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- 2 lbs beef chuck, cut into 1-inch cubes - 4 medium potatoes, peeled and diced - 3 large carrots, sliced into rounds - 1 large onion, finely chopped - 4 cloves garlic, minced - 3 cups low-sodium beef broth - 2 tablespoons tomato paste - 2 tablespoons Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and black pepper, to taste - 2 tablespoons extra virgin olive oil - 1 bay leaf - Fresh parsley, chopped (for garnish) Beef chuck is perfect for stew. It has great flavor and tenderizes well. I like to cut it into 1-inch cubes. This size helps it cook evenly. The potatoes add heartiness. I use medium potatoes, peeled and diced, so they cook well. Carrots bring sweetness. Slicing them into rounds offers nice texture. Onion and garlic are key for flavor. I finely chop the onion and mince the garlic. These two build a fragrant base. Low-sodium beef broth adds depth but keeps it light. Tomato paste and Worcestershire sauce boost flavor. Thyme and rosemary add earthy notes. I use dried herbs for ease. You can switch it up! Try adding peas or green beans for color. If you like heat, add red pepper flakes. For a richer flavor, use a splash of red wine. You might also swap the beef for chicken or mushrooms for a different taste. Customize it to fit your mood! Start by cutting the beef chuck into 1-inch cubes. This size helps the beef cook well. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. When the oil is hot, add the beef cubes. Sear them in batches to avoid crowding. Cook until the beef turns a rich brown color, about 4-5 minutes. This step adds great flavor. Once done, transfer the beef to your slow cooker. Next, add the finely chopped onion and minced garlic to the same skillet. Sauté them for about 3 minutes. You want the onion to be translucent and fragrant. This brings out the onion's sweetness. After that, carefully transfer the sautéed mix into the slow cooker with the beef. Now it’s time to add the other ingredients. Dice 4 medium potatoes and slice 3 large carrots into rounds. Toss these into the slow cooker along with the beef. Add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and a bay leaf. Season with salt and black pepper to taste. Make sure all the vegetables are mixed well with the beef. In a separate bowl, whisk together 3 cups of low-sodium beef broth, 2 tablespoons of tomato paste, and 2 tablespoons of Worcestershire sauce. Pour this mixture over the beef and vegetables in the slow cooker. Gently stir everything to combine. Secure the lid on the slow cooker. Set it to cook on low for 8 hours or on high for 4 hours. The stew is done when the beef is tender and the veggies are cooked. Enjoy your delicious meal! To boost the flavor of your stew, use fresh herbs. Fresh thyme and rosemary add depth. You can also add a splash of red wine. This adds a rich taste. Don’t forget salt and pepper. They bring out the flavors in the beef and veggies. Searing your beef is key. It gives a nice crust and locks in juices. Heat the olive oil until it shimmers. Add the beef in small batches. Avoid crowding the pan. Sear each piece for about 4-5 minutes. You want a deep brown color. This step makes the stew taste great. Cooking time can change based on your slow cooker. For a tender stew, cook on low for 8 hours. If you’re short on time, use high for 4 hours. Check the beef for tenderness. If it’s not soft, give it more time. Adjust to your taste. {{image_4}} You can swap beef with other meats. Chicken works well in this stew. Use boneless thighs for juicy bites. Pork also adds a nice twist. Use pork shoulder for a rich flavor. If you want a meatless option, try mushrooms or lentils. They add heartiness without meat. Feel free to mix in seasonal veggies. In spring, add peas or asparagus for freshness. During summer, zucchini or bell peppers can brighten the dish. In fall, use butternut squash for a sweet touch. Winter calls for root veggies like parsnips or turnips. Each change brings a new flavor. For gluten-free stew, choose gluten-free broth and tomato paste. Many brands offer good options. To lower sodium, use homemade broth or water. You can add herbs for flavor instead of salt. Fresh herbs like basil or cilantro can add a lovely touch. These changes keep the stew tasty and healthy. After you make your slow cooker rustic beef stew, let it cool. Store leftovers in an airtight container. This keeps the stew fresh and tasty. Use glass or plastic containers that seal well. If you have a lot, divide it into smaller portions. This makes it easy to heat later. To reheat the stew, you have a few options. You can use a microwave or a stove. If using a microwave, place it in a bowl. Heat for 2-3 minutes, stirring halfway through. For stove reheating, pour the stew into a pot. Warm it over medium heat. Stir often until hot. Always check the temperature before serving. You can freeze your beef stew for later use. Make sure it cools completely first. Place it in a freezer-safe container. Leave some space at the top for expansion. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave until hot. Always check for quality before consuming. Yes, you can use frozen vegetables. They save time and add flavor. If you choose frozen, add them in the last hour of cooking. This keeps them from getting mushy. Fresh vegetables work well too, but frozen is a great option. Beef chuck is the best cut for this stew. It becomes tender as it cooks slowly. Other good options include brisket and round. These cuts have fat and connective tissue, adding rich flavor to your dish. To add spice, try using crushed red pepper flakes. You can also add diced jalapeños or a dash of hot sauce. Start with a small amount and taste as you go. This way, you can control the heat level and find what you like. Yes, you can make this stew in a pressure cooker. Use the sauté function to brown the beef first. Then, add all ingredients and cook on high pressure for about 35 minutes. Let the pressure release naturally for best results. Leftovers can be stored in the fridge for up to three days. Make sure to keep them in an airtight container. If you want to store them longer, freeze the stew. It can last for up to three months in the freezer. This blog post covered all you need to create a great beef stew. We went over the key ingredients, detailed instructions, and helpful tips. You learned how to customize your stew with different proteins and veggies. Proper storage and reheating methods were also shared for your convenience. Now you can confidently make a delicious, hearty stew. Enjoy your cooking adventure and share your results!

