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Slow Cooker Beef Vegetable Stew Hearty Comfort Meal

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- 2 lbs beef chuck, cut into 1-inch cubes - 4 medium carrots, sliced - 3 potatoes, diced - 2 stalks celery, chopped - 1 large onion, chopped - 3 cloves garlic, minced - 4 cups beef broth - 1 can (14 oz) diced tomatoes, undrained - 1 cup green beans, trimmed and cut into 1-inch pieces - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - 1 teaspoon salt - ½ teaspoon black pepper - 2 tablespoons olive oil - 1 tablespoon Worcestershire sauce - 1 bay leaf You can swap beef chuck for stew meat or brisket if needed. If you want a lighter stew, use chicken instead. For a vegetarian option, use mushrooms or lentils. Instead of carrots, try parsnips for a sweet twist. You can replace beef broth with vegetable broth for a lighter flavor. If you don’t have fresh herbs, dried herbs work too, just use less. When buying beef, look for bright red color and little fat. Choose firm and smooth potatoes. For carrots, pick ones that feel heavy and have a rich color. Celery should be crisp and green, while onions must be firm and dry. Choose garlic that is plump and free of spots. Fresh green beans should snap easily. Always check the expiry date on canned goods for freshness. Start with 2 lbs of beef chuck. Cut it into 1-inch cubes. This size helps the beef cook evenly. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season the beef with 1 teaspoon of salt and ½ teaspoon of black pepper. Sear the beef cubes in batches until they are brown on all sides. This step adds great flavor. Use a slotted spoon to transfer the beef to your slow cooker. Now, it's time to layer the veggies. Add the seared beef to the slow cooker. Next, slice and add 4 medium carrots, dice 3 potatoes, and chop 2 stalks of celery. Then, chop 1 large onion and mince 3 cloves of garlic. Stir all these ingredients together in the slow cooker. Next, pour in 4 cups of beef broth and 1 can of diced tomatoes (14 oz), undrained. Ensure all the ingredients are covered. Add 1 tablespoon of Worcestershire sauce, 2 teaspoons of dried thyme, 1 teaspoon of smoked paprika, and 1 bay leaf. These spices enhance the stew's flavor. Cover your slow cooker and set it to cook. You can choose to cook on low for 8 hours or on high for 4 hours. The beef needs to be tender when done. In the last hour of cooking, add 1 cup of trimmed and cut green beans. This keeps them crisp and fresh. Once finished, taste the stew and adjust the seasoning with more salt or pepper as needed. Don’t forget to remove the bay leaf before serving. Enjoy your hearty stew! Searing beef is key for great flavor. Start with a hot skillet. Use medium-high heat and add olive oil. Make sure to season the beef with salt and pepper before you cook it. This step helps seal in the juices. Cook the beef in small batches, so it browns well. Don’t overcrowd the pan. Each piece needs space to sear properly. You want that nice brown crust on all sides. This will give your stew a rich taste. To make the stew even tastier, consider these tips. First, use fresh herbs if you can. They add a lively flavor. Next, add a splash of red wine before cooking. This gives depth to the dish. You can also try adding a tablespoon of tomato paste. This thickens the stew and boosts the tomato flavor. Finally, adjust the seasoning at the end of cooking. Taste the stew and add more salt or pepper if needed. This ensures every bite is delicious. If your stew is too thin, don’t worry. There are easy ways to thicken it. One method is to mix a tablespoon of cornstarch with cold water. Stir this mixture into the stew and let it cook for 15 more minutes. Another option is to mash some of the potatoes in the stew. This adds creaminess and body. You can also let the stew cook uncovered for the last hour. This helps some of the liquid evaporate, making it thicker. {{image_2}} You can make a tasty vegetarian stew by swapping out beef for hearty veggies. Use mushrooms for a meaty texture. Add lentils for protein and fiber. Replace beef broth with vegetable broth for a rich taste. Carrots, potatoes, and celery still work well. Toss in some peas for sweetness. This version is filling and healthy. Feel free to get creative with your veggie choices. You can add: - Zucchini, sliced into half-moons - Bell peppers, diced for color - Sweet corn, fresh or frozen - Butternut squash, cubed for sweetness - Spinach or kale, added at the end These veggies not only add flavor but also boost nutrients. Adjust cooking times for softer veggies. Spices can change the stew's whole vibe. Here are some ideas: - Add red pepper flakes for heat. - Stir in fresh herbs like rosemary or parsley. - Use curry powder for a warm twist. - Try a splash of red wine for depth. - Replace smoked paprika with regular paprika for a milder flavor. Experiment and find the mix you love best. Each change can create a new favorite dish! To store your beef vegetable stew, let it cool first. Use an airtight container. You can keep it in the fridge for about 3 to 4 days. Make sure to label the container with the date. This way, you know when to eat it. If you want to freeze the stew, pour it into a freezer-safe container. Leave some space at the top for expansion. The stew will stay good for about 3 months in the freezer. When you're ready to use it, just take it out and let it thaw in the fridge overnight. When reheating, use a pot on the stove over medium heat. Stir the stew often to heat it evenly. You can also use a microwave. Put it in a microwave-safe bowl and cover it with a lid. Heat in short bursts, stirring in between. Add a splash of broth if it seems too thick. You can store Slow Cooker Beef Vegetable Stew in the fridge for up to four days. Make sure to keep it in an airtight container. If you want to keep it longer, freeze it. In the freezer, it stays good for up to three months. Just thaw it in the fridge overnight before reheating. Yes, you can make this stew in an Instant Pot. Start by using the sauté function to sear the beef, just like in the slow cooker. Then, add all the other ingredients. Seal the lid and cook on high pressure for about 35 minutes. Let the pressure release naturally for best results. This method saves time and gives you a tasty stew. Beef Vegetable Stew goes well with many sides. Here are some great options: - Crusty bread for dipping - A fresh green salad - Mashed potatoes for a creamy touch - Rice or quinoa for a hearty base Each of these sides enhances the meal and makes it even more satisfying. Enjoy your hearty dish! This blog post covered how to make delicious slow cooker beef vegetable stew. We explored key ingredients, helpful tips for selecting fresh items, and how to prepare your beef. You learned step-by-step instructions for cooking, plus tips for enhancing flavor and adjusting the stew's thickness. We also discussed variations for veggie lovers and how to store leftovers. With these insights, you can create a satisfying meal that fits your taste. Enjoy making this stew and share it with friends and family!

