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Slow Cooker Beef Stew: 7 amazing tender bites

Slow Cooker Beef Stew
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A hearty and comforting slow cooker beef stew, perfect for a cozy family meal on a chilly evening. This recipe is designed for ease and flavor.

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
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup dry red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 1.5 pounds potatoes, cut into 1-inch cubes

Instructions

  1. Toss beef cubes with flour, salt, and pepper in a bowl.
  2. Heat olive oil in a large skillet over medium-high heat. Brown beef in batches, then transfer to the slow cooker.
  3. Add onion, carrots, celery, and garlic to the skillet. Cook until softened, about 5-7 minutes.
  4. Add the cooked vegetables to the slow cooker.
  5. Pour in beef broth and red wine (if using). Stir in tomato paste, thyme, rosemary, and bay leaves.
  6. Add potatoes to the slow cooker.
  7. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until beef is tender.
  8. Remove bay leaves before serving.

Notes

  • For a thicker stew, 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 corn.
  • This stew tastes even better the next day!

Nutrition

Find it online: https://flavorzine.com/slow-cooker-beef-stew/