Slow Cooker Beef Stew
This hearty Slow Cooker Beef Stew is perfect for a cozy meal. Packed with tender beef, flavorful vegetables, and rich broth, it’s an easy dish that cooks itself while you go about your day.
Equipment
- 1 slow cooker
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 ladle
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 medium carrots, sliced
- 4 medium potatoes, peeled and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season beef chunks with salt and pepper, then brown them in batches until they are browned on all sides. Transfer the browned beef to the slow cooker.
- In the same skillet, add onions and garlic, sautéing for 2-3 minutes until softened. Transfer this mixture to the slow cooker with the beef.
- Add the sliced carrots and cubed potatoes to the slow cooker.
- In a medium bowl, combine beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Mix well and pour it over the beef and vegetables in the slow cooker.
- Stir everything together to ensure the ingredients are well combined.
- Cover and set the slow cooker to low for 8 hours.
- When the cooking time is complete, stir the stew and adjust seasoning with salt and pepper if necessary. Serve warm using a ladle.
Notes
You can add other vegetables like green beans or peas if desired.
For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry, then stir it into the stew 30 minutes before serving.
Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat on the stovetop or in the microwave before serving.