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Why You'll Love This batch cook slow cooker beef and winter vegetable stew with fresh herbs
- Easy to Make: This recipe is a breeze to prepare, with just a few simple steps and minimal hands-on time.
- Hearty and Comforting: This stew is the perfect comfort food for a cold winter's night, with tender beef and a rich, flavorful broth.
- Customizable: You can easily customize this recipe to suit your tastes and dietary needs, with plenty of options for substitutions and variations.
- Make-Ahead Friendly: This recipe is perfect for meal prep, as it can be made ahead of time and reheated as needed.
- Budget-Friendly: This recipe is a great way to stretch your grocery budget, as it uses affordable ingredients and makes a large batch.
- Slow Cooker Friendly: This recipe is designed specifically for the slow cooker, making it easy to cook while you're busy with other things.
- Flavorful: This stew is packed with flavor, thanks to the combination of tender beef, fresh herbs, and a rich broth.
- Perfect for a Crowd: This recipe makes a large batch, making it perfect for feeding a crowd or for meal prep.
Ingredient Breakdown
The key ingredients in this recipe are the beef, winter vegetables, and fresh herbs. The beef provides the protein and flavor base for the stew, while the winter vegetables add natural sweetness and texture. The fresh herbs, such as thyme and rosemary, add a bright and refreshing flavor that complements the richness of the beef and vegetables. When selecting the ingredients, choose a cut of beef that is suitable for slow cooking, such as chuck or brisket. For the winter vegetables, use a combination of root vegetables like carrots, potatoes, and parsnips, along with some leafy greens like kale or spinach. Fresh herbs can be substituted with dried herbs if needed, but be sure to adjust the amount used accordingly.
How to Make batch cook slow cooker beef and winter vegetable stew with fresh herbs
Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Brown the beef on all sides, about 5 minutes per side, until it is nicely browned. Remove the beef from the skillet and set it aside.
Reduce the heat to medium and add the onions and garlic to the skillet. Cook, stirring occasionally, until the onions are translucent and the garlic is fragrant, about 5 minutes.
Add the winter vegetables, broth, and browned beef to the slow cooker. Season with salt and pepper to taste, then cover the slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
About 30 minutes before serving, stir in the fresh herbs and continue to cook until the stew is hot and the flavors have melded together.
Serve the stew hot, garnished with additional fresh herbs if desired. You can serve it with some crusty bread or over mashed potatoes for a filling and satisfying meal.
Tips for Perfect Results
The quality of your ingredients will greatly impact the flavor and texture of your stew. Choose fresh, seasonal vegetables and high-quality beef for the best results.
Browning the beef is an important step in developing the flavor of the stew. Make sure to brown it on all sides, about 5 minutes per side, until it is nicely browned.
The winter vegetables should be tender but still crisp. Avoid overcooking them, as this can make the stew mushy and unappetizing.
Fresh herbs add a bright and refreshing flavor to the stew. Choose herbs like thyme, rosemary, and parsley for the best results.
The stew is a great opportunity to experiment with different spices and seasonings. Try adding some paprika, garlic powder, or dried herbs to give it an extra boost of flavor.
Let the stew rest for at least 30 minutes before serving. This will allow the flavors to meld together and the meat to become tender and juicy.
Common Mistakes to Avoid
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Not Browing the Beef: Failing to brown the beef can result in a lack of flavor in the stew. Make sure to brown it on all sides, about 5 minutes per side, until it is nicely browned.
Fix: Brown the beef properly before adding it to the slow cooker.
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Overcooking the Vegetables: Overcooking the vegetables can make the stew mushy and unappetizing. Avoid cooking them for too long, and check on them regularly to ensure they are tender but still crisp.
Fix: Check on the vegetables regularly and remove them from the slow cooker when they are tender but still crisp.
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Not Using Fresh Herbs: Using dried herbs instead of fresh herbs can result in a lack of flavor in the stew. Choose fresh herbs like thyme, rosemary, and parsley for the best results.
Fix: Use fresh herbs instead of dried herbs for the best flavor.
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Not Letting it Rest: Not letting the stew rest can result in a lack of flavor and texture. Let it rest for at least 30 minutes before serving.
Fix: Let the stew rest for at least 30 minutes before serving.
Variations & Substitutions
Replace the beef with additional vegetables, such as mushrooms or eggplant, and add some vegetarian protein sources like beans or tofu.
Replace the all-purpose flour with gluten-free flour and use gluten-free broth to make the stew gluten-free.
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Use low-sodium broth and reduce the amount of salt used in the recipe to make the stew low-sodium.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it should be refrigerated or frozen to prevent foodborne illness.
The stew can be stored in the refrigerator for up to 5 days. Reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Thaw it overnight in the refrigerator and reheat it to an internal temperature of 165°F (74°C) before serving.
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 use other types of meat?
Yes, you can use other types of meat like pork, lamb, or chicken. Just adjust the cooking time and seasonings accordingly.
Can I add other vegetables?
Yes, you can add other vegetables like mushrooms, bell peppers, or zucchini. Just adjust the cooking time and seasonings accordingly.
Is this recipe gluten-free?
No, this recipe is not gluten-free as it uses all-purpose flour. However, you can replace the flour with gluten-free flour to make it gluten-free.
Can I freeze this recipe?
Yes, you can freeze this recipe for up to 3 months. Thaw it overnight in the refrigerator and reheat it to an internal temperature of 165°F (74°C) before serving.
How do I reheat this recipe?
You can reheat this recipe in the microwave, oven, or on the stovetop. Just heat it to an internal temperature of 165°F (74°C) before serving.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Just brown the beef and cook the vegetables, then transfer everything to the slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
batch cook slow cooker beef and winter vegetable stew with fresh herbs
Ingredients
- 2 lbs beef stew meat
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large red bell pepper, chopped
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Brown the beef. Heat 1 tablespoon 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.
- Step 2: Soften the onions. Reduce the heat to medium and add the chopped onion to the skillet. Cook until the onion is softened and translucent, about 5 minutes.
- Step 3: Add the garlic and cook. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
- Step 4: Add the vegetables. Add the chopped carrots, potatoes, and red bell pepper to the skillet. Cook for 5 minutes, until the vegetables are slightly tender.
- Step 5: Add the beef broth, wine, and tomato paste. Add the beef broth, red wine, and tomato paste to the skillet. Stir to combine and bring the mixture to a boil.
- Step 6: Add the beef and herbs. Add the browned beef, thyme, and rosemary to the skillet. Season with salt and pepper to taste.
- Step 7: Transfer to the slow cooker. Transfer the mixture to a slow cooker and cook on low for 6 hours, or until the beef is tender.
- Step 8: Serve and garnish. Serve the stew hot, garnished with chopped fresh parsley.
Recipe Notes
- 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 in the Dutch oven, then add the remaining ingredients and simmer or bake until the beef is tender.
- If using a slow cooker, you can cook the stew on high for 3-4 hours if you prefer a shorter cooking time.
- You can customize this recipe to your taste by adding your favorite vegetables or herbs. Some options include diced celery, sliced mushrooms, or chopped fresh herbs like parsley or thyme.
- To freeze the stew, let it cool completely, then transfer it to an airtight container or freezer bag and store it in the freezer for up to 3 months. Reheat the stew in the slow cooker or on the stovetop until hot and bubbly.
