The beauty of this stew lies in its simplicity. With just a handful of ingredients, it comes together effortlessly. I remember the first time I made this for my husband—it was a chilly evening, and we had just returned from a long day. I wanted something warm and comforting, and this stew did not disappoint. The rich, robust flavors meld together perfectly, making every bite a delight. Plus, it’s so versatile! You can serve it over pasta, rice, or even with crusty bread on the side.
As a busy mom, I appreciate meals that I can prep ahead of time and let cook while I tend to other things. With this slow-cooker recipe, you can set it and forget it for a few hours. When it’s time to eat, you’ll be greeted by a tantalizing aroma that fills your home, drawing everyone to the kitchen. Trust me, it’s a meal that brings everyone together and creates lasting memories.
Whether you’re looking for a comforting dish to warm you up on a chilly night or a crowd-pleasing dinner for your family, this Tender Beef Slow Cooker Stew is sure to do the trick. So, let’s dive in and recreate this family favorite that’s bound to become a staple in your home, too!
How to Make Tender Beef Slow Cooker Stew
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Ingredients
- 2 cups beef broth
- 1/2 cup tomato puree
- 1/2 cup dry red wine
- 2 tablespoons extra virgin olive oil
- 2 pounds beef chuck, cut into 2 cm cubes
- 2 medium brown onions, finely diced
- 2 large carrots, finely diced
- 2 celery stalks, finely diced
- 2 cloves garlic, chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 2 bay leaves
- 24 oz tomato passata
- 1/4 cup tomato paste
- Pasta (like rigatoni) for serving
- Freshly grated Parmesan cheese for serving
Directions
Start by heating the extra virgin olive oil in a heavy pot over medium-high heat. Once hot, add the finely chopped onions, carrots, celery, and garlic. Sauté these vegetables for about 3 to 5 minutes until they become tender and aromatic.
Increase the heat to high and add the cubed beef chuck to the pot. Sear the meat for 2 to 3 minutes, stirring frequently to ensure it browns on all sides.
Next, add the dry red wine, tomato paste, tomato passata, and beef broth to the pot. Season the mixture with salt, cracked pepper, dried thyme, and toss in the bay leaves. Stir everything until well combined, then bring the stew to a gentle simmer.
Once simmering, reduce the heat to its lowest setting, cover the pot with a lid, and let it cook for about 3 hours. The beef will become tender and easy to shred with a fork when it’s ready.
When the cooking time is up, use two forks to shred the beef in the pot for a heartier texture. Serve the stew over your choice of pasta, and don’t forget to sprinkle fresh Parmesan cheese on top for that extra touch!
Storing Suggestion
If you have leftovers (which is unlikely, but still!), store them in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until warmed through. You can also freeze the stew for up to 3 months; just thaw in the refrigerator before reheating.
Cooking Tips
This stew is completely customizable. If you prefer a thicker sauce, you can mix in a tablespoon of cornstarch dissolved in water during the last hour of cooking. You can also add some diced potatoes for extra heartiness or swap in your favorite root vegetables for a twist.
Serving Suggestions
This stew is delicious on its own but pairing it with a fresh green salad or crispy garlic bread really rounds out the meal. A nice glass of red wine alongside would also complement the flavors perfectly. Finish off the meal with a light dessert to balance the richness!
Ingredient Substitutions
If you want to make this stew without red wine, simply replace it with additional beef broth or a splash of balsamic vinegar for a hint of acidity. For a lighter option, swap beef chuck with chicken thighs, adjusting the cooking time as necessary for poultry.
Seasonal Variations
Allergen Information
This recipe contains common allergens like gluten (if served with pasta), and dairy (with Parmesan cheese). For gluten-free options, serve the stew over quinoa or a gluten-free pasta. If dairy-free, skip the cheese or use nutritional yeast for added flavor.
FAQ:
Can I use a different cut of beef for this stew?
Absolutely! While beef chuck is tender and flavorful, you can also use brisket or round cuts. Just adjust the cooking time if you use tougher cuts, as they may need longer to become tender.
Is it necessary to brown the beef before slow cooking?
While it’s not strictly necessary, browning the beef adds a depth of flavor that greatly enhances the stew. If you’re short on time, you can skip this step, but I recommend searing it for the best results.
Can I make this stew ahead of time?
Yes! This stew can be made ahead of time and actually tastes better the next day as the flavors meld. Just store it in the fridge and reheat when you’re ready to serve.
What can I serve with this stew?
This stew is versatile and can be served with a variety of sides. Crusty bread, mashed potatoes, or a simple salad work wonderfully. For a complete meal, consider adding some roasted vegetables on the side.
How can I thicken the stew if it’s too watery?
If your stew is too thin at the end of cooking, you can thicken it by mixing a tablespoon of cornstarch with a bit of cold water and adding it to the pot. Stir well and let it simmer for a few more minutes until thickened.
Can I freeze this stew?
Yes, this stew freezes beautifully! Allow it to cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Tender Beef Slow Cooker Stew
Ingredients
- 2 cups beef broth
- 1/2 cup tomato puree
- 1/2 cup red wine (dry)
- 2 tablespoons olive oil (extra virgin)
- 2 pounds beef chuck, cubed (2 cm pieces)
- 2 medium onions (brown), diced fine
- 2 large carrots, diced fine
- 2 stalks celery, diced fine
- 2 cloves garlic, chopped coarse
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper (cracked)
- 2 bay leaves
- 24 oz tomato passata
- 1/4 cup tomato paste
- Pasta for serving (suggestion: rigatoni)
- Parmesan cheese, freshly grated for serving
Instructions
- Warm the extra virgin olive oil in a deep, lidded pot over medium-high heat. Toss in the finely diced onions, carrots, celery, and coarsely chopped garlic. Sauté for 3-5 minutes until the vegetables soften.
- Crank up the heat to high and add the cubed beef chuck. Cook for 2-3 minutes, stirring frequently, until the meat is browned on all sides.
- Pour in the dry red wine, tomato paste, passata, and beef broth. Sprinkle in the salt, cracked pepper, and dried thyme. Add the bay leaves and stir everything together. Bring the mixture to a gentle simmer.
- Lower the heat to its minimum setting, cover the pot, and let it cook for 3 hours. The beef should be tender enough to easily shred using two forks when it's done.
- Use two forks to pull apart the beef. Serve your hearty stew over your choice of pasta, with a generous sprinkle of freshly grated parmesan on top.
