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- 2 lbs beef stew meat, cut into 1-inch cubes - 4 medium potatoes, peeled and diced - 3 large carrots, peeled and sliced - 1 zucchini, sliced into half-moons - 1 yellow bell pepper, diced - 1 cup green beans, trimmed and cut into 2-inch segments - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups low-sodium beef broth - 1 tablespoon tomato paste - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste - 2 tablespoons olive oil When you make summer beef stew, choose fresh, bright vegetables. They add color and taste. The beef gives the stew a rich flavor. Each ingredient plays a key role in creating a hearty dish. - Alternative vegetables: You can use bell peppers, sweet potatoes, or even corn. These can change the flavor and keep it fresh. - Other protein options: Try chicken or turkey for a lighter stew. You can also use lentils for a vegetarian twist. - Gluten-free options: Use gluten-free broth and ensure that your ingredients are all gluten-free. This makes the stew safe for all diets. - Crockpot: This is your main cooking tool. It allows for slow cooking, which makes the beef tender. - Skillet: Use this for searing the beef. It builds flavor before adding to the crockpot. - Measuring cups and spoons: These are essential for precise ingredient amounts. Accurate measurements lead to tasty results. With these ingredients and tools, you're ready to create a delicious summer beef stew. Each component adds to the overall flavor and makes the cooking process enjoyable. To start, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add 2 lbs of beef stew meat. Make sure to place the beef in a single layer. This helps it sear nicely. Cook the beef for about 5 to 7 minutes. Turn the pieces occasionally. You want all sides to be brown and caramelized. This step adds rich flavor to your stew. After searing, carefully move the beef to your crockpot. Next, add 1 medium onion, finely chopped, and 3 cloves of minced garlic. Stir well so everything mixes nicely. Now, it’s time to layer the vegetables. First, add 4 medium potatoes, peeled and diced. Next, toss in 3 large carrots, peeled and sliced. Then, add 1 sliced zucchini, 1 diced yellow bell pepper, and 1 cup of trimmed green beans cut into 2-inch pieces. Layering these in this order keeps the stew bright and colorful. In a separate bowl, whisk together 4 cups of low-sodium beef broth, 1 tablespoon of tomato paste, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. Don't forget to season with salt and freshly ground black pepper. Pour this mixture evenly over the beef and veggies in the crockpot. Cover the crockpot with its lid. Set the temperature to low for 8 hours or high for 4 hours. Cooking on low allows flavors to blend deeply. When it's done, the beef should be fork-tender, and the stew will smell amazing. If you want to thicken the stew, taste it first. You might want to add more salt or pepper. For those who prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the stew and cook on high, uncovered, for another 30 minutes. This helps achieve that perfect consistency. To make this stew lighter, use fresh summer vegetables. You can add ripe tomatoes or sweet corn for a burst of flavor. These ingredients brighten the dish and keep it seasonal. For cooking time, adjust based on the heat. On hotter days, it's best to cook on low. This keeps flavors rich without overcooking the meat. Fresh herbs can bring new life to your stew. Try adding chopped basil or parsley just before serving. This adds a fresh taste that pairs well with beef. Stirring the stew gently helps mix the flavors well. Always taste your stew before serving. If it needs more flavor, add salt or pepper gradually. Some prefer a thick stew, while others like it thinner. For a thicker stew, use a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the stew, then cook on high for 30 minutes. This will give your stew a nice, hearty texture. If you like it thinner, add more broth until you reach your desired consistency. {{image_4}} To make this beef stew gluten-free, swap the Worcestershire sauce with a gluten-free version. You can also use a gluten-free beef broth. This keeps the flavor strong while ensuring it meets dietary needs. For texture, use cornstarch to thicken the stew as needed. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the stew in the last half hour of cooking. This helps maintain a rich, hearty feel without gluten. If you want a vegetarian or vegan stew, replace the beef with hearty plant-based options. Use mushrooms, lentils, or tempeh as great substitutes. They all soak up flavors well and give a nice texture. When using plant-based options, adjust the cooking times. Lentils cook faster, so you can add them halfway through the cooking time. Mushrooms can go in with the vegetables. This way, they won’t become too mushy. To spice things up, consider adding chili flakes or diced jalapeños. This gives the stew a kick that many enjoy. You can start with a small amount and add more to taste. Experiment with regional ingredients too. For a southwestern twist, add corn and black beans. If you like Mediterranean flavors, try adding artichokes and olives. These swaps create new tastes while still being comforting and delicious. To keep your leftover beef stew fresh, store it in the fridge. Use airtight containers for the best results. Let the stew cool before sealing the container. This helps prevent moisture buildup. Your stew will stay good for about three to four days in the fridge. If you want to save it for later, freezing is a great option. Pour cooled stew into freezer-safe bags or containers. Remove as much air as possible. Label the bags with the date. The stew can last up to three months in the freezer. When you are ready to enjoy your stew again, there are two ways to reheat it. You can use the stovetop or the microwave. For the stovetop, pour the stew into a pot. Heat it over medium heat, stirring occasionally. This warms it evenly and keeps the flavors intact. If using the microwave, place the stew in a microwave-safe bowl. Heat it in short bursts, stirring in between. This ensures the stew heats through without drying out. To know if your stew is still fresh, look for some key signs. First, check the smell. If it smells off or sour, it’s time to throw it out. Next, look for any changes in color or texture. If you see mold or a strange film, don't eat it. In general, follow these guidelines for freshness: - Refrigerated leftovers: 3-4 days - Frozen leftovers: Up to 3 months Always trust your senses when deciding about food safety. Enjoy your stew while it’s at its best! Yes, you can make this stew in advance. It’s simple and saves time. To prep, cook the stew as directed. Let it cool, then store it in airtight containers in the fridge. It stays fresh for about 3-4 days. You can also freeze it for longer storage. Just make sure to thaw it overnight in the fridge before reheating. Adding extra veggies boosts nutrition. Try these options: - Spinach or kale for iron. - Sweet potatoes for fiber and vitamins. - Bell peppers for added vitamins and flavor. You can also add beans or lentils for extra protein. These additions make the stew heartier and healthier. Leaving the stew on warm for a few extra hours is fine. However, if you do this, ensure it stays above 140°F. This keeps the food safe. But, be careful not to leave it for too long, as the quality may drop. The meat could become too soft or mushy. Always check the stew before serving to ensure it tastes great! You learned how to make a great summer beef stew today. We covered the key ingredients, like fresh veggies and beef. You also saw how to adjust the recipe for different diets, using substitutions. With simple steps, you can layer flavors and control texture using tips we discussed. Remember to store leftovers properly and reheat them right. Enjoy experimenting with flavor twists and variations. You have the tools and knowledge to create a tasty stew that fits your needs and makes summer meals even better.

