This Is The Best Beef Stew Slow Cooker Recipe I’ve Ever Made

November 5, 2024

Courtesy of Half Baked Harvest

I’ve been on the hunt for the perfect beef stew recipe for a very, very long time. Beef stew is just one of those winter staples that I feel like everyone loves to make—and the number of bloggers who have shared some kind of recipe is simply proof of that. Everyone has some kind of “best” version of this classic cold-weather dish. And yet, I still haven’t found one that I truly love. Until recently, that is.

In my quest to find my favorite beef stew, I came across this Cranberry Cider Braised Beef Stew with Rosemary Polenta from Half Baked Harvest that seemed particularly intriguing. Not only is it made in a slow cooker (swoon), but it also includes a vibrant flavor from fresh cranberries, and it’s served on top of a polenta. The recipe seemed easy enough, so I gave it a try. And wow, am I glad I did.

This recipe is not only bursting with delectable flavor, but the meat is also cooked perfectly. Some beef stews I’ve made have resulted in a tough texture. But all I want is meat that will simply melt in your mouth. A beef stew should be easy to eat. Thankfully, this recipe made the meat perfectly, and the meat was so tender, I was able to pull it apart with a spoon.

What to Serve with the Best Beef Stew: It’s Not Bread

Serving it on polenta is also the only way I will ever eat beef stew again. While some would say stew should be served alongside crusty bread, you don’t even need it here. The polenta was hearty and filling enough. Quick tip: Although this recipe calls for a rosemary polenta, I did make a simple pot of quick polenta one night instead, and it was just as good. I give you permission to make it easier on yourself; it’ll still taste great.

All in all, this beef stew recipe will be on my meal rotation this winter—along with these soup recipes and, of course, even more slow cooker recipes. Because the lazier the meal, the better!

How to Store this Beef Stew

This stew will keep in the fridge for up to 4 or 5 days. Like many soups, stews, and chilis, it gets better the longer the flavors sit together. You can also easily freeze this soup in an airtight container for up to 3 months. Simply defrost in the fridge overnight or in the microwave. When reheating, you may need to add a little more broth or water.