Ultimate Slow-Cooker Beef Stew Recipe | Easy Meal | Sharp Blades

On a cool day, nothing is more reassuring than a bowl of rich, hearty beef stew.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Get the beef ready: Pat the beef chuck cubes totally dry with paper towels. To achieve a decent sear, this is essential. Mix the flour, salt, and pepper in a big basin until the meat cubes are well covered.

Step 2

To sear to perfection: Heat a big skillet's olive oil over medium-high heat. Sear the beef cubes for two to three minutes on each side, or until a deep brown crust forms, working in batches to prevent crowding. Turn the meat with your Sharp Blades tongs. To your slow cooker, add the seared beef.

Step 3

Sauté Aromatics: Add the chopped onion to the same skillet. Cook until tender, 4–5 minutes. Cook the minced garlic for an additional minute until it becomes aromatic. To deglaze the pan and scrape out all the browned bits from the bottom, pour in the red wine (or broth). Give it a minute or two to simmer.

Step 4

Combine in Slow Cooker: Cover the beef in the slow cooker with the pan juices, onion, and garlic. Stir in the tomato paste, dried thyme, bay leaves, Worcestershire sauce, and beef broth. Make sure the tomato paste is dissolved and mix thoroughly.

Step 5

Add Filling Vegetables: Carefully arrange the chunks of celery, potato, and carrot over the beef and stock combination. This lets them steam a little as the beef braises underneath, so don't stir them in all the way.

Step 6

Cover and cook: On LOW for 7–8 hours or HIGH for 4–5 hours to achieve tenderness. When the beef is so soft that it shreds easily with a fork, the stew is done.

Step 7

Final Touches: Stir in the frozen peas about half an hour before serving. To make a slurry, combine 2 tablespoons cornflour with 3 tablespoons cold water if you like your stew thicker. Add this to the stew and simmer for the last 30 minutes on HIGH to thicken. Before serving, take off the bay leaves.

Step 8

Serve and Savour: Serve the stew with crusty bread for dipping after ladling it into bowls.

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