This classic Beef Stew is recipe is rich, flavorful and comes together in one pot! With tender chunks of beef and plenty of vegetables, it’s healthy and comforting.

See the step by step recipe video down in the recipe card.

This post is generously sponsored by The Little Potato Company and I have been compensated for my time in creating this recipe. Thank you for supporting that brands that make The Recipe Rebel possible!

While the weather is warming slightly and we’re all looking forward to summer, there is nothing as nourishing after a long day as a bowl of classic beef stew with some crusty bread for dunking.

Even though we love this Instant Pot Beef Stew and this Slow Cooker Beef Stew with honey balsamic flavors (one of my favorite flavor combos!), I wanted to come up with a classic Beef Stew that is still rich and flavorful, but in a more traditional way.

This Beef Stew is filled with all of the flavors you’d expect: sauteed onions, carrots and celery; rich and tender chunks of beef; full-bodied beef stock and red wine; and our favorite, creamy Little potatoes.

I chose Little potatoes for this recipe because while this stew is made in one pot in a relatively short amount of time, you know I’ll do anything to cut down on prep time without sacrificing flavor.

Little potatoes have a thin, smooth skin that doesn’t require peeling, and they come washed and ready to use! I simply halve them and toss them in, and they soak up so much of that flavorful broth as they cook.

I used Boomer Gold in this recipe, but any of the varietals will work great!

What is the best cut of meat for beef stew?

Usually, chuck roasts or steaks (known as “blade” in Canada) are used in stews and soups and recipes that require a long, low cook time.

The connective tissue in the meat (and there is more in, say, a chuck or blade roast than in a lean cut of beef like sirloin) breaks down as it cooks and makes the meat incredibly tender.

If you can’t find chuck or blade, a round roast is your next best option.

Basically, the meat that you would never cook quickly, is your best option when cooking slowly.

Do I have to brown the meat first?

Not necessarily, but it is recommended.

I’m all about skipping steps when we won’t notice a difference (or it will be negligible), but brown the beef in this Beef Stew recipe is an easy way to add lots of flavor — and we don’t need any extra pots!

Bits of the meat may stick and caramelize somewhat on the bottom of the pot, but when we deglaze with our wine and stock all of that flavor is added back into the stew. It will add incredible depth!

Can I skip the red wine?

Yes, but:

If you have some, and you won’t waste a bottle opening it and using just ½ cup, I recommend it.

It gives it a little something extra special — a French twist on a simple beef stew à la Boeuf Bourguignon.

If you don’t have any or don’t want to use it, simply swap in additional beef broth for the wine.

More variations and substitutions for this beef stew recipe:

• Vegetables: You can absolutely add additional vegetables to this recipe: saute some mushrooms with the onions, add in turnips or parsnips with the potatoes, or stir in some fresh or frozen green beans near the end of the cook time.
• Seasoning: I kept the seasoning for this stew recipe simple, because we have a lot of other flavors coming into play, but you can swap them out or add in your favorites.
• Slow Cooker: You definitely can make this in the slow cooker if you’re going to be out and want to come home to a delicious home-cooked meal. I would still recommend browning the meat and sauteeing the onion, then deglazing before adding everything to the crockpot and cooking on low for 8 hours.

How can I prep this Beef Stew ahead?

This classic stew can be prepared completely and reheated at a later time, which makes it a great meal to prep ahead when you have a little more time.

Simply prepare completely, then let cool slightly before covering and refrigerating up to 4 days.

To reheat, place on the stove top over low heat, and cook, stirring often, for 15-30 minutes or until heated through. The juices may thicken as they sit, so feel free to add a splash of beef broth, wine, or water to loosen things up.

I don’t recommend freezing this beef stew, as potatoes have a different texture after being frozen.

More stews and soups you’ll love!

• Chicken Stew — another classic with loads of flavor!
• Chicken Pot Pie Soup
• Beef Barley Soup — save the rest of your beef roast for this one!

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Beef Stew

This classic Beef Stew is recipe is rich, flavorful and comes together in one pot! With tender chunks of beef and plenty of vegetables, it's healthy and comforting.

Course Main Course

Cuisine American, French

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 466cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 1 lb beef blade or chuck roast cut into 1" cubes
• salt and pepper
• 1/2 onion finely chopped
• 2 ribs celery sliced
• 2 large carrots peeled and chopped
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 2 tablespoons corn starch
• 1/2 cup dry red wine
• 2 cups low sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 lb Little potatoes, quartered
• 1 cup frozen peas

Instructions

• Heat a large dutch oven or soup pot over medium heat. Add oil and let heat 2 minutes.
• Add cubes of beef and season with salt and pepper. Cook until browned (2-3 minutes), then flip and brown on the other side. You may have to brown your beef in two batches to allow room for every piece.
• Remove the browned beef from the pot and set aside.
• Add the onion, celery and carrots, cooking and stirring until onion has softened and is starting to brown (add additional oil if pan is too dry).
• Stir in garlic, salt, pepper, thyme — cook and stir 1 minute.
• Stir in corn starch until all white is gone.
• Add red wine to the pot, and use a wooden spoon to scrape any browned bits from the bottom of the pan.
• Stir in the beef broth, tomato paste, Worcestershire sauce, bay leaf, potatoes and browned beef. Bring to a simmer over medium heat, then cover and reduce the heat to low.
• Simmer, covered, stirring occasionally, until potatoes and carrots are tender, about 20 minutes. Stir in peas, adjust seasoning to taste and serve.

