Slow Cooker Beef and Pierogi Stew
There is something about coming home to the smell of a warm, hearty dinner that makes the whole day feel a little easier. When the kids are tired, the kitchen is a mess, and everybody is asking when dinner will be ready, having a comforting meal waiting for you feels like a small victory.
The rich aroma of slow cooked beef, tender vegetables, and savory broth fills the kitchen while a pot of bubbling goodness promises something wonderful for dinner.
I started making this Slow Cooker Beef and Pierogi Stew during one of those busy stretches when our family needed filling dinners without a whole lot of effort. I wanted something hearty enough to satisfy everyone, familiar enough that the kids would happily dig in, and simple enough that I could get it started before the afternoon got away from me.
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Get It NowThink of your favorite homemade beef stew, only with soft, pillowy pierogies tucked into every bowl. The beef turns wonderfully tender, the carrots become sweet and soft, and the tomato beef broth develops a rich, savory flavor that brings everything together.
Those little potato filled dumplings soak up just enough of that delicious broth to make every spoonful satisfying. It tastes like a Sunday family dinner but fits right into an ordinary Tuesday.
What I appreciate most is that the slow cooker handles nearly all the work. A little preparation, a few simple ingredients, and dinner practically takes care of itself.
You end up with a meal that tastes like you spent the afternoon fussing over the stove, and I have a feeling it will earn a permanent spot in your family dinner rotation.
What Is Slow Cooker Beef and Pierogi Stew?
Slow Cooker Beef and Pierogi Stew is a comforting combination of traditional beef stew and tender, potato filled pierogies. It brings together juicy chunks of beef, carrots, celery, sweet onions, garlic, crushed tomatoes, and beef broth in one satisfying meal.
If you have never cooked with pierogies before, they are little dumplings typically filled with mashed potatoes, cheese, or other savory fillings. They are especially popular in Eastern European cooking, and they have a way of making just about any meal feel more comforting.
In this recipe, frozen pierogies go directly into the slow cooker near the end of cooking. They warm through in the savory broth, becoming tender while keeping their shape.
The beef cooks slowly alongside the vegetables until it becomes soft enough to pull apart with a fork. Meanwhile, the tomatoes and broth create a rich, flavorful base that tastes like it has been simmering on the stove all afternoon.
The result is somewhere between a classic beef stew and a cozy dumpling soup, with enough substance to make a complete dinner.
This recipe serves six people, takes about 10 minutes of preparation, and cooks for approximately 7 to 8 hours on LOW or 4 to 5 hours on HIGH, with the pierogies added toward the end.
Why You’ll Love This Recipe
- A complete family dinner: You get tender beef, vegetables, and filling potato pierogies all in one bowl, so there is no need to prepare several different dishes.
- Minimal hands on cooking: After browning the beef and adding everything to the slow cooker, you can get on with your day while dinner cooks.
- Rich, comforting flavor: The combination of beef broth, crushed tomatoes, garlic, and slow cooked vegetables creates a savory stew that tastes wonderfully homemade.
- Kid friendly ingredients: Tender potatoes tucked inside the pierogies make this meal especially approachable for kids who already enjoy pasta and dumplings.
- Great for chilly evenings: A warm bowl of beef stew is especially satisfying when the weather turns cold and everyone wants something cozy.
- Easy to customize: You can change the pierogi filling, adjust the vegetables, or thicken the broth depending on what your family enjoys.
When to Serve This Recipe
- Busy school nights: Get the slow cooker started earlier in the day and finish with the pierogies shortly before dinner.
- Cold winter evenings: There is nothing quite like sitting down to a steaming bowl of beef and pierogi stew after spending time out in chilly weather.
- Relaxed Sunday dinners: This hearty stew makes a lovely family meal when you want something homemade without spending hours standing over the stove.
- Casual family gatherings: A generous slow cooker full of stew is a welcoming way to feed relatives or friends around the dinner table.
- After a busy weekend: When everyone is hungry and nobody wants a complicated dinner, this filling recipe keeps things wonderfully simple.
Ingredients
You only need a handful of familiar ingredients to make this delicious slow cooker beef stew. Nothing fancy here, which is one of the reasons I enjoy making it.
- 2 lbs beef stew meat – Choose beef chuck or packaged stew meat with a little marbling, which helps the beef become tender during slow cooking.
