Slow Cooker Beef Stew
This Slow Cooker Beef Stew is such a bowl of comfort. The beef is simmered with veggies in a richly flavored broth until the morsels of beef are fall-apart tender. All you need is a generous slice of homemade bread to go with it.
Equipment
- 1 slow cooker or pressure cooker insert
- 1 large skillet
Ingredients
Main ingredients
- 2 tablespoon extra light olive oil or high heat cooking oil
- 3 lb beef chuck roast cut into 2 inch cubes
- 1 large yellow onion diced
- 4 large carrots cut into bite size pieces
- 1 lb Yukon potatoes cut into bite size pieces
- ⅓ cup apple cider juice (NOT vinegar)
- 3 tablespoon tomato paste
- 3 cups beef broth
- 1 teaspoon ground black pepper
- 1 tablespoon fine sea salt or added to taste
- 2 bay leaves
- parsley finely chopped, to serve
Instructions
Instructions
- First, heat up your olive oil in a large skillet over medium-high heat. This is gonna get your beef a nice sear which adds flavor you’ll really notice.
- Next, add the beef cubes in batches so they brown on all sides. Takes about 5 minutes each batch to get that good crust. Don’t crowd 'em or they’ll steam instead of brown.3 lb beef chuck roast
- Once browned, move the beef over to your slow cooker or pressure cooker insert. This is the base of all your stew goodness.3 lb beef chuck roast
- Throw in the diced onion, carrots, and potatoes. They’re gonna soak up the beefy flavors as it cooks.1 large yellow onion, 4 large carrots, 1 lb Yukon potatoes
- In a separate bowl, whisk together the apple cider juice, tomato paste, beef broth, black pepper, and salt. This mix will be your flavorful broth to pour over everything.⅓ cup apple cider juice, 3 tablespoon tomato paste, 3 cups beef broth, 1 teaspoon ground black pepper, 1 tablespoon fine sea salt
- Pour that broth mix over the beef and veggies in the cooker. Make sure the broth depth covers the ingredients but don’t flood it.
- Seal your lid, making sure the sealing ring is in right. Cook on low for 7-8 hours or high for 4-5 hours until beef is tender and veggies are just right. Use natural release to keep it juicy. Give it a good stir before serving and taste for salt or pepper if you wanna punch it up a bit.
- Remove bay leaves, season to taste, and serve garnished with parsley if desired.2 bay leaves, parsley
Notes
If a thicker stew is preferred, make a cornstarch slurry (mix 2 tablespoon cornstarch and 2 tablespoon cold water) and stir it into the crockpot a little bit at a time, depending on desired thickness. Continue cooking for 10-15 minutes or until thickened. Alternatively, add a tablespoon or two of all-purpose flour when initially browning the meat.
Refrigerate cooled stew in an airtight container for up to 3 days. Freeze in airtight containers for up to 4 months. Thaw overnight before reheating.