Hearty Slow Cooker Beef Stew: A Cozy Family Favorite
This Slow Cooker Beef Stew offers comforting warmth and effortless cooking, making it a must-try family favorite during chilly nights.
Servings 6 servings
Calories 350kcal
Equipment
- Slow Cooker
Ingredients
For the Stew
- 2 lbs Beef Stew Meat Chuck roast or brisket
- 4 medium Potatoes Yukon Gold, russets or sweet potatoes
- 3 medium Carrots Chopped
- 1 medium Onion Chopped yellow onion
- 4 cups Beef Broth Low-sodium
- 2 tbsp Tomato Paste
- 2 tbsp Olive Oil For browning
- 2 tbsp Worcestershire Sauce
- 1 tsp Thyme Fresh or dried
- 1 tsp Rosemary Fresh or dried
- 2 leaves Bay Leaves Remove before serving
For Flavor Boosting (Optional)
- 3 cloves Garlic Minced
- 1 cup Additional Veggies Parsnips, mushrooms, or peas
Instructions
Preparation
- Start by drying the beef cubes with paper towels. Season them generously with salt and pepper, then lightly coat in flour to help thicken the stew as it cooks.
- In a skillet, heat a drizzle of olive oil over medium-high heat. Brown the beef cubes for about 3-4 minutes on each side until they're beautifully seared, then transfer them to your slow cooker.
- In the same skillet, sauté the chopped onion and minced garlic for 2-3 minutes until they soften and release their delightful aroma. Add them to the slow cooker with the beef.
- In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour this flavorful mixture over the beef and onions in the slow cooker.
- Toss in bay leaves first, then layer the chopped carrots and potato chunks on top of the beef.
- Set your slow cooker to LOW for 7-8 hours or HIGH for 4-5 hours. The beef should be tender and the vegetables delectably soft when done.
- Before serving, carefully remove the bay leaves. Taste your stew and adjust the seasoning with more salt and pepper if needed. Serve it warm garnished with freshly chopped parsley.
Notes
Optional: Serve with a side of crusty bread for dipping in the rich broth!