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Why You'll Love This cozy slow cooker beef and potato stew with garlic and fresh herbs
- Easy to Make: This recipe is incredibly simple to prepare, with just a few ingredients and minimal prep time.
- Comforting and Delicious: The combination of slow-cooked beef, potatoes, garlic, and fresh herbs is absolute perfection.
- Perfect for Busy Weeknights: This recipe is a great option for busy weeknights, as it can be prepared in advance and cooks while you're busy with other things.
- Customizable: Feel free to add your favorite vegetables or spices to make the recipe your own.
- Slow Cooker Friendly: This recipe is designed to be made in a slow cooker, making it easy to cook while you're away from home.
- Make-Ahead Friendly: This recipe can be prepared up to 2 days in advance, making it perfect for meal prep or special occasions.
- Freezer Friendly: This recipe can be frozen for up to 3 months, making it a great option for batch cooking.
- Nourishing and Healthy: This recipe is made with wholesome ingredients and is a great option for a healthy, comforting meal.
Ingredient Breakdown
The key ingredients in this recipe are beef chuck, potatoes, garlic, fresh herbs (such as thyme and rosemary), and beef broth. The beef chuck provides a rich, tender flavor, while the potatoes add a comforting, filling element to the stew. The garlic and fresh herbs add a bright, fresh flavor that complements the beef and potatoes perfectly. The beef broth helps to cook the stew and adds moisture and flavor to the dish. When selecting these ingredients, choose high-quality options that are fresh and flavorful. For the beef, look for chuck that is well-marbled with fat, as this will add tenderness and flavor to the stew. For the potatoes, choose high-starch potatoes like Russet or Idaho, as these will hold their shape well during cooking. For the garlic, choose fresh, firm cloves that are free of mold or sprouts. For the fresh herbs, choose fresh, fragrant sprigs that are free of wilt or brown spots.
How to Make cozy slow cooker beef and potato stew with garlic and fresh herbs
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set it aside.
Reduce the heat to medium and add the onions to the skillet. Cook until they are softened and translucent, about 5 minutes.
Add the garlic and herbs to the skillet and cook for 1 minute, until fragrant.
Add the potatoes and broth to the slow cooker. Stir to combine.
Add the browned beef to the slow cooker and stir to combine.
Cook the stew on low for 8-10 hours or on high for 4-6 hours.
Tips for Perfect Results
Browning the beef properly is essential for developing the flavor of the stew. Make sure to cook the beef until it is nicely browned on all sides.
Using high-quality ingredients is essential for developing the flavor of the stew. Choose fresh, flavorful ingredients that are free of preservatives and additives.
Overcooking the stew can result in tough, dry beef and mushy potatoes. Cook the stew until the beef is tender and the potatoes are cooked through, but still retain some texture.
Letting the stew rest for 10-15 minutes before serving allows the flavors to meld together and the stew to thicken. This will result in a more flavorful and satisfying stew.
Experimenting with different spices and seasonings can add depth and complexity to the stew. Try adding a pinch of paprika or a sprinkle of thyme to give the stew a unique flavor.
Serving the stew with crusty bread is a great way to soak up the flavorful broth. Try serving the stew with a side of crusty bread or over mashed potatoes.
Making the stew a meal by adding some crusty bread and a side salad is a great way to make it a complete and satisfying meal. Try adding some roasted vegetables or a side of sautéed greens to make the stew a meal.
Freezing the stew for later is a great way to enjoy it at a later time. Try freezing the stew in individual portions or in a large batch to enjoy at a later time.
Common Mistakes to Avoid
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Overcooking the Stew: Overcooking the stew can result in tough, dry beef and mushy potatoes. Cook the stew until the beef is tender and the potatoes are cooked through, but still retain some texture.
Fix: Check the stew regularly and adjust the cooking time as needed. If the stew is overcooked, try adding some more broth or water to thin it out.
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Not Browning the Beef Properly: Not browning the beef properly can result in a lack of flavor in the stew. Browning the beef properly is essential for developing the flavor of the stew.
Fix: Make sure to cook the beef until it is nicely browned on all sides. If the beef is not browning, try increasing the heat or adding more oil to the pan.
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Not Using High-Quality Ingredients: Not using high-quality ingredients can result in a lack of flavor in the stew. Using high-quality ingredients is essential for developing the flavor of the stew.
