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Easy Slow Cooker Beef Stew Recipe

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3.9 from 8 reviews

This Ultimate Slow Cooker Beef Stew is the perfect comforting meal for cold weather, featuring tender chuck roast, hearty vegetables, and a rich, flavorful broth. It’s easy to prep and allows you to come back to a warm, satisfying dinner with minimal effort.

Ingredients

Meat

  • 3 pound chuck roast, boneless
  • 1 teaspoon Kosher salt (divided)
  • 1/2 teaspoon coarse ground black pepper

Vegetables

  • 1 yellow onion, chopped
  • 4 carrots, peeled and cut into 2 inch chunks
  • 4 Yukon potatoes, cut into 2 inch chunks
  • 4 cloves garlic, minced

Liquids and Seasonings

  • 4 cups beef broth
  • 1/4 cup tomato paste
  • 1 dried bay leaf
  • 1 teaspoon thyme
  • 1 tablespoon Worcestershire sauce

Thickening Agent

  • 2 tablespoons unsalted butter
  • 2 tablespoons flour

Instructions

  1. Preheat Skillet: Heat a large skillet or slow cooker insert over high heat to prepare for browning the meat.
  2. Season and Brown Beef: Season the chuck roast with half of the salt and all of the pepper. Place it in the skillet and brown each side for 4-6 minutes until deeply colored for enhanced flavor.
  3. Remove Beef and Cook Onions: Take the beef out and add the chopped onion to the skillet. Cook onions for 3 minutes, stir, then cook another 3 minutes until softened and slightly caramelized.
  4. Prepare Beef for Slow Cooker: Cut the browned beef into 2-3 inch chunks and add it to the slow cooker crock.
  5. Add Vegetables and Seasonings to Slow Cooker: Add the cooked onions, carrots, potatoes, beef broth, remaining salt, tomato paste, bay leaf, thyme, minced garlic, and Worcestershire sauce into the slow cooker. Stir well to combine all ingredients evenly.
  6. Slow Cook the Stew: Cover and cook on low for 7 hours to allow flavors to meld and beef to become tender.
  7. Thicken the Stew: In a small bowl, mix the unsalted butter and flour into a paste. Stir this mixture into the slow cooker and cook for an additional hour or until the stew thickens to a rich, hearty consistency.
  8. Serve: Remove the bay leaf and serve hot with crusty bread or over mashed potatoes for a complete meal.

Notes

  • Alternatively, use a big scoop of Beef Better than Bouillon with water or stock to boost the beef flavor in the broth.
  • For thicker stew consistency, you can add a slurry of cornstarch and water during the last hour of cooking instead of butter and flour.
  • Feel free to add other root vegetables like parsnips or turnips for more variety.

Find it online: https://lauracooks.com/easy-slow-cooker-beef-stew-recipe/