Crockpot Summer Beef Stew

Enjoy the perfect summer comfort food with this Hearty Summer Beef Stew in the Crockpot! Packed with tender beef, colorful vegetables, and rich flavors, this easy recipe will become a family favorite. Ideal for busy days, simply toss the ingredients in your crockpot and let them simmer to perfection. Click through to discover how to whip up this delicious dish that’s sure to warm your heart. Don't miss out on this simple and satisfying stew!
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Ingredients
  

2 lbs beef stew meat, cut into 1-inch cubes

4 medium potatoes, peeled and diced

3 large carrots, peeled and sliced

1 zucchini, sliced into half-moons

1 yellow bell pepper, diced

1 cup green beans, trimmed and cut into 2-inch segments

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups low-sodium beef broth

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

Instructions
 

Begin by heating the olive oil in a large skillet over medium-high heat. Once hot, add the beef cubes in a single layer without overcrowding. Sear the beef for about 5-7 minutes, turning occasionally, until all sides are golden brown and caramelized, enhancing the stew's flavor profile.

    Carefully transfer the seared beef to the crockpot. Add the chopped onion and minced garlic, stirring well to distribute.

      Next, layer the diced potatoes, sliced carrots, zucchini, yellow bell pepper, and green beans on top of the beef. Arrange the vegetables evenly to create a colorful and hearty base.

        In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried oregano, salt, and pepper until smooth. Pour this savory mixture evenly over the vegetables and beef in the crockpot, ensuring all ingredients are moistened.

          Gently stir the mixture to ensure that the seasonings are well blended throughout the stew without disturbing the layered vegetables too much.

            Cover the crockpot securely with the lid. Set it to cook on low for 8 hours or on high for 4 hours. The stew is ready when the beef is fork-tender and the flavors have melded beautifully.

              Upon completing the cooking time, taste the stew and adjust the seasoning with more salt or pepper if desired. For those who prefer a thicker consistency, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the stew and cook on high, uncovered, for an additional 30 minutes, allowing it to thicken.

                Vorbereitungszeit, Gesamtzeit, Portionen: 15 minutes | 8 hours (low) or 4 hours (high) | Serves 6

                  - Presentation Tips: Ladle the hearty stew into rustic bowls and garnish with fresh parsley to add a pop of color. Serve alongside warm, crusty bread for a cozy dipping experience that complements the rich flavors of the stew.