Classic Beef Stew

This Classic Beef Stew is a recipe I have been making for over 25 years but now it is a healthier version. The beef is melt in your mouth tender and the vegetables get a rich flavor from the slow cooking and being infused with the beef bone broth. It has all the classic vegetables like potatoes, mushrooms, carrots and onions. The best part is mashing those potatoes on your plate so it drinks up all the delicious sauce! A warm and cozy meal for the whole family to enjoy.

You may also enjoy my Hearty Chicken Stew or Beef and Sweet Potato Slow Cooker Stew

WHY YOU’LL LOVE THIS RECIPE

Slow cooker and delicious: What could be easier than putting everything in the slow cooker, turning it on and coming back hours later to a complete and hearty meal?

Whole30 friendly: This recipe is Whole30 compatible and a great way to make a big hearty meal that will give you leftovers for lunches too. It’s also perfect for Paleo, gluten free and dairy free lifestyles.

INGREDIENTS YOU WILL NEED

Beef Stew: is a relatively inexpensive cut of beef that is best when cooked long and slow for several hours to obtain that perfect melt in your mouth texture. I like Grass Roots Coop for all my beef.

Baby Potatoes: can be rinsed and used as is without having to peel and cut them up (though I do cut the large ones in half).

Carrots: choose large carrots so they do not fall apart when cooking for so many hours in the slow cooker.

Mushrooms: white mushrooms or baby Bella mushrooms works well in this dish. Also, you can add more to the recipe than called for if your family loves mushrooms as much as mine does. I actually added 24 ounces.

Onion: yellow onion is used as it has a bolder flavor than sweet onions but you can certainly use sweet if you prefer.

Garlic: for obtaining a little stronger touch of garlic flavor, I use fresh in this stew.

Beef Bone Broth: I’m a huge fan of adding bone broth over regular broth whenever I can to get all the nutritional benefits it provides. You can absolutely use regular broth instead.

Balsamic vinegar: lends an intense vinegar flavor that can be reminiscent of red wine when used in a sauce.

Tomato paste: has a stronger flavor than tomato sauce and also acts as a thickener for the sauce.

Arrowroot Powder: will help to thicken the sauce.

Sage: has an earthy, sweet-yet-savory flavor that makes the perfect addition to this stew.

Thyme: can withstand longer cooking times in stews and soups and adds a depth of flavor.

Bay Leaves: add a nice subtle flavor layer thats going to add a depth of flavor to the stew.

Salt and Pepper: salt enhances the overall flavor of the dish and ground black pepper adds a gentle heat.

INSTRUCTIONS

In a zip lock bag: add arrowroot, salt and pepper – zip bag and shake to blend.

Add: beef and shake to coat well.

In slow cooker: add in layers, onions, carrots, potatoes.

Then: add beef.

Place bay leaves: and mushrooms on top.

In a large measuring cup: mix broth, tomato paste, vinegar, sage, thyme and garlic.

Pour broth: mixture over top.

Cover and cook: on low for 6-7 hours or high 3-4 hours.

Remove: bay leaves before serving.

Enjoy!

RECIPE TIPS AND TRICKS

Time saver: I like to meal plan and meal prep. Cutting up all the veggies and having them ready to add to the slow cooker when you are ready to make this stew is a huge time saver the day of.

Preparing vegetables: Cutting all the vegetables as close in size as possible assures they will cook more evenly and leaving them larger when slow cooking helps to keep them from crumbling into the sauce.

RECIPE VARIATIONS

Veggies: You can easily swap any kind of potato for the baby whole potatoes. Sweet potatoes cut in chunks works well too. Not a mushroom fan, try green beans instead.

Beef stew: You could use other cuts of beef for this like rump roast. I use the stew for the simple fact that it is already cut up in cubed pieces and is a time saver.

FAQS ABOUT CLASSIC BEEF STEW

WHAT GIVES BEEF STEW THE BEST FLAVOR?

Adding umami-rich ingredients like mushrooms, beef bone broth and beef bones will enhance the flavors even more.

WHY PUT VINEGAR IN MY STEW?

The addition of vinegar adds a subtle acidity that balances with the umami flavors and also lends a wine like flavor.

CAN YOU OVER COOK BEEF STEW?

Yes, it is possible to overcook a stew. Being careful to follow the correct time for your slow cooker is the best rule of thumb. I have cooked this recipe both on high and low and both have worked well without over cooking the veggies.

HOW DO I THICKEN MY STEW?

I toss my beef cubes in arrowroot flour (arrowroot powder is the same thing) or alternately you can use corn starch keeping in mind this would not be Whole30 or Paleo.

STORAGE TIPS

You can store this Classic Beef Stew in the refrigerator for up to 5 days in an airtight glass container. It can also be frozen for up to 6 months.