I live off of cold pasta salads this time of year, so this week I made this really simple and delicious Bruschetta Pasta, which is just a super fresh and summer pasta that is inspired by the flavors and ingredients in Bruschetta. This easy pasta salad makes a great side to go with dinner or you can grill up some garlic marinated chicken to serve on top and make it a meal!
What’s in Bruschetta Pasta
This summery and fresh pasta, inspired by Bruschetta, features tomatoes marinated in a simple homemade balsamic vinaigrette, fresh basil, and tender pasta. That’s IT. It’s so simple, so fresh, and so very delicious! This is the perfect pasta to make if you have your own garden or have a friend who has a garden because fresh tomatoes and fresh basil are a must!
What Kind of Pasta to Use
I used penne pasta for this recipe because we had some on hand that needed to be used up, but I think any short-shaped pasta would be great here. Bowtie or campanelle would also be great. Longer pasta, like spaghetti would work in a pinch, but I suggest breaking it half to help the pieces of tomato mix into the pasta instead of having it all clump on the outside of the bowl.
What to Serve with Bruschetta Pasta
This easy pasta works great as a side dish to any grilled meat or fish, or you could add other ingredients to flesh out the pasta and make it a meal. Cubed mozzarella or fresh mozzarella pearls would be a natural fit for this pasta. Or you could make some garlic marinated chicken, slice it up, and serve it on top of the pasta. It would also be quite nice with seafood like garlic butter shrimp or Garlic Butter Baked Cod. And don’t forget a simple side salad to round out the meal!
Make the vinaigrette first. Add the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper to a bowl, then whisk until smooth.
Finely dice the tomatoes. Add the tomatoes to a large bowl, then pour the dressing over top. Stir the combine the tomatoes and dressing, then set them aside to marinate.
Cook the penne pasta according to the package directions (boil 7-8 minutes, or until tender), then drain well in a colander. Allow the pasta to cool.
While the pasta is cooling, roughly chop the basil.
Give the tomatoes another stir, then add the drained and cooled pasta and chopped basil to the bowl. Stir until everything is evenly combined and coated in dressing. Taste the pasta and add more salt or pepper if needed. Serve immediately or refrigerate until ready to eat.
How to Make Bruschetta Pasta – Step by Step Photos
Make the vinaigrette first, so the flavors have some time to blend. Combine ⅓ cup olive oil, 3 Tbsp balsamic vinegar, ½ Tbsp Dijon mustard, 2 minced cloves of garlic, ½ tsp salt, and ½ tsp freshly cracked pepper. Whisk the ingredients together until smooth, then set the dressing aside.
Finely dice four Roma tomatoes or two large tomatoes.
Add the diced tomatoes to a large bowl, pour the vinaigrette over top, then stir them together. Let the tomatoes marinate while you cook 12 oz. pasta (according to the package directions). Drain the pasta well and allow it to cool.
While the pasta is cooling, chop about ½ cup (loosely packed, or ½ oz. weight) of fresh basil.
When the pasta is drained and mostly cool, give the tomatoes another stir, then add the pasta and basil to the bowl.
Stir everything together until evenly combined and coated in dressing. Give the pasta a taste and add more salt or pepper to your liking. Enjoy immediately or refrigerate until ready to eat (1-2 days).
This hearty Sausage Meatballs and Kale Sheet Pan Meal is chock full of deep, tangy flavors and succulent textures! It’s perfect for those days when you don’t feel like cooking. And if you’re at the point where you can’t bring yourself to make a meatball, just slice sausage in its casing to get this meal in the oven even faster. PS This sheet pan dinner meal preps excellently. Quick cooking, super filling, no fuss, and you can make it for the week! What’s not to love?
What You’ll Need
This Italian Sausage Meatball and Kale Sheet Pan Meal is quick, easy, and endlessly versatile! Here’s what you’ll need to make it:
Italian Sausage– I use ground spicy Italian sausage but you can use sweet Italian or any of your favorite ground sausages, including plant-based ones. You can also remove the sausage from its casing or skip making meatballs altogether and just slice it in its casing. Fat adds flavor and delivers a tender meatball, so skip low-fat sausages or ground meats.
Milk– adds moisture to the sausage and helps create depth of flavor. If you are cooking dairy-free, try using almond milk or coconut milk. If you’re really watching your pennies, just use water.
