browning meat
deglazing
layering in slow cooker
Take the time to brown the beef: I know it’s tempting to skip this step, especially on a busy morning, but trust me, it’s worth it! Browning the meat adds so much depth and richness to the flavor of the stew. It’s the little extra effort that makes a big difference. Cut the veggies just right: Aim for chunks that are similar in size so everything cooks evenly. Keep them on the larger side—this is a rustic stew, not a purée! Plus, chunky veggies hold up better after hours of slow cooking. Alcohol: The alcohol will evaporate as it cooks in the skillet (it would NOT evaporate as easily if cooked entirely in the crock pot). But if you’re uncomfortable using it, just use more broth. Maple syrup: I get asked all the time why I put maple syrup in the stew, and it’s just there to add more depth to the flavor. It doesn’t make the stew sweet! But you can leave it out if you don’t want to add it. Layer carefully in the crockpot: Always put the meat on the bottom and layer the veggies on top. This ensures the meat cooks properly while the veggies don’t turn to mush. And when you pour in the gravy, make sure it gets all the way to the bottom—give it a gentle stir if needed. Don’t go overboard with liquid: It might seem like 2 cups of liquid isn’t enough, but trust me, it is! Slow cookers create their own magic and double the amount of liquid as everything cooks down. Adding too much broth can leave you with a watery stew, and nobody wants that. Add the peas at the end: Frozen peas only need a few minutes to cook. Adding them earlier will overcook them, and instead of bright and crisp, you’ll end up with mushy peas—no one wants that. Taste and tweak: Don’t be afraid to taste the stew at the end and adjust the seasoning. Sometimes just a little more salt or pepper can make all the flavors pop. Adjust the gravy thickness to your liking: If you love a thicker gravy (like I do), leave the lid off for the last 10-15 minutes of cooking or stir in a cornstarch slurry. For a soupier stew, keep the lid on until the end. If you want a thick gravy: There are a few different methods to yield a thicker gravy. The flouring of the meat helps a lot with thickening the gravy later on. If you love very thick beef stew, you can add a shredded FLOURY potato in addition to everything else. OR you can stir a cornstarch slurry into the stew about 10-15 minutes before cooking time is up and then cook it with the lid off for the remaining time – it’s what I do with my crockpot mediterranean chicken stew. Note: An earlier version of my recipe included fresh thyme and bay leaves, but I got a lot of feedback from people who don’t keep these on hand, so I re-tested the recipe to make sure it tastes nice without them – and it does. Feel free to add a few sprigs of fresh thyme and a few bay leaves to the stew with the vegetables.
Make ahead: Prep everything the night before – brown the meat, chop the veggies, and mix up the gravy. Store it all in separate containers in the fridge, then assemble it in the slow cooker in the morning. This is a lifesaver on those extra busy days! If you can, cook it on HIGH for 30 minutes before reducing the heat to LOW, to give the cold-from-fridge ingredients and quicker start. Storing leftovers: Once cooled, transfer leftovers to an airtight container and store them in the fridge for up to 3 days. When reheating, warm it gently on the stovetop or in the microwave until it reaches 165°F throughout, adding a splash of beef stock if the gravy has thickened too much. Freezer-friendly: This stew freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags, leaving a little room for expansion. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm it on the stove or in the microwave until heated through. Please note that the potatoes change texture when frozen, but they are still very delicious!
Cozy dinner: Serve the stew with a loaf of No Knead Bread for dunking—because let’s be honest, the gravy is basically its own food group. Add a simple side salad with a lemon vinaigrette to balance all that hearty goodness. Family gathering: Dish it up alongside Mashed Potatoes for a dinner that feels extra special. Seriously, those mashed potatoes will have everyone going back for seconds (maybe thirds). Lazy night in: Pair the stew with crumbly Cornbread for the ultimate comfort food combo. Bonus: The kids love it, and you’ll feel like you’ve won dinner. Meal for a friend: Have a friend who just had a baby or could use a pick-me-up? Ladle the stew into a disposable container, include a bag of frozen peas to stir in, and gift it with a loaf of Homemade French Bread. Throw in a little handwritten note about how this stew is a hug in a bowl, and maybe add a few Chocolate Chip Cookies, too! Snow day special: Serve the stew piping hot with a side of Homemade Biscuits. Light a candle, grab a blanket, and pretend you’re in a cozy mountain lodge. Because honestly, no matter how you serve it, this stew is like wrapping yourself in a warm, delicious hug! 🥰
Replace red wine with beef broth or balsamic for non-alcohol option
Use brisket or short ribs in place of stewing meat
Use additional or alternative vegetables as desired
Substitute waxy potatoes with sweet potatoes halfway through cooking
Include parsnips or turnips to vary vegetables
Stir in white beans or chickpeas in last hour for more protein