There's something truly comforting about a hearty beef and potato stew, especially when the weather turns chilly. This dish has been a staple in our family for generations, passed down from my grandmother who always believed in the power of a warm meal to bring everyone together. Slow-cooked to perfection, this stew is perfect for busy days when you want to come home to a delicious, ready-to-eat dinner. The tender chunks of beef and vibrant vegetables make it a favorite for both kids and adults alike.
This stew pairs wonderfully with a side of crusty bread or warm dinner rolls, perfect for soaking up the rich, savory broth. A simple green salad with a light vinaigrette can add a refreshing contrast to the hearty flavors of the stew. For a more filling meal, consider serving it over a bed of fluffy rice or creamy mashed potatoes.
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Slow Cooker Hearty Beef and Potato Stew
Servings: 6
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
4 cups golden potatoes, diced
1 red bell pepper, chopped
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons all-purpose flour
Fresh parsley, chopped, for garnish
4 cups golden potatoes, diced
1 red bell pepper, chopped
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons all-purpose flour
Fresh parsley, chopped, for garnish
Directions
1. In a large skillet, heat olive oil over medium-high heat. Add beef cubes and brown on all sides. Transfer to the slow cooker.
2. In the same skillet, add onion and garlic, sautéing until softened. Stir in flour and cook for another minute.
3. Add the onion mixture to the slow cooker along with potatoes, red bell pepper, beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper.
4. Stir everything together, ensuring the beef and vegetables are well-coated with the sauce.
5. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the potatoes are cooked through.
6. Before serving, taste and adjust seasoning if needed. Garnish with fresh parsley.
Variations & Tips
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For a different flavor profile, try adding a cup of red wine to the broth for a richer taste. If you have picky eaters, you can substitute the red bell pepper with carrots or peas. For a gluten-free version, omit the flour or use a gluten-free alternative to thicken the stew. If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce.