Print

Slow Cooker Beef Stew Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 2 reviews

A hearty and comforting Slow Cooker Beef Stew packed with tender chuck roast, fresh vegetables, and a rich, savory broth. This comforting stew is easy to prepare with minimal hands-on time, making it perfect for busy days. The slow cooker tenderizes the beef and melds the flavors beautifully, resulting in a satisfying meal perfect for family dinners.

Ingredients

Beef and Seasoning

  • 2 to 2.5 lbs. Chuck roast, cut into bite-size pieces, trimmed of excess fat
  • Salt and pepper, to taste
  • 2 tbsp olive oil

Vegetables

  • 1 large onion, chopped
  • 1 lb. Dutch baby gold potatoes, cubed
  • ½ lb. baby carrots, cut in half
  • 5 large stalks celery, sliced

Broth and Flavorings

  • 4 cups low sodium beef broth
  • 3 tsp garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 large bay leaf

Thickening and Finishing

  • 3 tbsp cornstarch
  • 3 tbsp water
  • 1½ cups frozen peas
  • 2 tbsp freshly chopped parsley

Instructions

  1. Prepare the Beef: Trim any excess fat from the chuck roast and cut into bite-size pieces. Season thoroughly with salt and pepper to enhance flavor.
  2. Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Add the beef in batches, avoiding overcrowding, and sear on all sides for about 3 minutes until nicely browned. This step locks in juices and builds flavor.
  3. Add Ingredients to Slow Cooker: Transfer the seared beef to the slow cooker. Layer the chopped onion, cubed potatoes, halved baby carrots, and sliced celery on top of the beef.
  4. Prepare and Add Broth Mixture: In a bowl or large measuring cup, whisk together beef broth, minced garlic, tomato paste, Worcestershire sauce, and dried thyme. Pour this mixture over the beef and vegetables in the slow cooker. Place the bay leaf on top.
  5. Slow Cook the Stew: Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until the beef is tender and vegetables are cooked through.
  6. Thicken the Stew: About 20 minutes before the cooking time ends, remove the bay leaf. Mix cornstarch and water in a small dish until smooth, then stir into the stew. Add the frozen peas and cover again. Cook until the peas are heated through and the stew thickens.
  7. Garnish and Serve: Stir in freshly chopped parsley just before serving for a fresh herbal touch. Enjoy your warm, comforting beef stew!

Notes

  • Searing the beef before slow cooking enhances flavor and color but can be skipped for an easier prep at the cost of slightly less depth.
  • The stew thickens as it cooks, but adding cornstarch slurry towards the end ensures a perfect gravy consistency.
  • Use low sodium broth to control the saltiness; adjust seasoning after cooking if necessary.
  • Feel free to swap baby carrots with regular carrots cut into chunks if unavailable.
  • Frozen peas are added at the end to keep their bright color and fresh taste.

Find it online: https://cozyplatter.com/slow-cooker-beef-stew-recipe/