A hearty and comforting beef stew made in your slow cooker, perfect for a chilly evening.
Author:ellievance
Prep Time:20 min
Cook Time:6-8 hours
Total Time:8 hours 20 min
Yield:6-8 servings 1x
Category:Dinner
Method:Slow Cooker
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 lbs beef chuck roast, cut into 1-inch cubes
1 tsp salt
1 tsp black pepper
2 tbsp all-purpose flour
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 lb potatoes, peeled and cut into 1-inch cubes
4 carrots, peeled and cut into 1-inch pieces
2 celery stalks, chopped
1/4 cup chopped fresh parsley, for garnish
Instructions
Pat the beef cubes dry with paper towels. Season with salt and pepper. Toss the beef with flour until coated.
Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, about 2-3 minutes per side. Transfer the browned beef to your slow cooker.
Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
Pour the broth mixture over the beef in the slow cooker. Stir in thyme and rosemary.
Add the potatoes, carrots, and celery to the slow cooker.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef and vegetables are tender.
Stir before serving. Garnish with fresh parsley.
Notes
For a thicker stew, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 30 minutes of cooking.
This stew is excellent for meal planning and can be made ahead. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.