PankoBreadcrumbs– add texture and keep the meatballs from drying out (after a soak in milk). You can substitute Panko with regular breadcrumbs or crushed crackers.
Egg – helps to bind the meatballs so they keep their shape. Substitute the egg with 3 tablespoons of plain yogurt, 1/4 ricotta cheese, or 1/3 cup of unsweetened apple sauce.
Kale– is hearty and can stand up to a high-heat roast. You can substitute it with other hearty greens like Collards or Swiss Chard.
Cherry Tomatoes– deepen in flavor when roasted, but feel free to sub with other fresh elements like bell peppers, mushrooms, and onions. In a pinch, used canned tomatoes. Just make sure to drain them and give them a rough chop.
Potatoes– add bulk to this easy meal and soak up all the flavors from the drippings—sub with sweet potatoes or other root vegetables like carrots, radishes, or parsnips.
Spices and Seasonings– smoked paprika, chili flakes, garlic powder, brown sugar, dijon mustard, red wine vinegar, and olive oil dress the veggies and greens in robust flavors.
Grated Parmesan Cheese– is the chef’s kiss in this dish. The cheese adds umami (AKA savoriness) and a touch of creamy saltiness. Omit it if you like, or substitute it with nutritional yeast.
Store leftovers in an airtight container and refrigerate for up to four days. If meal prepping, add fresh kale on top of the roasted ingredients to keep it from wilting. You can freeze in an airtight container for up to a month with a sheet of plastic or parchment on the surface to prevent frostbite. Thaw in your fridge overnight. You can eat leftovers cold or warm them in a microwave until steaming.
This hearty Italian Sausage Meatballs and Kale Sheet Pan Meal is chock full of deep, tangy flavors and succulent textures! It's perfect for those days when you don't feel like cooking.
Preheat oven to 450°F. Place quartered red potatoes in a large bowl and drizzle with 1/4 cup olive oil. Mix smoked paprika, 2 teaspoons of salt, black pepper, and chili flakes. Sprinkle over the potatoes and toss. Place the potatoes in a sheet pan.
In the same bowl, add the cherry tomatoes and sprinkle with 1/4 teaspoon salt. Scatter them over the potatoes.
Soak the breadcrumbs in milk. Break up Italian sausage in a large bowl. Mix in breadcrumbs and egg. Wet your fingers with a bit of leftover oil from the bowl the tomatoes were in. Roll 16 meatballs and place them on the sheet pan between the potatoes and tomatoes.
Bake for 10 minutes, then turn the meatballs and bake for another 10 minutes.
While the meatballs bake, add 1/2 lb of the kale to the same bowl the potatoes and tomatoes were in. Mix red wine vinegar, 1/2 cup olive oil, Dijon mustard, brown sugar, garlic powder, and 1/4 teaspoon salt. Toss the kale in the dressing, massaging it into the leaves.
Remove the sheet pan from the oven, and scatter kale all over.
Roast for 3 to 4 minutes until the kale has charred in spots. To serve, split raw kale between 4 bowls. Top with charred kale and tomatoes and mix. Finally, top with meatballs and potatoes. Garnish with parmesan cheese.
How to Make Sausage Meatballs And Kale Sheet Pan MeAL – Step by Step Photos
Preheat the oven to 450°F. Place 1 pound of quartered red potatoes in a large bowl and drizzle with 1/4 cup olive oil. Mix 1 teaspoon of smoked paprika, 2 teaspoons of salt, ¼ teaspoon of pepper, and 1/4 teaspoon chili flakes. Sprinkle over the potatoes and toss. Place the potatoes in a sheet pan.
In the same bowl that you dressed the potatoes, add the sliced pint of cherry tomatoes and sprinkle with 1/4 teaspoon salt. Scatter them over the potatoes.
Soak the breadcrumbs in milk. Break up Italian sausage in a large bowl. Mix in breadcrumbs and egg. Wet your fingers with a bit of leftover oil from the bowl the tomatoes were in. Roll a 1-ounce meatball and place it on the sheet pan between the potatoes and tomatoes. Repeat with the remaining sausage until you have 16 meatballs.
Bake for 10 minutes, then turn the meatballs and bake for another 10 minutes.
