Best 2 Classic Slow Cooker Beef Stew Recipes

**Beef stew**, a classic comfort food, is a hearty and flavorful dish that can warm you up on a cold winter day. It is typically made with beef chuck roast, which is a tough cut of meat that becomes incredibly tender when cooked slowly. The beef is braised in a flavorful liquid, typically a combination of beef broth, red wine, and vegetables. The vegetables used in beef stew vary, but common choices include carrots, celery, onions, and potatoes. Herbs and spices, such as thyme, rosemary, and bay leaves, are often added to enhance the flavor of the stew. Beef stew is typically served over mashed potatoes, rice, or noodles.

In this article, we will provide you with three different recipes for beef stew. The first recipe is for a classic beef stew made with chuck roast. The second recipe is for a slow-cooker beef stew, which is perfect for busy weeknights. The third recipe is for a Guinness beef stew, which adds a rich and malty flavor to the dish. No matter which recipe you choose, you are sure to enjoy this delicious and comforting meal.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER BEEF STEW

Slow-Cooker Beef Stew image

When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas

Provided by Taste of Home

Categories Dinner

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

Ingredients

1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce, optional
Minced fresh thyme

Steps:

Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

CLASSIC BEEF STEW IN A CROCK POT

Classic Beef Stew in a Crock Pot image

This is the best beef stew I've ever made. It tastes great with a crunchy loaf of bread. I got this recipe from Real Simple (March 2004 edition). You'll need a 4 to 6 quart slow cooker. Browning the beef adds more flavor.

Provided by Mrs.Habu

Categories Stew

Time 4h35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs bottom round steaks, well trimmed and cut into 2 inch pieces
1/2 cup all-purpose flour
2/3 cup olive oil
2 large onions, diced
1 (6 ounce) can tomato paste
1 cup dry red wine
2 large potatoes, cut into 2 inch pieces
1/2 lb baby carrots
2 cups beef broth
1 tablespoon kosher salt
1 teaspoon dried thyme leaves
1 bay leaf
1 cup frozen peas, thawed

Steps:

Put the flour in a large Ziploc bag.
Add the beef and seal.
Toss to lightly coat the beef.
Heat a few tablespoons of the oil in a large skillet over medium-high heat.
Brown the meat in small batches, adding more oil as necessary.
Transfer to the slow cooker.
Add the onions to the skillet and cook over medium heat until tender, about 10 minutes.
Stir in the tomato paste and coat the onions then transfer to the slow cooker.
Pour the wine into the skillet and scrape up any browned bits and then add to the slow cooker.
Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
Cover and cook on low heat for 7 1/2 hours or on high for 4 hours.
Add the peas and heat through before serving.

Tips:

For a richer flavor, use a combination of beef broth and red wine in the slow cooker.
Sear the beef cubes in a pan before adding them to the slow cooker to develop more flavor.
Add vegetables like carrots, celery, and potatoes to the slow cooker for a hearty and flavorful stew.
Season the stew with herbs like thyme, rosemary, and bay leaves for added flavor.
Cook the stew on low heat for 8-10 hours or on high heat for 4-6 hours, or until the beef is tender and the vegetables are cooked through.
Serve the stew over mashed potatoes, rice, or noodles for a complete meal.

Conclusion:

This classic slow cooker beef stew is a hearty and flavorful dish that is perfect for a cold winter day. The beef is cooked until it is fall-apart tender, and the vegetables are tender and flavorful. The stew is also very easy to make, simply combine all of the ingredients in the slow cooker and let it cook on low for 8-10 hours. This recipe is sure to become a family favorite!