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There’s something inherently comforting about a warm bowl of beef stew, especially as the weather turns chilly and the days grow shorter. Slow Cooker Beef Stew is not just a dish; it’s a nostalgic reminder of home, family gatherings, and the heartwarming aroma that fills the kitchen when a meal is simmering away. This classic recipe has graced dinner tables for generations, cherished for its rich flavors and hearty ingredients that create a satisfying meal for both the body and soul.

Slow Cooker Beef Stew – Comfort in a Bowl

Explore the comforting world of homemade slow cooker beef stew, perfect for chilly days and family gatherings. This simple, hearty dish combines tender beef chuck, aromatic herbs, and wholesome vegetables, all simmered to perfection. Enjoy the convenience of letting your slow cooker do the work while you savor the mouthwatering aromas that fill your kitchen. A nourishing meal that's packed with flavor and nostalgia, it's sure to be a crowd-pleaser.
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Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

3 tablespoons olive oil

1 onion, diced

3 cloves garlic, minced

4 carrots, sliced

4 medium potatoes, diced

2 cups beef broth

1 cup red wine (optional, substitute with broth if preferred)

2 tablespoons tomato paste

2 teaspoons Worcestershire sauce

2 teaspoons dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper to taste

1 cup frozen peas (added at the end)

Fresh parsley, chopped (for garnish)

Instructions
 

Brown the Beef: In a large skillet over medium-high heat, add olive oil. Season the beef cubes with salt and pepper. Once the oil is hot, add the beef in batches and brown on all sides for about 5-7 minutes. Transfer the browned beef to the slow cooker.

    Sauté Aromatics: In the same skillet, add the diced onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant. Transfer to the slow cooker.

      Combine Ingredients: To the slow cooker, add the sliced carrots, diced potatoes, beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir everything together until well combined.

        Slow Cook: Cover the slow cooker with the lid and cook on low for 8 hours or on high for 4 hours. The beef should be tender and the vegetables cooked through.

          Add Peas: About 30 minutes before serving, stir in the frozen peas. If using the high setting, this will be done just about 15 minutes before serving.

            Serve: Once cooked, remove the bay leaf. Check the seasoning and adjust salt and pepper as needed. Ladle the stew into bowls, garnish with chopped parsley, and enjoy the comfort in every spoonful!

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