- 1 teaspoon kosher salt – Seasons the beef before browning and helps bring out its natural savory flavor.
- ½ teaspoon black pepper – Adds a gentle warmth that complements the beef and vegetables.
- 1 tablespoon olive oil – Used for browning the beef and developing that delicious golden crust before it goes into the slow cooker.
- 1 lb carrots, peeled and diced – Add natural sweetness, color, and a wonderfully tender texture to the finished stew.
- 1 sweet onion, diced – Sweet onions soften beautifully during cooking and add a mellow flavor to the broth.
- 4 celery stalks, diced – Give the stew a traditional homemade flavor and balance the richness of the beef.
- 1 tablespoon minced garlic – Adds an aromatic, savory depth that makes the kitchen smell wonderful.
- 1 (28 oz) can crushed tomatoes – Creates a rich tomato base and gives the broth a little body.
- 4 cups beef broth – Forms the savory liquid that cooks the beef and vegetables while giving the pierogies plenty of delicious broth to absorb.
- 24 oz frozen pierogies – Potato and cheddar pierogies are a particularly good choice because their creamy filling pairs beautifully with the beef stew.
- 1 tablespoon cornstarch, optional – Helps thicken the broth if your family prefers a heartier stew consistency.
- 2 tablespoons water, optional – Mixes with the cornstarch to create a smooth slurry without lumps.
- Fresh parsley, chopped, for garnish, optional – Adds a pop of fresh flavor and color just before serving.
How to Make Slow Cooker Beef and Pierogi Stew
One of my favorite things about this recipe is how little attention it needs once everything is in the slow cooker. The hardest part is smelling dinner cook all afternoon and waiting until it is finally time to eat.
Step 1: Season and Brown the Beef
Start by placing your beef stew meat in a bowl and seasoning it evenly with the kosher salt and black pepper. Heat the olive oil in a large skillet over medium to high heat.
Once the oil is hot, add the beef in a single layer, working in batches if your skillet is crowded. Brown the meat for approximately 2 to 3 minutes per side, until it develops a nice golden crust.
You are not trying to cook the beef all the way through at this point. Browning simply adds an extra layer of savory flavor that makes the finished stew taste even better.
If you are having a particularly hectic morning, you can skip this step, although I think the added flavor is worth those few extra minutes.
Step 2: Add the Beef and Vegetables to the Slow Cooker
Transfer the browned beef into your slow cooker, then add the diced carrots, sweet onion, celery, and minced garlic. Pour in the crushed tomatoes and beef broth, making sure the ingredients are surrounded by liquid.
Give everything a gentle stir to distribute the vegetables evenly throughout the pot. At this stage, the broth will look fairly thin, but that is completely normal.
As the beef and vegetables cook, their flavors will blend into the liquid, creating a rich and comforting stew. If your skillet has flavorful browned bits stuck to the bottom, you can loosen them with a splash of the measured beef broth and pour that into the slow cooker too.
Step 3: Let the Beef Cook Until Tender
Place the lid on your slow cooker and cook on LOW for approximately 7 to 8 hours or HIGH for 4 to 5 hours. The beef should become tender enough to separate easily with a fork, while the carrots and other vegetables should be soft and cooked through.
I usually prefer the LOW setting when my schedule allows because the longer cooking time gives the beef plenty of opportunity to become wonderfully tender. Try not to lift the lid too often, since letting the heat escape can slow down the cooking process.
By the time the beef is ready, your kitchen should smell like a cozy family dinner is just around the corner.
Step 4: Add the Frozen Pierogies
About 30 to 45 minutes before you are ready to serve dinner, add the frozen pierogies directly to the slow cooker. There is no need to thaw or boil them first.
Gently push them into the hot broth, using a large spoon to make sure they are mostly submerged without breaking them apart. Replace the lid, turn the slow cooker to HIGH, and continue cooking for another 30 to 45 minutes, until the pierogies are completely heated through and tender.
This timing is important because adding them too early can cause the dough to become overly soft and start falling apart. You want tender, pillowy pierogies that still hold together when you spoon the stew into bowls.
Step 5: Thicken the Broth if Desired
If you enjoy a thicker, more traditional stew, this is where the optional cornstarch slurry comes in handy. In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water until the mixture is completely smooth.
During the final 10 to 15 minutes of cooking, gently stir the slurry into the hot stew. Keep the slow cooker covered on HIGH while the broth thickens slightly.
