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Stew Meat Recipe
Cozy up with this easy, flavorsome, one-pot stew meat recipe that turns humble ingredients into tender, hearty comfort in your slow cooker.
There’s something about a bubbling pot of stew that wraps you up like a soft blanket on a chilly evening. This stew meat recipe brings together lean beef chunks, root vegetables and fragrant herbs for a dish that’s as comforting as it is nourishing. It’s perfect for those weeks when you crave a meal that practically makes itself—just set it and forget it, then come back to a kitchen filled with wholesome aromas.
Let me explain why I’ve been singing the praises of this recipe for years. My mom used to let a similar beef stew simmer all afternoon, and by dinnertime our home smelled like a little harvest festival. Stew Meat, carrots, potatoes and onions meld together in that slow cooker magic—no fuss, just pure, flavorsome joy. Plus, with protein, fiber and vitamins in every spoonful, it’s a meal that nurtures both body and soul.
Here’s the thing: recent cooking trend data shows that one-pot dinners have surged by 55% on Google Trends this past winter. Who doesn’t love fewer dishes and more time around the table? Whether you’re feeding a crowd or prepping lunches for the week, this recipe scales beautifully. Let’s dive into why you’ll adore it.
Why You’ll Love This Recipe
• Totally one-pot—no extra pans means less cleanup
• Slow cooker magic yields melt-in-your-mouth tenderness
• Hearty, comforting flavors make leftovers even better
• Flexible veggie mix—use what’s in your crisper drawer
• Lean beef stews up into protein-packed, healthy comfort
• Prep in under 20 minutes and let your crockpot do the work
• Aromatic herbs and spices add layers of taste without effort
• Family-friendly dish that even picky eaters will scoop up
Ingredients
• 2 pounds stew meat (beef chuck), cut into 1½-inch cubes (look for grass-fed if you can)
• 1 large onion, diced (sweet or yellow for a milder taste)
• 3 carrots, peeled and sliced into ½-inch rounds (baby carrots work, too)
• 3 stalks celery, chopped (remove strings if needed)
• 4 cloves garlic, minced (fresh for best flavor)
• 4 medium potatoes, cut into 1-inch pieces (Yukon Gold or russet)
• 2 cups low-sodium beef broth (sub with mushroom broth for vegan twist)
• 1 cup dry red wine or extra broth (optional, enriches flavor)
• 2 tablespoons tomato paste (adds depth and slight sweetness)
• 1 teaspoon Worcestershire sauce (enhances umami)
• 2 teaspoons dried thyme (or 1 tablespoon fresh)
• 1 teaspoon dried rosemary (crush needles for release)
• 2 bay leaves
• Salt and black pepper, to taste
• 2 tablespoons olive oil or avocado oil (for browning meat)
Tips for picking and prepping: choose firm potatoes so they don’t turn mushy; trim excess fat from your stew meat to prevent greasiness; fresh herbs shine if you add a bit more at the end.
Directions
- Heat the oil in a large skillet over medium-high heat. Season stew meat with salt and pepper, then brown in batches—don’t crowd the pan. (Browning locks in juices and flavor.)
- Transfer browned meat to your slow cooker. Scrape up any browned bits from the skillet—they’re pure gold for flavor.
- In the same skillet, add onion, carrots and celery. Sauté 4–5 minutes until veggies start to soften and onions turn translucent. Stir in garlic, cook 30 seconds until fragrant.
- Spoon veggies over the meat, then add potatoes. Dollop tomato paste on top.
- Pour in broth and wine (if using), then stir in Worcestershire sauce, thyme, rosemary and bay leaves. Give it a gentle mix to combine.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours. You’ll know it’s ready when meat is fork-tender and potatoes slide apart easily.
- Taste and adjust seasoning with salt and pepper. If you like a thicker gravy, whisk 2 tablespoons cornstarch into ¼ cup cold water, stir into stew, and cook an extra 15–20 minutes.
