Description
This Slow Cooker Beef Stew is hearty, flavorful, and packed with tender beef, carrots, potatoes, and a rich, savory broth. It’s the perfect comfort food for chilly days, and the slow cooker makes it incredibly easy!
Ingredients
Units
Scale
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for searing)
- 4 cups beef broth
- 3 carrots, peeled and sliced
- 3 medium potatoes, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen peas (added at the end)
- 2 tablespoons cornstarch + 2 tablespoons water (for thickening, optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Coat the beef – In a bowl, toss beef cubes with flour, salt, and black pepper.
- Sear the beef – Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned (about 3-4 minutes). Transfer to the slow cooker.
- Layer the ingredients – Add carrots, potatoes, onion, garlic, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, and beef broth to the slow cooker. Stir to combine.
- Slow cook – Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is fork-tender.
- Thicken the stew (optional) – In the last 30 minutes, mix cornstarch with water and stir it into the stew. Add frozen peas. Cover and let it thicken.
- Serve & enjoy – Remove the bay leaf, garnish with fresh parsley, and serve warm with crusty bread!
Notes
- Best Meat Choice: Use chuck roast for the most tender beef.
- Veggie Add-Ins: Try adding celery, mushrooms, or parsnips for variety.
- Make-Ahead Tip: Prep all ingredients the night before and store in the fridge for a quick morning start.