Slow Cooker Beef Stew
About this recipe…
Nothing is better on a cold evening than a warm hearty bowl of beef stew. I grew up knowing this as fact, because every winter beef stew was a staple in my household. I adore my mom’s recipe, but as I started branching out into cooking I discovered the amazing beef bourguignon. Beef bourguignon is a classic French braised beef stew recipe. I became obsessed with the flavors and ingredients from that dish and thought why not combine my mothers recipe and the things I love from the French recipe and see what happens. This slow cooker beef stew is the delicious result.
So it turns out that the two recipes are similar and very compatible. I added ingredients like the red wine, bacon and mushrooms into my moms stew recipe that features Worcestershire sauce and soy sauce which are definitely not typical in French cooking. The result was an even richer savory flavor that my family can’t resist. There is no such thing as one bowl of stew when I make this recipe. It’s hearty and filling but I love to sop it up with some sliced French baguette or some down south cornbread.
Slow Cooker or Pot on the Stove
I decided to utilize my slow cooker because it’s a great, no hassle way to cook that beef low and slow until it’s just falling apart when you scoop into it. However, you can easily do this recipe in a pot on the stove if you don’t happen to have one, so don’t worry. Just take a large pot and place it on the stove on low-medium heat. Cook 4 to 6 hours and stir occasionally. The taste will remain the same either way!
Slow Cooker Beef Stew Step by Step:
In a large skillet cook the bacon over medium high heat until crisp. Put the bacon on a paper towel and pat dry, then place bacon in the slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Don’t overcrowd the pan, and cook in batches if necessary.This is to ensure even browning on both sides of the beef. Transfer it to the slow cooker.
Add the shallots into the pan and cook until translucent, about 3 to 5 minutes, then add the garlic for about another minute. Pour in the red wine to the skillet scraping down the brown bits on the bottom and sides.
Allow it to simmer and reduce by about half and then slowly add the broth, tomato sauce, and soy sauce. Take some of the liquid and mix it with the flour, until it is a smooth slurry. Slowly whisk the flour slurry back into the pan.
Add the thyme, bay leaves, carrots, potatoes, and mushrooms to the slow cooker, then pour in the sauce. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-8. Make sure to stir the stew occasionally to ensure all the vegetables are evenly cooked. Garnish with fresh parsley and serve with the bread of your choice.
Slow Cooker Beef Stew Video Tutorial
Slow Cooker Beef Stew
Equipment
- Medium Sized Slow Cooker
Ingredients
- 5 bacon slices, finely chopped
- 3 lbs. boneless beef chuck, cut to 1 inch cubes
- 3 garlic cloves, minced
- 2 shallots, minced
- 1 cup red cooking wine
- 2 cups beef broth
- 1/2 cup tomato sauce
- 1/4 cup soy sauce
- 1/4 cup flour
- 1 teaspoon paprika
- 1 tablespoon thyme, finely chopped
- 2 bay leaves
- 5 medium carrots, sliced thickly
- 1 lb. baby potatoes, red or gold
- 8 ounces mushrooms, (baby bella), sliced
- fresh chopped parsley, for garnish
Instructions
- In a large skillet cook bacon over medium high heat until crisp. Put on a paper towel and pat dry, then place bacon in the slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Don’t overcrowd the pan, cook in batches if necessary. Transfer beef to the slow cooker.
- Add the shallots into the pan and cook until translucent, about 3 to 5 minutes, then add the garlic for about another minute. Pour in the red wine to the skillet scraping down the brown bits on the bottom and sides. Allow it to simmer and reduce by about half and then slowly add the broth, tomato sauce, and soy sauce. Take some of the liquid and mix it with the flour, until it is a smooth slurry. Slowly whisk the flour slurry back into the pan.
- Add thyme, bay leaves, carrots, potatoes, and mushrooms to the slow cooker, then pour in the sauce. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-8. Make sure to stir the stew occasionally to ensure all the vegetables are evenly cooked. Garnish with fresh parsley and serve with the bread of your choice.