- Remove bay leaves, then let rest 10 minutes before serving. (This quiet pause helps flavors settle.)
- Garnish with fresh parsley or chives for a bright pop of color.
- Scoop into bowls, maybe with crusty bread or over buttered noodles—every bite is pure comfort.
Servings & Timing
Makes 6–8 servings
Prep Time: 20 minutes
Cook Time: 7–8 hours on LOW (or 4–5 hours on HIGH)
Total Time: About 8 hours (mostly hands-off)
Variations
• Mexican-style: swap thyme for cumin, add diced tomatoes and jalapeño slices.
• Guinness twist: replace beef broth with stout for a rich, dark gravy.
• Paleo swap: use sweet potatoes and coconut aminos instead of potatoes and Worcestershire.
• Veg-heavy: double carrots and celery, halve beef for a lighter version.
• Mushroom boost: stir in 8 ounces sliced cremini mushrooms during the last hour.
• Spicy kick: stir in a teaspoon of chili flakes or a dash of hot sauce at the end.
Storage & Reheating
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze in portions for up to 3 months—leave a little headspace in the jar for expansion.
Reheating: Thaw overnight if frozen, then warm gently on stovetop or microwave until steaming. Add a splash of broth if it’s too thick.
Make-Ahead Tip: Assemble in a freezer bag, label with date and just dump into slow cooker when ready.
Notes
• Browning the meat well is my secret for a flavorsome gravy—don’t rush it.
• If your slow cooker runs hot, check at 6 hours on LOW to prevent overcooking.
• Stirring in fresh herbs right before serving brightens the whole dish—trust me, it’s a game-changer.
• Texture tweak: leave potatoes a bit chunky for more bite, or mash lightly for a rustic stew.
FAQs
What cut of meat is best for stew?
Beef chuck or round are ideal—they become tender and flavorful after long, slow cooking.
Can I make this on the stovetop?
Yes! Simmer in a heavy Dutch oven over low heat for 2–3 hours, stirring occasionally.
Is this recipe gluten-free?
Absolutely—just double-check your Worcestershire sauce and broth labels.
How do I fix a watery stew?
Mix 1–2 tablespoons cornstarch with cold water, stir in and cook 10–15 minutes to thicken.
Can I skip the wine?
You can—just use all beef broth. The stew will still be comforting and rich.
How do I keep veggies from turning to mush?
Cut them into larger chunks and add potatoes or peas in the last hour of cooking.
Can I use frozen stew meat?
Yes, but thaw it first for even browning and to avoid watering down your stew.
What’s the best bread to serve with this?
Crusty sourdough or a warm baguette soaks up every last drop of gravy.
Conclusion
This stew meat recipe is your new go-to for hearty, comforting meals without the fuss—just simple prep, slow-cooker ease and flavors that get better over time. Give it a try this week, then let me know how you served it: leave a comment below or tag your cozy pics on Instagram. Happy cooking!
Stew Meat Recipe
Ingredients
- 2 pounds stew meat (beef chuck) cut into 1½-inch cubes
- 1 large onion diced
- 3 carrots peeled and sliced into ½-inch rounds
- 3 stalks celery chopped
- 4 cloves garlic minced
- 4 medium potatoes cut into 1-inch pieces
- 2 cups low-sodium beef broth
- 1 cup dry red wine optional, enriches flavor
- 2 tablespoons olive oil for browning meat
Instructions
- Heat the oil in a large skillet and brown the stew meat in batches.
- Transfer the browned meat to the slow cooker and deglaze the skillet.
- Sauté onion, carrots, celery, and garlic in the skillet until softened.
- Layer the veggies over the meat, add potatoes, and pour in broth, wine, and seasonings.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until meat and potatoes are tender.
- Taste and adjust seasoning. Thicken gravy if desired with cornstarch slurry.
- Let the stew rest before serving. Garnish with parsley or chives.