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When you crave comfort food, nothing beats a hearty Slow Cooker Beef Vegetable Stew. This dish is warm, filling, and easy to make. You’ll love how tender beef mingles with fresh veggies in rich broth. In this post, I’ll guide you through each step, share my best tips, and offer tasty variations. Let’s uncover the secrets to creating this cozy meal that everyone will enjoy!

Ingredients

Complete List of Ingredients

– 2 lbs beef chuck, cut into 1-inch cubes

– 4 medium carrots, sliced

– 3 potatoes, diced

– 2 stalks celery, chopped

– 1 large onion, chopped

– 3 cloves garlic, minced

– 4 cups beef broth

– 1 can (14 oz) diced tomatoes, undrained

– 1 cup green beans, trimmed and cut into 1-inch pieces

– 2 teaspoons dried thyme

– 1 teaspoon smoked paprika

– 1 teaspoon salt

– ½ teaspoon black pepper

– 2 tablespoons olive oil

– 1 tablespoon Worcestershire sauce

– 1 bay leaf

Ingredient Substitutions

You can swap beef chuck for stew meat or brisket if needed. If you want a lighter stew, use chicken instead. For a vegetarian option, use mushrooms or lentils. Instead of carrots, try parsnips for a sweet twist. You can replace beef broth with vegetable broth for a lighter flavor. If you don’t have fresh herbs, dried herbs work too, just use less.

Tips for Selecting Fresh Ingredients

When buying beef, look for bright red color and little fat. Choose firm and smooth potatoes. For carrots, pick ones that feel heavy and have a rich color. Celery should be crisp and green, while onions must be firm and dry. Choose garlic that is plump and free of spots. Fresh green beans should snap easily. Always check the expiry date on canned goods for freshness.

Step-by-Step Instructions

Preparing the Beef

Start with 2 lbs of beef chuck. Cut it into 1-inch cubes. This size helps the beef cook evenly. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season the beef with 1 teaspoon of salt and ½ teaspoon of black pepper. Sear the beef cubes in batches until they are brown on all sides. This step adds great flavor. Use a slotted spoon to transfer the beef to your slow cooker.

Layering Ingredients in the Slow Cooker

Now, it’s time to layer the veggies. Add the seared beef to the slow cooker. Next, slice and add 4 medium carrots, dice 3 potatoes, and chop 2 stalks of celery. Then, chop 1 large onion and mince 3 cloves of garlic. Stir all these ingredients together in the slow cooker.

