After a bit of searing, this slow cooker beef stew is basically a set and forget situation.
Whats in a Classic Beef Stew?
For this version, I like to add some parsnips.
Simply Recipes / Nick Evans
In short, it should be a complete meal in a bowl.
Large cuts of beef stay fresher for longer and it will allow you to trim the fat more easily.
While some fat is perfectly fine, I like to trim off any large chunks of fat.
Simply Recipes / Nick Evans
Tip
Rump roast or any leaner, tougher cut of beef will also work in this stew.
The Vegetables in Beef Stew
Potatoes are essential.
I prefer the smaller new potatoesyou can simply cut them in half and toss in without peeling.
Simply Recipes / Nick Evans
They become tender, but not overly mushy.
If you use abaking potato, like a russet, peel it first.
Also, note that it will break down and get mushy.
Simply Recipes / Nick Evans
You could add the potatoes half-way through the cooking time to ensure they dont get mushy.
Carrots, celery, and onions are all classic stew vegetables.
I prefer whole carrots, peeled and chopped, but you could use baby carrots in a pinch.
Simply Recipes / Nick Evans
When it comes to the onion, white or yellow work well.
My children disagree and prefer to have stew withbuttered egg noodles.
Im happy to oblige.
Simply Recipes / Nick Evans
The other very acceptable side: a big chunk of crusty bread!
Toss to coat the beef evenly with the flour.
In a large skillet over medium-high heat, add the oil.
Simply Recipes / Nick Evans
Flip the beef over and brown the other side, for 3 to 4 minutes.
Transfer the seared beef into a bowl.
Sear the remaining beef and transfer them into the bowl.
Simply Recipes / Nick Evans
Turn heat down to medium-low and add the onions.
Cook for 2 minutes, stirring frequently, to soften them slightly.
Add the red wine.
Simply Recipes / Nick Evans
Use a wooden spatula to scrape up any brown bits stuck to the skillet.
Add the browned beef and the onions and red wine from the skillet.
Cover and cook on high for 5 to 6 hours or on low for 8 hours.
Simply Recipes / Nick Evans
The stew is cooked when the meat is fall-apart tender if you grab a piece with a fork.
The vegetables will be cooked through and very tender as well.
Taste and season the stew to your liking.
Simply Recipes / Nick Evans
It might need a pinch of salt and black pepper.
It should thicken after 1 to 2 minutes of stirring.
Ladle the beef stew into bowls and garnish them with the parsley.
This stew keeps and freezes fantastically.
Reheat gently on the stovetop with a splash of water for best results.
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