Slow Cooker Beef Stew

Slow Cooker Beef Stew

Tender chunks of beef and vegetables simmer low and slow into a rich, hearty stew.

Total 8 hr 20 min Makes 6 servings Calories 410/serving

Dietary

Dairy free, Nut free, Halal, Kosher

Allergens

Wheat, Red meat

This slow cooker beef stew relies on hours of gentle simmering to turn an economical cut of beef fork-tender while potatoes, carrots, and celery soften into a thick, savory broth. It's a hands-off dinner that rewards patience, perfect for a cold weeknight when you want dinner ready when you walk in the door.

Ingredients

  • 2 pounds beef chuck roast, trimmed and cut into 1-inch cubes
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 yellow onion, diced
  • 3 carrots, peeled and sliced into 1-inch pieces
  • 2 stalks celery, sliced
  • 1 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons fresh parsley, chopped

Method

  1. In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.

  2. Heat the oil in a 9-inch skillet over medium-high heat and brown the beef in batches, about 2 to 3 minutes per side, until seared on all sides. Transfer to the slow cooker.

  3. Add the broth, tomato paste, Worcestershire sauce, and garlic to the skillet, scraping up any browned bits, then pour over the beef in the slow cooker.

  4. Add the onion, carrots, celery, potatoes, thyme, and bay leaf to the slow cooker and stir to combine.

  5. Cover and cook on low for 8 hours, or until the beef and vegetables are tender.

  6. In a small bowl, whisk the cornstarch and water together until smooth, then stir into the stew. Cover and cook on high for 10 to 15 minutes until thickened.

  7. Discard the bay leaf, taste and adjust seasoning with salt and pepper, and ladle into bowls garnished with fresh parsley.

Rate this recipe

★ 3.8 (1)

Slow Cooker Beef Stew

This slow cooker beef stew relies on hours of gentle simmering to turn an economical cut of beef fork-tender while potatoes, carrots, and celery soften into a thick, savory broth. It's a hands-off dinner that rewards patience, perfect for a cold weeknight when you want dinner ready when you walk in the door.

8 hr 20 min 6 servings 410 cal

Ingredients

  • 2 pounds beef chuck roast, trimmed and cut into 1-inch cubes
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 yellow onion, diced
  • 3 carrots, peeled and sliced into 1-inch pieces
  • 2 stalks celery, sliced
  • 1 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons fresh parsley, chopped

Method

  1. 1

    In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.

  2. 2

    Heat the oil in a 9-inch skillet over medium-high heat and brown the beef in batches, about 2 to 3 minutes per side, until seared on all sides. Transfer to the slow cooker.

  3. 3

    Add the broth, tomato paste, Worcestershire sauce, and garlic to the skillet, scraping up any browned bits, then pour over the beef in the slow cooker.

  4. 4

    Add the onion, carrots, celery, potatoes, thyme, and bay leaf to the slow cooker and stir to combine.

  5. 5

    Cover and cook on low for 8 hours, or until the beef and vegetables are tender.

  6. 6

    In a small bowl, whisk the cornstarch and water together until smooth, then stir into the stew. Cover and cook on high for 10 to 15 minutes until thickened.

  7. 7

    Discard the bay leaf, taste and adjust seasoning with salt and pepper, and ladle into bowls garnished with fresh parsley.