Beef Stew | Beef Stew Slow Cooker | Guisado De Carne
This traditional beef stew, also known as Guisado de Carne, is the perfect winter warmer that practically cooks itself in your slow cooker. Succulent chunks of chuck roast become melt-in-the-mouth tender whilst potatoes absorb all the rich, savoury flavours of beef broth, tomatoes, and warming spices. With minimal preparation and maximum comfort, this family-friendly dish is ideal for busy weeknights or lazy weekends. Serve as a hearty main course, optionally adding carrots and peas for extra vegetables. The slow cooker method ensures deep, developed flavours and an incredibly tender result every time
Watch: Beef Stew | Beef Stew Slow Cooker | Guisado De Carne
Original recipe video — click to play
Ingredients
- 1 ⅛ kg Chuck roast, cut into 5 cm chunks
Browning the meat first in olive oil for 3-4 minutes per side develops deeper flavour, though this step is optional.
- 700 ml Beef broth
Reduced slightly from 3 cups to account for slow cooker moisture retention.
- 410 g Fire roasted tomatoes, tinned, with juice
- 900 g Potatoes, peeled and cut into 2.5 cm cubes
3 large potatoes; adjust size based on preference for larger or smaller pieces.
- 120 g Onion, finely chopped
Approximately 0.5 cup; roughly 1 medium onion.
- 1 whole Garlic clove, minced or left whole
For stronger garlic flavour, mince finely; for subtle flavour, leave whole and remove before serving.
- 2 whole Bay leaves
Use 1-3 leaves to taste; remember to remove before serving or warn diners.
- 10 ml Worcestershire sauce
- 5 ml Balsamic vinegar
- 5 g Dried oregano
- 5 g Paprika
- 3 g Salt and black pepper
Adjust to taste; start with this amount and season further at the end if needed.
- 60 g Plain flour
Used to coat the beef chunks; helps thicken the stew naturally during cooking.
- 60 ml Extra virgin olive oil
Used for browning the beef; if skipping the browning step, reduce to 1 tbsp to lightly coat slow cooker base.
For thickening (optional)
- 30 g Plain flour(optional)
Mix with softened butter 15 minutes before serving for a thicker stew.
Make a slurry by mixing 2 tbsp flour with 1 tbsp softened butter; stir into the hot stew in the final 15 minutes of cooking.
- 15 g Butter, softened(optional)
Mix with flour 15 minutes before serving for a thicker stew.
Use only if making the slurry for a thicker consistency.
Optional additions
- 300 g Carrots, cut into 2.5 cm chunks(optional)
Add for extra vegetables; cook on Low for 6-8 hours or High for 4-5 hours.
- 150 g Frozen peas(optional)
Add in the final 10 minutes of cooking to preserve texture and colour.
Stir in just before serving for a pop of colour and sweetness.
Method
- 1Optional step
If browning the beef: Heat 2 tbsp olive oil in a large frying pan over medium-high heat. Pat beef chunks dry with kitchen paper, then dust lightly with flour, salt, and pepper. Brown the beef in batches for 3-4 minutes per side until golden. Set aside.
~15 minsTip: Browning develops deeper flavour but is not essential; you may skip this step for convenience.
- 2
Coat remaining beef chunks with flour, salt, and pepper in a bowl, tossing to coat evenly.
~5 minsTip: This helps thicken the stew and adds subtle flavour.
- 3
Add beef (browned or unbrowned), beef broth, fire roasted tomatoes with juice, chopped onion, minced or whole garlic clove, bay leaves, Worcestershire sauce, balsamic vinegar, dried oregano, and paprika to the slow cooker. Stir well to combine.
~5 minsTip: Ensure all ingredients are well distributed and the liquid covers most of the beef.
- 4
Cover and cook on Low for 8 hours or on High for 5 hours. The beef should be very tender and the broth rich.
~8 hrsTip: Use Low setting for best results and most tender meat; High setting cooks faster but meat may be slightly less tender.
- 5
Add the prepared potatoes. Stir gently to submerge. Cover and continue cooking on Low for 1-2 hours (or High for 45 minutes to 1 hour) until potatoes are tender but not falling apart.
~1 hr 30 minsTip: Adding potatoes later prevents them from becoming mushy; they should be soft and cooked through.
- 6Optional step
If adding carrots, include them with the potatoes in Step 5.
0Tip: Carrots cook in the same time as potatoes.
- 7Optional step
If making a thicker stew, mix 2 tbsp softened butter with 2 tbsp flour to form a smooth paste (beurre manié). Add this slurry to the stew about 15 minutes before serving, stirring well until fully incorporated. The stew will thicken as it simmers.
~15 minsTip: This step is optional; the stew will be naturally thickened from the flour coating on the beef.
- 8Optional step
If adding peas, stir them in during the final 10 minutes of cooking.
~10 minsTip: This keeps peas bright green and preserves their texture.
- 9
Remove bay leaves if used whole. Taste and adjust seasoning with salt and black pepper as needed.
~5 minsTip: This is your final flavour check; the stew should be savoury and well-balanced.
- 10
Serve hot in deep bowls, garnished with fresh parsley if desired. Accompany with crusty bread for a complete meal.
0Tip: The rich, warming broth is part of the stew's appeal.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, this stew actually improves when made a day ahead as the flavours deepen and meld together. Prepare everything up to Step 3 (without cooking), cover, and refrigerate overnight. Transfer to the slow cooker in the morning and begin cooking. Note: If beef has been refrigerated, add 30 minutes to the Low cooking time. Alternatively, cook the entire stew, cool completely, and refrigerate; reheat gently on the stovetop or in the slow cooker on Low for 1-2 hours before serving
Comments
No comments yet — be the first to share your experience!