Oh my goodness, is there anything better than a big bowl of comfort food? Especially when it’s practically effortless, thanks to the magic of slow cookers! I’ve been a slow cooker fanatic for years, ever since my Aunt Susan showed me how to make the best, easiest **Slow Cooker Beef Stew with Carrots & Potatoes**. Seriously, this recipe is a lifesaver on busy weeknights (and lazy weekends, let’s be honest!). It’s got everything you want in a classic beef stew: tender meat, perfectly cooked veggies, and a rich, savory broth. And the best part? Almost zero effort!
I’ve always loved cooking, and experimenting with recipes has always been a passion of mine. I started out not knowing much, but after many years in the kitchen cooking for friends and family, I’ve got a few tricks up my sleeve
Why You’ll Love This Recipe for Slow Cooker Beef Stew with Carrots & Potatoes
Okay, so why is this my go-to recipe? Well, first off, it’s a total breeze! Seriously, you just toss everything in the slow cooker and walk away. That’s my kind of cooking! Second, the flavor? Wow! The beef gets so tender, and those carrots and potatoes soak up all that yummy broth. And the convenience? Hello, perfect make-ahead meal! Plus, it’s gluten-free, so a winner for everyone!
Ingredients for the Best Slow Cooker Beef Stew with Carrots & Potatoes
Alright, let’s talk ingredients! You won’t believe how simple this is. You’ll need about 1.5 lbs of beef stew meat, cut into those lovely 1-inch cubes. Grab a tablespoon of extra virgin olive oil – the good stuff! Then, a large, yellow onion, chopped. For the veggies, go for two carrots, peeled and diced nice and small, and two medium potatoes, peeled and cubed. Next, you need 4 cups of low-sodium beef broth, plus a teaspoon each of dried thyme and dried rosemary, both crumbled. And of course, salt and freshly ground black pepper to taste!
Step-by-Step Instructions: How to Make Slow Cooker Beef Stew with Carrots & Potatoes
Okay, friends, let’s get down to the fun part: making this amazing **Slow Cooker Beef Stew with Carrots & Potatoes**! Don’t worry, it’s super easy, and I’ll walk you through every teeny tiny step. Just follow along and trust me, you’ll be smelling those delicious aromas in no time.
Preparing the Beef and Vegetables
First things first, we’ve got to prep our ingredients. Heat that olive oil in a big skillet – make sure it’s a good one, like cast iron, so the beef gets a nice sear! Now, get your beef stew meat browned! That step is super important. Cook the beef in batches if you need to, don’t overcrowd the pan. Next up: onions, carrots, and potatoes, all ready to go in the pot!
Cooking the Slow Cooker Beef Stew with Carrots & Potatoes
Now for the easiest part. Place all of those prepared ingredients into your slow cooker. Pour in the beef broth, and then toss in those herbs, salt, and pepper. Lid on, and… that’s basically it! If you’re using the low setting, cook for 6-8 hours. If you’re in a hurry (we’ve all been there!), set it on high and cook for 3-4 hours. Just make sure your slow cooker is set properly: you want a nice, gentle simmer, not a boil. And trust me, the longer it cooks, the more amazing it’ll taste!
Tips for Success with Your Slow Cooker Beef Stew with Carrots & Potatoes
Okay, so listen up, because here are a few little secrets for making this slow cooker beef stew absolutely *perfect*! First, don’t rush the browning of the beef; that caramelization is where all the flavor comes from! Next, for the perfect consistency, resist the urge to add too much liquid. If it looks too thick at the end, simply add a splash more broth. Oh, and seasoning! Taste, taste, taste! Stew needs plenty of salt and pepper to really shine, so don’t be shy with it! A little extra thyme or rosemary never hurt anyone, either. Trust me, it makes all the difference.
Ingredient Notes and Substitutions for Slow Cooker Beef Stew
So, let’s talk about the ingredients! You know, sometimes you just gotta make a few swaps, and that’s perfectly okay. First off, the beef! You can use regular beef stew meat, or, if you want something with a little more flavor, try chuck roast, cut into cubes. Yum! As for the vegetables, feel free to get creative. Celery and parsnips are great additions to the carrots and potatoes. You can also throw in some pearl onions if you’re feeling fancy. For the broth, I usually grab low-sodium beef broth so I can control the saltiness myself, but chicken broth works in a pinch! Just remember to adjust your seasonings.
Serving Suggestions to Complement Your Slow Cooker Beef Stew with Carrots & Potatoes
Okay, so your stew is bubbling away, smelling amazing, right? Now, what to serve it *with*? Trust me, there are so many good options! Crusty bread is a must, perfect for soaking up all that delicious broth. Garlic bread? Even better! Mashed potatoes are a total classic, or try some fluffy rice. And if you’re feeling a little fancy, a simple green salad adds a nice fresh contrast! Honestly, anything goes!
Make-Ahead & Freezer Tips for Slow Cooker Beef Stew
Okay, busy bees, let’s talk make-ahead! Because, seriously, having a batch of this **Slow Cooker Beef Stew** ready to go is a lifesaver. You can totally whip it up a day or two in advance. Just let it cool completely, then store it in an airtight container in the fridge. The flavors actually get even *better* as they meld overnight! To reheat, you can either gently warm it on the stovetop, or in the microwave. Add a splash of broth if it seems too thick.
And for the freezer? This stew freezes like a dream! Portion it out into freezer-safe containers or bags. It’ll last for a good 2-3 months. Thaw it in the fridge overnight before reheating. Just make sure it’s completely thawed, or it might get a bit watery. Perfect for those busy weeks!
Frequently Asked Questions About Slow Cooker Beef Stew with Carrots & Potatoes
Okay, so you’ve got questions? I’ve got answers! Here are a few things I get asked all the time about my amazing **Slow Cooker Beef Stew with Carrots & Potatoes**. Hopefully, these will help you make the BEST stew ever!
Can I use frozen vegetables?
You *can*, but I wouldn’t. Fresh veggies give the best flavor and texture! Frozen carrots and potatoes can sometimes get a bit mushy in the **slow cooker**. If you’re really in a pinch, you can try it, but I always recommend fresh! Just make sure not to overcook them!
How can I thicken the stew?
If your stew is a little too thin, don’t worry! You can easily thicken it up. My favorite way is to whisk together a tablespoon or two of cornstarch with a bit of cold water to make a slurry. Then, stir that into the stew during the last hour of cooking. You can also mash some of the potatoes with a fork to help thicken it up!
What if I don’t have a slow cooker?
No problem! You can totally make this **beef stew** on the stovetop! Brown the beef in a large pot, then add the veggies and broth. Bring it to a boil, then reduce the heat, cover, and let it simmer for about 2-3 hours, or until the beef is super tender. Make sure to keep it at a low simmer, so the meat doesn’t get tough!
Estimated Nutritional Information for Slow Cooker Beef Stew with Carrots & Potatoes
Okay, friends, let’s talk numbers! Keep in mind, this is just an estimate, as different brands and ingredient sizes can change things a bit. Per serving (that’s about 1 cup), you’re looking at around 350 calories, 15g of fat, and a whopping 25g of protein! You can also expect around 30g carbs and 10g of sugar! Sodium is around 400mg. It’s truly a hearty, filling meal!
Ready to Enjoy Your Delicious Slow Cooker Beef Stew?
There you have it, folks! My easy, delicious, and totally comforting **Slow Cooker Beef Stew with Carrots & Potatoes**. I hope you love it as much as my family does! Let me know what you think in the comments below, or give it a rating! And hey, share this recipe with your friends! Happy cooking!