Indulge in the warmth and ease of this Slow Cooker Beef & Chile Stew, a hearty one-pot meal perfect for busy weeknights. Packed with nourishing ingredients, including beef stew meat and a medley of vegetables, this recipe delivers deep, flavorful satisfaction. Discover the joy of batch cooking as you freeze portions for later or savor it with an egg on top for a comforting breakfast. Learn how to customize the stew with various vegetables and explore the versatility of cuts like Chuck, Round, Sirloin, and Brisket.
In a large heavy-bottomed pot over low heat, slowly cook the bacon until the fat is rendered and the bacon crispy. Remove the bacon with a slotted spoon and add it to the slow cooker crock.
Turn the heat up to medium-high. Gently toss the trimmed beef with the masa harina, salt and pepper. Sear the meat on all sides until caramelized, working in batches if needed so as not to overcrowd the pan and meat in the slow cooker crock with the bacon.
Add olive oil to the pot. Add the onion and mushrooms. Cook for around five minutes, stirring occasionally. Add the garlic and dried herbs. Cook for a minute, being careful not to burn the garlic. Add the red wine and let simmer for a few minutes, scraping any bits of goodness from the bottom of the pot with a wooden spoon. Carefully transfer this mixture to the slow cooker crock. Place the crock into the slow cooker base.
Add the red chile puree, chopped green chile, cauliflower, butternut squash, and chicken broth. Let cook in the slow cooker for 5 hours.
Keywords: Slow Cooker, Beef Stew, Chile, One-Pot Meal, Comfort Food, Hearty Recipe, Winter Warmer, Easy Dinner, Family-Friendly, Meal Prep, Recipe, Healthy Cooking