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Cozy Slow Cooker Fall Harvest Beef Stew

cozy slow cooker fall harvest beef stew - featured image
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This cozy slow cooker fall harvest beef stew delivers deep, rich flavor with tender beef and hearty vegetables, all made effortlessly in your slow cooker. Perfect for busy fall days, it’s a set-it-and-forget-it meal that fills your home with comforting aromas.

Ingredients

Scale
  • 2 lbs (900g) beef chuck roast, cut into 1.5-inch cubes
  • ¼ cup (30g) all-purpose flour
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • ½ cup (120ml) dry red wine (optional, or substitute beef broth)
  • 3 cups (720ml) low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 2 large parsnips, peeled and cut into 1-inch chunks
  • 1 lb (450g) Yukon Gold potatoes, cut into 1.5-inch chunks
  • 1 cup (150g) green beans, trimmed and cut into 2-inch pieces
  • ½ cup (70g) frozen peas
  • ¼ cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Pat the beef chuck cubes dry with paper towels. Season generously with salt and pepper. Place the flour in a large bowl, add the beef, and toss to coat evenly. Shake off any excess flour.
  2. Heat the olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Working in batches, add the beef cubes in a single layer and sear for 2-3 minutes per side until a deep golden-brown crust forms. Transfer seared beef to the slow cooker.
  3. Reduce heat under the skillet to medium. Add the diced onion and cook for 2-3 minutes, scraping up browned bits from the bottom. Add the minced garlic and tomato paste and cook for 1 minute until fragrant.
  4. Pour in the red wine (or beef broth) and stir vigorously, scraping up any remaining browned bits. Let simmer for about 30 seconds. Pour this mixture into the slow cooker with the beef.
  5. Add the beef broth, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves to the slow cooker. Stir to combine.
  6. Add the carrot chunks, parsnip chunks, and Yukon Gold potatoes to the slow cooker. Stir to submerge them in the liquid.
  7. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and vegetables are soft.
  8. About 15-20 minutes before serving, stir in the green beans and frozen peas. Cover and let cook until tender.
  9. Remove the bay leaves. Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh parsley.

Notes

For a gluten-free version, substitute all-purpose flour with a gluten-free all-purpose blend or cornstarch. To thicken the stew further, whisk 2 tablespoons cornstarch with 2 tablespoons cold water and stir in 30 minutes before serving. Leftovers taste even better the next day and can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker beef stew, fall harvest stew, beef stew, comfort food, easy dinner, slow cooker recipe, fall recipe

Find it online: https://lindabake.com/cozy-slow-cooker-fall-harvest-beef-stew-easy-homemade-recipe/