Slow Cooker Rustic Beef Stew

Warm up your kitchen with this Slow Cooker Rustic Beef Stew recipe that's packed with flavor and comfort! This hearty dish combines tender beef, hearty vegetables, and aromatic herbs, all cooked to perfection in your slow cooker. Perfect for a family dinner or meal prep, it's simple to make and utterly delicious. Click to explore the full recipe and treat your taste buds today! #BeefStew #SlowCookerRecipes #ComfortFood #HealthyEating
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Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

4 medium potatoes, peeled and diced

3 large carrots, sliced into rounds

1 large onion, finely chopped

4 cloves garlic, minced

3 cups low-sodium beef broth

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and black pepper, to taste

2 tablespoons extra virgin olive oil

1 bay leaf

Fresh parsley, chopped (for garnish)

Instructions
 

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the beef cubes in batches to avoid overcrowding. Sear the beef until it develops a rich brown crust on all sides, approximately 4-5 minutes. Once browned, transfer the beef to the slow cooker.

    In the same skillet, add the chopped onion and minced garlic. Sauté, stirring occasionally, until the onion becomes translucent and fragrant, about 3 minutes. Carefully transfer the sautéed onions and garlic into the slow cooker with the beef.

      Next, add the diced potatoes, sliced carrots, dried thyme, dried rosemary, bay leaf, and a sprinkle of salt and black pepper into the slow cooker.

        In a separate bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce until the mixture is smooth and uniform. Pour this flavorful blend over the ingredients in the slow cooker.

          Gently stir all the ingredients together to ensure everything is well combined and fully submerged in the broth for even cooking.

            Secure the lid on the slow cooker and set it to cook on low for 8 hours or on high for 4 hours. The stew is ready when the beef is tender and the vegetables are perfectly cooked.

              Once cooking is complete, carefully remove the bay leaf and taste the stew. Adjust seasoning with additional salt and pepper if desired.

                Serve the stew hot in bowls, garnished with a generous sprinkle of fresh parsley for a vibrant touch.

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