Slow Cooker Beef Stew

$- 2 lbs beef chuck roast, cut into 1-inch cubes - 4 medium carrots, sliced into rounds - 3 medium potatoes, peeled and diced - 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 black pepper to taste - 2 tablespoons extra virgin olive oil - 1 bay leaf - 2 tablespoons cornstarch (optional, for thickening) - 2 tablespoons cold water (optional, for thickening) You can swap beef chuck with other cuts like brisket or round. If you want a lighter stew, use chicken instead. For the vegetables, you can use parsnips or sweet potatoes instead of regular potatoes. If you have no fresh garlic, garlic powder works too. Instead of beef broth, try vegetable broth or water with bouillon cubes. For herbs, fresh thyme or rosemary can replace dried options. - Serving Size: 1 cup - Calories: 360 - Protein: 30g - Total Fat: 15g - Saturated Fat: 5g - Carbohydrates: 30g - Fiber: 5g - Sugar: 3g - Sodium: 500mg This stew is hearty and packed with nutrients. Each serving gives you protein from the beef, fiber from the vegetables, and essential vitamins. Enjoy this warm meal that not only fills you up but also nourishes your body! Start by gathering all your ingredients. You will need: - 2 lbs beef chuck roast, cut into 1-inch cubes - 4 medium carrots, sliced into rounds - 3 medium potatoes, peeled and diced - 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 black pepper to taste - 2 tablespoons extra virgin olive oil - 1 bay leaf - 2 tablespoons cornstarch (optional, for thickening) - 2 tablespoons cold water (optional, for thickening) Make sure to wash and chop your veggies neatly. This keeps the stew looking great. Once your ingredients are ready, it is time to cook. First, heat the olive oil in a large skillet over medium-high heat. Add the beef cubes carefully. Sear them on all sides until they turn a deep brown. This takes about 5 to 7 minutes. Next, transfer the seared beef into your slow cooker. Layer the sliced carrots, diced potatoes, and chopped onions on top. Now, let’s create the flavorful sauce. In a bowl, whisk the beef broth, tomato paste, minced garlic, dried thyme, dried rosemary, smoked paprika, and a pinch of salt and black pepper. Stir until smooth. Pour this sauce over the beef and veggies in the slow cooker. Add the bay leaf, then gently stir to coat everything well. Cover your slow cooker and set it to cook on low for 8 hours or high for 4 hours. For rich flavor, searing the beef is crucial. This step adds depth. The browned bits from the pan also give great taste when mixed into the stew. If you want a thicker stew, mix cornstarch with cold water in a small bowl. Stir this slurry into the stew during the last 30 minutes of cooking. This will help it thicken nicely. When the cooking time is up, remove the bay leaf. Taste your stew and adjust seasoning if needed. Serve it hot, and enjoy the comfort of this hearty dish! Searing the beef is a key step. It locks in juices and adds flavor. Heat olive oil in a skillet over medium-high heat. Add your beef cubes in batches. Sear for 5-7 minutes until brown. Don’t crowd the pan; this helps form a nice crust. This deep brown color gives your stew a rich taste. Slow cookers have two main settings: low and high. Cooking on low takes about 8 hours. This method makes the beef very tender. High settings cook in about 4 hours. Use high if you’re short on time. Always check if the beef is fork-tender before serving. Taste is very personal. Start with the basic seasonings in the recipe. After cooking, taste the stew. If you want more flavor, add salt, pepper, or herbs. Fresh herbs can really brighten the dish. You can also add a splash of vinegar or lemon juice for acidity. This balances the flavors nicely. {{image_4}} For a low-carb version, swap potatoes for radishes or cauliflower. These options keep the stew hearty without the extra carbs. Radishes soften nicely, so they mimic potato textures well. Cauliflower adds a creamy feel when cooked down. You can also add mushrooms for extra flavor and texture. They soak up the rich broth, making every bite satisfying. You can change the veggies based on the season. In the fall, use butternut squash or parsnips. These add sweetness and color. In the spring, try peas or asparagus for a fresh twist. Summer brings zucchini and bell peppers, which cook quickly and add spice. You can even mix in leafy greens like kale for added nutrition. Spices can change the whole feel of your stew. For a warm, cozy flavor, add a bit of cumin and coriander. If you want a kick, try chili powder or cayenne pepper. You can also use fresh herbs like parsley or cilantro for a bright taste. Experimenting with these blends can make the stew feel new each time you cook it. Store your leftover beef stew in an airtight container. Make sure it cools down first. Place it in the fridge if you plan to eat it in the next few days. It stays fresh for about 3 to 4 days. Label your container with the date to keep track. To reheat, you can use the stove or microwave. For the stove, pour the stew into a pot. Heat it over low to medium heat. Stir often until it’s hot. In the microwave, place the stew in a safe bowl. Cover it loosely and heat for 2 to 3 minutes. Stir halfway through for even warmth. If you want to keep the stew longer, freezing works well. Pour the cooled stew into freezer bags or containers. Leave some space at the top for expansion. It can stay good for up to 3 months in the freezer. When you are ready to eat, thaw it overnight in the fridge before reheating. Slow cooker beef stew lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before you put it in the fridge. This helps keep it fresh and safe to eat. Yes, you can use frozen beef. Just make sure to thaw it first. Searing frozen beef is not a good idea. It won't brown well, which can affect the stew's flavor. Thaw the beef overnight in the fridge for best results. You can use chicken broth or vegetable broth instead of beef broth. Both will add nice flavor to the stew. You can also use water, but it won't be as rich. If you use water, try adding more herbs and spices to boost the taste. To spice up your stew, add more smoked paprika or some cayenne pepper. You can also toss in chopped jalapeños for a kick. Start with small amounts, then taste as you go. This way, you can find the perfect level of heat for your stew. This article covered the key elements of making a great slow cooker beef stew. We discussed ingredients, cooking steps, and flavor tips to elevate your dish. You can personalize it with variations and know how to store leftovers safely. Remember, cooking is fun, and with practice, you will get better. Enjoy making this hearty stew that warms your home and heart. Your kitchen adventures await!$

