Description
Slow Cooker Beef Stew – tender beef, potatoes, and carrots in a rich, savory broth. Cozy, hands-off crockpot dinner perfect for weeknights.
Ingredients
- 2 lbs beef chuck, cut into 1½-inch cubes
- 2 tbsp flour (plus more for dredging)
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 carrots, cut into 1-inch chunks
- 1½ lbs baby potatoes (or russets in chunks)
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme (or 2 tsp fresh)
- 2 bay leaves
- Salt & black pepper to taste
- Optional: 1 cup peas, fresh parsley
Instructions
1. Season and dredge beef; sear in hot oil until browned.
2. Layer slow cooker with onion, garlic, carrots, potatoes; add beef.
3. Whisk broth, tomato paste, Worcestershire, thyme, bay leaves, and remaining flour; pour over.
4. Cook LOW 7–8 hours or HIGH 4–5 hours until beef is tender.
5. Stir in peas in last 10 minutes; adjust seasoning, remove bay leaves, garnish with parsley.
Notes
Searing beef builds deeper flavor.
Cut vegetables evenly for consistent texture.
To thicken, add a cornstarch slurry and simmer.
Great make-ahead—flavors deepen by day two.