Easy Beef Stew

Let your slow cooker do the heavy lifting when you’re after something cozy that really sticks to your ribs. Beef gets soft, carrots go all sweet, and potatoes soak up tons of flavor. If you’re feeling it, pour in some wine. Your place will smell incredible for hours. Scoop it up with warm mashed potatoes or some crusty bread.

Top Reasons to Try This Stew

Nothing beats this stew on a chilly day. You toss everything in, set it, and take it easy until it’s time to eat. Flavors blend together while it cooks slow. There’s plenty to go around for a crowd or you’ll end up with awesome leftovers. It’s usually even tastier the next day.

Stuff You’ll Need

• Bay Leaves: 2 whole
• Potatoes: 1 pound small, chopped
• Beef: about 2 and a half pounds stew chunks
• Butter: 3 spoons, keep cold
• Red Wine: 1 cup (optional)
• Rosemary: 1 fresh sprig
• Onions: 2 cups, finely sliced
• Black Pepper: 1/2 spoon
• Oil: 3 to 6 spoons
• Peas: 1 cup frozen
• Bouillon: 2 cubes, beef
• Garlic: 4 cloves, minced
• Garlic Salt: half a spoon
• Flour: 1/4 cup, regular
• Carrots: 5 large, cut chunky
• Worcestershire: 2 spoons
• Celery Salt: half a spoon
• Beef Broth: 4 cups
• Cornstarch: 3 spoons, use with cold water
• Tomato Paste: 3 spoons

Simple Steps to Follow

Check flavor:

Dig out those bay leaves. Want stronger seasoning? Add more salt or crack on some pepper.

All done:

Plop in the peas for the last 15 minutes, stir in cornstarch mixed with water to thicken up the stew, and finish it all with a chunk of butter on top.

Let it do its thing:

Put the lid on and cook on low for 8 hours or on high for 4. You’ll know it’s ready when the meat’s falling apart.

Load the cooker:

In the slow cooker, pile in the broth, bouillon cubes, tomato paste, chunky carrots, diced potatoes, and your herbs. Keep the peas aside for later.

Grab the flavor:

Pour a little wine into the pan you used for meat. Scrape and loosen all the lovely stuck-on bits, pour into the slow cooker.

Onions go in:

Add butter to the pan, cook onions till they’re soft (about five mins), then toss in the garlic right at the end.

Brown it up:

Heat up oil, add beef in batches so it’s not crowded, and brown each piece quickly all over. Move that beef into the slow cooker.

Get it seasoned:

Dust beef chunks with your pepper, garlic salt, celery salt, then coat with flour so everything’s covered well.

Prep meat first:

Chop beef into chunky golf ball shapes. Trim just the big hunks of fat and keep the marbled fat for more flavor.

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Best Cuts for Your Stew

Chuck roast’s your winner for stew—lots of fat strips that melt into the dish. Cutting your own saves a buck. Look for cuts with plenty of those white fat streaks for melt-in-your-mouth bites. Skip super lean steaks, or they’ll wind up chewy.

How to Pick the Right Potatoes

Go for red or yellow potatoes—they hold their shape and don’t fall apart. Russet or baking potatoes go mushy, so skip those. Cut all pieces similar in size for even cooking. Leaving skins on? That boosts taste and helps them hold up better.

Searing Meat the Right Way

You don’t want to skip browning the beef—that’s where the big flavor comes from. Get your pan nice and hot, add just a few pieces at once, and brown every side real quick. Don’t let them cook all the way. Scrape up those brown stuck bits—they’re pure gold in the stew.

Using Booze or Not

Wine brings a deep flavor but you can easily skip it. Just swap in more beef broth or try a splash of grape juice with a hit of vinegar if you want. Want a twist? Dark beer makes it rich and gives a dark, cozy color.

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Storing Leftovers

Stick leftover stew in the fridge for up to three days—it actually gets more flavorful. Freezing’s fine too; just chill it first and leave extra space in the container since it expands. Stays fresh in the freezer for about three months. Warm it up slow when you’re ready for another bowl.

Frequently Asked Questions

→ What can replace wine?

You’ve got options! Add more broth for the wine amount. For something tangy, grape juice with a splash of vinegar works nicely. Pomegranate juice or even cola can step in—they sound odd but add flavor. If you want the wine vibe without alcohol, grab cooking wine at the store (check its saltiness before seasoning lightly). Tender meat’s still guaranteed without wine!

→ What’s the best beef cut?

Chuck roast’s your go-to! Look for marbling (fat streaks) for that melt-in-your-mouth texture. Cut it into chunks around 2 inches. Bottom round or packaged stew meat also works. Want deeper flavors? Toss in bone-in pieces. Skip pricey cuts like sirloin—they’ll dry out. Cheap, tough cuts shine here. Trim any large fat chunks before cooking.

→ How can I make the sauce thicker?

Quick trick: mix cornstarch and cold water till smooth, then stir into your bubbling stew. Let it cook a few minutes. For thicker results, do it again! Some mash potatoes against the crockpot’s sides to add body. Instant mashed potato flakes also work fast. Or, remove the lid for the final hour of cooking. Keep in mind, as it cools, it’ll thicken further—don’t overdo it!

→ What's with the butter at the end?

‘Mounting with butter’ (fancy term: ‘monter au beurre’) means stirring cold butter chunks in at the end. It makes the sauce silky and rich. Keep the heat low—don’t let it boil or it’ll separate. Always go for real, unsalted butter, not margarine. Start small and adjust. High-end eateries finish sauces this way for that pro-level shine and flavor!

→ What’s the best way to store leftovers?

Stew’s even tastier the next day! Cool it first. Store in sealed containers—it’ll last up to 3 days in the fridge or 3 months frozen. Leave a little space to account for expansion if freezing. Thaw in the fridge overnight when ready to eat. Reheat gently on the stove or in the microwave, stirring occasionally. If it’s thickened up too much, splash in some broth. Freezing individual meal portions works for quick weeknight meals!

Conclusion

Love this dish? Try a pot roast—it’s similar, but you leave the meat whole. Craving something lighter? Beef and barley soup might hit the spot. Feeling fancy? Check out beef bourguignon for a wine-infused twist!