There’s something about a good beef stew that just feels like home. Maybe it’s the rich, tender chunks of beef or the hearty vegetables that turn a simple dish into a soul-soothing meal. For me, the magic of beef stew takes me back to Sunday dinners at my grandparents’ farmhouse. It was there, amid the laughter and clinking of dishes, that I learned how a slow cooker could lend its slow, steady warmth to a busy life – much like the way my grandma managed to always make time for family no matter her schedule. Why make this stew? Because the perfect beef stew doesn’t have to mean standing over a hot stove all day. With this recipe, your slow cooker will do the heavy lifting, so you can focus on everything else you’ve got going on.
The beauty of beef stew is its versatility when it comes to sides. While the stew itself is packed with proteins and veggies, serving it over buttered noodles offers that extra comfort factor, turning it into the sort of meal that not only fills your stomach but also warms the heart. Toss in a leafy green salad or some crusty bread for mopping up the delicious sauce, and you’re set for a dinner that feels like a big, warm hug.
Ingredients
– 2 pounds beef chuck, cut into 1-inch cubes
– 1/4 cup all-purpose flour
– Salt and freshly ground black pepper to taste
– 2 tablespoons olive oil
– 4 carrots, peeled and sliced
– 3 potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups beef broth
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– 1 bay leaf
– 12 ounces egg noodles
– 3 tablespoons unsalted butter
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