Slow Cooker Beef Stew
This Slow Cooker Beef Stew delivers tender beef and vegetables in a rich, savory broth, perfect for a cozy meal with minimal effort.
Ingredients
Main Ingredients
- 2 pounds beef chuck roast, cut into 1.5-inch cubes
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine optional, or more beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1.5 pounds Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, chopped into 1-inch pieces
- 0.25 cup fresh parsley, chopped for garnish
For Thickening (Optional)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Prepare Beef: In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated. This step helps create a nice crust and slightly thickens the stew.
- Brown Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Cook until nicely seared on all sides, then remove and set aside.
- Sauté Aromatics: Add chopped onion to the same pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Deglaze and Combine: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Stir in the beef broth, tomato paste, Worcestershire sauce, dried thyme, and bay leaves. Bring to a simmer.
- Slow Cook: Transfer the browned beef and the liquid mixture from the pot to your slow cooker. Add the potatoes, carrots, and celery. Stir gently to combine. Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until the beef is fork-tender.
- Thicken (Optional): If you prefer a thicker stew, combine cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the stew during the last 30 minutes of cooking. Cook until the stew has thickened to your desired consistency.
- Serve: Remove the bay leaves before serving. Garnish with fresh chopped parsley. Serve hot with crusty bread or over mashed potatoes.
Notes
- **Don't Overcrowd the Pot:** When browning the beef, work in batches to ensure a good sear. Overcrowding will steam the meat instead of browning it.
- **Adjust Seasoning at the End:** Taste your stew before serving and adjust salt and pepper as needed. A splash of fresh lemon juice can also brighten flavors.