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Slow Cooker Beef Stew

A comforting and hearty beef stew cooked slowly to tender perfection with a medley of vegetables and savory broth.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Beef and Vegetables
  • 2 pounds beef chuck, cut into 1-inch cubes Opt for cuts with more marbling for maximum tenderness.
  • 4 medium carrots, sliced
  • 3 medium potatoes, diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
Seasonings and Extras
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste Salt and pepper
  • 2 tablespoons olive oil (for browning beef) Optional browning adds depth of flavor.
  • 1 cup frozen peas (optional, added in the last 30 minutes of cooking) Add for extra color and sweetness.

Method
 

Preparation
  1. Gather all your ingredients. Cut the beef into 1-inch cubes and slice the carrots and potatoes. Chop the onion and mince the garlic.
Browning the Beef
  1. In a large skillet, heat the olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides.
Layering the Slow Cooker
  1. In your slow cooker, layer the potatoes, carrots, and onions at the bottom. Then, add the browned beef.
Adding Seasonings
  1. Pour in the beef broth, followed by the tomato paste, minced garlic, thyme, rosemary, salt, and pepper. Stir gently to combine.
Cooking
  1. Set your slow cooker to low and let it cook for about 8 hours. For shorter cooking time, use high for about 4 hours.
Final Touches
  1. About 30 minutes before serving, stir in the frozen peas. If you prefer a thicker stew, mix 1 tablespoon of cornstarch with two tablespoons of water and stir this mixture into the stew.
Serving
  1. Ladle the stew into bowls and enjoy the heartwarming flavors.

Notes

Feel free to experiment with spices or vegetables. Store leftovers in an airtight container for up to 3 days or freeze for 3 months. Reheat on the stovetop or microwave.