Description
Slow Cooker Beef Stew is a comforting, hearty meal made with tender beef, potatoes, carrots, and savory broth—perfect for cozy dinners or meal prep.
Ingredients
1/4 cup all-purpose flour
2 tsp dried thyme
1 1/2 tsp kosher salt, plus more as needed
1 tsp freshly ground black pepper, plus more for serving
1 tsp garlic powder
1 medium yellow onion, finely chopped (about 1 1/2 cups)
4 medium carrots, peeled and sliced into 1-inch rounds (about 2 1/2 cups)
2 medium celery stalks, cut into 1/2-inch pieces (about 3/4 cup)
1 lb Yukon gold or red potatoes, cut into 1-inch pieces
2 1/4 lbs boneless beef chuck roast or stew meat, trimmed and cubed
2 dried bay leaves
1 1/2 cups beef broth
1 tbsp tomato paste
1 tbsp Worcestershire sauce
Chopped fresh parsley, for serving (optional)
Instructions
- In a 6-quart or larger slow cooker, combine the flour, dried thyme, salt, pepper, and garlic powder.
- Add the cubed beef to the slow cooker and toss it with the flour mixture until evenly coated.
- Add the diced onion, carrots, celery, potatoes, and bay leaves on top of the beef.
- In a separate bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour this mixture over the contents of the slow cooker and stir gently to combine.
- Cover and cook on the LOW setting for 6 to 8 hours or on HIGH for 4 hours, until the beef is very tender.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve warm, garnished with chopped parsley and extra pepper if desired.
Notes
For extra flavor, brown the beef in a skillet before adding to the slow cooker.
Cut vegetables uniformly to ensure even cooking.
Avoid opening the lid during cooking to maintain heat and moisture.
Stew can be refrigerated for 4 days or frozen up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 6 hours (LOW) or 4 hours (HIGH)
- Category: Main Dish
Nutrition
- Serving Size: 1 ½ cups
- Calories: 380
- Carbohydrates: 22g
- Protein: 30g