Welcome to a cozy, delicious journey with our Hearty Harvest Slow Cooker Beef Stew. This recipe combines tender beef with seasonal vegetables, making it perfect for crisp autumn days or anytime you crave comfort food.
The star of this dish is the beef chuck, which becomes melt-in-your-mouth tender after slow cooking. We coat it in all-purpose flour to create a slight crust while browning, enhancing flavor and helping to thicken the stew. Potatoes, carrots, and parsnips not only add substance but also release their natural sweetness, balancing the savory notes of the stew. Onion and garlic lend aromatic depth, while beef broth and red wine form a rich, flavorful liquid base. Tomato paste and Worcestershire sauce introduce a tangy complexity, and dried herbs like thyme and rosemary bring in earthy undertones. Don't forget the bay leaf for an extra layer of flavor. Lastly, salt and pepper tie everything together.
This stew is delightful on its own, but you can serve it with a side of crusty bread to soak up all that delicious broth. For an extra touch, garnish with fresh parsley right before serving to add a pop of color and freshness.
Start by preparing your beef. Cut the chuck into cubes and toss them in all-purpose flour until each piece is evenly coated, shaking off any excess. This step is key for creating a slight crust when you brown the beef, which adds wonderful flavor.
Next, heat up olive oil in a skillet over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pan. You want to brown them on all sides, which should take about 5 minutes per batch. Once browned, transfer the beef into your slow cooker.
Now, it's time to add the hearty vegetables: potatoes, carrots, parsnips, and onion. Simply layer these on top of the beef in the slow cooker. Then sprinkle in the garlic for an aromatic boost.
In a mixing bowl, combine beef broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir until the tomato paste is fully dissolved, and then pour this liquid mixture over the beef and vegetables in the slow cooker.
Finally, tuck in the bay leaf, set your slow cooker to low, and let it work its magic for about 8 hours. The long, slow cooking process allows flavors to meld beautifully, resulting in tender beef and perfectly cooked vegetables. Before serving, remember to fish out the bay leaf and discard it.
Share