Next, pour in 4 cups of beef broth and 1 can of diced tomatoes (14 oz), undrained. Ensure all the ingredients are covered. Add 1 tablespoon of Worcestershire sauce, 2 teaspoons of dried thyme, 1 teaspoon of smoked paprika, and 1 bay leaf. These spices enhance the stew’s flavor.

Cooking Time and Temperature

Cover your slow cooker and set it to cook. You can choose to cook on low for 8 hours or on high for 4 hours. The beef needs to be tender when done. In the last hour of cooking, add 1 cup of trimmed and cut green beans. This keeps them crisp and fresh. Once finished, taste the stew and adjust the seasoning with more salt or pepper as needed. Don’t forget to remove the bay leaf before serving. Enjoy your hearty stew!

Tips & Tricks

Best Practices for Searing Beef

Searing beef is key for great flavor. Start with a hot skillet. Use medium-high heat and add olive oil. Make sure to season the beef with salt and pepper before you cook it. This step helps seal in the juices. Cook the beef in small batches, so it browns well. Don’t overcrowd the pan. Each piece needs space to sear properly. You want that nice brown crust on all sides. This will give your stew a rich taste.

How to Enhance Flavor Further

To make the stew even tastier, consider these tips. First, use fresh herbs if you can. They add a lively flavor. Next, add a splash of red wine before cooking. This gives depth to the dish. You can also try adding a tablespoon of tomato paste. This thickens the stew and boosts the tomato flavor. Finally, adjust the seasoning at the end of cooking. Taste the stew and add more salt or pepper if needed. This ensures every bite is delicious.

Adjustments for Thickening the Stew

If your stew is too thin, don’t worry. There are easy ways to thicken it. One method is to mix a tablespoon of cornstarch with cold water. Stir this mixture into the stew and let it cook for 15 more minutes. Another option is to mash some of the potatoes in the stew. This adds creaminess and body. You can also let the stew cook uncovered for the last hour. This helps some of the liquid evaporate, making it thicker.

Variations

Vegetarian Version

You can make a tasty vegetarian stew by swapping out beef for hearty veggies. Use mushrooms for a meaty texture. Add lentils for protein and fiber. Replace beef broth with vegetable broth for a rich taste. Carrots, potatoes, and celery still work well. Toss in some peas for sweetness. This version is filling and healthy.

Additional Vegetables to Include

Feel free to get creative with your veggie choices. You can add:

– Zucchini, sliced into half-moons

– Bell peppers, diced for color

– Sweet corn, fresh or frozen

– Butternut squash, cubed for sweetness

– Spinach or kale, added at the end

These veggies not only add flavor but also boost nutrients. Adjust cooking times for softer veggies.

Spice and Flavor Variations

Spices can change the stew’s whole vibe. Here are some ideas:

– Add red pepper flakes for heat.

– Stir in fresh herbs like rosemary or parsley.

– Use curry powder for a warm twist.

– Try a splash of red wine for depth.

– Replace smoked paprika with regular paprika for a milder flavor.

Experiment and find the mix you love best. Each change can create a new favorite dish!

Storage Info

How to Store Leftovers

To store your beef vegetable stew, let it cool first. Use an airtight container. You can keep it in the fridge for about 3 to 4 days. Make sure to label the container with the date. This way, you know when to eat it.

Freezing Instructions

If you want to freeze the stew, pour it into a freezer-safe container. Leave some space at the top for expansion. The stew will stay good for about 3 months in the freezer. When you’re ready to use it, just take it out and let it thaw in the fridge overnight.

Reheating Tips

When reheating, use a pot on the stove over medium heat. Stir the stew often to heat it evenly. You can also use a microwave. Put it in a microwave-safe bowl and cover it with a lid. Heat in short bursts, stirring in between. Add a splash of broth if it seems too thick.

FAQs

How long can I store Slow Cooker Beef Vegetable Stew?

You can store Slow Cooker Beef Vegetable Stew in the fridge for up to four days. Make sure to keep it in an airtight container. If you want to keep it longer, freeze it. In the freezer, it stays good for up to three months. Just thaw it in the fridge overnight before reheating.

Can I make this stew in an Instant Pot?

Yes, you can make this stew in an Instant Pot. Start by using the sauté function to sear the beef, just like in the slow cooker. Then, add all the other ingredients. Seal the lid and cook on high pressure for about 35 minutes. Let the pressure release naturally for best results. This method saves time and gives you a tasty stew.

