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- 2 lbs beef chuck, cut into 1-inch cubes - 4 medium carrots, sliced into rounds - 3 medium potatoes, diced into bite-sized pieces - 1 cup butternut squash, peeled and cubed - 1 cup celery, sliced - 1 large onion, chopped - 4 cloves garlic, minced - 2 teaspoons dried thyme - 2 teaspoons dried rosemary - 1 bay leaf - Salt and pepper to taste The beef chuck is the star here. It gives the stew a rich taste and tender texture. I love using seasonal vegetables, as they add color and flavor. Carrots, potatoes, and butternut squash make this meal hearty and comforting. Aromatics like onion and garlic are key. They boost the flavor and make your kitchen smell amazing. - 4 cups beef broth (preferably low-sodium) - 1 tablespoon tomato paste - 2 tablespoons olive oil Beef broth is essential for a rich stew. It adds depth and keeps things moist. Tomato paste gives a hint of sweetness and balances the flavors. Olive oil is a must for browning the beef, adding flavor and richness. - Additional spices - Fresh herbs for garnish You can get creative with spices! Adding a pinch of paprika or cumin can change the flavor profile. Fresh herbs like parsley or thyme can brighten the dish at the end. They add a nice touch and make the stew look inviting. First, you need to brown the beef. Heat olive oil in a skillet over medium-high heat. When the oil shimmers, add the beef cubes. Brown them on all sides for about 5-7 minutes. This step is key. Browning gives the beef a rich flavor. It also helps develop a nice color in your stew. Next, it's time for the onions and garlic. In the same skillet, add the chopped onion and minced garlic. Cook them for 3-4 minutes. They should turn soft and fragrant. Stir often to avoid burning. Burning can ruin the taste of your stew. Now, let's put everything in the slow cooker. Start by adding the browned beef and sautéed onions and garlic. Then, layer in the sliced carrots, diced potatoes, cubed butternut squash, and sliced celery. This layering helps the veggies cook evenly. Add the beef broth next. Pour it over the ingredients and stir in the tomato paste. Don't forget the dried thyme, dried rosemary, and bay leaf. Season with salt and pepper. Mix everything well to blend the flavors. Cover the slow cooker with its lid. You can set it to cook on low for 8 hours or on high for 4 hours. Both settings will give you tender beef and veggies. Simmering is important for flavor. It allows all the tastes to meld together beautifully. When your stew is done, carefully remove and discard the bay leaf. Taste the stew and add more salt and pepper if needed. This is your chance to adjust the flavor to your liking. Ladle the stew into bowls, and enjoy the warm, hearty meal! To make your Slow Cooker Harvest Beef Stew truly shine, I use a layering flavors method. Start by browning the beef. This step gives it a rich, deep flavor. Next, don't skip the sautéing of onions and garlic. This adds sweetness and aroma to your dish. When it comes to choosing the right seasonings, dried thyme and rosemary work great for this stew. They bring warmth and earthiness. You can also add a pinch of smoked paprika for a subtle kick. Just remember, seasoning is key to a tasty stew. Several factors affect cooking time. The cut of beef you use can change how long it takes to become tender. Beef chuck is ideal, as it becomes soft with slow cooking. If you want to customize for tenderness, you might choose to cook on low for the full eight hours. If you're short on time, the high setting will work in about four hours. Just check the beef for doneness before serving. It should pull apart easily with a fork. To make your stew visually appealing, garnishing with fresh herbs is a must. A sprinkle of parsley adds a nice pop of color. When serving, pair the stew with crusty bread. This adds a lovely texture and is perfect for dipping. You can also offer a side salad for a fresh contrast to the rich stew. Enjoy your meal! {{image_4}} You can easily change the protein in this stew. If you don’t like beef, try chicken. Use boneless thighs or breasts cut into chunks. Cook the stew for about 4 hours on low. For a hearty flavor, use pork shoulder instead of beef. It will add a nice twist. If you want a vegetarian option, use mushrooms or lentils. Mushrooms add a meaty texture. Lentils are protein-rich and cook quickly. They will soak up all the yummy flavors from the broth. Changing the veggies can bring new life to your stew. Carrots and potatoes are great, but you can also use parsnips or turnips. These root vegetables add a hint of sweetness. You can also add greens like kale or spinach. Stir them in the last 30 minutes of cooking. This keeps them bright and fresh. Spices and herbs can change the whole flavor of your stew. Try adding smoked paprika for a smoky taste. A dash of cumin can also add warmth. Using fresh herbs, like thyme or rosemary, can make a big difference. They have a brighter flavor than dried ones. Just remember, use three times more fresh herbs than dried. This helps balance the taste. Feel free to experiment. Each variation can make your stew unique and special! To store leftovers, place the stew in an airtight container. Let it cool before sealing. This helps keep the flavors fresh. Properly stored, the stew lasts up to 3 days in the fridge. You can freeze the stew for future meals. Use freezer-safe containers or bags. Make sure to leave some space for expansion. The stew can stay frozen for up to 3 months. When ready to eat, thaw in the fridge overnight or use cold water. For reheating, the best method is on the stove. Place the stew in a pot over medium heat. Stir often to avoid sticking. You can also use the microwave. Heat in short bursts, stirring in between. This keeps the flavor and texture intact. Enjoy your warm and hearty stew! Cooking this stew can take either 4 or 8 hours. If you cook it on high, you need about 4 hours. On low, it will take 8 hours. Both methods give you tender meat and veggies. The slow cook lets flavors blend well. Yes, you can make this stew on the stovetop. Start by browning the beef in a pot. Then add the onions and garlic. After that, add the rest of the ingredients. Cover the pot and let it simmer for about 1.5 to 2 hours. Stir it often to keep it from sticking. You can serve this stew with crusty bread or warm rolls. A salad on the side adds freshness. For a heartier meal, try mashed potatoes or rice. These options soak up the tasty broth well. Adding wine can boost the flavor of your stew. Use about half a cup of red wine. Pour it in after browning the beef. The wine will cook down and add depth to the dish. Choose a wine you enjoy drinking. Yes, this stew is great for meal prep. You can make a big batch and store it for later. Divide it into portions and keep them in the fridge or freezer. It tastes even better the next day as flavors meld. In this blog post, we explored how to create a delicious Slow Cooker Harvest Beef Stew. We covered key ingredients, step-by-step cooking methods, and helpful tips for great flavor. You can customize this stew with different proteins and vegetables for variety. Remember to store leftovers correctly and adjust your reheating methods to maintain taste. This hearty dish is perfect for meal prep or serving friends. Enjoy making it your own!