While the meatballs bake, add 1/2 pound of kale to the same bowl the potatoes and tomatoes were in. Mix 3 tablespoons of red wine vinegar, 1/2 cup olive oil, 2 teaspoons Dijon mustard, 1 teaspoon brown sugar, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Toss the kale in the dressing, massaging it into the leaves.
Remove the sheet pan from the oven, and scatter kale all over.
Roast for 3 to 4 minutes until the kale has wilted and charred in spots. To serve, split the 1/2 pound of leftover raw kale between 4 bowls. Top with charred kale and tomatoes and mix. Finally, top with meatballs and potatoes. Garnish with parmesan cheese and chow down!
If you love spicy food, have I got a dish for you! Nashville Hot Deviled Eggs are seasoned with a fiery spice blend and pepper sauce for a smoking hot appetizer that’s a total breeze to prepare! Of course, you can adjust the heat by adding more (or less) Nashville Hot Seasoning. But no matter what, these deviled eggs live up to their name!
What’s a Nashville Hot Deviled Egg?
Deviled eggs are shelled hard-boiled eggs cut in half and filled with a paste made from their egg yolks and other ingredients. What makes these bad boys different is the huge spicy kick they get from a cayenne-based blend known as Nashville Hot Seasoning and the hot sauce added to the cavity just before filling. They’re also garnished with a crunchy and spicy potato chip topping for a great pop of fiery texture.
What You’ll Need
Get ready for the appetizer everyone at the party will talk about. The best part (#IMHO) is that these take just a half hour to make! This is what you’ll need to make Nashville Hot Deviled Eggs:
Eggs– we need large eggs with large yolks to make the filling. Follow this great guide on How To Make Hard-Boiled Eggs.
Nashville Hot Seasoning – while you can purchase this fiery hot cayenne-based spice blend at some stores, it’s easier to make it. Check out my recipe for Nashville Hot Seasoning.
Mayonnaise – adds tang and creaminess to your filling. You can substitute it with sour cream.
Dijon Mustard– adds a touch of sharp acidity, though you can use any mustard you have on hand.
Hot Sauce – use your favorite vinegar-based hot sauce (from mild to wild) to add a shot of fire to each bite.
Salt & Vinegar Kettle-Cooked Potato Chips – these pair well with vinegar-based hot sauce but you can also use plain kettle chips. They stay crunchy longer, so if you don’t have kettle-cooked, skip the hot sauce in the topping, as it will just make regular potato chips a mushy mess in minutes.
Green Onions– are a colorful garnish and add a note of grassy freshness to the Nashville Hot party.
Can I Make These Ahead?
If you’re asking yourself, “Can I make deviled eggs ahead of time?” the answer is YES! First, boil, peel, and half the eggs. Then prepare the filling. Store in airtight containers. Make the crunchy topping before serving, then fill and garnish the eggs. If you have leftovers (and that’s a big IF), you can store the eggs in an airtight container in the fridge for up to 3 days. However, don’t expect the topping to stay crunchy.
2Tbspcrushed salt & vinegar kettle cooked potato chips$0.37
1Tbspsliced green onion$0.11
Instructions
Hard boil eggs, peel, and cut them in half lengthwise. Remove their yolks and place them in a medium bowl.
To the yolks, add 1 tablespoon hot sauce, 2 tablespoons Nashville Hot Seasoning, mayonnaise, Dijon mustard, and salt. Mix until ingredients transform into a smooth, creamy filling.
Add a dash or two of hot sauce (depending on the heat level you want) to the cavity of each egg. Fill each cavity with a heaping tablespoon of filling.
Make the crunchy topping—Mix the crushed potato chips with 2 dashes of hot sauce and 1 tablespoon of Nashville Hot Seasoning. Sprinkle over the eggs.
How to Make Nashville Hot Deviled Eggs – Step by Step Photos
Hard boil 6 eggs, peel, and cut them in half lengthwise. Remove their yolks and place them in a medium bowl.
To the yolks, add 1 tablespoon hot sauce, 2 tablespoons Nashville Hot Seasoning, 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, and 1/8 teaspoon salt. Mix until ingredients transform into a smooth, creamy filling.
Add a dash or two of hot sauce (depending on the heat level you want) to the cavity of each egg. Then, fill each cavity with a heaping tablespoon of filling.
Make the crunchy topping—mix the 2 tablespoons of crushed potato chips with 2 dashes of hot sauce and 2 teaspoons of Nashville Hot Seasoning. Sprinkle over the eggs.
