There’s something incredibly comforting about a pot of beef and vegetable stew simmering away in the slow cooker. This classic dish has its origins in the rustic kitchens of Europe, where families would slow-cook hearty ingredients to create a filling meal that could feed a crowd. It’s perfect for those chilly Midwest days when you want something warm and satisfying. The slow cooker does all the work, making it ideal for busy professionals like me who want to come home to a delicious meal without spending hours in the kitchen.
This classic beef and vegetable stew is delightful on its own, but you can elevate it by serving it with a side of crusty bread or buttery biscuits to soak up the rich sauce. A simple green salad with a vinaigrette dressing pairs nicely, adding a fresh and light contrast to the hearty stew. For a truly cozy meal, consider serving it with a generous dollop of creamy mashed potatoes.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
Salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
4 large carrots, peeled and cut into chunks
4 large potatoes, peeled and cut into chunks
2 stalks celery, sliced
2 bay leaves
1 cup frozen peas
Salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
4 large carrots, peeled and cut into chunks
4 large potatoes, peeled and cut into chunks
2 stalks celery, sliced
2 bay leaves
1 cup frozen peas
Directions
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