Slow Cooker Beef Stew
Fall-apart tender beef, carrots, potatoes and celery slow cooked in a rich, thick gravy. The ultimate cozy dinner.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 3 lb (1.35 kg) beef chuck roast, cut into 1½-inch cubes
- ¼ cup all-purpose flour
- 1½ tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 4 cups (1 L) beef broth
- 2 tbsp Worcestershire sauce
- 4 carrots, cut into chunks
- 1½ lb (680 g) baby potatoes, halved
- 3 celery stalks, sliced
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp cornstarch + 3 tbsp cold water (optional)
- Fresh parsley, for garnish
Instructions
- Toss beef with flour, salt and pepper. Sear in hot oil in batches until browned; transfer to the slow cooker.
- Cook onion 3 minutes, add garlic and tomato paste for 1 minute, deglaze with 1 cup broth and add to the slow cooker.
- Add remaining broth, Worcestershire, carrots, potatoes, celery, thyme and bay leaves.
- Cook on LOW 8–9 hours or HIGH 4–5 hours until beef is tender.
- Remove bay leaves. Stir in cornstarch slurry and cook on HIGH 15 minutes to thicken. Garnish with parsley.
Notes
- Chuck roast gives the most tender result.
- Freezes well for up to 3 months.
Find it online: https://cookyaura.com/slow-cooker-beef-stew/