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Why You'll Love This cozy slow cooker beef and potato stew with fresh rosemary
- Easy to Prepare: This recipe is incredibly easy to make, with just a few simple steps and minimal prep work.
- Flavorful and Hearty: The combination of tender beef, fluffy potatoes, and fragrant rosemary creates a truly satisfying and comforting meal.
- Perfect for Busy Days: This recipe is perfect for busy days, as it can be cooked all day in the slow cooker, leaving you with a delicious meal ready to devour.
- Customizable: You can easily customize this recipe to suit your tastes, by adding or substituting different ingredients.
- Make-Ahead Friendly: This recipe can be made ahead of time, making it perfect for meal prep or special occasions.
- Slow Cooker Friendly: This recipe is specifically designed for the slow cooker, making it easy to cook a delicious meal with minimal effort.
- Nourishing and Comforting: This recipe is not only delicious, but also nourishing and comforting, making it perfect for a chilly evening or a special occasion.
- Impressive and Easy to Serve: This recipe is impressive and easy to serve, making it perfect for special occasions or dinner parties.
Ingredient Breakdown
The key ingredients in this recipe are the beef, potatoes, onion, garlic, and fresh rosemary. The beef provides a rich and tender base for the stew, while the potatoes add natural sweetness and creamy texture. The onion and garlic add a depth of flavor and aroma, while the fresh rosemary adds a fragrant and herbaceous note. When selecting these ingredients, look for high-quality beef that is tender and lean, and choose potatoes that are high in starch, such as Russet or Idaho. For the onion and garlic, choose fresh and firm bulbs, and for the rosemary, choose fresh and fragrant sprigs. You can also substitute these ingredients with similar alternatives, such as using ground beef instead of beef cubes, or using dried rosemary instead of fresh.
How to Make cozy slow cooker beef and potato stew with fresh rosemary
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set aside.
Chop the onion and garlic into small pieces and add them to the skillet with the remaining 1 tablespoon of oil. Cook until the onion is translucent, about 3-4 minutes.
Add the chopped potatoes and fresh rosemary to the skillet and cook for 1-2 minutes, until the potatoes are slightly tender.
Add the browned beef, chopped onion and garlic, potatoes, and rosemary to the slow cooker. Pour in the beef broth and season with salt and pepper to taste.
Cook the stew on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and the potatoes are cooked through.
Serve the stew hot, garnished with fresh rosemary and crusty bread on the side. Enjoy!
Tips for Perfect Results
Using high-quality ingredients, such as tender beef and fresh rosemary, will make a big difference in the flavor and texture of the stew.
Make sure to cook the beef until it's tender, but not overcooked. Overcooking can make the beef tough and dry.
Using high-starch potatoes, such as Russet or Idaho, will help to thicken the stew and add natural sweetness.
Adding the aromatics, such as onion and garlic, towards the end of cooking will help to preserve their flavor and texture.
Make sure to season the stew to taste, adding salt and pepper as needed to bring out the flavors.
Letting the stew rest for 10-15 minutes before serving will help the flavors to meld together and the meat to become tender.
Feel free to experiment with different variations, such as adding other vegetables or using different types of meat.
This stew can be made ahead of time, making it perfect for meal prep or special occasions.
Common Mistakes to Avoid
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Not Browning the Beef: Failing to brown the beef can result in a stew that lacks flavor and texture. Make sure to brown the beef on all sides before adding it to the slow cooker.
Fix: Take the time to brown the beef properly, and make sure to not overcrowd the skillet.
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Overcooking the Potatoes: Overcooking the potatoes can make them mushy and unappetizing. Make sure to cook the potatoes until they're tender, but still firm.
Fix: Check the potatoes regularly, and remove them from the heat when they're cooked through.
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Not Seasoning to Taste: Failing to season the stew to taste can result in a dish that's bland and unappetizing. Make sure to season the stew with salt and pepper to taste.
Fix: Taste the stew regularly, and adjust the seasoning as needed.
