The pot lid rattles and you know dinner is almost ready. That sound always hits different after a long day when you9re just craving somethin' warm and filling. You spot the steam puffing out, kinda like the pot9s exhaling, telling you the stew inside is getting close to perfect.
You notice the rich broth depth starting to pull all those flavors together. The smell of onions softened just right, with the beef tender pull happening inside, makes it hard to wait. You recall how you layered the ingredients, knowing each step helped build this comfort in a bowl.
It9s dang satisfying knowing this stew cooked slow and easy in the crock, letting your pressure cooker do most of the work. You9re almost ready to dig your spoon in and taste that slow-release goodness. Yeah, your dinner9s about to be a home run tonight.
Why Your Cooker Beats Every Other Pot
- You don9t gotta babysit the stew like on a stove top.
- The sealing ring keeps all that flavor trapped inside, making everything taste richer.
- Broth depth develops better with slow, steady heat than quick boiling.
- You get a tender pull in the beef that just melts in your mouth.
- The natural release helps keep the meat juicy and not tough.
- It9s hands-off for hours so you can do other things or just chill.
- Cleaning is easier since you cook everything in one pot.
All the Pieces for This Meal
- 3 pounds cubed beef stew meat 64; this is the heart of the stew, gotta be tender and flavorful.
- Cup all-purpose flour 64; for coating the beef, making it a bit crispy and thickens the broth later.
- 9 teaspoon salt 64; or more if you like, seasoning is key.
- 3 tablespoons olive oil and 3 tablespoons butter 64; these fats help brown the meat and add richness.
- 3 onions, sliced 64; give sweetness and a nice base flavor.
- Cup red wine 64; adds depth and a little tangy kick.
- 4 large potatoes, cubed and 1 cup baby carrots 64; hearty veggies that soak up all the stew goodness.
- 1 tablespoon dried parsley, 1 teaspoon ground black pepper, 2 cups boiling water, 1 (1 ounce) package dry onion soup mix, Cup warm water, 2 tablespoons all-purpose flour 64; these round out the flavors and thicken the stew at the end.
You gotta get these ingredients prepped right to hit that perfect stew vibe. Tossing the beef in flour helps catch those flavors and build a nice broth depth. The wine and onions cooked ahead bring extra layers you really notice later.
Walking Through Every Single Move
First up you toss your cubed beef with the flour and salt. Make sure every piece gets covered 64; it helps with that tender pull later on.
Next grab a skillet, heat the olive oil and butter over medium-high heat. Brown the beef in batches so you get a nice crust on each chunk. Moving too fast? It won9t brown right.
Transfer all that browned beef to your slow cooker. Now, in the same skillet, toss in your sliced onions. Cook 9em till they soften and smell good 64; only a few minutes.
Pour in the red wine and scrape up the browned bits stuck at the bottom. Those bits? That9s pure flavor. Pour this onion and wine mix into the slow cooker on top of your beef.
Add your cubed potatoes, carrots, and sprinkle in dried parsley. Give everything a good stir to combine it all. This layering is kinda what makes the stew sing.
Cover your cooker and set it to Low for 8 to 10 hours or High for 4 to 6. The slow release of heat helps beef get tender and veggies cooked through without falling apart. You sense the stew thickening as the broth depth builds. After cooking, whisk together warm water and flour, stir into stew and cook a bit more if you want it thicker.
Easy Tweaks That Make Life Simple
- Shortcut 1 64; Use pre-cut stew meat if you don9t wanna cube the beef yourself. Saves effort but still tastes dang good.
- Shortcut 2 64; Frozen carrots and potatoes work fine here. Just add 9em straight to slow cooker, no thawing needed.
- Shortcut 3 64; Skip the red wine if you9re not into it. Just add a little extra broth or water. Flavor still good, just a different vibe.
These tweaks don9t mess up the stew much but make your life way easier, especially on a busy day. You still get that savory, tender beef and thick broth depth everybody loves.
That First Bite Moment
You scoop up your first spoonful and you notice how the beef almost melts in your mouth. It9s got that tender pull that tells you it9s been cooked slow and real good.
The broth hits you next 64; rich, thick, and full of all those onion, parsley, and pepper notes. You sense a little warmth from the black pepper that makes the whole stew cozy.
Potatoes and carrots are soft but still hold shape, soaking up the broth9s flavor like little sponges. You sit back thinking, yeah this stew was worth every simmer and slow release.
Keeping Leftovers Fresh and Ready
Got some stew left? Don9t worry, it keeps well.
First, store it in an airtight container and pop it in the fridge. It lasts 3 to 4 days, perfect for easy lunches.
If you wanna keep it longer, freeze portions in sealed bags or containers. When you9re ready, thaw overnight in the fridge or reheat straight from frozen on low heat.
Reheating gently in a pot or microwave works best so you don9t overcook the beef. Remember to give it a quick stir to keep that broth depth even.
Keep your slow cooker lid off during reheating to avoid soggy veggies. You want that tender pull without mush.
Your Most Asked Questions Answered
- Q: Can I use a pressure cooker instead of slow cooker?
A: Yeah you can, just adjust cooking time way down 64; cause pressure cookers work faster. Use natural release for best tender pull. - Q: What9s the sealing ring for?
A: The sealing ring keeps all steam trapped, so flavors and broth depth stay put inside your cooker. - Q: Can I add other veggies?
A: Yep, green beans, mushrooms, or peas go well. Just add later in cooking so they don9t get mushy. - Q: Why do I need to brown beef first?
A: Browning seals in flavor and adds color. It also helps broth depth and texture. - Q: How do I thicken the stew?
A: Mixing a bit of flour with warm water then stirring it in near the end works like a charm. - Q: Can I skip the onion soup mix?
A: You can use beef broth and some extra seasoning instead. But onion soup mix adds that punch of flavor that9s kinda hard to beat.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don9t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Easy Slow Cooker Beef Stew
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 3 pounds beef stew meat cubed
- ½ cup all-purpose flour for coating beef
- ½ teaspoon salt or more to taste
- 3 tablespoons olive oil
- 3 tablespoons butter
- 3 onions sliced
- ½ cup red wine
- 4 large potatoes cubed
- 1 cup baby carrots
- 1 tablespoon dried parsley
- 1 teaspoon ground black pepper
- 2 cups boiling water
- 1 ounce dry onion soup mix
- ½ cup warm water
- 2 tablespoons all-purpose flour for thickening
Instructions
Instructions
- Toss cubed beef with flour and salt until evenly coated.
- In a skillet, heat olive oil and butter over medium-high heat. Brown the beef in batches until nicely browned.
- Transfer browned beef to the slow cooker.
- In the same skillet, cook sliced onions until softened. Pour in red wine, scrape up the browned bits, and transfer to the slow cooker.
- Add cubed potatoes, carrots, parsley, black pepper, boiling water, and onion soup mix to the slow cooker. Stir to combine.
- Cover and cook on Low for 8–10 hours or High for 4–6 hours.
- Whisk warm water and flour together and stir into stew to thicken before serving.
