Ingredients
Scale
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 3-4 carrots, peeled and cut into 1-inch pieces
- 3-4 celery stalks, cut into 1-inch pieces
- 1.5 lbs potatoes (such as Yukon Gold or red potatoes), peeled and cut into 1-inch cubes
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup beef broth
- 1/2 cup red wine (optional, can substitute with more beef broth)
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tablespoons cornstarch (for thickening, optional)
- 2 tablespoons cold water (for thickening, optional)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare Ingredients: Place the cubed beef stew meat, chopped onion, carrots, celery, and potatoes into the slow cooker.
- Add Liquids and Seasonings: Pour in the diced tomatoes (undrained), beef broth, and red wine (if using). Add Worcestershire sauce, minced garlic, dried thyme, dried rosemary, and bay leaf. Season generously with salt and freshly ground black pepper.
- Cook: Stir all ingredients gently to combine. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, or until the beef is tender and the vegetables are cooked through.
- Thicken (Optional): If a thicker stew is desired, in the last 30 minutes of cooking, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl until smooth. Stir the cornstarch slurry into the stew. Continue cooking until the stew has thickened to your desired consistency.
- Serve: Remove the bay leaf before serving. Ladle the hot stew into bowls and garnish with fresh chopped parsley, if desired. Serve with crusty bread or biscuits.
Notes
- Vegetable Variations: Feel free to add other root vegetables like parsnips or turnips. Frozen peas can be stirred in during the last 30 minutes of cooking for added color and nutrition.
- Flavor Boost: For an even richer flavor, consider adding a packet of dry onion soup mix or a tablespoon of tomato paste along with the other ingredients.
- Storage: Leftover beef stew can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.
- **NoNo Browning: This recipe is specifically designed to skip the browning step, making it a true “dump-and-go” meal, perfect for busy schedules. While browning can add depth of flavor, this method still yields a delicious and satisfying stew.
- Prep Time: 20
- Cook Time: 480
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: American