Slow Cooker Beef Stew is a sponsored post on behalf of Certified Angus Beef ® brand, however opinions expressed are 100% my own.
Beef Stew is one of the most iconic comfort foods and this version features tender beef, onions, potatoes, fire roasted tomatoes in a rich herb filled stew. This recipe can be made in the slow cooker or Dutch oven.
The wintery weather has arrived which means I also get to break out all of my favorite comfort foods, like Slow Cooker Beef Stew. Beef Stew used to be considered a peasant food. Made with the cheapest cuts of beef and cheap root vegetables, it has seen a revival to sophisticated and gourmet status.
The beauty of a beef stew comes in the hours of simmering, which tenderizes even the most stubborn pieces of chuck. The slow cooker is the perfect place for this magical process, as is the pressure cooker, if you have one. However, I prefer to use a nice cut of beef from the get go. This makes my slow cooker beef stew super tender with maximum beef flavor.
My choice for beef is always Certified Angus Beef ® brand. Seeing this label means that the beef was certified as Angus and then passed a 10 point quality inspection before receiving the coveted stamp of approval. When you look for their brand logo, you do not need to worry about quality, it is guaranteed. I’ve worked with them for over two years now, even visiting their test kitchens and developing recipes with beef experts and chefs. Check out my Beef Carpaccio, Carpaccio Crostinis and Cranberry Glazed Tri-tip to learn more about my experiences and the brand!
But you are here for my slow cooker beef stew recipe, so let me tell you a little more about it! I started off with two Certified Angus Beef ® brand strips steaks. They are naturally lean and flavorful which means that I will have less fat to ladle out of my stew and a rich flavor for the broth. I kept my onions cut into larger pieces for a hearty, stew-like texture. Zesty fresh oregano and a bay leaf with a splash of red wine vinegar and Worcestershire result in a rich broth thickened with natural arrowroot. Fire roasted tomatoes add smoky deliciousness to the mix. You can prepare in the slow cooker, although it goes directly against my “10 minutes in the pot” rule because you will have to brown the meat, or prepare it in a Dutch oven on the stovetop. If you like this recipe, you should also check out my Red Wine Beef Stew, a quick and dirty version spiked with a deep burgundy.
Don’t forget to PIN Slow Cooker Beef Stew!
- 2 pounds lean beef strip, chuck or beef stew pieces, fat trimmed and cut into bite-size pieces
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds Yukon Gold potatoes cut into 1 inch cubes
- 14.5 ounces fire-roasted tomaotes diced and drained
- 3 cloves garlic minced
- 1 medium sweet onion cut into 1 inch pieces
- 1 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 tablespoons fresh oregano finely chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly cracked
- 1/2 teaspoon smoked paprika
- 3 cups beef broth
- 2 tablespoons arrowroot or cornstarch
Roll cuts of beef on paper towels to dry them off. This will help the beef brown.
In a large enameled pot or other non-stick pan, heat extra virgin olive oil. Add beef when hot, turning until outsides are brown. Remove with a slotted spoon to a paper towel lined plate to drain.
If preparing in a slow cooker, add all ingredients through beef broth. If using a Dutch oven, do the same but into the Dutch oven.
For slow cooker, cook on high for 3 hours. For Dutch oven, simmer, uncovered for the same amount of time.
Skim the top of your stew for any fat drippings. Ladle out 1/2 cup of broth only and whisk with arrowroot or cornstarch. Stir into stew mixture and cook for an additional 10 minutes. If you desire a thicker stew, add more arrowroot.
Ladle into bowl and garnish with a few leaves of fresh oregano and Maldon sea salt.