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Beef Stew Slow Cooker Recipe

Beef Stew Slow Cooker Recipe

  • Total Time: 10 hours 20 minutes
  • Diet: Gluten-Free

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 vegetable oil
  • 3 large russet potatoes, peeled and cubed
  • 4 large carrots, peeled and sliced into thick rounds
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup frozen peas (optional, add at the end)
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)

Instructions

  1. In a medium bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
  2. Heat the oil in a large skillet over medium-high heat. Brown the beef in batches until a crust forms on all sides. This should take about 5 to 7 minutes.
  3. Place the potatoes, carrots, onion, and garlic in the bottom of your slow cooker.
  4. Add the browned beef on top of the vegetables.
  5. In a separate jug, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour this mixture over the meat and vegetables.
  6. Cover the slow cooker with its lid. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours until the beef is tender.
  7. If using peas, stir them in during the last 30 minutes of cooking.
  8. To thicken the stew, stir in the cornstarch slurry. Replace the lid and cook on High for another 15 to 20 minutes until the sauce thickens.
  9. Taste and add more salt or pepper if needed before serving.
  • Cook Time: 10 hours 20 minutes

Find it online: https://www.smilefood.net/beef-stew-slow-cooker-recipe-2/