Finally, garnish eggs with sliced chives or green onion. Serve them as soon as they’re finished, while the potato chip topping is still crispy. You might want to double the recipe, because these fiery babies will go fast!
Is there anything quite like the rich, tangy, and umami-filled flavor of Caesar dressing? It’s no wonder Caesar salads are relatively simple. With a dressing like that, you don’t need much else! Homemade Caesar dressing is also very simple, despite its complex flavor, so don’t shy away from making it yourself at home. Our simple recipe takes has all that bold flavor you’ll find with a restaurant dressing made with just a few simple ingredients (and maybe just one special ingredient 😉).
What is Caesar Dressing?
Caesar dressing is a rich and tangy dressing with strong savory and umami flavors balanced with bright acidity and flecks of vibrant black pepper. It’s typically served over a simple bed of crisp Romaine lettuce, with freshly grated Parmesan, croutons, and sometimes a protein like chicken, salmon, or shrimp.
Ingredients for Caesar Dressing
You only need a few simple ingredients to make homemade Caesar dressing, and our version is even faster and easier thanks to the use of mayonnaise instead of making our own egg and oil emulsion. Here’s what you’ll need to make your own homemade Caesar dressing:
Garlic: Fresh garlic provides both a savory flavor and a little kick of heat to the dressing.
Anchovies: These little fish add a ton of deep umami flavor to this dressing, which really sets it apart from other creamy salad dressings. And don’t worry, it doesn’t make the dressing taste like fish! It just adds some subtle, deep, savory flavor.
Lemon: You’ll use both the juice and zest from a fresh lemon for this recipe. The juice provides acidity, while the zest adds a nice fresh flavor to balance the savory anchovies.
Mayonnaise: Making Caesar dressing from scratch usually involves emulsifying egg and oil to make a creamy dressing base, but we took a shortcut by using mayonnaise, which is pre-emulsified egg and oil! Easy peasy!
Dijon Mustard: Dijon adds another layer of slightly tangy flavor to the dressing.
Parmesan: Nutty Parmesan cheese makes the dressing even more rich, and punches up the umami flavor even more.
Black Pepper: Flecks of spicy black pepper add pops of flavor to Caesar dressing so that no bite is boring!
How to Store Caesar Dressing
Homemade Caesar dressing can be stored in the refrigerator in an air-tight container for 4-5 days. If you don’t think you can eat the entire batch within that time, use the serving adjuster in the recipe below to make a half batch and reduce waste. We don’t recommend freezing homemade Caesar dressing as it will likely separate upon thawing.
How to Use Caesar Dressing
Caesar salads are the obvious way to use Caesar dressing, but this mouth-wateringly delicious homemade dressing is great on a lot more than just salad! So don’t let your leftover dressing go to waste. Try using Caesar dressing in these creative ways:
Drizzle over roasted vegetables
Use it a sandwich spread
Use it as a dressing for pasta salad
When breading chicken or fish, use Caesar dressing in place of the eggwash
Toss chicken wings in Caesar dressing instead of buffalo sauce
Use it in the place of dressings for chicken and tuna salads, or coleslaw
Zest and juice the lemon. You'll need about 3 Tbsp juice and 1 tsp lemon zest. Mince the garlic and anchovy filets. Reserve about ½ tsp of the oil from the anchovy container.
Add the lemon juice, zest, minced garlic, minced anchovies, anchovy oil, and pepper to a boil. Whisk to combine.
Add the Dijon, mayonnaise, and grated Parmesan and whisk to combine again. Taste the dressing and adjust the ingredients to your liking. Serve with a fresh salad or you favorite foods.
How to Make Homemade Caesar Dressing – Step by Step Photos
Zest and juice one lemon. Mince three cloves of garlic, and mince three anchovies. Add the lemon juice (about 3 Tbsp), zest (about 1 tsp), minced garlic, minced anchovies, ½ tsp of the anchovy oil from the package, and ¼ tsp freshly cracked black pepper to a bowl. Whisk to combine.
Add 2 Tbsp Dijon mustard, ½ cup mayonnaise, and ¼ cup grated Parmesan cheese.
Whisk the dressing until smooth. Taste and adjust the ingredients to your liking.
Pour the dressing over your favorite salad or vegetables, spread it onto a sandwich, or use it as a dip for any of your favorite foods!