Be careful not to stir too aggressively because the pierogies will be tender by this point. If you prefer a soupier consistency, simply skip the cornstarch and enjoy the flavorful broth as it is.
Step 6: Serve and Enjoy Together
Once the beef is tender, the vegetables are soft, and the pierogies are heated through, your stew is ready to serve. Give everything one final gentle stir, then ladle generous portions into deep bowls, making sure everyone gets plenty of beef, vegetables, and pierogies.
Sprinkle with freshly chopped parsley if you like a little extra color and freshness. I like putting the slow cooker right near the dinner table so everyone can help themselves to another spoonful.
Serve it hot, and do not be surprised if the family comes back looking for seconds.
Substitutions
- Beef chuck roast: If you cannot find packaged stew meat, cut a boneless beef chuck roast into bite sized cubes and use it instead.
- Yellow onion: Regular yellow onion works beautifully if you do not have a sweet onion available.
- Fire roasted crushed tomatoes: Use these in place of regular crushed tomatoes for a slightly smokier flavor.
- Chicken broth: If you are out of beef broth, chicken broth can work, although the stew will have a lighter beef flavor.
- Different pierogi fillings: Potato and onion or potato and cheese pierogies are excellent alternatives to potato and cheddar.
- Arrowroot powder: You can use an appropriate amount of arrowroot slurry instead of cornstarch to thicken the stew, adding it near the very end.
Variations
- Mushroom beef and pierogi stew: Add 8 ounces of sliced mushrooms with the vegetables for an earthy flavor that pairs wonderfully with the beef.
- Creamy beef and pierogi stew: Stir in a little sour cream just before serving for a richer, creamier finish, keeping the stew from boiling after adding it.
- Extra vegetable stew: Add diced parsnips or green beans to bring additional vegetables into the meal.
- Cheesy pierogi stew: Choose cheddar filled pierogies and sprinkle a little shredded cheddar over each hot bowl before serving.
- Spicy tomato beef stew: Add a pinch of crushed red pepper flakes with the garlic if your family enjoys a little heat.
- Herb flavored stew: Add a teaspoon of dried thyme or a bay leaf at the beginning of cooking for another layer of traditional stew flavor, removing the bay leaf before serving.
Tips and Tricks
- Brown the beef when possible: That golden crust adds savory depth, so it is worth taking a few minutes to sear the meat when your schedule allows.
- Keep the pierogies frozen: Add them straight from the freezer so they maintain their shape during the final stage of cooking.
- Avoid overcooking the pierogies: Check them after 30 minutes, since cooking them too long can make the dough excessively soft.
- Cut vegetables evenly: Try to dice the carrots and celery into similar sized pieces so they cook at approximately the same rate.
- Choose the right slow cooker: Use a slow cooker large enough to hold the beef, vegetables, broth, and pierogies comfortably without filling it beyond the manufacturer’s recommended limit.
- Taste before serving: Beef broth can vary in saltiness, so taste the finished stew and adjust the seasoning if necessary.
- Stir gently at the end: Once the pierogies are tender, use a light hand to keep them from breaking apart.
FAQs
Can I Put Raw Beef Directly Into the Slow Cooker?
Yes, you can put raw beef stew meat directly into the slow cooker along with the other ingredients. The long cooking time will cook the meat thoroughly, provided the slow cooker reaches a safe cooking temperature.
Browning first is mainly about developing flavor. When I have a little extra time, I prefer searing the beef because it gives the finished broth a deeper, richer taste.
But on those mornings when everything seems to be happening at once, skipping the skillet is a reasonable shortcut.
Do I Need to Thaw the Pierogies Before Adding Them?
No, and I actually recommend keeping them frozen until you are ready to add them. Frozen pierogies can go straight into the hot stew during the final 30 to 45 minutes of cooking.
They will heat through in the broth while maintaining their soft, dumpling like texture. Thawing them beforehand can make them more delicate and easier to tear when stirring.
Just make sure they are completely hot in the center before serving.
Can I Cook This Beef and Pierogi Stew on HIGH?
Absolutely. If you are starting dinner later in the day, cook the beef and vegetables on HIGH for approximately 4 to 5 hours, or until the beef becomes tender.
