Description

This hearty Slow Cooker Beef Stew recipe delivers tender, melt-in-your-mouth beef with a rich, savory broth brimming with vegetables and aromatic herbs. Perfect for a comforting winter meal, this easy-to-make stew combines beef chuck roast, root vegetables, and flavorful seasonings slow-cooked to perfection, resulting in a satisfying and wholesome dish.

Ingredients

Scale

Beef and Vegetables

2 pounds cubed beef chuck roast
3 peeled and chopped carrots
2 diced celery stalks
3 cubed russet potatoes
1 chopped yellow onion
3 minced garlic cloves

Broth and Seasonings

4 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt to taste
Black pepper to taste

Thickening Slurry

2 tablespoons cornstarch
2 tablespoons water

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Instructions

Season the beef: Generously season the cubed beef chuck roast with salt and black pepper to enhance its flavor before cooking.
Add vegetables and garlic: Place the seasoned beef into the slow cooker and add chopped carrots, diced celery, cubed potatoes, chopped yellow onion, and minced garlic evenly over the meat.
Prepare the broth mixture: In a separate bowl, combine the beef broth, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Whisk thoroughly until well blended.
Combine in slow cooker: Pour the broth mixture over the beef and vegetables in the slow cooker. Add the bay leaves on top for added aroma and flavor.
Cook slowly: Cover the slow cooker with its lid. Cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours, until the beef becomes very tender and the vegetables are cooked through.
Remove bay leaves: Once cooking is complete, take out the bay leaves to prevent any overpowering taste.
Thicken the stew: Mix cornstarch with water to create a slurry. Stir this into the stew. Switch the slow cooker to high and cook for an additional 10 to 15 minutes until the stew thickens to your desired consistency.
Final seasoning: Taste the stew and adjust salt and pepper as needed before serving to balance out the flavors.

Notes

For deeper flavor, sear the beef cubes in a hot skillet until browned before placing them in the slow cooker.
Substitute russet potatoes with Yukon gold potatoes for a creamier texture.
Optional: Add frozen peas in the last 15 minutes of cooking for added color and natural sweetness.