Let’s Talk About This Stew (And Why I Make It… A Lot)
Okay, so you ever have those days where you just want dinner to magically appear while you’re off doing other things? That’s me, like, every Wednesday. I started making this slow cooker beef stew back when my youngest decided that naptime was for the birds, and honestly, it’s saved my bacon more times than I can count (not that bacon would be bad in it, come to think of it…). The first time I made it, I was so proud—until I realized I’d forgotten the potatoes. Still tasted great though! Anyway, the smell alone is enough to bring everyone running, even the dog.
Why You’ll Love This (Even If You’re Not a Stew Person)
I make this when I can’t be bothered to fuss over the stove or when I know the afternoon’s going to be a circus (which is, you know, always). My family goes a bit wild for this because the beef gets all tender and the veggies are soft but not mushy. Plus, you can basically just lob everything in the pot and forget about it—except I never actually forget about it because the whole house starts to smell like a cozy sweater (or what I imagine a cozy sweater would smell like if you could eat it). I used to hate chopping onions for this, but honestly, a pair of swim goggles totally changed the game. Not glamorous, but it works.
Here’s What You’ll Need (Substitutions Welcome, Grandma Would Approve)
- About 2 lbs (900g) beef stew meat – I usually go for chuck, but I’ve used brisket too when it’s on sale.
- 4 medium carrots, peeled and chopped – Baby carrots work in a pinch (lazy days, am I right?).
- 3 potatoes, diced – Any kind is fine; my gran swore by Yukon Golds, but honestly, use what you’ve got.
- 1 large onion, chopped (red or yellow, doesn’t matter, I’ve even used a couple shallots once).
- 3 cloves garlic, minced – Or a big ol’ spoon of jarred stuff; I won’t tell.
- 2 cups (about 500ml) beef broth – I sometimes sub in veggie stock if I’m out, didn’t notice a huge diff.
- 1 cup (240ml) red wine – Or just use extra broth if you don’t do wine, but it does add a nice depth.
- 2 tbsp tomato paste (or ketchup, in truly desperate times…)
- 1 tbsp Worcestershire sauce
- 2 tsp dried thyme (fresh is fancy, but not essential)
- 1 tsp dried rosemary
- 2 tbsp flour (plain, nothing fancy)
- Salt and pepper, to taste
- A handful of frozen peas (optional, I throw them in at the end if I remember)
How To Actually Make It (No Need To Stress)
- Brown the beef (or don’t): If you’ve got time, heat a splash of oil in a big pan and brown the beef chunks on all sides. Supposedly, it adds flavor (and makes you feel a bit like a pro), but sometimes I skip it and just toss the meat straight in. Tastes good either way, honestly.
- Prep the veg: Chop the onions, carrots, potatoes—don’t worry about perfect cubes. I’m not judging. Toss them into the slow cooker.
- Layer it up: Beef goes in, then sprinkle on the flour, salt, and pepper. Give it a gentle toss or two. Dump in the carrots, potatoes, onion, and garlic. This is where I usually sneak a taste of the raw carrot and regret it (raw potatoes, though, are a no-go).
- Add the liquids: Pour in broth, wine (if using), Worcestershire sauce, and tomato paste. Sprinkle in the thyme and rosemary. Stir a bit if you’re feeling energetic, but it’ll all mix together as it cooks.
- Set and forget (mostly): Pop the lid on. Cook on low for 7 to 8 hours, or high for about 4 (but low is better, trust me). Don’t worry if it looks a bit weird at the halfway point—mine always does, but it sorts itself out.
- Finishing touch: About 15 mins before serving, throw in the peas (if you remembered them). Taste, adjust salt and pepper if needed. And try not to burn your tongue during the inevitable taste test.
Things I’ve Learned (Or, What Not To Do…)
- Once I tried using sweet potatoes instead of regular, thinking I was being clever. Didn’t love it, but maybe you will?
- If you forget to brown the beef, don’t sweat it. But if you remember, it does get a bit more flavor.
