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Ultimate Slow Cooker Beef Stew Recipe

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4 from 14 reviews

This Ultimate Slow Cooker Beef Stew recipe is the perfect comfort meal for cold weather. It features tender chunks of browned chuck roast slow-cooked with hearty carrots, Yukon potatoes, and aromatic herbs in a rich beef broth base. Easy to prep and packed with deep flavors, this stew will warm you up and satisfy your appetite with minimal hands-on time.

Ingredients

Beef and Seasoning

  • 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

Broth and Flavorings

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

For Thickening

  • 2 tablespoons unsalted butter
  • 2 tablespoons flour

Instructions

  1. Preheat and Brown Beef: Preheat a large skillet or the slow cooker insert on high heat. Season the beef with half the salt and all the pepper. Add the beef to the skillet and brown each side for 4-6 minutes until deeply browned.
  2. Sauté Onions: Remove the beef from the pan and add the chopped onions. Cook onions for 3 minutes, stir, then cook another 3 minutes until soft and translucent.
  3. Prepare Slow Cooker: Cut the browned beef into 2-3 inch chunks and place them in the slow cooker. Add the cooked onions, carrots, potatoes, beef broth, remaining salt, tomato paste, bay leaf, thyme, minced garlic, and Worcestershire sauce. Stir everything to combine well.
  4. Cook Stew: Cover and cook the stew on low heat for 7 hours, allowing the flavors to meld and the meat to become tender.
  5. Thicken Stew: In a small bowl, mix the unsalted butter and flour to form a paste. Add this mixture to the slow cooker and stir well.
  6. Final Cooking: Continue cooking the stew for an additional hour or until it thickens to your desired consistency. Remove the bay leaf before serving.

Notes

  • You can substitute a big scoop of Beef Better than Bouillon with water or beef stock to enhance the beef flavor.
  • For an even thicker stew, you can add more flour mixed with butter or cornstarch slurry near the end of cooking.
  • Leftovers keep well refrigerated for up to 4 days and freeze beautifully.
  • Feel free to add other root vegetables like parsnips or celery for variation.

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