Name: Delicious Slow Cooker Beef Stew Recipe-Hearty & Comforting
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, finely chopped; 3 cloves garlic, minced; 1 pound ground beef; 1 teaspoon salt, plus more to taste; 1/2 teaspoon black pepper, plus more to taste; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon sugar (optional, to balance acidity)

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Ingredients:

2 tablespoons olive oil
1 large yellow onion, finely chopped
3 cloves garlic, minced
1 pound ground beef (80/20 is ideal for flavor and moisture)
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon sugar (optional, to balance acidity)
1 pound spaghetti
Freshly grated Parmesan cheese, for serving
Fresh basil leaves, for garnish (optional)

Preparing the Sauce

Sautéing Aromatics

Begin extract by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil is shimmering – a good indicator it’s hot enough – add the finely chopped yellow onion. You want to cook the onion slowly and gently until it becomes translucent and starts to soften, which typically takes about 5-7 minutes. This process, known as sweating the onions, releases their natural sugars and creates a sweet base for the sauce. Avoid browning them at this stage; we’re aiming for a mellow, mellow flavor.
Once the onions have softened, add the minced garlic to the pot. Stir it in and cook for another minute until it’s fragrant. Be careful not to burn the garlic, as burnt garlic can impart a bitter taste to your sauce. The aroma should be lovely and inviting at this point.

Browning the Beef and Simmering the Sauce

Increase the heat slightly to medium-high. Add the ground beef to the pot. Break it up with your spoon and cook, stirring occasionally, until it’s no longer pink and is nicely browned. This step is crucial for developing deep flavor in the sauce. As the beef cooks, it will release some fat. If there’s an excessive amount of fat, you can carefully drain most of it off, leaving a tablespoon or two for richness. Season the browned beef generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and adjust seasoning later if needed.
Now it’s time to build the sauce. Pour in the crushed tomatoes and tomato sauce. Add the tomato paste, stirring it in until it’s well combined. The tomato paste is a flavor booster, adding an intense tomato essence and thickening the sauce. Stir in the dried oregano and dried basil. If you find your tomatoes are a bit too acidic, you can add the 1/2 teaspoon of sugar at this point to help balance the flavors. Stir everything together to ensure all the ingredients are evenly distributed.
Bring the sauce to a gentle simmer. Once it’s simmering, reduce the heat to low, cover the pot, and let it cook for at least 30 minutes, or ideally longer, up to an hour or even more. The longer it simmers, the more the flavors will meld and deepen. Stir occasionally to prevent it from sticking to the bottom of the pot. You’ll notice the sauce will thicken and become richer as it cooks. Skim off any excess fat that might rise to the surface during simmering.

Cooking the Spaghetti

Boiling the Water and Cooking the Pasta

While the sauce is simmering, bring a large pot of generously salted water to a rolling boil over high heat. The water should taste like the sea; this is essential for properly seasoning the pasta itself. Once the water is boiling vigorously, add the pound of spaghetti. Stir the spaghetti immediately to prevent it from sticking together.
Cook the spaghetti according to the package directions for al dente. This means it should be tender but still have a slight bite to it. For most spaghetti, this will be around 8-10 minutes. Taste a strand of spaghetti towards the end of the cooking time to check for doneness. Don’t overcook it, as it will continue to soften slightly when mixed with the sauce.
Before draining the pasta, reserve about 1 cup of the starchy pasta water. This water is liquid gold! It contains starch that will help the sauce cling to the spaghetti and create a beautiful emulsification. Drain the spaghetti in a colander.

Serving the Dish

Combining Pasta and Sauce

Return the drained spaghetti to the large pot or add it directly to the pot of sauce. Toss the spaghetti with the simmering meat sauce until every strand is evenly coated. If the sauce seems a bit thick, add a splash of the reserved pasta water, a tablespoon at a time, tossing continuously until you reach your desired consistency. This step is key to achieving a restaurant-quality dish where the sauce perfectly hugs the pasta.
Serve the spaghetti and meat sauce immediately in warm bowls. Garnish generously with freshly grated Parmesan cheese, letting it melt into the hot pasta. For an extra touch of freshness and color, you can add a few fresh basil leaves on top. Enjoy this comforting and classic meal!

Conclusion:

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Frequently Asked Questions:

Can I make this “?fbclid=iwy2xjawela89lehrua2flbqixmqabhxi7usadzkvndxtwtejsj6x4jzxirzaco9wynnb41j9npcuoa0sjmmaaem_wcnhnhbrhzveojrsd8ag5g ahead of time?

Yes, you can prepare most of this “?fbclid=iwy2xjawela89lehrua2flbqixmqabhxi7usadzkvndxtwtejsj6x4jzxirzaco9wynnb41j9npcuoa0sjmmaaem_wcnhnhbrhzveojrsd8ag5g in advance. Store the components separately and combine just before serving for the best texture and flavor.

What are some good vegetarian or vegan substitutions for this recipe?

Depending on the specific ingredients in the “?fbclid=iwy2xjawela89lehrua2flbqixmqabhxi7usadzkvndxtwtejsj6x4jzxirzaco9wynnb41j9npcuoa0sjmmaaem_wcnhnhbrhzveojrsd8ag5g, you can often substitute plant-based proteins like tofu or tempeh, and use oil instead of butter. Ensure any dairy products are also swapped for their vegan alternatives.