Description
This Slow Cooker Beef Stew is a hearty and comforting meal perfect for cozy nights. Tender chunks of beef simmered with vegetables in a flavorful broth until everything is perfectly cooked. Easy to make and even easier to enjoy!
Ingredients
Scale
Beef Stew:
- 2 pounds beef chuck (cut into 1½-inch cubes)
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Broth:
- 4 cups beef broth (low sodium)
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 garlic cloves (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
Vegetables:
- 4 medium carrots (peeled and chopped)
- 3 medium potatoes (peeled and diced)
- 2 celery stalks (chopped)
- 1 large onion (chopped)
- 1 cup frozen peas (added at the end)
Garnish:
- fresh parsley for garnish (optional)
Instructions
- Coat Beef: Toss beef cubes with flour, salt, and pepper. Brown in a skillet and transfer to the slow cooker.
- Deglaze Pan: Add a splash of broth to the skillet, scraping up browned bits. Pour into the slow cooker.
- Add Ingredients: Combine remaining broth, tomato paste, Worcestershire sauce, garlic, herbs. Add vegetables on top.
- Cook: Cover and cook on low for 8–9 hours or on high for 4–5 hours. Add peas in the last 15 minutes.
- Serve: Discard bay leaf and garnish with parsley.
Notes
- For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the stew during the last 30 minutes.
- This recipe freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
