Slow Cooker Beef Stew
Enjoy a comforting bowl of slow cooker beef stew with tender beef, hearty vegetables, and a rich, savory broth that’s slow-simmered to perfection.
Equipment
- - Slow cooker
- - Large skillet (for browning)
- - Cutting board & knife
- Mixing bowl
- - Wooden spoon
- - Measuring cups & spoons
- - Ladle
Ingredients
- - 2 lbs stew beef chuck roast, cut into cubes
- - 4 cups beef broth
- - 1 large onion chopped
- - 3 carrots peeled and diced
- - 3 celery stalks diced
- - 3 potatoes peeled and cubed (optional)
- - 3 cloves garlic minced
- - 1 can fire-roasted tomatoes optional
- - 1 bay leaf
- - 1 tsp dried thyme or a few sprigs fresh thyme
- - 2 tbsp flour
- - 2 tbsp olive oil
- - Salt and pepper to taste
Instructions
- Toss beef cubes in flour, salt, and pepper in a mixing bowl.
- Heat olive oil in a skillet over medium-high heat and brown the beef on all sides.
- Transfer the beef to the slow cooker. Add chopped onions, garlic, carrots, celery, and potatoes.
- If using, add fire-roasted tomatoes and fresh herbs (thyme, bay leaf).
- Pour in beef broth to cover the ingredients.
- Cover the slow cooker and cook on low for 6-8 hours until the beef is tender.
- Stir the stew, remove the bay leaf, and adjust seasoning.
- Ladle the hot stew into bowls and garnish with fresh parsley if desired.
Notes
This classic slow cooker beef stew is perfect for chilly days and busy schedules. For an even richer flavor, use homemade broth and add seasonal vegetables as desired.