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- 2 lbs beef chuck, cut into 1-inch cubes - 4 medium carrots, sliced - 3 medium potatoes, diced - 1 cup butternut squash, peeled and cubed - 1 cup celery, sliced - 1 large onion, chopped - 4 cloves garlic, minced The heart of this stew is the beef chuck. It gives the dish a rich flavor. I love using root vegetables like carrots and potatoes. These add texture and sweetness. Butternut squash adds a creamy touch, which is delightful. Celery brings a fresh crunch, balancing the stew. Aromatics like onion and garlic create a warm, inviting smell. - 4 cups beef broth - 1 tablespoon tomato paste - 2 teaspoons dried thyme - 2 teaspoons dried rosemary - 1 bay leaf - Salt and pepper to taste - 2 tablespoons olive oil Seasonings give this stew its soul. Beef broth makes it hearty and deep. Tomato paste adds a hint of tang. Thyme and rosemary infuse a lovely herbal note. The bay leaf rounds out the flavors perfectly. Don’t forget salt and pepper—they make all the difference! - Slow cooker - Skillet - Cutting board and knife Using the right tools is key. A slow cooker makes this dish easy and hands-off. A skillet helps brown the beef for more flavor. A cutting board and knife let you chop the veggies quickly. With these tools, you will create a fantastic meal! To start, I heat olive oil in a skillet over medium-high heat. I add the beef cubes in batches, making sure to brown each side. This process takes about 5 to 7 minutes. Once the beef turns a nice brown, I remove it from the skillet and set it aside. This step locks in the flavor and creates a rich base for the stew. Next, I use the same skillet to cook the onions and garlic. I add the chopped onion and minced garlic, sautéing them for about 3 to 4 minutes. I watch for them to become soft and translucent. This step builds a great aroma. Then, I incorporate the sliced carrots, diced potatoes, cubed butternut squash, and celery into the mix. I cook them briefly to enhance their flavors before adding them to the slow cooker. Now it’s time to mix everything in the slow cooker. I add the browned beef, sautéed onions, garlic, and all the vegetables into the pot. Then, I stir in the beef broth, tomato paste, dried thyme, dried rosemary, bay leaf, salt, and pepper. I mix all the ingredients well to combine. Finally, I cover the slow cooker and set it to low for 8 hours or high for 4 hours. This slow cooking makes the beef tender and the stew rich in flavor. Browning the beef is key for a tasty stew. It adds a rich flavor that makes your dish special. Heat the olive oil in a skillet before adding the beef. Brown the beef cubes for about 5-7 minutes, turning them until all sides are golden. This step builds great depth in your stew. For seasoning, use two teaspoons of dried thyme and rosemary. These herbs add warmth and depth. Don’t forget to add salt and pepper to taste. A bay leaf enhances the flavor even more. Adjust the spices to suit your taste. Use fresh herbs if you prefer a brighter flavor. Liquid levels are important for the right stew texture. Use four cups of beef broth to keep it moist. If your stew seems too thin, you can thicken it. One way is to mix a tablespoon of cornstarch with water and stir it in. Let it cook a bit longer to thicken. To make your stew thicker, try mashing some of the potatoes in the pot. This will naturally thicken the broth. You can also add more vegetables like butternut squash. They break down and add body to the stew. Choosing the right slow cooker matters. A 6-quart slow cooker works well for this recipe. It gives enough space for all the ingredients. Make sure it has a sturdy lid to keep the heat in. Using a skillet for browning the beef is best. A non-stick skillet makes it easier to cook the beef evenly. Sauté the onions and garlic in the same skillet to soak up the beef flavor. This technique builds an amazing base for your stew. {{image_2}} You can change the protein in this stew. If you prefer pork or chicken, use those instead of beef. Both options work well in a slow cooker. You can also swap out vegetables. Try using parsnips or turnips in place of potatoes or butternut squash. These root veggies add unique flavors and textures. To boost the taste, consider adding a splash of red wine or balsamic vinegar. Both ingredients add depth to the dish. They enhance the beef's rich flavor and make each bite special. Using fresh herbs can also brighten your stew. Instead of dried thyme and rosemary, use fresh sprigs. This simple switch brings out vibrant flavors. If you need gluten-free options, check your beef broth. Some brands may contain gluten. You can easily find gluten-free broth at the store. For a low-sodium version, choose low-sodium broth. This small change helps reduce salt without losing flavor. You can also skip the added salt in the recipe. To store leftovers, let the stew cool to room temperature. Then, transfer it to airtight containers. This keeps the flavors fresh and helps prevent spoilage. I recommend using glass containers for easy reheating. They are safe in the microwave and do not retain odors. For freezing stew, use freezer-safe bags or containers. Leave some space for the stew to expand as it freezes. Label the bags with the date. When you want to eat it, thaw in the fridge overnight. To reheat, warm gently on the stove or in the microwave until hot. In the fridge, the stew stays fresh for about 3 to 4 days. If you freeze it, it can last up to 3 months. Always check for any off smells or changes in color before eating. Keeping track of dates helps you enjoy this delicious meal at its best. Yes, you can! If you don’t have a slow cooker, use a Dutch oven. First, brown the beef in the pot. Next, add the onions and garlic, just like the slow cooker method. Then, add all the other ingredients. Cover and cook on low heat for about 2 to 3 hours. Check it often to make sure it doesn't stick. You can also use an Instant Pot. Just set it to stew mode and follow the same steps. This will cut the cooking time down to about 35-40 minutes. This stew pairs well with many sides. Try serving it with crusty bread for dipping. A fresh green salad adds a nice crunch. You can also serve it with mashed potatoes or rice to soak up the sauce. For a fun twist, consider cornbread or buttery dinner rolls. Each of these options complements the rich flavors of the stew. There are many ways to boost the nutrition. Adding more vegetables is a great start. You can include spinach, kale, or bell peppers. They add color and vitamins. Beans or lentils can also add fiber and protein. Consider reducing the amount of salt. Instead, use fresh herbs to add flavor. Finally, swap olive oil for a heart-healthy option like avocado oil. This way, you keep the stew tasty and healthy! This guide covered making a great slow cooker beef stew. We explored key ingredients, seasonings, and equipment. You learned step-by-step instructions to ensure the perfect dish. I shared tips for flavor and texture, plus variations based on your taste. Proper storage also keeps your stew fresh. Cooking doesn’t have to be hard. With these tips, you can create a delicious meal that suits your needs. Enjoy making this hearty stew!

