Hearty Slow Cooker Beef Stew
A comforting and flavorful beef stew, slow-cooked to perfection with tender beef, hearty vegetables, and a rich savory broth. Perfect for a chilly evening.
Equipment
- Slow Cooker
- Large Skillet or Dutch Oven
- Paper Towels
- Small Bowl
- Whisk
Ingredients
Main Ingredients
- 2 lbs beef chuck roast cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion chopped
- 3 garlic cloves minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes undrained
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp black pepper
- 2 large carrots peeled and chopped into 1-inch pieces
- 2 celery stalks chopped into 1-inch pieces
- 3 medium potatoes peeled and cut into 1-inch cubes
For Thickening
- 1/4 cup all-purpose flour
- 1/4 cup cold water
For Garnish
- Fresh parsley chopped
Instructions
Preparation
- Pat the beef cubes dry and season them generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat, then brown the beef in batches on all sides and set aside.
- Add chopped onion to the same skillet and cook until softened, then add minced garlic and cook for another minute until fragrant.
- Transfer the browned beef, cooked onion, and garlic to the slow cooker insert.
Cooking
- Pour in beef broth, diced tomatoes, Worcestershire sauce, thyme, rosemary, and black pepper; stir to combine.
- Add chopped carrots, celery, and potatoes to the slow cooker and stir again to ensure everything is submerged.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and vegetables are soft.
- In the last 30 minutes, whisk together flour and cold water to create a smooth slurry.
- Stir the slurry into the slow cooker and cook for an additional 20-30 minutes until the stew has thickened to your desired consistency.
Serving
- Taste and adjust seasonings as needed, then serve hot, garnished with fresh chopped parsley.
Notes
This stew is excellent on its own or served with crusty bread for a complete meal.