Creamier Version: Replace half the beef broth with heavy cream.
Veggie Boost: Add celery, parsnips, mushrooms, or green beans.
Cheesy Twist: Add 1 cup shredded cheddar on top during the last 20 minutes of cooking.
Herb Swap: Try rosemary, marjoram, or Italian seasoning instead of thyme.
Lean Option: Substitute beef with turkey or chicken thighs.
FAQ:
Q: Can I use ground beef instead of stew beef?
Yes! Brown the ground beef first, drain the fat, and layer it as you would the stew meat.
Q: Do I have to peel the potatoes?
Not at all. Leaving the skins on adds texture and nutrients.
Q: Can this be made in the oven instead of a slow cooker?
Absolutely. Layer everything in a covered casserole dish and bake at 325°F (165°C) for about 2½–3 hours.
Q: Can I prep this ahead of time?
Yes. Assemble everything in the slow cooker insert, cover, and refrigerate overnight. Start cooking the next day.
