Mom's Slow Cooker Beef Stew
Mom's Slow Cooker Beef Stew is a hearty and comforting dish packed with tender beef, flavorful vegetables, and aromatic herbs. Perfect for busy days, this stew allows you to set it and forget it while it slowly cooks to perfection in your crockpot.
Equipment
- 1 slow cooker
- 1 cutting board
- 1 skillet
- 1 measuring cups
- 1 measuring spoons
- 1 large mixing bowl
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt
- to taste pepper
- 1 tablespoon olive oil (optional, for browning beef)
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
- If browning the beef, heat olive oil in a skillet over medium-high heat. Add the beef cubes and season with salt and pepper. Sear until browned on all sides, about 3-4 minutes. Transfer to the slow cooker.
- In the slow cooker, add the sliced carrots, diced potatoes, chopped onion, and minced garlic.
- Pour in the beef broth and Worcestershire sauce, and sprinkle in the thyme and rosemary. Stir gently to combine all ingredients.
- Cover the slow cooker with the lid and set it to low heat. Cook for 8 hours, allowing the flavors to meld and the beef to become tender.
- If you prefer a thicker stew, mix cornstarch and water in a small bowl to create a slurry. About 30 minutes before serving, stir the slurry into the stew and let it cook uncovered until thickened.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
Feel free to customize the stew with other vegetables like peas or green beans.
This stew can be stored in the refrigerator for up to three days or frozen for up to three months.
Serve with crusty bread or over rice for a complete meal.