This quick and easy Beer Cheese Dip recipe combines two casual party staples (Beer! Cheese!) into one creamy, decadent cheese dip. This ooey-gooey melted cheese appetizer is similar to queso. But the Cheddar cheese we use gives it a sharp, slightly-tangy flavor that makes it really unique (in a good way!). This funky twist on fondue is the perfect thing to serve up the next time you want to impress without the stress.
WHAT IS BEER CHEESE?
This Beer Cheese Dip is precisely what it sounds like: a saucy cheese dip made with beer. The beer is simmered to reduce its alcohol content but still maintains its tangy flavor. Then it’s melded with a combo of cream cheese and extra-sharp cheddar cheese to create an ultra-rich and decadent dip. We also added Worcestershire sauce, Dijon mustard, and seasonings to round out the flavors.
This dish, which originated in Kentucky, shouldn’t be confused with the German cow’s milk cheese Bierkäse, which literally translates to “beer cheese.” It’s also very different from Obatzda, an authentic German cheese spread made with super-funky soft cheese that’s served cold alongside Bavarian-style soft pretzels.
CHEESE OPTIONS
You can use almost any kind of cheese to make this recipe, but some will be more successful than others. We used a block of extra-sharp, store-brand cheddar cheese since it’s the most traditional and budget-friendly option. It’s also super flavorful (but not too funky!). Here are some more tips to consider when using different types of cheese:
Make sure the cheese and beer taste good together — and are ones you enjoy! (Since both heavily impact the sauce’s final flavor, color, and texture.)
For the grated cheese, reach for a semi-firm cheese (like Cheddar, Edam, or Gouda) or a semi-softcheese (like Mozzarella, Jack, Fontina, and Munster). Both types of cheese will shred easier when cold. Hard cheeses and ones that are “aged” or “extra-sharp” can also be used, but don’t melt as easily as their softer, milder counterparts.
BEER OPTIONS
It doesn’t matter what kind of beer you use for this recipe – just pick one you like to drink! We used Pabst Blue Ribbon, a budget-friendly light beer with a mild, malty taste that wouldn’t compete with the flavor of our sharp cheddar cheese.
Light Beers: Considered best for beer cheese. Light beers are usually milder in taste. So they’re less likely to overpower easy-to-melt cheeses like basic Cheddar. Fruity wheat beers pair especially well with cheese!
Dark Beers: Stouts and porters also make a great beer cheese sauce, but are best paired with a sharp, funky cheese that can stand up to their strong, rich flavors.
Super-hoppy IPAs: If you love this style of beer, go for it. (They’re truly an “acquired taste!”) But if you don’t like drinking them, you probably won’t enjoy the lingering, bitter aftertaste they give your beer cheese sauce either!
Why is my beer cheese lumpy or grainy?
It’s important not to overheat your cheese dip. High heat makes the proteins and fat in the cheese separate, causing the sauce to “break” and turn into a lumpy mess. If this happens, it can be difficult (or impossible) to repair. You might be able to fix the cheese sauce by adding more cream cheese or Dijon, which are both emulsifying ingredients. Add these ingredients a little at a time, stirring vigorously to incorporate them before adding any more.
DOES BEER CHEESE CONTAIN ALCOHOL?
Boiling beer reduces the alcohol content a lot but doesn’t eliminate it entirely. I promise, no one will get “drunk” from eating too much beer cheese! If consuming alcohol isn’t part of your lifestyle, you can substitute it with a non-alcoholic beer! Or try one of our other easy cheese sauce recipes, like:
This recipe is best eaten right after it’s prepared. The leftovers probably won’t stay as smooth and creamy, so I’d suggest reducing the serving size of the recipe to avoid wasted ingredients.
serving suggestions
Serve this decadent dip with an assortment of pretzels and crackers, apple slices, or a vegetable party tray. OurBeer BreadandEasy Soda Breadare also great vehicles for this cheese sauce!
Heat the beer in a saucepan on medium-high heat. While the beer heating up, whisk together the cornstarch and warm water in a small bowl to make a slurry.
Once the beer comes to a rolling boil, let it continue to boil for about 5 minutes. Add the cornstarch slurry to the boiling beer, whisking constantly to fully incorporate it. Allow the beer to come back up to a boil, at which point the cornstarch slurry will slightly thicken the beer.