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Not Letting it Rest: Not letting the stew rest can result in a dish that's not fully flavored. Make sure to let the stew rest for 10-15 minutes before serving.
Fix: Let the stew rest for 10-15 minutes, and serve it hot, garnished with fresh rosemary and crusty bread.
Variations & Substitutions
Feel free to add other vegetables, such as carrots, celery, or mushrooms, to the stew to add more flavor and texture.
You can use different types of meat, such as pork or lamb, to change up the flavor and texture of the stew.
If you like a little heat in your stew, you can add some red pepper flakes or diced jalapenos to give it a spicy kick.
You can make this recipe into a stew-er by adding more liquid and serving it with some crusty bread or over mashed potatoes.
You can add some umami flavor to the stew by adding some mushrooms, soy sauce, or miso paste.
You can make this recipe into a one-pot wonder by cooking the potatoes and beef in the same pot, and serving it with some crusty bread.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Make sure to cool the stew to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Make sure to cool the stew to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. When reheating, make sure to stir the stew occasionally to prevent scorching.
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 different types of potatoes?
Yes! You can use different types of potatoes, such as Yukon Gold or red potatoes, but keep in mind that they may have a slightly different texture and flavor. High-starch potatoes, such as Russet or Idaho, work best for this recipe.
Can I add other vegetables to the stew?
Yes! You can add other vegetables, such as carrots, celery, or mushrooms, to the stew to add more flavor and texture. Just make sure to adjust the cooking time accordingly.
Can I make this recipe in a Dutch oven?
Yes! You can make this recipe in a Dutch oven on the stovetop or in the oven. Just make sure to adjust the cooking time and temperature accordingly.
Can I freeze the stew?
Yes! You can freeze the stew for up to 3 months. Make sure to cool the stew to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving.
Can I make this recipe in a slow cooker?
Yes! This recipe is perfect for a slow cooker. Just brown the beef and cook the vegetables, then add everything to the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
Can I serve this stew with other sides?
Yes! You can serve this stew with other sides, such as crusty bread, mashed potatoes, or a green salad. Just make sure to adjust the serving size and ingredients accordingly.
Can I make this recipe for a crowd?
Yes! You can easily double or triple this recipe to feed a crowd. Just make sure to adjust the cooking time and ingredients accordingly.
cozy slow cooker beef and potato stew with fresh rosemary
Ingredients
- 2 pounds beef stew meat
- 3-4 medium-sized potatoes, peeled and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 sprigs fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Prepare the Ingredients. Peel and chop the potatoes into medium-sized cubes. Chop the onion and mince the garlic. Cut the beef into bite-sized pieces, if needed.
- Step 2: Brown the Beef. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the browned beef from the skillet and set aside.
- Step 3: Soften the Onions. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 4: Add the Potatoes and Broth. Add the chopped potatoes, beef broth, red wine (if using), tomato paste, thyme, rosemary, salt, and pepper to the slow cooker. Stir to combine.
- Step 5: Cook the Stew. Add the browned beef to the slow cooker and stir to combine. Cook on low for 6 hours or high for 3 hours.
- Step 6: Serve and Enjoy. Serve the stew hot, garnished with additional rosemary sprigs, if desired.
- Step 7: Store Leftovers. Cool the stew to room temperature, then refrigerate or freeze for later use.
- Step 8: Reheat and Serve. Reheat the stew over low heat, adding a little water if needed to achieve the desired consistency.
Recipe Notes
- To make this recipe ahead of time, prepare the ingredients and brown the beef up to a day in advance. Store the ingredients in the refrigerator until ready to cook.
- If using red wine, be sure to cook the stew for the full 6 hours to allow the flavors to meld together.
- For a thicker stew, mash some of the potatoes against the side of the slow cooker or add a little cornstarch or flour to the stew.
- To freeze the stew, cool it to room temperature, then transfer it to a freezer-safe container or bag. Label and date the container or bag, and store in the freezer for up to 3 months.
