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Why You'll Love This batch cook slow cooker beef and vegetable stew with garlic and herbs
- Easy to Make: This recipe is incredibly simple to prepare, with just a few minutes of chopping and sautéing before it's ready to slow cook to perfection.
- Customizable: You can easily customize this recipe to suit your tastes by adding or substituting different vegetables, herbs, and spices.
- Slow Cooker Friendly: This recipe is perfect for busy days when you don't have a lot of time to spend in the kitchen - just throw all the ingredients in the slow cooker and let it do the work for you.
- Freezer Friendly: This stew freezes beautifully, making it a great option for meal prep or future dinners.
- Nourishing: This recipe is packed with nutritious ingredients, including lean beef, a variety of colorful vegetables, and fresh herbs.
- Make-Ahead: You can prepare this recipe up to 2 days in advance, making it perfect for busy weeknights or special occasions.
- Delicious: The combination of tender beef, flavorful vegetables, and aromatic herbs and spices creates a truly delicious and satisfying meal.
- Comforting: There's something special about a warm, comforting bowl of stew on a chilly day - it's the perfect way to cozy up and feel at home.
Ingredient Breakdown
The key ingredients in this recipe are the beef, vegetables, garlic, and herbs. The beef provides a rich, meaty flavor and tender texture, while the vegetables add natural sweetness, texture, and a pop of color to the dish. The garlic and herbs, including thyme and rosemary, add a depth of flavor and aroma that elevates the entire recipe. When selecting these ingredients, look for high-quality, fresh options - choose grass-fed beef, fresh vegetables, and fragrant herbs for the best results.
How to Make batch cook slow cooker beef and vegetable stew with garlic and 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.
Add the chopped onion, carrots, and celery to the skillet and cook until the vegetables are tender, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
Add the dried thyme, rosemary, salt, and pepper to the skillet and cook for 1 minute, until fragrant.
Add the browned beef, sautéed vegetables, and herb mixture to the slow cooker. Pour in the beef broth and stir to combine.
Cover the slow cooker and cook the stew on low for 8-10 hours or high for 4-6 hours, until the beef is tender and the vegetables are cooked through.
Season the stew with salt and pepper to taste, then serve hot, garnished with fresh herbs and crusty bread on the side.
Tips for Perfect Results
Take the time to properly brown the beef, as this will add a rich, depth of flavor to the stew. Don't rush this step - it's worth the extra few minutes.
Choose the best ingredients you can find, including grass-fed beef, fresh vegetables, and fragrant herbs. This will make a big difference in the overall flavor and quality of the stew.
The vegetables should be tender but still crisp - don't overcook them, as this will make the stew mushy and unappetizing.
Once the stew is cooked, let it rest for at least 30 minutes before serving. This will allow the flavors to meld together and the meat to become even more tender.
A splash of red wine will add a depth of flavor to the stew - don't be afraid to experiment and find the perfect amount for your taste.
Fresh herbs will add a bright, freshness to the stew - don't be afraid to experiment with different combinations to find your favorite.
This stew is perfect for making ahead - simply cook it, let it cool, and refrigerate or freeze it for later use.
Don't be afraid to experiment with different spices and seasonings to find the perfect blend for your taste.
Common Mistakes to Avoid
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Not Browning the Beef:
Fix: Take the time to properly brown the beef, as this will add a rich, depth of flavor to the stew.
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Overcooking the Vegetables:
Fix: The vegetables should be tender but still crisp - don't overcook them, as this will make the stew mushy and unappetizing.
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Not Letting it Rest:
Fix: Once the stew is cooked, let it rest for at least 30 minutes before serving. This will allow the flavors to meld together and the meat to become even more tender.
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Not Using High-Quality Ingredients:
Fix: Choose the best ingredients you can find, including grass-fed beef, fresh vegetables, and fragrant herbs. This will make a big difference in the overall flavor and quality of the stew.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Experiment with different herbs, such as parsley, basil, or oregano, to find the combination that works best for you.
Add some diced potatoes to the stew for a heartier, more filling meal.
Experiment with different types of beef, such as chuck or brisket, to find the one that works best for you.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze it to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Let it cool to room temperature, then cover it and refrigerate. Reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Let it cool to room temperature, then transfer it to an airtight container or freezer bag. Label and date it, then store it in the freezer. To thaw, simply leave it in the refrigerator overnight or thaw it quickly by submerging the container in cold water.
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 stew freezes beautifully, making it a great option for meal prep or future dinners. Simply let it cool to room temperature, then transfer it to an airtight container or freezer bag. Label and date it, then store it in the freezer. To thaw, simply leave it in the refrigerator overnight or thaw it quickly by submerging the container in cold water.
What type of beef is best for this recipe?
The best type of beef for this recipe is a tougher cut, such as chuck or brisket. These cuts are perfect for slow cooking, as they become tender and flavorful with time.
Can I use different types of vegetables?
Yes! This recipe is very versatile, and you can use a variety of different vegetables to suit your taste. Some options include carrots, potatoes, zucchini, and green beans.
How do I know when the stew is done?
The stew is done when the beef is tender and the vegetables are cooked through. You can check the internal temperature of the beef to ensure it reaches a safe minimum internal temperature of 165°F (74°C).
Can I make this recipe in a Dutch oven?
Yes! This recipe can be made in a Dutch oven on the stovetop or in the oven. Simply brown the beef and cook the vegetables in the Dutch oven, then add the remaining ingredients and simmer or bake until the stew is cooked through.
batch cook slow cooker beef and vegetable stew with garlic and herbs
Ingredients
- 2 lbs beef stew meat
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and cubed
- 1 large red bell pepper, chopped
- 2 cups beef broth
- 1 cup diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Step 1: Prepare the ingredients. Chop the onion, carrots, potatoes, and bell pepper. Mince the garlic. Season the beef with salt and pepper.
- 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 from heat and set aside.
- Step 3: Sauté the vegetables. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
- Step 4: Add the remaining ingredients. Add the chopped carrots, potatoes, and bell pepper to the skillet. Cook for an additional 2-3 minutes, until the vegetables start to soften.
- Step 5: Transfer to the slow cooker. Transfer the browned beef, sautéed vegetables, beef broth, diced tomatoes, tomato paste, thyme, rosemary, and bay leaf to the slow cooker. Season with salt and pepper to taste.
- Step 6: Cook on low. Cook the stew on low for 6-8 hours or on high for 3-4 hours.
- Step 7: Serve and enjoy. Serve the stew hot, garnished with fresh herbs if desired.
- Step 8: Store leftovers. Let the stew cool completely, then refrigerate or freeze for later use.
Recipe Notes
- To make this recipe ahead of time, prepare the ingredients and brown the beef up to a day in advance. Store in the refrigerator until ready to cook.
- You can also make this recipe in a Dutch oven on the stovetop or in the oven. Simply brown the beef and cook the vegetables, then add the remaining ingredients and simmer or bake until the stew is cooked through.
- To freeze the stew, let it cool completely, then transfer to airtight containers or freezer bags. Frozen stew will keep for up to 3 months.
- When reheating frozen stew, simply thaw overnight in the refrigerator, then reheat on the stovetop or in the microwave until hot and bubbly.