Slow Cooker Harvest Beef Stew

Warm up your autumn evenings with this delightful Slow Cooker Harvest Beef Stew! Packed with tender beef, seasonal veggies like carrots and butternut squash, this hearty dish is perfect for family dinners. Just brown your beef, sauté some veggies, and let your slow cooker do the magic. Click through for the full recipe and discover how easy it is to create a comforting meal that everyone will love. #SlowCookerRecipes #BeefStew #FallRecipes #ComfortFood
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Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

4 medium carrots, sliced

3 medium potatoes, diced

1 cup butternut squash, peeled and cubed

1 cup celery, sliced

1 large onion, chopped

4 cloves garlic, minced

4 cups beef broth

1 tablespoon tomato paste

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 bay leaf

Salt and pepper to taste

2 tablespoons olive oil

Instructions
 

Brown the Beef: In a skillet over medium-high heat, add olive oil. Once hot, add the beef cubes in batches, browning on all sides (about 5-7 minutes). Remove and set aside.

    Sauté Veggies: In the same skillet, add chopped onion and minced garlic. Sauté for 3-4 minutes until translucent.

      Combine Ingredients in Slow Cooker: In the slow cooker, add browned beef, sautéed onions and garlic, sliced carrots, diced potatoes, butternut squash, and celery.

        Add Seasonings: Stir in beef broth, tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Mix until well combined.

          Cook: Cover and set the slow cooker to low for 8 hours or high for 4 hours, until the beef and vegetables are tender.

            Finish and Serve: Remove the bay leaf before serving. Taste and adjust seasoning if necessary. Ladle the stew into bowls and enjoy!

              Prep Time: 20 minutes | Total Time: 8 hours 20 minutes | Servings: 6