Instructions:
Prep the Ingredients: Place the beef stew meat, potatoes, carrots, onion, and garlic into the slow cooker.
Add the Liquids and Seasoning: Pour in the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Season with salt and pepper.
Cook: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
Optional Thickening: If you prefer a thicker stew, mix the flour with a small amount of cold water to create a slurry and stir it into the stew about 30 minutes before the end of cooking.
Serve: Discard the bay leaf and adjust seasoning if necessary. Serve hot with crusty bread or over rice.
It’s such a comforting meal with minimal prep. Do you have any go-to slow cooker recipes or a dish you’ve been meaning to try?
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I’m glad you brought up the slow cooker! It really is a go-to for effortless cooking, especially when you want to come home to a warm, delicious meal. One of my favorite recipes to make in a slow cooker is a hearty beef stew. It’s perfect for fall or winter, and the meat turns out so tender after hours of slow cooking.
Here’s a simple recipe if you’re in the mood to try it out:
Classic Slow Cooker Beef Stew
Ingredients:
. 2 lbs beef stew meat (chuck roast, cut into 1-inch cubes)
. 4 medium potatoes, peeled and cut into chunks
. 4 large carrots, peeled and sliced
. 1 onion, chopped
. 3 cloves garlic, minced
. 2 cups beef broth
. 1 cup red wine (optional)
. 2 tbsp tomato paste
. 1 tbsp Worcestershire sauce
. 1 tsp dried thyme
. 1 tsp dried rosemary
. 1 bay leaf
. Salt and pepper to taste
. 2 tbsp flour (optional, for thickening)
Instructions:
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