Video

Notes

*Serving size is estimated

Nutrition

Serving: 2cups | Calories: 466cal | Carbohydrates: 38g | Protein: 29g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 1045mg | Potassium: 1477mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5599IU | Vitamin C: 43mg | Calcium: 75mg | Iron: 4mg

The post Classic Beef Stew appeared first on The Recipe Rebel.

This Slow Cooker Beef Barley Soup is an easy crockpot meal perfect for fall or winter! Loaded with vegetables and tender chunks of beef.

See the step by step recipe video down in the recipe card.

There is just nothing better for cold weather comfort food than this Slow Cooker Beef Barley Soup.

It is cozy, hearty and loaded with flavor — plus the slow cooker means that it basically cooks itself!

This classic Beef and Barley Soup is another favorite, but sometimes you just don’t want to stand over the stove (or you can’t!). The crockpot is a great option for those busy days.

Why we love this Beef and Barley Soup:

• it’s thick and chunky — I don’t want to be hungry in an hour!
• It’s loaded with vegetables, which is one of my favorite ways to get them in
• it slow cooks most of the day, which means your house will smell amazing and you don’t have to worry about dinner at 5:00!
• it’s big on flavor — browning the meat adds a ton of flavor, so don’t skip that step if you’ve got a few minutes!
• it’s healthy! Full of protein, whole grains, fibre, vegetables all in a neat little delicious package.

Tips and Tricks for Making the best Slow Cooker Beef Barley Soup:

• Normally, I’m not about adding extra steps to recipes. But in this case, I decided to brown my meat before adding it because it seals in the juices and I think you end up with a better texture to the meat after cooking for so long. It also adds extra flavour to the soup! You can skip this step if you need to.
• You can mix up the veggies here to suit your family’s tastes: You can leave some out or add in other favorites: peppers, spinach, mushrooms, kale, or throw in frozen peas or corn before serving.
• Sometimes slow cooker recipes can lack a little “oomph” by the end of cooking time — they are a little bland. You can add in a small amount of balsamic vinegar or even a little ketchup (don’t judge! It is sweet and tangy and savory) you really punch up the flavor! Feel free to taste and adjust as you go — everyone’s tastes are different!

What can I do with the leftovers?

We love soup leftovers! They usually reheat well and are perfect for quick lunches.

You can store leftover soup in the refrigerator for up to 4 days, and in the freezer even longer!

Because this soup is made with barley, it freezes perfectly! You can freeze it all together or in individual servings in an airtight freezer-safe container or in zip-top freezer bags. Freeze for up to 3 months, and just place it in the fridge overnight to thaw before reheating.

More Slow Cooker Soups you’ll love!

• Slow Cooker Garlic Parmesan Chicken Stew — creamy and comforting!
• Slow Cooker Zuppa Toscana — better than Olive Garden!
• Crockpot Chicken Taco Soup — made with 6 ingredients!
• Crockpot Potato Soup — thick and creamy.

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Slow Cooker Beef Barley Soup Recipe + VIDEO

This Slow Cooker Beef Barley Soup is an easy crockpot meal perfect for fall or winter! Loaded with vegetables and tender chunks of beef. Includes step by step recipe video.

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 4 servings

Calories 338cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 lb beef stewing meat
• 1 small onion finely diced
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 3 large carrots peeled and chopped
• 2 ribs celery chopped
• 1/2 cup pearl or pot barley rinsed
• 2 tablespoons tomato paste
• 2 bay leaves
• 4 cups low sodium beef broth
• fresh parsley for serving

Instructions

• Heat a large pan over medium-high heat. Add oil and let heat 1 minute.
• Brown meat in batches (allowing space around each piece) medium-high heat. Remove from pan and place in a 4-6 quart slow cooker.
• Add onions to the saute pan and cook over medium heat until translucent — they will pick up all the brown bits left by the meat! Stir in garlic, salt, Italian seasoning and pepper and cook 1 minute.
• Add the onions to the slow cooker on top of the beef, along with the carrots, celery, barley, tomato paste and bay leaves. Stir well, and then stir in the beef broth.
• Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until vegetables and barley are tender.
• Stir in fresh parsley as desired and season to taste. Serve.

