Beef Stew Slow Cooker
Introduction
Beef stew is a classic comfort food that’s perfect for a cold day. It’s also a great way to use up tough cuts of beef that are more affordable. This recipe uses a slow cooker to make the stew, which means you can set it and forget it until it’s ready to serve.
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
Instructions
1. Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown on all sides.
2. Transfer the beef to the slow cooker. Add the onion, carrots, celery, garlic, Worcestershire sauce, thyme, rosemary, salt, and pepper.
3. Pour the beef broth and red wine over the beef and vegetables.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
5. Add the potatoes and peas to the slow cooker and cook for an additional 30 minutes, or until the potatoes are tender.
6. Serve hot.
Conclusion
This slow cooker beef stew is a delicious and easy meal that’s perfect for a cold day. It’s also a great way to use up tough cuts of beef. Enjoy!
FAQs
1. Can I use a different cut of beef? Yes, you can use a different cut of beef, such as beef short ribs or beef brisket. However, you may need to adjust the cooking time.
2. Can I add other vegetables to the stew? Yes, you can add other vegetables to the stew, such as mushrooms, green beans, or corn.
3. Can I freeze this stew? Yes, you can freeze this stew. Let it cool completely, then transfer it to an airtight container and freeze for up to 3 months.
4. How can I thicken the stew? If the stew is too thin, you can thicken it by whisking in a tablespoon of cornstarch mixed with 2 tablespoons of water.
5. What can I serve with this stew? This stew is delicious served with a crusty bread or a side of mashed potatoes.