Slow Cooker Beef Stew
This hearty slow cooker beef stew is a comforting dish perfect for a family dinner. Tender chunks of beef slow-cooked with vegetables and herbs create a rich and flavorful broth. Serve it with crusty bread for a complete meal.
Equipment
- 1 Slow Cooker
- 1 Cutting Board
- 1 Chef's Knife
- 1 Measuring Cups
- 1 Measuring Spoons
- 1 Large Mixing Spoon
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
- to taste salt
- to taste black pepper
- 2 tablespoons olive oil for browning beef, optional
Instructions
- (Optional) Heat olive oil in a skillet over medium-high heat. Sear the beef cubes on all sides until browned (about 3-4 minutes).
- Place the browned (or raw) beef into the slow cooker.
- Add the chopped onions, garlic, carrots, and potatoes to the slow cooker.
- In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour this mixture over the beef and vegetables.
- Add the bay leaf into the slow cooker.
- Cover and set the slow cooker on low for 8 hours or high for 4 hours, until the beef is tender.
- Once cooked, remove the bay leaf and taste to adjust seasoning before serving.
- For a thicker stew, mix 2 tablespoons of cornstarch with water to create a slurry and stir it in during the last 30 minutes of cooking.
Notes
For a thicker stew, you can mix 2 tablespoons of cornstarch with water to create a slurry and stir it in during the last 30 minutes of cooking.
Serve with fresh bread or over rice for a satisfying meal.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.