Then add the frozen pierogies and continue cooking on HIGH for another 30 to 45 minutes. The exact time depends on your slow cooker and the size of your beef pieces.
I generally prefer LOW for a long day at home, but HIGH is helpful when the afternoon gets away from you.
How Do I Keep the Pierogies From Falling Apart?
The biggest secret is adding them toward the end of cooking rather than letting them simmer with the beef all day. Pierogies have a tender dough exterior that can become overly soft if exposed to hot liquid for too long.
Keep them frozen until the final cooking stage, gently submerge them in the broth, and avoid unnecessary stirring. Once they are hot and tender, serve the stew promptly.
Can I Make This Stew Ahead of Time?
Yes, and preparing the beef and vegetable portion ahead of time works especially well. You can cook the stew base, cool it safely, and refrigerate it until you are ready to finish the meal.
When dinner approaches, reheat the base until thoroughly hot, then add the frozen pierogies and cook them until tender. I prefer this approach over storing fully cooked pierogies in the broth for an extended period because the dumplings can become softer as they sit.
Can I Make the Broth Thicker?
Definitely. The original broth has a rich, slightly soupy consistency that works nicely with the pierogies.
If your family enjoys a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 10 to 15 minutes. Keep the stew hot while the cornstarch does its job.
If you want a little more thickness, you can repeat with a small additional slurry, adding it gradually rather than making the stew too thick.
Serving Ideas
- Warm crusty bread: A thick slice of bread is wonderful for soaking up the tomato beef broth left at the bottom of your bowl.
- Simple green salad: Crisp lettuce, cucumbers, and a light vinaigrette provide a refreshing contrast to the hearty stew.
- Roasted broccoli: A side of broccoli adds some color and a slightly crisp texture alongside the tender beef and pierogies.
- Buttered dinner rolls: Soft rolls are especially popular with kids and turn this stew into an extra comforting family meal.
- Steamed green beans: Lightly seasoned green beans make a simple vegetable side without competing with the rich flavors of the stew.
- Fresh parsley and black pepper: A sprinkle of herbs and freshly ground pepper adds a lovely finishing touch to each bowl.
Storage and Make Ahead Tips
- Refrigerator storage: Allow the stew to cool promptly, transfer it to airtight containers, and refrigerate for up to 2 to 3 days.
- Reheating leftovers: Warm individual portions gently in a saucepan over medium to low heat or in the microwave until thoroughly hot, stirring carefully to protect the pierogies.
- Freezing the stew base: For the best texture, freeze the cooked beef and vegetable mixture without the pierogies, then add fresh frozen pierogies when reheating and finishing the meal.
- Preparing vegetables ahead: Dice the carrots, onion, and celery the night before and refrigerate them in a covered container so morning preparation is quicker.
- Making the beef base ahead: Cook the beef and vegetables in advance, cool and refrigerate them safely, then reheat thoroughly before adding the frozen pierogies.
- Adjusting leftover consistency: The pierogies may absorb some broth as the stew sits, so add a splash of beef broth or water when reheating if it becomes too thick.
- Handling leftovers safely: Refrigerate leftovers within two hours of cooking, and avoid leaving the stew sitting at room temperature for extended periods.
Slow Cooker Beef and Pierogi Stew
Ingredients
- 2 lbs beef stew meat (Beef chuck or packaged stew meat with a little marbling works best.)
- 1 tsp kosher salt (For seasoning the beef.)
- ½ tsp black pepper (For seasoning the beef.)
- 1 tbsp olive oil (For browning the beef.)
- 1 lb carrots (Peeled and diced.)
- 1 sweet onion (Diced. Yellow onion may be substituted.)
- 4 stalks celery (Diced.)
- 1 tbsp minced garlic
- 1 28 oz can crushed tomatoes (Fire roasted crushed tomatoes may be substituted for a slightly smoky flavor.)
- 4 cups beef broth (Forms the rich, savory base of the stew.)
- 24 oz frozen pierogies (Potato and cheddar pierogies work especially well. Keep frozen until ready to add.)
- 1 tbsp cornstarch (Optional, for thickening the stew.)
- 2 tbsp water (Optional, for mixing with the cornstarch to make a slurry.)
- fresh parsley (Chopped, for optional garnish.)
Instructions
- One of my favorite things about this recipe is how little attention it needs once everything is in the slow cooker. The hardest part is smelling dinner cook all afternoon and waiting until it is finally time to eat.
