Description
Enjoy a hearty and flavorful Slow Cooker Beef Stew, a comforting meal perfect for any occasion. This recipe brings together tender beef and vegetables in a rich gravy, all made effortlessly in your slow cooker.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 pound potatoes, peeled and cubed
Instructions
- In a bowl, toss beef cubes with flour, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Brown beef on all sides.
- Transfer browned beef to the slow cooker.
- Add chopped onion, carrots, celery, and minced garlic to the slow cooker.
- In a separate bowl, whisk together beef broth and tomato paste. Pour into the slow cooker.
- Stir in thyme, rosemary, and bay leaf.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Add cubed potatoes during the last 1-2 hours of cooking.
- Remove bay leaf before serving.
Notes
- For a thicker gravy, you can mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the stew during the last 30 minutes of cooking.
- Feel free to add other vegetables like peas or mushrooms.
- Adjust seasonings to your preference.
- Prep Time: 20 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450-500
- Sugar: Approximately 6-8g
- Sodium: Approximately 600-800mg
- Fat: Approximately 20-25g
- Saturated Fat: Approximately 8-10g
- Unsaturated Fat: Approximately 12-15g
- Trans Fat: Less than 1g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 4-5g
- Protein: Approximately 35-40g
- Cholesterol: Approximately 100-120mg