Description
This Slow Cooker Beef Stew is a comforting and hearty dish, perfect for chilly evenings or when you crave a warm, homemade meal. Tender beef chunks, carrots, potatoes, and celery simmered in a flavorful, rich broth make this an easy, set-it-and-forget-it dinner. Ideal for busy days, this recipe ensures delicious results every time.
Ingredients
Scale
- 2 lbs (900g) beef chuck, cut into 1-inch cubes
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup frozen peas (optional, added at the end)
Instructions
- Prepare the Beef:
In a bowl, toss beef cubes with flour, salt, and black pepper. Heat olive oil in a skillet over medium-high heat. Brown the beef on all sides in batches, then transfer to the slow cooker. - Deglaze the Pan:
Add a splash of beef broth to the skillet, scraping up any browned bits. Pour this into the slow cooker for extra flavor. - Assemble the Stew:
Add the carrots, potatoes, celery, onion, and garlic to the slow cooker. Stir in tomato paste, Worcestershire sauce, dried thyme, bay leaf, and remaining beef broth. - Cook:
Cover and cook on low for 8 hours or high for 4-5 hours, until the beef is tender and the vegetables are cooked through. - Finish and Serve:
If using peas, stir them in during the last 30 minutes of cooking. Remove the bay leaf before serving. Serve warm with crusty bread or over rice.
Notes
- For extra flavor, add a splash of red wine when deglazing the skillet.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 20
- Cook Time: 3 hours
- Category: Main Course