Whenever I serve this dish, the house smells fantastic. This dish is a hit among friends and family
Is there anything more inviting than the smell of a hearty beef stew simmering away in the kitchen? The savory aroma of tender beef, flavorful vegetables, and rich broth fills the house and promises a comforting, satisfying meal. This Slow Cooker Thick & Chunky Beef Stew is one of those dishes that not only warms your body but also fills your heart. It’s the kind of stew you look forward to all day, and by the time it’s ready, you’re surrounded by the irresistible scent of something truly special.
I’ll never forget the first time I made this stew for my family on a chilly winter evening. The moment I opened the lid of the slow cooker, the smell hit us all at once. It was impossible to resist. As we took our first bites, there was complete silence at the table—everyone was too busy savoring the rich, deep flavors to say a word. And when we finally spoke, it was with the kind of contentment that comes from a good, home-cooked meal shared with loved ones. This isn’t just a meal; it’s a memory in the making.
Ingredients
For the Stew:
1 pound lean cubed chuck beef (room temperature) – Tender, juicy beef cubes that become melt-in-your-mouth delicious as they cook slowly.
4 cups beef broth – The base of the stew, adding depth and flavor to the whole dish.
1 cup red wine (optional, but recommended) – It adds a rich, deep flavor that complements the beef and vegetables perfectly.
3 sliced carrots – Sweet and slightly earthy, these add color and texture to the stew.
3 sliced celery stalks – A bit of crunch and freshness to balance the richness of the beef.
1/2 cup chopped roasted bell peppers – These add a smoky, savory note that gives the stew an extra layer of flavor.
2 peeled and diced potatoes – Starchy and hearty, they soak up all the flavorful broth.
1 chopped yellow onion – Sweet and fragrant, it forms the perfect base flavor.
2 minced garlic cloves – For that aromatic punch that makes everything taste better.
1 bay leaf – A subtle addition that enhances the overall flavor profile.
3 sprigs of fresh thyme or 2 teaspoons dried thyme – Earthy and aromatic, thyme brings a wonderful fragrance to the stew.
1/4 cup all-purpose flour – To coat the beef and help thicken the stew as it cooks.
Olive oil – For browning the beef and adding a bit of richness to the stew.
Salt and pepper (to taste) – To season everything to perfection.
Instructions
Step 1: Brown the Beef
Start by patting the beef cubes dry with a paper towel or kitchen towel. This step helps the beef brown nicely, which is key to developing that rich, savory flavor. Once dry, season the cubes generously with salt and pepper. Then, dust each piece with flour, making sure to shake off any excess.
In a large pot, heat a bit of olive oil over medium heat. Once the oil is hot, brown the beef cubes in batches, ensuring that each side gets that beautiful, golden color. Don’t rush this step! Browning the beef is essential for building deep, flavorful layers in the stew. After the beef is browned, transfer it to the slow cooker.
Step 2: Add the Vegetables and Broth
Now it’s time to build the stew! To the slow cooker, add the sliced carrots, celery, roasted bell peppers, diced potatoes, and the chopped onion. Next, sprinkle in the minced garlic, thyme, and the bay leaf. Pour in the beef broth and the optional red wine, and give everything a gentle stir to combine. This is where the magic starts to happen—each ingredient is layered in to bring out the best flavors.
Step 3: Let the Slow Cooker Work Its Magic
Cover the slow cooker and set it to cook on low for 6 to 8 hours. The long, slow cook time allows the beef to become incredibly tender and for the vegetables to meld together beautifully. During this time, you’ll be able to go about your day, knowing that your meal is cooking itself. When the stew is ready, don’t forget to remove the bay leaf—it’s not meant to be eaten!
Step 4: Serve and Enjoy
Once the stew is ready, serve it up hot in a bowl, and watch as your friends and family gather around. The thick, chunky stew is comforting and filling, with every bite full of rich beef, tender vegetables, and a broth that’s savory and satisfying. You can enjoy this stew on its own, or pair it with crusty bread for dipping. Either way, it’s sure to be a hit!
Notes
Beef Selection: Chuck beef is the star of this stew. It’s affordable, full of flavor, and becomes incredibly tender when cooked slowly. If you prefer, you can also use other cuts of beef, but chuck is my personal favorite for this dish.
Wine: Adding red wine is optional, but I highly recommend it. It adds a depth of flavor that brings the stew to life. If you prefer to skip it, simply add a little extra beef broth.
Vegetable Variations: Feel free to mix up the vegetables to suit your taste. You could add parsnips, turnips, or even green beans for a different twist. The slow cooker is versatile, so get creative!
Slow Cooker Tips: Every slow cooker is different, so make sure to check the stew after about 6 hours. If the beef is tender and the flavors have melded, it’s ready to serve. If it needs more time, let it cook longer on low.
Nutrition
Calories: 350
Protein: 35g
Carbohydrates: 25g
Fat: 12g
Fiber: 5g
Cholesterol: 90mg
Sodium: 550mg
Additional Information
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