Beef stew is a hearty and comforting dish consisting of tender chunks of beef simmered with vegetables and savory seasonings. This classic dish is popular for its rich flavors, warming qualities, and satisfying nature. One of the reasons beef stew is so beloved is its versatility; it can be made with a variety of vegetables and seasonings, allowing for endless variations to suit different tastes. Additionally, beef stew is a great way to make use of inexpensive cuts of beef, as the slow cooking process helps tenderize the meat and develop its flavors. Making beef stew in a crockpot is especially convenient. The slow, gentle cooking method allows the flavors to meld together beautifully while tenderizing the beef, resulting in a dish that is flavorful and succulent. Plus, the hands-off nature of crockpot cooking makes it perfect for busy days when you want a home-cooked meal with minimal effort. Whether you’re cooking for a crowd or just want a cozy meal on a cold day, beef stew made in a crockpot is sure to satisfy.
Why is this the best beef stew?
Flavorful: The combination of red wine, mustard paste, vinegar, and herbs like rosemary and thyme adds layers of flavor to the stew. Tender Beef: Cooking the beef slowly in the crockpot ensures that it becomes tender and juicy. Convenient: This recipe is made in a crockpot, making it convenient to prepare. Simply add all the ingredients and let the crockpot do the work. Versatile: You can easily customize this recipe by adding your favorite vegetables or adjusting the seasonings to suit your taste. Rich and Hearty: The addition of a cornstarch slurry helps thicken the stew, making it rich and hearty. Crowd Pleaser: This stew is likely to be a hit with family and friends due to its comforting flavors and satisfying nature.
Ingredients and substitutes
Beef – I like to use a good chuck roast or chuck shoulder for my stew. But, you can easily find inexpensive cuts in the supermarket just for stew. Just ask your butcher. Carrots – Since we are going to cook this for a long time, it’s best to keep the carrots large. That way, they won’t disappear in the sauce. Potatoes – Use baking potatoes as these can endure the long slow cooking and still hold their shape. I like potatoes in stews because they soak up all the extra gravy and become so delicious. Herbs – I’m using classic thyme and rosemary, but a pinch of oregano works as well. Onions – If possible, use red Spanish onions. They cook down easily and taste sweeter. I like to saute my onions in a little oil because my kids don’t like onions in the sauce. Optionally, you can use a little onion flakes. Ginger and garlic – A little goes a long way and they really do make a huge difference. Ginger is very underused in our cooking but does wonderful things to meat. Red wine – You can certainly omit the red wine, and yet I think it adds a punch of flavor and color. Tomato paste – I highly recommend using less of it so it adds a subtle flavor and color. Unless you want a tomato-based stew, 1 tbsp is plenty. Broth – Chicken, beef or veggies, whichever you have on hand works just fine. The beef broth will give you a stronger beefy flavor. Mustard – Is always a great flavor booster for beef or lamb. You can omit if you don’t care much for it.
Step-by-step: Crockpot Beef Stew
Place the beef stew meat, onion, carrots, potatoes, garlic, ginger, rosemary, and thyme in the crockpot/slow cooker. In a small bowl, mix the red wine, beef broth, mustard paste, vinegar, bay leaves, and paprika. Pour this mixture over the beef and vegetables in the slow cooker. Season with salt and pepper to taste. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and the vegetables are cooked through. In a small bowl, mix the cornstarch and water to make a slurry. Stir the slurry into the stew, and cook on high for an additional 30 minutes, or until the stew has thickened. Serve the beef stew hot, garnished with fresh parsley if desired. Enjoy!
Tips for Success
Choose the Right Cut of Beef: Use a tough, flavorful cut like chuck roast or stew meat, as they become tender and flavorful when slow-cooked. Brown the Meat: While not necessary, browning the meat before adding it to the slow cooker can add depth of flavor to the stew. Add Vegetables Wisely: Add vegetables like potatoes, carrots, and onions at the beginning of cooking, but more delicate vegetables like peas or green beans should be added later to prevent them from becoming mushy. Use Enough Liquid: Ensure there is enough liquid (broth, wine, water) to cover the ingredients in the slow cooker, as some will evaporate during cooking. Seasoning: Taste and adjust seasoning towards the end of cooking. The flavors will intensify as the stew cooks, so it’s better to start with less seasoning and add more if needed. Thickening: If you prefer a thicker stew, mix cornstarch with a bit of cold water to create a slurry, then stir it into the stew and cook for an additional 15-30 minutes on high to thicken. Fresh Herbs: If possible, use fresh herbs like rosemary and thyme for the best flavor. Add them towards the end of cooking to retain their brightness. Serve with Bread: A loaf of crusty bread is perfect for soaking up the flavorful broth.
Creative variations
Beer-Braised Beef Stew: Replace the red wine with a dark beer, such as a stout or porter, for a rich and malty flavor. Spicy Beef Stew: Add some heat with chopped jalapeños, chipotle peppers in adobo sauce, or a sprinkle of cayenne pepper. Mediterranean Beef Stew: Add olives, sun-dried tomatoes, and a splash of balsamic vinegar for a Mediterranean twist. Asian-Inspired Beef Stew: Add soy sauce, ginger, and star anise for a savory and fragrant stew. Serve over rice noodles for an Asian flair. Coconut Curry Beef Stew: Add coconut milk, curry powder, and a squeeze of lime juice for a creamy and aromatic stew. Tex-Mex Beef Stew: Add corn, black beans, diced tomatoes with green chilies, and a sprinkle of cumin and chili powder for a Southwestern twist. Irish Beef Stew: Add Guinness beer, parsnips, and pearl onions for a traditional Irish flavor. Serve with Irish soda bread for an authentic touch. Italian Beef Stew: Add cannellini beans, diced tomatoes, Italian seasoning, and a splash of balsamic vinegar for an Italian-inspired stew. Serve with crusty bread or over polenta.
Creative ways to serve beef stew:
Stuffed Bread Bowls: Hollow out a round loaf of bread, such as sourdough or French bread, and ladle the beef stew into the bread bowl. The bread soaks up the flavorful broth, and you can eat the bowl once you finish the stew. Over Mashed Potatoes: Serve the beef stew over a bed of creamy mashed potatoes. The combination of the savory stew and fluffy potatoes is comforting and delicious. With Dumplings: Add dumplings to the beef stew during the last 20-30 minutes of cooking. The dumplings will cook in the stew and absorb its flavors, adding a hearty touch to the dish. In Puff Pastry Cups: Bake puff pastry cups and fill them with the beef stew. The flaky pastry adds a crispy texture to the dish. With Grits: Serve the beef stew over creamy, cheesy grits. The combination of the savory stew and creamy grits is a comforting and satisfying meal. Over Pasta: Serve the beef stew over cooked pasta, such as egg noodles or pappardelle. The pasta absorbs the stew’s flavors and adds a hearty element. In Tacos: Use the beef stew as a filling for tacos. Top the tacos with shredded cheese, sour cream, and diced avocado for a delicious twist on traditional tacos. With Cornbread Waffles: Make cornbread waffles and serve them topped with the beef stew. The sweet and savory flavors complement each other perfectly.
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Frequently asked questions
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