What sides pair well with Beef Vegetable Stew?

Beef Vegetable Stew goes well with many sides. Here are some great options:

– Crusty bread for dipping

– A fresh green salad

– Mashed potatoes for a creamy touch

– Rice or quinoa for a hearty base

Each of these sides enhances the meal and makes it even more satisfying. Enjoy your hearty dish!

This blog post covered how to make delicious slow cooker beef vegetable stew. We explored key ingredients, helpful tips for selecting fresh items, and how to prepare your beef. You learned step-by-step instructions for cooking, plus tips for enhancing flavor and adjusting the stew’s thickness. We also discussed variations for veggie lovers and how to store leftovers.

With these insights, you can create a satisfying meal that fits your taste. Enjoy making this stew and share it with friends and family!

- 2 lbs beef chuck, cut into 1-inch cubes - 4 medium carrots, sliced - 3 potatoes, diced - 2 stalks celery, chopped - 1 large onion, chopped - 3 cloves garlic, minced - 4 cups beef broth - 1 can (14 oz) diced tomatoes, undrained - 1 cup green beans, trimmed and cut into 1-inch pieces - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - 1 teaspoon salt - ½ teaspoon black pepper - 2 tablespoons olive oil - 1 tablespoon Worcestershire sauce - 1 bay leaf You can swap beef chuck for stew meat or brisket if needed. If you want a lighter stew, use chicken instead. For a vegetarian option, use mushrooms or lentils. Instead of carrots, try parsnips for a sweet twist. You can replace beef broth with vegetable broth for a lighter flavor. If you don’t have fresh herbs, dried herbs work too, just use less. When buying beef, look for bright red color and little fat. Choose firm and smooth potatoes. For carrots, pick ones that feel heavy and have a rich color. Celery should be crisp and green, while onions must be firm and dry. Choose garlic that is plump and free of spots. Fresh green beans should snap easily. Always check the expiry date on canned goods for freshness. Start with 2 lbs of beef chuck. Cut it into 1-inch cubes. This size helps the beef cook evenly. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season the beef with 1 teaspoon of salt and ½ teaspoon of black pepper. Sear the beef cubes in batches until they are brown on all sides. This step adds great flavor. Use a slotted spoon to transfer the beef to your slow cooker. Now, it's time to layer the veggies. Add the seared beef to the slow cooker. Next, slice and add 4 medium carrots, dice 3 potatoes, and chop 2 stalks of celery. Then, chop 1 large onion and mince 3 cloves of garlic. Stir all these ingredients together in the slow cooker. Next, pour in 4 cups of beef broth and 1 can of diced tomatoes (14 oz), undrained. Ensure all the ingredients are covered. Add 1 tablespoon of Worcestershire sauce, 2 teaspoons of dried thyme, 1 teaspoon of smoked paprika, and 1 bay leaf. These spices enhance the stew's flavor. Cover your slow cooker and set it to cook. You can choose to cook on low for 8 hours or on high for 4 hours. The beef needs to be tender when done. In the last hour of cooking, add 1 cup of trimmed and cut green beans. This keeps them crisp and fresh. Once finished, taste the stew and adjust the seasoning with more salt or pepper as needed. Don’t forget to remove the bay leaf before serving. Enjoy your hearty stew! Searing beef is key for great flavor. Start with a hot skillet. Use medium-high heat and add olive oil. Make sure to season the beef with salt and pepper before you cook it. This step helps seal in the juices. Cook the beef in small batches, so it browns well. Don’t overcrowd the pan. Each piece needs space to sear properly. You want that nice brown crust on all sides. This will give your stew a rich taste. To make the stew even tastier, consider these tips. First, use fresh herbs if you can. They add a lively flavor. Next, add a splash of red wine before cooking. This gives depth to the dish. You can also try adding a tablespoon of tomato paste. This thickens the stew and boosts the tomato flavor. Finally, adjust the seasoning at the end of cooking. Taste the stew and add more salt or pepper if needed. This ensures every bite is delicious. If your stew is too thin, don’t worry. There are easy ways to thicken it. One method is to mix a tablespoon of cornstarch with cold water. Stir this mixture into the stew and let it cook for 15 more minutes. Another option is to mash some of the potatoes in the stew. This adds creaminess and body. You can also let the stew cook uncovered for the last hour. This helps some of the liquid evaporate, making it thicker. {{image_2}} You can make a tasty vegetarian stew by swapping out beef for hearty veggies. Use mushrooms for a meaty texture. Add lentils for protein and fiber. Replace beef broth with vegetable broth for a rich taste. Carrots, potatoes, and celery still work well. Toss in some peas for sweetness. This version is filling and healthy. Feel free to get creative with your veggie choices. You can add: - Zucchini, sliced into half-moons - Bell peppers, diced for color - Sweet corn, fresh or frozen - Butternut squash, cubed for sweetness - Spinach or kale, added at the end These veggies not only add flavor but also boost nutrients. Adjust cooking times for softer veggies. Spices can change the stew's whole vibe. Here are some ideas: - Add red pepper flakes for heat. - Stir in fresh herbs like rosemary or parsley. - Use curry powder for a warm twist. - Try a splash of red wine for depth. - Replace smoked paprika with regular paprika for a milder flavor. Experiment and find the mix you love best. Each change can create a new favorite dish! To store your beef vegetable stew, let it cool first. Use an airtight container. You can keep it in the fridge for about 3 to 4 days. Make sure to label the container with the date. This way, you know when to eat it. If you want to freeze the stew, pour it into a freezer-safe container. Leave some space at the top for expansion. The stew will stay good for about 3 months in the freezer. When you're ready to use it, just take it out and let it thaw in the fridge overnight. When reheating, use a pot on the stove over medium heat. Stir the stew often to heat it evenly. You can also use a microwave. Put it in a microwave-safe bowl and cover it with a lid. Heat in short bursts, stirring in between. Add a splash of broth if it seems too thick. You can store Slow Cooker Beef Vegetable Stew in the fridge for up to four days. Make sure to keep it in an airtight container. If you want to keep it longer, freeze it. In the freezer, it stays good for up to three months. Just thaw it in the fridge overnight before reheating. Yes, you can make this stew in an Instant Pot. Start by using the sauté function to sear the beef, just like in the slow cooker. Then, add all the other ingredients. Seal the lid and cook on high pressure for about 35 minutes. Let the pressure release naturally for best results. This method saves time and gives you a tasty stew. Beef Vegetable Stew goes well with many sides. Here are some great options: - Crusty bread for dipping - A fresh green salad - Mashed potatoes for a creamy touch - Rice or quinoa for a hearty base Each of these sides enhances the meal and makes it even more satisfying. Enjoy your hearty dish! This blog post covered how to make delicious slow cooker beef vegetable stew. We explored key ingredients, helpful tips for selecting fresh items, and how to prepare your beef. You learned step-by-step instructions for cooking, plus tips for enhancing flavor and adjusting the stew's thickness. We also discussed variations for veggie lovers and how to store leftovers. With these insights, you can create a satisfying meal that fits your taste. Enjoy making this stew and share it with friends and family!