- I tried adding mushrooms once. Tasted fine, but the texture got a bit odd. Maybe I just used the wrong kind?
Variations I’ve Attempted (And a Few Flops)
- Swapped beef for lamb once—tasted pretty lush but definitely a different vibe. More ‘posh pub’ than ‘cozy night in’.
- Made this with Guinness instead of wine; gave it a hearty, almost malty edge. Good on a cold night. Not for everyone, but I liked it!
- Tried tossing in a handful of barley, thinking I’d get a thicker stew. Well, it did thicken, but the barley sort of vanished into mush. Wouldn’t do that again, but you live and learn.
Do You Need Fancy Equipment? (Not Really)
I use a basic slow cooker—nothing posh, just the one I found on sale at a big-box shop. If you haven’t got one, you can try this in a Dutch oven at the lowest heat in your oven, though you’ll need to check it now and then. My mate once did it on the stovetop, but the bottom caught a bit (scraping burnt bits off is not my idea of fun).
How I Store It (If There’s Any Left…)
Honestly, in my house, leftovers are a myth. But if you hide a bowl at the back of the fridge (don’t tell the kids!), it keeps for 2–3 days easy. Stew thickens up overnight and I actually think it’s better the next day. You can freeze it too—just let it cool and pop it in a container. Thaws out pretty well, though the potatoes can go a tad grainy.
How We Like to Serve It (Plus a Tangent On Bread)
I usually just ladle it into big bowls and hand everyone a chunk of crusty bread—sourdough if I’ve been to the fancy bakery, but supermarket baguette works. My uncle always crumbled crackers into his, which I thought was odd as a kid, but it’s actually pretty tasty! Sometimes I sprinkle a bit of fresh parsley on top if I’m trying to impress someone (rare occurrence, but hey).
Things I’ve Messed Up (So You Don’t Have To)
- I once tried rushing the browning step and ended up with steamy, gray beef. Didn’t taste bad, but definitely not as good. So if you’re going to brown, let it actually brown.
- Don’t overload the cooker—if you cram it full, it’ll sort of steam rather than stew.
- If you forget to add the flour, the stew is just a bit thin. Not a disaster, but something to watch for.
Questions I Actually Get (And Probably Should Answer)
- Can I make this ahead? – Oh, 100 percent. It’s even better the next day, though sometimes the spuds get a bit soft.
- What if I don’t have red wine? – No problem, just use more broth. Or a splash of balsamic vinegar for a bit of tang, if you’ve got it.
- Can I leave it on all day while I’m at work? – Yup! That’s the beauty of it; just make sure it’s on low and add a splash more broth if you’re worried it’ll dry out. (Never happened to me, but I always get nervous anyway.)
- Is this gluten-free? – Not as written, but you can use cornstarch instead of flour. Actually, I find it works better if you mix the cornstarch with a little cold water first.
- What’s the best cut of beef for this? – I like chuck, but really, anything labeled ‘stew beef’ will do. Brisket’s a bit fattier, but so tender.
Oh, and if you’re after more slow cooker inspiration, I love Budget Bytes’ version for clever ideas, or check Serious Eats if you want to deep-dive into the science. But honestly, just make it once and you’ll figure out what works best for your crew.
So there you go—my slow cooker beef stew, with more stories than you probably bargained for. If you give it a try (or tweak it), let me know what weird substitutions you end up loving. I’m always on the hunt for the next happy accident in the kitchen.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 3 large carrots, sliced
- 3 medium potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
Instructions
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1Heat olive oil in a large skillet over medium-high heat. Toss beef cubes with flour and brown them in batches, about 2-3 minutes per side.
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2Transfer browned beef to the slow cooker. Add carrots, potatoes, onion, and garlic.
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3Stir in beef broth, tomato paste, dried thyme, salt, and black pepper. Mix well to combine.
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4Cover and cook on low for 8 hours, or until the beef is tender and vegetables are cooked through.
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5Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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