Slow Cooker Beef Stew

There’s nothing better than coming home to a home cooked meal, filling your house with rustic comfort food aromas with nothing else to do but serve and eat. Slow Cooker Beef Stew with sweet potatoes melting through the gravy creates a flavour so rich, you’ll be happy to have leftovers!

BEEF STEW

Tender, fall-apart chunks of beef with melt-in-your-mouth sweet potato and veggies in a rich and flavourful gravy that practically cooks itself! Your kind of dinner, I know. Not only is this Beef Stew absolutely delicious, it may be the easiest stew recipe you’ll throw in your slow cooker.

DO YOU HAVE TO COOK THE MEAT BEFORE ADDING IT INTO A SLOW COOKER?

As with many slow cooker recipes, browning the meat is required first for an added depth of flavour. A light sear over medium-high heat is all you need, not necessarily cooking the meat all the way through. Your slow cooker will do that for you. With this recipe however, you don’t need to brown the meat if you’re pressed for time. I do recommend it for added flavour. The onions and garlic may also be sautéed before adding them to the slow cooker.

HOW TO COOK BEEF STEW IN A SLOW COOKER

Once your meat is browned, throw everything in the slow cooker and wait for it to cook and thicken into a glorious stew! That’s pretty much it with this recipe. The ingredients list may be long, but the depth of flavour in the end result is worth it.

LEFTOVERS

Store leftovers in airtight containers in the refrigerator for up to 5 days. Simply reheat the amount needed in the microwave or in a pot on the stove.

TO PREPARE BEEF STEW THE NIGHT BEFORE

Prep all of your ingredients the night before and have them ready the morning of! Dice the beef and cut your veggies. Refrigerate the meat and veggies in separate air-tight containers overnight, then continue with the recipe in the morning. As mentioned above, browning the meat, onions and garlic is not necessary if you’re pressed for time.