Turn the heat down to low. Cut the cream cheese into chunks, then whisk it into the beer until fully melted.
Add the shredded cheese a handful at a time, continuing to whisk until the cheese is fully melted before adding more.
Whisk in the Worcestershire sauce, Dijon mustard, salt, and pepper. Taste the cheese dip and adjust the salt or other seasonings to your liking.
Cover the cheese dip and keep the pot sitting over low heat so it stays warm and melted (or transfer it to a small chafing dish, crockpot, or electric fondue pot). Stir the cheese dip occasionally to prevent a thick skin from forming on the surface.
Heat 1 cup (8 oz.) of beer in a saucepan over medium-high heat. Once the beer comes to a rolling boil, let it boil for about 5 minutes. While the beer heating up, combine 1 tablespoon of cornstarch and 1 tablespoon of warm water in a small bowl.
Add the cornstarch slurry to the boiling beer, whisking constantly to fully incorporate it. Bring the beer back up to a boil, at which point the cornstarch slurry will slightly thicken the beer.
Turn the heat down to low. Cut 2 ounces of cream cheese into chunks, and then whisk them into the beer until fully melted.
Add 2 cups of shredded cheese to the saucepot a handful at a time. Continue whisking after each addition until all the cheese has melted before adding the next handful.
Add 1 teaspoon of Worcestershire sauce, 1 teaspoon of Dijon mustard, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk to combine. Taste the cheese dip and adjust the salt or other seasonings to your liking.
Cover the cheese dip and keep it over low heat so it stays warm and melted. You could also transfer it to a small chafing dish, crockpot, or electric fondue pot. Stir it occasionally to prevent a thick skin from forming on the surface of the cheese sauce.
There’s nothing quite like a vat of melted cheese and a soft pretzel as big as your face, amirite?! ~ Marion :)
Whoa. Just, WHOA. I’ve never smelled anything as lovely and drool-inducing as the scent in my house while I cooked this Slow Cooker Beef Stew. The aroma had me checking the clock every 15 minutes to see if it was done yet. I couldn’t wait to lift the lid and take a quick taste. And when I finally did? INCREDIBLE. This is definitely a recipe you want to make before winter is over!
Ingredients for Beef Stew
Beef stew, in its most basic form, is really simple. It’s just chunky pieces of beef, vegetables, broth, and some herbs and spices, all cooked down until it forms a delicious cozy gravy. But I took this beef stew up a few notches with some extra special ingredients that add more umami and flavor to the stew gravy. The ingredient list may look long, but I promise it’s worth it. Here’s what you’ll need for the most incredible beef stew ever:
Beef Stew Meat – Stew meat, which is usually cubed chuck steak, tends to be a tougher cut, but it softens to an extremely tender texture when cooked low and slow (like in a slow cooker).
All-Purpose Flour – Lightly coating the stew meat in flour and then searing it before it goes into the slow cooker increases the Maillard reaction and deepens the flavor. The flour also helps thicken the stew’s gravy.
Vegetables – We use a hearty and flavorful mix of carrots, onions, celery, and potatoes to create a naturally flavorful gravy. The vegetables also help thicken the gravy as they break down into the broth.
Beef Broth – Broth acts as the base for the gravy and provides a nice moist environment for the meat to cook to tender perfection. Make sure to use a broth with great flavor. We like to use Better Than Bouillon to make our broth.
Seasonings – This is where we really take the flavor to the next level. For this recipe, we combined garlic, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to make an over-the-top good gravy that is full of layered flavor and umami goodness.
Tips for the Best Beef Stew
Sear the meat first. Browning the beef gives it an extra deep flavor that can’t be achieved in the moist environment of the slow cooker alone.
Add extra umami. Adding ingredients to the broth that contain a lot of umami, like Worcestershire sauce and soy sauce, ramps up the flavor in the stew and makes the flavor extra “meaty”.
Don’t rush it. Stew meat needs to cook low and slow for a long time in order for the tough connective tissues to break down and become tender. If your stew meat is tough, reduce the heat and cook it a little longer.
Don’t skip the veggies. Including a variety of vegetables in your stew not only adds texture and color, but the vegetables add a ton of extra flavor to the gravy, so you’ll get a delicious, multi-dimensional flavor in the final stew.
