Serve with crusty bread, rice, or buttered noodles for a complete meal.
Store leftovers in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently on the stove.
Variations:
Add mushrooms, green beans, or peas for extra vegetables.
Include a splash of red wine for a richer flavor.
Spice it up with a pinch of red pepper flakes or smoked chili powder.
FAQ:
Q: Can I use a slow cooker instead of stovetop?
A: Yes! Sear the beef first, then transfer all ingredients to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
Q: Can I make this stew ahead of time?
A: Absolutely! Stews often taste even better the next day after flavors have melded.
