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Slow Cooker Beef Stew

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This Slow Cooker Beef Stew is a hearty and comforting dish, perfect for chilly days. Tender chunks of chuck roast are slow-cooked with a medley of vegetables in a savory broth, resulting in a flavorful and satisfying meal.

 

Ingredients

  • 2½ lbs chuck roast, cut into 1-inch chunks, excess fat removed
  • 3 tbsp butter
  • 1½ cups yellow onion, diced
  • 4 tsp garlic, minced
  • 4 cups beef broth
  • 1½ tbsp Worcestershire sauce
  • 5 carrots, cut into bite-sized pieces
  • 1 lb baby Yukon gold potatoes, washed and quartered
  • 6 oz tomato paste
  • 3 celery stalks, chopped
  • 1 tsp ground black pepper
  • 1 tsp salt
  • ½ tsp dried rosemary
  • ½ tsp dried thyme
  • 2 bay leaves
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions

  • Sear the Beef: In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add a batch of the chuck roast pieces, searing each side for about 45 seconds until browned. Transfer the seared meat to the slow cooker. Repeat with the remaining butter and beef.
  • Sauté Aromatics: In the same skillet, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant. Transfer the onion and garlic to the slow cooker.
  • Combine Ingredients: To the slow cooker, add beef broth, Worcestershire sauce, carrots, potatoes, tomato paste, celery, black pepper, salt, rosemary, and thyme. Stir to combine, then place the bay leaves on top.
  • Cook: Cover the slow cooker and cook on low for 8-9 hours or on high for 4-5 hours, until the beef is tender and easily falls apart.
  • Thicken the Stew: In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the slurry into the stew, stirring to combine. Continue cooking for an additional 10 minutes until the broth thickens.
  • Serve: Remove the bay leaves and serve the stew hot, garnished with fresh parsley if desired.

Notes

  • For the best flavor, take the time to sear the beef before adding it to the slow cooker. This step enhances the depth of flavor in the stew.
  • Yukon gold potatoes are recommended for their buttery texture and ability to hold their shape during cooking.
  • If the stew becomes too thick, you can thin it with additional beef broth. Conversely, if it’s too thin, create another cornstarch slurry and add it to the stew to reach the desired consistency.

Find it online: https://yumfamilyrecipes.com/beef-stew/