, you can skip browning the meat. However, browning adds flavor. If you choose not to brown, season the beef well before adding it to the slow cooker. This will help it taste great. Beef stew pairs well with many sides. Here are some ideas: - Crusty bread - Rice - Mashed potatoes - Salad - Warm rolls These sides soak up the tasty sauce and add to your meal. You can tell the beef is tender when it easily breaks apart with a fork. If it feels tough, let it cook longer. The goal is to have melt-in-your-mouth beef. Always taste to check for doneness! You learned about the best ingredients and steps for beef stew. We discussed useful tips for perfecting your dish. Variations and storage methods can help you adapt and enjoy. Remember, you can add vegetables or spice it up as you like. Follow these guidelines for a delicious meal that warms your heart. Cooking should be fun and easy. Now, get started on your beef stew adventure!

Slow Cooker Beef Stew

Warm up your evenings with this comforting slow cooker beef stew recipe that’s perfect for family dinners. With tender beef, hearty vegetables, and a rich, flavorful broth, this stew is a heartwarming meal made effortlessly. Just sear, combine, and let your slow cooker work its magic. Ready to enjoy a bowl of warmth? Click through to discover the full recipe and learn how to make this delightful dish today!
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Ingredients
  

2 lbs beef chuck roast, cut into 1-inch cubes

4 medium carrots, sliced into rounds

3 medium potatoes, peeled and diced into bite-sized pieces

1 large onion, finely chopped

3 cloves garlic, minced

4 cups low sodium beef broth

2 tablespoons tomato paste

2 teaspoons dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

1 dried bay leaf

2 tablespoons cornstarch (optional, for thickening)

2 tablespoons cold water (optional, for thickening)

Instructions
 

Sear the Beef: Begin by heating the olive oil in a large skillet over medium-high heat. Add the cubed beef and sear for about 5-7 minutes, turning occasionally, until the meat is well-browned on all sides. This enhances the overall flavor and gives the stew a rich depth.

    Prepare the Slow Cooker: Once seared, transfer the beef to your slow cooker. Layer it with the sliced carrots, diced potatoes, and chopped onions to create a colorful base.

      Mix the Sauce: In a mixing bowl, whisk together the beef broth, tomato paste, minced garlic, dried thyme, dried rosemary, smoked paprika, salt, and pepper until fully combined. This mixture will serve as the flavorful broth for your stew.

        Combine in the Slow Cooker: Pour the sauce mixture evenly over the beef and vegetables in the slow cooker. Tuck in the bay leaf, and give everything a gentle stir to ensure all ingredients are well combined and coated.

          Set the Slow Cooker: Securely cover the slow cooker lid and set it to cook on low for 8 hours or on high for 4 hours. This allows the beef to become tender and the flavors to meld beautifully.

            Thicken the Stew (Optional): If you prefer a thicker stew, mix the cornstarch with cold water in a small bowl to create a slurry. In the last 30 minutes of cooking, stir this slurry into the stew and leave it uncovered. This will help thicken the stew to your desired consistency.

              Serve: After cooking, remove the bay leaf and check the stew for seasoning, adjusting salt and pepper as needed. Ladle the stew into bowls and enjoy hot, optionally garnished with freshly chopped parsley for a burst of color and flavor.

                Prep Time, Total Time, Servings: 15 min | 8 hours | 6 servings

                  - Presentation Tips: Serve the beef stew in deep, rustic bowls, topped with a sprinkle of fresh parsley for a pop of color. Accompany with slices of crusty bread or warm rolls for soaking up the delicious sauce!

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