Video

Notes

This recipe makes 2 quarts of soup. One serving is 2 cups.

Nutrition

Serving: 2cups | Calories: 338cal | Carbohydrates: 30g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 1200mg | Potassium: 1266mg | Fiber: 7g | Sugar: 5g | Vitamin A: 7855IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 4mg

The post Slow Cooker Beef Barley Soup appeared first on The Recipe Rebel.

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Looking for more easy crockpot recipes? Check out these Dump ‘n’ Go Slow Cooker Recipes!

Often I think about how I wouldn’t be nearly as excited to see the seasons changing if I lived somewhere further South. Occasionally in the dead of winter it seems tempting, but the anticipation of Spring, then Summer, then Fall and then the first snowflakes of Winter just wouldn’t be there.

So now that we are officially onto Fall food (along with back to school and holiday chaos), I’m here with a a slow cooker recipe that can be an easy weeknight meal or an elegant holiday dinner with a loaf of crusty bread.

The honey balsamic combo is one we are familiar with around here — from this Slow Cooker Honey Balsamic Pulled Pork (our favorite!) to this Honey Balsamic Grilled Chicken (save that one for summer), we can’t get enough. It’s the perfect mix of sweet and tangy and savory and it goes with everything.

Next month is baby month here friends, and so I chose to keep things super simple. I love that these Little Potatoes are just dump and go — no peeling, not chopping!

If you do want to take this from “easy everyday” to “elegant dinner”, feel free to brown the beef cubes before adding them to the slow cooker. This adds an extra layer of flavor and the juices remain in the beef and don’t dilute the sauce quite as much.

But the flavor of this stew is incredible — the sweet and tangy sauce, the creamy potatoes, the earthy carrots — even without the extra work, so I opted to skip the step and just get a real, hearty dinner on the table even on the days I only have one free hand

Tips and Tricks for Making this Honey Balsamic Slow Cooker Beef Stew:

• With most slow cooker recipes, I find that the flavors become muted after cooking for such a long time. With this stew though, I didn’t find that at all! It was still so good and didn’t need any adjustments after cooking, other than a bit of extra corn starch if you want a thicker sauce.
• If you wanted to make this a vegetarian meal, you could simply swap the beef for mushrooms and add in extra veggies.

*This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating the recipe — thank you for supporting the brands that keep us fed!

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Honey Balsamic Slow Cooker Beef Stew Recipe + VIDEO

This Honey Balsamic Slow Cooker Beef Stew is full of flavor and couldn’t be easier — just throw everything in and let it cook! Loaded with veggies and thick honey balsamic sauce. Step by step recipe video.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 5 servings

Calories 304cal

Author Ashley Fehr

Ingredients

• 1 lb baby potatoes (halved or quartered)
• 1 lb round steak (cut into 1" pieces)
• 3 large carrots (cut into ¾-1" pieces)
• 1 rib celery (chopped)
• ½ medium onion (cut into ½" pieces)
• 1 cup low sodium beef broth
• ⅓ cup balsamic vinegar
• ⅓ cup liquid honey
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons minced garlic
• 1 teaspoon seasoning salt
• 1/4 teaspoon black pepper
• 2 tablespoons corn starch

Instructions

• Add potatoes, beef, carrots, celery, and onion to a 3-4 quart slow cooker.
• In a medium bowl, whisk together broth, vinegar, honey, tomato paste, Worcestershire sauce, garlic, seasoning salt, pepper and corn starch with a whisk until combined. Add to slow cooker.
• Cover and cook on low for 6-8 hours until potatoes and carrots are tender. If desired, strain out sauce and thicken further on the stove top with a corn starch/water slurry.
• Taste and adjust seasonings as desired before serving.

Video

Notes

Ingredients and Substitutions:

Potatoes: any variety of potatoes cut into 1/2-1″ cubes will work just fine!

Beef: you can buy stewing beef, but I find it more economical to buy an inexpensive round steak and cut it myself. The steaks are often fresher as well! Since we are cooking it low and slow, we do not need a tender cut of beef.

Vegetables: feel free to improvise and use what you have on hand. Some frozen peas added at the end of the cook time add a great pop of color!

Honey and balsamic vinegar: I know these seem like strange additions, but trust me on this one! If you love a slightly sweet and tangy sauce, you’ll love this version. It’s a little unexpected but packed with flavor!

Browning beef before adding:

You can absolutely brown the beef in a skillet before adding to the slow cooker. This will build flavor and prevent some of the juices of the beef from escaping into the gravy. For my purposes, I wanted to keep this recipe super simple so we skipped it!

 

 

Nutrition

Serving: 284grams | Calories: 304cal | Carbohydrates: 45g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 682mg | Fiber: 4g | Sugar: 25g

The post Honey Balsamic Slow Cooker Beef Stew appeared first on The Recipe Rebel.