On a cold winter day, there’s nothing better than warming up with an incredible homemade beef stew. Your senses will be delighted as the slow cooker’s aromas fill your home!
As the temperature drops outdoors, I start craving those comfort foods that help take the chill off the bones. Let me tell you; this ground beef stew was off the charts! Smelling the magical aroma all day made it pretty tempting to fill a bowl early, but it was definitely worth the wait in the end. Sitting by the fire and holding a bowl of warm stew made any thoughts of the cold dissipate.
So, what are we waiting for? Let’s get messy!
Ground Beef StewPrint Recipe
- 1 1/4 pound of ground chuck
- 2 tablespoons of unsalted butter
- 1/2 medium white and red onion
- 6 cloves of garlic, minced
- 1 can of tomato paste
- 6 cups of unsalted beef broth
- 2 cups of water
- 1/3 cup of flour
- 1/2 tablespoon of kosher salt
- 1/2 tablespoon of black pepper
- 7 sprigs of parsley
- 3 bay leaves
- 8 sprigs of thyme
- 2 tablespoons of red wine vinegar
- 2 stalks of celery, chopped
- 2 pounds of carrots, sliced
- 2 1/2 pounds of russet potatoes, quartered
- Brown the ground beef and set aside.
- Melt the butter on medium heat in a 5-quart pot, add onions and cook until they become tender and slightly browned or translucent.
- Add garlic to the onions and cook until you smell the garlic for about 30 seconds. You won’t have any problems smelling the garlic, trust me.
- Once you smell the awesomeness of garlic, add the tomato paste and cook until it begins to turn brown in colour. Probably another 30 seconds is all you will need.
- Now slowly add the broth and water to the pot, followed by the cooked ground beef, salt, pepper, and flour.
- After you tie them together, I used a square of cheesecloth, add the fresh herbs (parsley, bay leaves, and thyme) to the pot. Bring to a simmer for about 2 minutes.
- So now it’s time to transfer everything to the slow cooker pot.
- Add the remaining ingredients to the crockpot (red wine vinegar, carrots, celery, and potatoes). Stir everything a couple of times before covering it with the lid. Cook on high for 4 hours.