Slow Cooker Beef Stew
A cozy and comforting beef stew made in a slow cooker, perfect for cold nights and easy cooking.
Ingredients
Main ingredients
- 2-2.5 pounds Beef for stew, cut into chunks Chuck roast is recommended.
- 1 tablespoon Salt Adjust to taste.
- 1 tablespoon Pepper Adjust to taste.
- 2-3 tablespoons Flour Optional for thickening.
- 1 tablespoon Oil for browning Any cooking oil will work.
- 1 large Onion, chopped
- 3-4 cloves Garlic, minced
- 3-4 pieces Carrots, sliced
- 1.5 pounds Potatoes, chunked Yukon Gold or Red potatoes recommended.
- 1-2 tablespoons Tomato paste
- 4 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 1 piece Bay leaf
- Peas or green beans (optional, to add at the end)
Instructions
Preparation
- Pat the beef dry with paper towels, then season it well with salt and pepper. If using flour, toss the beef lightly with it.
- Brown the beef in a hot pan with a little oil, doing it in batches.
- Move the browned beef into the slow cooker.
- In the same pan, cook the onion for a couple of minutes, add garlic and tomato paste, and stir until aromatic.
- Pour in a splash of broth and scrape up the browned bits, then add to the slow cooker.
- Add carrots, potatoes, the rest of the broth, Worcestershire sauce, thyme, and bay leaf.
Cooking
- Cook on low for 8 hours or high for 4 to 5 hours, until beef is tender.
- Taste and adjust salt and pepper. For thicker stew, mash a few potato chunks or simmer with the lid slightly cracked.
Notes
Serve with buttered bread or saltines. This stew keeps well in the fridge for about 4 days and can be frozen for up to 3 months.