Slow Cooker Harvest Beef Stew

Warm up with this delicious slow cooker harvest beef stew packed with tender beef, hearty vegetables, and robust flavors! Perfect for chilly days, this comforting recipe is easy to prepare and fills your home with a mouthwatering aroma. Simply toss the ingredients in your slow cooker and let it do the work. Ready to create the ultimate cozy meal? Click to explore the full recipe now! #SlowCookerRecipes #BeefStew #ComfortFood #FallRecipes
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Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

4 medium carrots, sliced into rounds

3 medium potatoes, diced into bite-sized pieces

1 cup butternut squash, peeled and cubed

1 cup celery, sliced

1 large onion, chopped

4 cloves garlic, minced

4 cups beef broth (preferably low-sodium)

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 large skillet over medium-high heat, add the olive oil and let it heat until shimmering. Working in batches to avoid overcrowding, add the beef cubes to the skillet. Brown the beef on all sides, which should take about 5-7 minutes. Once browned, remove the beef from the skillet and set it aside on a plate.

    Sauté the Vegetables: Using the same skillet, add the chopped onion and minced garlic. Sauté for 3-4 minutes or until the onion is translucent and fragrant, stirring occasionally to avoid burning.

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

        Add Seasonings: Pour the beef broth over the contents in the slow cooker. Stir in the tomato paste, dried thyme, dried rosemary, bay leaf, and a generous seasoning of salt and pepper. Mix everything well to ensure all ingredients are evenly combined.

          Cook: Cover the slow cooker with its lid and set it to cook on low for 8 hours, or on high for 4 hours. Both settings should result in tender beef and vegetables.

            Finish the Stew and Serve: Once cooked, carefully remove and discard the bay leaf before serving. Taste the stew and adjust the seasoning with additional salt and pepper if needed. Ladle the hearty stew into bowls, and serve hot to warm the hearts of everyone at your table!

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

                - Presentation Tips: Serve the stew with a sprinkle of fresh parsley on top for a pop of color, and pair it with crusty bread for a delightful, comforting meal.