Nothing says comfort like a bowl of rich, savory beef stew. This classic slow cooker beef stew is the perfect dish for those chilly days when you want a meal that’s both nourishing and packed with flavor. Tender ground beef simmers low and slow with hearty vegetables, aromatic spices, and a robust tomato base. The slow cooking process allows all the flavors to meld beautifully, giving you a dish that’s as satisfying as it is simple. Serve it up with a slice of crusty bread and a sprinkle of fresh cilantro for a cozy, homemade meal.

Ingredients:

• 2 lbs ground beef
• 5 medium potatoes, diced
• 4 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 red bell pepper, chopped
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 small can (156 ml) tomato paste
• 2 cups mushrooms, sliced
• 2 litres beef broth
• 1 tsp ground paprika
• 1/4 tsp cayenne pepper (adjust to taste)
• 2 bay leaves
• 1/4 tsp ground cloves
• 1/4 tsp allspice
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

Brown the Ground Beef:
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat if needed. This step helps add depth of flavor to the stew. Some people skip this step and use ground beef raw, but I think browning it makes stew so much better.

Prepare your Vegetables:
Wash the bell pepper, celery, mushroom and cilantro. Peel potatoes, onion, garlic and carrots. Remove the stem and seeds from the bell pepper and cut into stripes or dice it, depending on the texture you want. Btw, you can use any type of bell pepper you like. Here, I’m using red, but you can use yellow, orange or green if you want. Green peppers have a more bitter flavor, while orange and yellow are sweeter, with red being the sweetest. Chop all your veggies.

Slow cooker preparation:
I used to hate using a slow cooker, mainly because I didn’t like cleaning it after every use. The ceramic insert is heavy and awkward to clean and dry. That was until I discovered slow cooker liner. What a great invention. You just place the liner inside the pot and fill it up with the ingredients you want to cook. After you are done, empty the liner and through it out. I love it so much. I can’t remember when was the last time I had to clean my crock pot. All I do is just wipe it with the cloth or paper tower and I’m done.

Layer the Ingredients in the Slow Cooker:
Place half of browned beef to the bottom of the slow cooker. Then add potatoes, carrots, celery, bell pepper, onion and mushrooms. Add minced garlic, diced tomatoes, and tomato paste.

Season the Stew:
Sprinkle in the ground paprika, cayenne pepper, ground cloves, allspice, salt and black pepper. Add the bay leaves on top.

Pour in the Broth:
Pour the beef broth over the ingredients. Stir gently to combine, making sure everything is well mixed.

Cook:
Cover and cook on low for 7–8 hours or high for 4–5 hours, until vegetables are tender and the stew is rich and flavorful. I almost always cook on low as I prepare the stew in the morning to be ready for a dinner.

Final Touches:
Remove bay leaves before serving. Taste and adjust seasoning if needed.

Serve:
Ladle into bowls and garnish with freshly chopped cilantro.

Have you tried my Mom’s Polish Tomato Soup, known as Zupa Pomidorowa? Easy and awesome soup for any day of the week.