- Step 1: Season and Brown the Beef – Start by placing your beef stew meat in a bowl and seasoning it evenly with the kosher salt and black pepper. Heat the olive oil in a large skillet over medium to high heat. Once the oil is hot, add the beef in a single layer, working in batches if your skillet is crowded. Brown the meat for approximately 2 to 3 minutes per side, until it develops a nice golden crust. You are not trying to cook the beef all the way through at this point. Browning simply adds an extra layer of savory flavor that makes the finished stew taste even better. If you are having a particularly hectic morning, you can skip this step, although I think the added flavor is worth those few extra minutes.
- Step 2: Add the Beef and Vegetables to the Slow Cooker – Transfer the browned beef into your slow cooker, then add the diced carrots, sweet onion, celery, and minced garlic. Pour in the crushed tomatoes and beef broth, making sure the ingredients are surrounded by liquid. Give everything a gentle stir to distribute the vegetables evenly throughout the pot. At this stage, the broth will look fairly thin, but that is completely normal. As the beef and vegetables cook, their flavors will blend into the liquid, creating a rich and comforting stew. If your skillet has flavorful browned bits stuck to the bottom, you can loosen them with a splash of the measured beef broth and pour that into the slow cooker too.
- Step 3: Let the Beef Cook Until Tender – Place the lid on your slow cooker and cook on LOW for approximately 7 to 8 hours or HIGH for 4 to 5 hours. The beef should become tender enough to separate easily with a fork, while the carrots and other vegetables should be soft and cooked through. I usually prefer the LOW setting when my schedule allows because the longer cooking time gives the beef plenty of opportunity to become wonderfully tender. Try not to lift the lid too often, since letting the heat escape can slow down the cooking process. By the time the beef is ready, your kitchen should smell like a cozy family dinner is just around the corner.
- Step 4: Add the Frozen Pierogies – About 30 to 45 minutes before you are ready to serve dinner, add the frozen pierogies directly to the slow cooker. There is no need to thaw or boil them first. Gently push them into the hot broth, using a large spoon to make sure they are mostly submerged without breaking them apart. Replace the lid, turn the slow cooker to HIGH, and continue cooking for another 30 to 45 minutes, until the pierogies are completely heated through and tender. This timing is important because adding them too early can cause the dough to become overly soft and start falling apart. You want tender, pillowy pierogies that still hold together when you spoon the stew into bowls.
- Step 5: Thicken the Broth if Desired – If you enjoy a thicker, more traditional stew, this is where the optional cornstarch slurry comes in handy. In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water until the mixture is completely smooth. During the final 10 to 15 minutes of cooking, gently stir the slurry into the hot stew. Keep the slow cooker covered on HIGH while the broth thickens slightly. Be careful not to stir too aggressively because the pierogies will be tender by this point. If you prefer a soupier consistency, simply skip the cornstarch and enjoy the flavorful broth as it is.
- Step 6: Serve and Enjoy Together – Once the beef is tender, the vegetables are soft, and the pierogies are heated through, your stew is ready to serve. Give everything one final gentle stir, then ladle generous portions into deep bowls, making sure everyone gets plenty of beef, vegetables, and pierogies. Sprinkle with freshly chopped parsley if you like a little extra color and freshness. I like putting the slow cooker right near the dinner table so everyone can help themselves to another spoonful. Serve it hot, and do not be surprised if the family comes back looking for seconds.
Notes
Substitutions
- Beef chuck roast: If you cannot find packaged stew meat, cut a boneless beef chuck roast into bite sized cubes and use it instead.
- Yellow onion: Regular yellow onion works beautifully if you do not have a sweet onion available.
- Fire roasted crushed tomatoes: Use these in place of regular crushed tomatoes for a slightly smokier flavor.
- Chicken broth: If you are out of beef broth, chicken broth can work, although the stew will have a lighter beef flavor.
- Different pierogi fillings: Potato and onion or potato and cheese pierogies are excellent alternatives to potato and cheddar.
- Arrowroot powder: You can use an appropriate amount of arrowroot slurry instead of cornstarch to thicken the stew, adding it near the very end.
Variations
- Mushroom beef and pierogi stew: Add 8 ounces of sliced mushrooms with the vegetables for an earthy flavor that pairs wonderfully with the beef.
