Slow-Cooker Beef Stew
A hearty and comforting slow-cooker beef stew featuring tender chunks of beef, carrots, potatoes, and aromatic herbs simmered to perfection. This classic dish is perfect for cozy dinners and makes an easy, hands-off meal.
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Ingredients
- 900 gramsbeef chuck, cut into 1-inch cubes
- 2 tablespoonsolive oil
- 1 mediumonion, chopped
- 3 clovesgarlic cloves, minced
- 4 mediumcarrots, peeled and cut into 1-inch pieces
- 4 mediumpotatoes, peeled and cut into 1-inch chunks
- 2 stalkscelery stalks, sliced
- 4 cupsbeef broth
- 2 tablespoonstomato paste
- 1 tablespoonWorcestershire sauce
- 1 teaspoondried thyme
- 1 teaspoondried rosemary
- 1 wholebay leaf
- 1 ½ teaspoonssalt
- 1 teaspoonblack pepper
- 3 tablespoonsall-purpose flour (optional, for thickening)
- 2 tablespoonsfresh parsley, chopped (for garnish)
optional
Instructions
Pat the beef cubes dry with paper towels. Season with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches, about 2-3 minutes per side, until deeply browned but not cooked through. Transfer browned beef to the slow cooker.
In the same skillet, add chopped onion and minced garlic, cook for 2-3 minutes until softened and fragrant. Add tomato paste and cook for another minute, stirring.
Transfer the onion mixture to the slow cooker. Add carrots, potatoes, celery, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
Stir gently to combine all ingredients. Cover and cook on low for 8 hours or high for 4-5 hours, until beef is tender and vegetables are cooked through.
If a thicker stew is desired, about 30 minutes before serving, mix the flour with 1/2 cup cold water to make a slurry. Stir the slurry into the stew, cover, and cook on high for the remaining time to thicken.
Remove bay leaf. Taste and adjust seasoning with salt and pepper if needed.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Per serving
