Best Slow Cooker Beef Stew
A hearty and comforting beef stew made effortlessly in a slow cooker, perfect for chilly nights.
Equipment
- Slow Cooker
- large skillet
- cutting board
- knife
- measuring cups
- Measuring spoons
Ingredients
- 2 pounds Beef stew meat Chuck roast or round, cut into 1-inch cubes.
- 4 large Carrots Peeled and cut into chunks.
- 4 medium Potatoes Peeled and cubed.
- 1 large Onion Chopped.
- 3 cloves Garlic Minced.
- 3 cups Beef broth For a rich base.
- 1 tablespoon Worcestershire sauce Adds depth of flavor.
- 2 tablespoons Tomato paste For richness.
- 1 teaspoon Dried thyme Herb for flavor.
- 1 teaspoon Dried rosemary Herb for flavor.
- to taste Salt and pepper For seasoning.
- 3 tablespoons Flour To coat beef.
- 2 tablespoons Olive oil For browning the beef.
Optional Ingredients
- 1 cup Red wine For depth of flavor.
- 1-2 tablespoons Soy sauce For umami.
- 1 cup Mushrooms Sliced, for earthiness.
- 1-2 stalks Celery Chopped, for crunch.
- to taste Fresh herbs (parsley or basil) For garnish.
Instructions
- Season the beef stew meat with salt and pepper, then toss in flour to coat evenly.
- Chop the carrots, potatoes, onion, and mince the garlic.
- In a large skillet, heat olive oil over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pan.
- Transfer the browned beef to the slow cooker. Add the chopped vegetables around the beef.
- In a bowl, whisk together beef broth, Worcestershire sauce, and tomato paste. Stir in thyme, rosemary, and bay leaves, then pour over the beef and vegetables.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.
- Once cooked, remove bay leaves and serve hot, garnished with fresh herbs if desired.
Notes
This stew is perfect for customizing with your favorite vegetables and seasonings.