- Creamy beef and pierogi stew: Stir in a little sour cream just before serving for a richer, creamier finish, keeping the stew from boiling after adding it.
- Extra vegetable stew: Add diced parsnips or green beans to bring additional vegetables into the meal.
- Cheesy pierogi stew: Choose cheddar filled pierogies and sprinkle a little shredded cheddar over each hot bowl before serving.
- Spicy tomato beef stew: Add a pinch of crushed red pepper flakes with the garlic if your family enjoys a little heat.
- Herb flavored stew: Add a teaspoon of dried thyme or a bay leaf at the beginning of cooking for another layer of traditional stew flavor, removing the bay leaf before serving.
Tips and Tricks
- Brown the beef when possible: That golden crust adds savory depth, so it is worth taking a few minutes to sear the meat when your schedule allows.
- Keep the pierogies frozen: Add them straight from the freezer so they maintain their shape during the final stage of cooking.
- Avoid overcooking the pierogies: Check them after 30 minutes, since cooking them too long can make the dough excessively soft.
- Cut vegetables evenly: Try to dice the carrots and celery into similar sized pieces so they cook at approximately the same rate.
- Choose the right slow cooker: Use a slow cooker large enough to hold the beef, vegetables, broth, and pierogies comfortably without filling it beyond the manufacturer’s recommended limit.
- Taste before serving: Beef broth can vary in saltiness, so taste the finished stew and adjust the seasoning if necessary.
- Stir gently at the end: Once the pierogies are tender, use a light hand to keep them from breaking apart.
Serving Ideas
- Warm crusty bread: A thick slice of bread is wonderful for soaking up the tomato beef broth left at the bottom of your bowl.
- Simple green salad: Crisp lettuce, cucumbers, and a light vinaigrette provide a refreshing contrast to the hearty stew.
- Roasted broccoli: A side of broccoli adds some color and a slightly crisp texture alongside the tender beef and pierogies.
- Buttered dinner rolls: Soft rolls are especially popular with kids and turn this stew into an extra comforting family meal.
- Steamed green beans: Lightly seasoned green beans make a simple vegetable side without competing with the rich flavors of the stew.
- Fresh parsley and black pepper: A sprinkle of herbs and freshly ground pepper adds a lovely finishing touch to each bowl.
Storage and Make Ahead Tips
- Refrigerator storage: Allow the stew to cool promptly, transfer it to airtight containers, and refrigerate for up to 2 to 3 days.
- Reheating leftovers: Warm individual portions gently in a saucepan over medium to low heat or in the microwave until thoroughly hot, stirring carefully to protect the pierogies.
- Freezing the stew base: For the best texture, freeze the cooked beef and vegetable mixture without the pierogies, then add fresh frozen pierogies when reheating and finishing the meal.
- Preparing vegetables ahead: Dice the carrots, onion, and celery the night before and refrigerate them in a covered container so morning preparation is quicker.
- Making the beef base ahead: Cook the beef and vegetables in advance, cool and refrigerate them safely, then reheat thoroughly before adding the frozen pierogies.
- Adjusting leftover consistency: The pierogies may absorb some broth as the stew sits, so add a splash of beef broth or water when reheating if it becomes too thick.
- Handling leftovers safely: Refrigerate leftovers within two hours of cooking, and avoid leaving the stew sitting at room temperature for extended periods.
Private Notes
Final Thoughts
Some of my favorite family dinners are not the fancy ones. They are the meals that bring everybody to the table, warm everyone up after a long day, and leave us feeling full and happy.
That is exactly what I love about this Slow Cooker Beef and Pierogi Stew.
The beef turns wonderfully tender, the vegetables add that familiar homemade comfort, and the pierogies make every bowl feel a little more special. It is hearty, satisfying, and made with ingredients you can easily keep on hand.
And as a dad, I appreciate any dinner that allows me to spend less time worrying about what to cook and more time being present with my family.
Whether you are feeding hungry kids after school, sitting down together on a cold Sunday evening, or simply trying to get through another busy week, this is the kind of meal that makes dinner feel manageable again.
Grab your slow cooker, get that beef and those vegetables cooking, and let the wonderful smells fill your kitchen.
By the time everyone gathers around the table, you will have a warm, comforting dinner that feels like a little extra love served in a bowl.
And if your family is anything like mine, someone will be asking when you are making it again.