Fix: Choose fresh, flavorful ingredients that are free of preservatives and additives. If using frozen or canned ingredients, try to choose high-quality options that are low in sodium and added sugars.
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Not Letting it Rest: Not letting the stew rest can result in a lack of flavor and texture. Letting the stew rest allows the flavors to meld together and the stew to thicken.
Fix: Let the stew rest for 10-15 minutes before serving. If the stew is not resting, try letting it sit for a few minutes before serving.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Try using different proteins such as chicken, pork, or lamb to change up the flavor of the stew.
Add some diced carrots, celery, or mushrooms to add more flavor and nutrients to the stew.
Try using different herbs such as thyme, rosemary, or parsley to change up the flavor of the stew.
Add some heavy cream or half-and-half to give the stew a rich and creamy texture.
Try using different broths such as chicken or beef broth to change up the flavor of the stew.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. If storing at room temperature, make sure to keep it in a cool, dry place and cover it with plastic wrap or aluminum foil.
The stew can be stored in the refrigerator for up to 3 days. If storing in the refrigerator, make sure to cool it to room temperature before refrigerating and cover it with plastic wrap or aluminum foil.
The stew can be frozen for up to 3 months. If freezing, make sure to cool it to room temperature before freezing and store it in airtight containers or freezer bags.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! This recipe can be frozen for up to 3 months. Simply cool it to room temperature, then transfer it to airtight containers or freezer bags. When you're ready to serve, thaw it overnight in the refrigerator or reheat it in the microwave or on the stovetop.
What type of potatoes should I use?
For this recipe, you'll want to use high-starch potatoes like Russet or Idaho. These types of potatoes will hold their shape well during cooking and add a nice texture to the stew.
Can I use beef broth instead of stock?
Yes! You can use beef broth instead of stock, but keep in mind that it may affect the flavor of the stew. Beef broth is typically more seasoned than stock, so you may want to adjust the amount of salt and pepper you add to the recipe.
How do I prevent the stew from becoming too thick?
If you find that the stew is becoming too thick, you can thin it out with a little bit of water or broth. You can also try adding more potatoes or vegetables to absorb some of the excess liquid.
Can I make this recipe in a Dutch oven?
Yes! You can make this recipe in a Dutch oven instead of a slow cooker. Simply brown the beef and cook the vegetables in the Dutch oven, then add the remaining ingredients and bring to a simmer. Cover the Dutch oven and transfer it to the oven, where it will cook for about 2-3 hours, or until the beef is tender.
How do I serve this recipe?
This recipe is delicious served with some crusty bread or over mashed potatoes. You can also try serving it with some roasted vegetables or a side salad for a more well-rounded meal.
Can I make this recipe for a crowd?
Yes! This recipe can easily be scaled up to feed a crowd. Simply multiply the ingredients and cook the stew in a larger slow cooker or Dutch oven. You can also try making individual servings of the stew in smaller slow cookers or ramekins.
cozy slow cooker beef and potato stew with garlic and fresh herbs
Ingredients
- 2 pounds beef stew meat
- 3-4 medium-sized potatoes, peeled and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups beef broth
- 1 cup red wine (optional)
Instructions
- Step 1: Prepare ingredients. Chop the onion, carrots, and celery. Mince the garlic. Peel and cube the potatoes.
- Step 2: Brown the beef. Heat a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the browned beef from the skillet and set it aside.
- Step 3: Soften the vegetables. Add the chopped onion, carrots, and celery to the skillet. Cook until the vegetables are softened, about 5 minutes.
- Step 4: Add garlic and cook. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
- Step 5: Add the beef and vegetables to the slow cooker. Add the browned beef, softened vegetables, and cubed potatoes to the slow cooker.
- Step 6: Add the broth, wine, and seasonings. Pour in the beef broth, red wine (if using), thyme, salt, and pepper. Stir to combine.
- Step 7: Cook the stew. Cover the slow cooker and cook on low for 8 hours or high for 4 hours.
- Step 8: Serve and enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- You can also make this recipe on the stovetop. Brown the beef and cook the vegetables in a large pot, then add the remaining ingredients and simmer for 1 1/2 hours.
- To make this recipe in the oven, brown the beef and cook the vegetables in a large Dutch oven, then add the remaining ingredients and bake at 300°F (150°C) for 2 1/2 hours.
- You can customize this recipe to your taste by adding other ingredients, such as diced bell peppers or mushrooms.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
