steak stew slow cooker recipe
The Best steak stew slow cooker recipe
What I love most about this steak stew is how simple it is without sacrificing depth of flavor. You just toss everything into the slow cooker in the morning, let it do its thing, and by dinnertime, you’ve got a warm, satisfying meal that’s packed with protein, fiber, and nutrients. The carrots and potatoes soak up the juices, making every bite hearty, and the lean beef keeps it filling without being heavy. Plus, it’s one of those rare dishes that tastes even better the next day, so leftovers are never a problem. Whether it’s a busy weeknight or a cozy weekend, this stew is always a winner.
Hearty Slow Cooker Steak Stew
A rich and comforting steak stew with tender beef, hearty vegetables, and savory herbs, slow-cooked to perfection. Perfect for chilly days or a cozy family dinner.
🥘Ingredients
- 2 lbs (900g) beef stew meat, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, sliced
- 1 cup frozen peas
- 2 cups beef broth (low-sodium preferred)
- 1 cup red wine (optional, substitute with extra broth if needed)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- Fresh parsley, chopped
- Crusty bread or mashed potatoes for serving
👨🍳Directions
-
1
In a large bowl, toss the beef cubes with flour, salt, and black pepper until evenly coated. -
2
Heat olive oil in a large skillet over medium-high heat. Add the beef in batches, browning on all sides (about 2-3 minutes per batch). Transfer the browned beef to the slow cooker. -
3
In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened. Add the tomato paste and cook for another minute, stirring constantly. -
4
Deglaze the skillet with red wine (or beef broth if omitting wine), scraping up any browned bits. Pour the mixture into the slow cooker. -
5
Add the carrots, potatoes, celery, beef broth, thyme, rosemary, bay leaves, and Worcestershire sauce to the slow cooker. Stir to combine. -
6
Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is tender and the vegetables are cooked through. -
7
Stir in the frozen peas during the last 30 minutes of cooking. Discard the bay leaves before serving. -
8
Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley and serve hot with crusty bread or mashed potatoes.
🔧Equipment
- Slow cooker (6-quart or larger)
- Large skillet
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Hearty Slow Cooker Steak Stew Works
❓ Frequently Asked Questions About Hearty Slow Cooker Steak Stew
1. Can I use frozen beef for the slow cooker steak stew?
Yes, you can use frozen beef, but it’s best to thaw it first for even cooking. If using frozen beef directly, add an extra 1–2 hours to the cooking time on low heat to ensure it fully cooks through. For safety, avoid leaving frozen meat in the slow cooker for too long before adding other ingredients.
2. How long does the steak stew need to cook in the slow cooker?
The cooking time depends on your slow cooker settings. On low heat, it typically takes 7–8 hours, while on high heat, it takes 4–5 hours. The stew is done when the beef is tender and easily shreds with a fork. For best results, check the meat after the minimum recommended time.
3. Can I add potatoes and carrots at the beginning, or should I wait?
You can add potatoes and carrots at the beginning if you prefer them very soft and well-infused with flavor. However, if you like them firmer, add them during the last 2–3 hours of cooking. Root vegetables like potatoes and carrots hold up well in the slow cooker, but delicate veggies (e.g., peas) should be added in the last 30 minutes.
4. What’s the best cut of beef for slow cooker steak stew?
The best cuts are tougher, well-marbled meats that become tender with slow cooking. Top choices include chuck roast, round roast, or stew beef. These cuts have connective tissue that breaks down over time, resulting in a rich, flavorful stew. Avoid lean cuts like sirloin, as they can become dry.
5. Can I make this steak stew ahead of time or freeze leftovers?
Yes! This stew tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, thaw overnight in the fridge (if frozen) and warm on the stove or in the microwave. If the stew thickens too much after refrigeration, stir in a little broth or water when reheating.
