Ah, slow cooker beef stew—classic comfort food that’s hearty, tender, and packed with flavor. Perfect for letting the slow cooker do all the work! Here’s a clear recipe:
Ingredients (serves 4–6)
- 1½–2 pounds beef chuck, cut into 1–2 inch cubes
- 4 cups beef broth
- 3 large carrots, sliced
- 3 medium potatoes, diced
- 2 celery stalks, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste (optional, for richer flavor)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons flour (optional, for thickening)
- 2 tablespoons olive oil
Instructions
- Brown the beef (optional but recommended):
- Heat olive oil in a skillet. Brown beef cubes on all sides for extra flavor.
- Combine ingredients in slow cooker:
- Place beef, carrots, potatoes, celery, onion, garlic, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper in the slow cooker.
- Pour in beef broth.
- Cook:
- Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is tender and vegetables are cooked through.
- Thicken the stew (optional):
- Mix flour with a little water to make a slurry and stir into the stew 30 minutes before serving, or use cornstarch instead.
- Serve:
- Remove bay leaf, taste, and adjust seasoning. Serve warm with bread or over rice.
Tips & Variations
- Add peas or green beans in the last 30 minutes of cooking for extra veggies.
- Use red wine in place of some broth for deeper flavor.
- For a richer, creamier stew, stir in a splash of cream at the end.
If you want, I can also give a “set-it-and-forget-it” version with a simple 5-minute prep that still comes out flavorful and tender.
Do you want me to do that?
