Description
A rich and cozy slow cooker beef stew made with tender chunks of beef, potatoes, carrots, onion, garlic, and herbs, all simmered in a savory broth until deeply flavorful and comforting.
Ingredients
Scale
- 2 pounds beef chuck, cut into large cubes
- 3 large carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Heat a large skillet over medium heat and add the olive oil.
- Season the beef cubes with salt and black pepper.
- Brown the beef in the skillet for 3 to 4 minutes per side until lightly caramelized.
- Transfer the beef to the slow cooker and add the carrots, potatoes, onion, garlic, beef broth, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary.
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is fork tender and the vegetables are soft.
- In a small bowl, mix the cornstarch and water until smooth. Stir it into the stew during the last 20 minutes of cooking to thicken the broth.
- Ladle into bowls and serve hot.
Notes
- Browning the beef first adds deeper flavor to the stew.
- Cut the vegetables into larger chunks so they hold their shape during the long cooking time.
- If the stew becomes too thick, stir in a splash of extra broth before serving.
- This stew tastes even better the next day after the flavors have had more time to develop.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 105mg
Keywords: beef stew, slow cooker beef stew, crockpot stew, hearty dinner, comfort food, beef and potatoes, make ahead meal