How to Thicken Beef Stew
There are multiple ways to thicken a beef stew, but I prefer to allow the stew to thicken naturally as the vegetables cook and begin to break down into the broth. The stew may look a little watery when you first lift the lid, but once you begin to stir the vegetables (especially the potato) will begin to thicken the liquid in the slow cooker.
Alternately, if you prefer a firmer vegetable, you can add them in the last hour of cooking and then use a cornstarch slurry (3 Tbsp cornstarch + 3 Tbsp water) to thicken your stew. Once the cornstarch is mixed into the broth and brought to a boil, it will thicken into a gravy. This method will result in a less flavorful gravy and a glossy appearance.
What Else Can I add?
This slow cooker beef stew is pretty lush as is, but there are always options if you want to add more! Try adding 8 oz. mushrooms with the vegetables in the beginning (sliced in half) for more vegetable goodness. If you have some red wine on hand, deglaze the skillet used to brown the beef with the wine before proceeding with the gravy. Want it to look extra fancy? Sub 8 oz. pearl onions in place of the chopped onion in the recipe below.
What Do you Serve with Beef Stew?
Beef stew is a pretty well-rounded meal on its own, but you’ll want to sop up every drop of that deliciously thick brown gravy. I suggest serving your Slow Cooker Beef Stew with some bread on the side, like my Focaccia Rolls, or over a bowl warm rice or egg noodles.
Dice the onion and red potatoes. Slice the carrots and celery. Mince the garlic. Place the prepared vegetables in a four or five quart slow cooker.
Place the stew meat in a bowl and sprinkle the flour, salt, and pepper over top. Toss the meat until it's evenly coated in flour.
Heat a large skillet over medium-high. Once very hot, add the cooking oil and swirl to coat the surface of the skillet. Add the stew meat and cook, without stirring, until browned on the bottom. Stir and then allow the beef to brown on a second side. Transfer the meat to the slow cooker.
Turn the heat under the skillet down to medium-low. Add the broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir and cook over medium-low until all the browned bits have dissolved off the bottom of the skillet.
Pour the broth over the ingredients in the slow cooker and everything a good stir.
Place the lid on the slow cooker and cook on high for four hours or low for eight hours.
After cooking the meat and vegetables should both be tender. Stir the stew well to allow the potatoes to slightly break down and thicken the gravy. Taste the stew and adjust the salt or other seasonings to your liking. Serve hot!
Love Beef Stew? You’ve got to try my Chicken Stew next!
How to Make Slow Cooker Beef Stew – Step by Step Photos
Prepare the vegetables for the stew first. You’ll need to dice 2 lbs. red potatoes and one yellow onion, slice 4 stalks of celery and 3 carrots, and mince 4 cloves of garlic.
Place all of your chopped vegetables in a 4 or 5 quart slow cooker.
Place 1.5 lbs. stew meat (beef chuck) in a bowl. Sprinkle 2 Tbsp all-purpose flour, ¼ tsp salt, and ¼ tsp pepper over the meat. Toss the beef until it’s evenly coated in flour, salt, and pepper.
Heat a large skillet over medium-high. When it’s very hot, add 2 Tbsp cooking oil and swirl to coat the surface of the skillet. Add the stew meat and let it cook until browned on the bottom, then stir and allow it to brown on the second side again. Do not stir often, or the beef will not have a chance to brown. Transfer the beef to the slow cooker.
Reduce the heat under the skillet to medium-low and add 2 cups beef broth, 2 Tbsp Dijon mustard, 1 Tbsp Worcestershire sauce, 1 Tbsp soy sauce, 1.5 tsp brown sugar, 1.5 tsp dried rosemary, and 1.5 tsp thyme. Heat and stir the ingredients until all of the browned bits are dissolved off the bottom of the skillet.
Pour the broth over the ingredients in the slow cooker. It’s okay if the broth does not fully cover the ingredients in the slow cooker at this point.
Place the lid on the slow cooker and cook on high for four hours or low for eight hours.
After four hours on high (or eight hours on low) the stew should look a little like this. The meat and vegetables should both be tender. The gravy may look a little thin at this point, but don’t worry…
Give the stew a good stir and the potatoes will break down a bit and thicken the gravy into a nice rich consistency. Depending on the type of broth used, you may want to taste the stew and add salt to your liking (I did not add any).
Serve the Slow Cooker Beef Stew as is or spooned over a bowl of hot rice or pasta. THIS will keep you warm and full on cold winter days!