Slow Cooker Beef Vegetable Stew

Warm up your evenings with this hearty slow cooker beef vegetable stew that’s bursting with flavor! This easy recipe combines tender beef, vibrant vegetables, and delicious spices, simmered to perfection for a comforting meal. Perfect for busy days, just set it and forget it! Discover all the step-by-step instructions and make your kitchen the coziest place this season. Click through to explore the recipe! #BeefStew #SlowCookerRecipes #ComfortFood #HealthyEating
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Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

4 medium carrots, sliced

3 potatoes, diced

2 stalks celery, chopped

1 large onion, chopped

3 cloves garlic, minced

4 cups beef broth

1 can (14 oz) diced tomatoes, undrained

1 cup green beans, trimmed and cut into 1-inch pieces

2 teaspoons dried thyme

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

1 tablespoon Worcestershire sauce

1 bay leaf

Instructions
 

Sear the Beef: In a skillet over medium-high heat, add the olive oil. Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. This step enhances the flavor of the beef.

    Prepare the Slow Cooker: In the slow cooker, combine the seared beef, carrots, potatoes, celery, onion, and garlic.

      Add the Liquids: Pour in the beef broth and diced tomatoes, ensuring all ingredients are submerged. Add the Worcestershire sauce, thyme, smoked paprika, and bay leaf.

        Cook: Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender. In the last hour of cooking, add the green beans.

          Adjust Seasoning: Once cooked, taste the stew and adjust seasoning with more salt or pepper if necessary. Remove the bay leaf before serving.

            Prep Time: 20 minutes | Total Time: 8 hours 20 minutes | Servings: 6-8

              - Presentation Tips: Serve the stew in shallow bowls, garnished with fresh parsley or thyme for a pop of color and a touch of freshness. Accompany with crusty bread for dipping!

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