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 compatible: 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: 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.

Baby Potatoes: I like to use baby whole potatoes as they can be rinsed and used as is without having to peel and cut them up (though I do cut the large ones in half). They always come out perfectly tender and creamy when mashed on your plate to soak up all the delicious sauce.

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

Mushrooms: You can use white mushrooms or baby Bella mushrooms. 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: I prefer yellow onion for this recipe as it has a bolder flavor than sweet onions but you can certainly use sweet if you prefer.

Garlic: Fresh is best for obtaining a little stronger touch of garlic flavor tthan the sweeter touch you would obtain from powder.

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: Balsamic is the best choice for this recipe as it lends an intense vinegar flavor that can be reminiscent of red wine when used in a sauce.

Tomato paste: I like to use tomato paste as it has a stronger flavor than tomato sauce and also acts as a thickener for the sauce.

Arrowroot Powder: Arrowroot powder and arrowroot flour are actually the same thing so feel free to use either one. This will also help to thicken the sauce.

Sage: Is actually a member of the mint family that has an earthy, sweet-yet-savory flavor that makes the perfect addition to any robust dish.

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

Bay Leaves: While bay leaves don't hit you over the head with an intense flavor they do add a nice subtle flavor layer thats going to add a depth of flavor to the stew.

Salt and Pepper: Elevates the overall flavor of the stew. Always salt to your dietary preference and taste.

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 on top.

Add mushrooms.

In a large measuring cup mix broth, tomato paste, vinegar, sage, thyme & 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.

Serve and 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

This stew can be stored in the refrigerator for up to 5 days. It can also be frozen and saved for another time. It freezes well and I like to defrost it in the refrigerator for best results when reheating.