Warm up your evenings with this Hearty Slow-Cooked Beef Stew that's bursting with flavor! Using tender beef chuck, fresh veggies, and aromatic herbs, this comforting recipe is perfect for gathering around the table. Follow our easy steps to create a delicious meal that simmers for hours, filling your home with mouthwatering scents. Click through to discover the full recipe and cooking tips to make this stew a family favorite!

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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

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 black pepper to taste

2 tablespoons extra virgin olive oil

1 bay leaf

2 tablespoons cornstarch (optional, for thickening)

2 tablespoons cold water (optional, for thickening)

Instructions

Sear the Beef: In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the cubed beef and sear on all sides until a deep brown crust forms (about 5-7 minutes). This caramelization builds rich flavors in your stew.

Transfer to Slow Cooker: Carefully transfer the seared beef into your slow cooker. Evenly layer the sliced carrots, diced potatoes, and chopped onions on top of the beef.

Prepare the Flavorful Sauce: In a mixing bowl, whisk together the beef broth, tomato paste, minced garlic, dried thyme, dried rosemary, smoked paprika, and a pinch of salt and black pepper. Stir until the sauce is well blended.

Combine Ingredients: Pour the prepared sauce over the beef and vegetables in the slow cooker. Add the bay leaf for an aromatic touch. Gently stir to make sure all the ingredients are evenly coated with the sauce.

Set Cooking Time: Cover the slow cooker and set it to cook on low for 8 hours or high for 4 hours, until the beef is fork-tender and the flavors have melded beautifully.

Thicken the Stew (Optional): If you'd like a thicker consistency for your stew, mix the cornstarch with cold water in a small bowl to create a slurry. In the last 30 minutes of cooking, stir the slurry into the stew and cook uncovered, allowing it to thicken to your liking.

Final Touches and Serve: Once the cooking time is up, remove the bay leaf and taste the stew, adjusting seasoning with additional salt and pepper if necessary. Serve hot, optionally garnished with freshly chopped parsley for a burst of color.

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

- Presentation Tips: Serve the stew in deep, rustic bowls and finish with a sprinkle of fresh parsley for added color. Pair it with warm, crusty bread to soak up the delightful sauce! Enjoy every spoonful of comfort!