Easy Slow Cooker Beef Stew

Name: Easy Slow Cooker Beef Stew
Prep time: 5 min
Cook time: 8 h 10 min
Total time: 8 h 15 min
Yield: 6 servings
Ingredients: 3 tablespoons olive oil; 2 ½ pounds beef; kosher salt and pepper; 2 tablespoons smoked paprika; 2 yellow onions; 1 fennel bulb; 4 carrots; 1 pound gold potatoes; 4-6 cloves garlic; 4 cups beef broth; 2 tablespoons Worcestershire sauce; 2 tablespoons tomato paste; 2 bay leaves; 1 ½ tablespoons cornstarch

User Reviews

5.0

36 reviews

Excellent

Prep Time
5 mins
Cook Time
8 hrs 5 mins
High Cooking Time
4 hrs
Total Time
8 hrs 15 mins
Servings
6 servings
Calories
681 kcal
Course
Main Course
Cuisine
American

Easy Slow Cooker Beef Stew

Deacon Rivera

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This tender, hearty, and savory Slow Cooker Beef Stew recipe is so easy and extremely flavorful! Old-fashioned stew meat Crockpot recipes are perfect for chilly days whenever you want something comforting and filling with carrots, soft potatoes, and onions.

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Ingredients

Servings

3 tablespoons olive oil divded
2 ½ pounds beef cut into 1 ¼-inch cubes
kosher salt and pepper to taste
2 tablespoons smoked paprika
2 yellow onions medium; diced
1 fennel bulb diced
4 carrots peeled and cut into ¼-inch cubes
1 pound gold potatoes baby Yukon gold; halved or quartered
4-6 cloves garlic minced
4 cups beef broth
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 bay leaves
1 ½ tablespoons cornstarch

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Instructions

Heat 1 tablespoon of oil in a large heavy-bottom skillet over medium-high heat.
Add half of the beef cubes and sprinkle with 1 tablespoon of smoked paprika, salt and pepper.
Cook, stirring occasionally until meat is seared golden brown, around 3-4 minutes. Transfer to the slow cooker and repeat with the remaining meat.
Reduce the heat to a medium-low, add the remaining tablespoon of oil and sauté the onion and fennel until soft, 4-5 minutes. Transfer to your slow cooker.
Stir in the remaining ingredients except for cornstarch and cook on LOW for 8 hours or on HIGH for 4 hours.
Combine the cornstarch with a bit of water to make the slurry.
Once the time is up, add the cornstarch slurry and stir well to combine.
Cover and cook on HIGH for 20 minutes to thicken up the sauce.

Notes

Reheating: To reheat this recipe, simply place it in a microwaveable safe bowl and cook for a minute or two until fully heated. You can also reheat this stew on the stovetop in a saucepan.
Protein: Instead of beef, feel free to use chicken breasts or thighs.
Flavor: Sautéeing the beef, fennel, and onions allow the flavors to shine more than if they were just directly added to the Crockpot.
Serve: Garnish with fresh parsley before serving.
Leftovers: Store the leftovers in an airtight container in the refrigerator for up to four days. To freeze, simply place the stew in a freezer-safe bag or container, label, and freeze for four months.
Veggies: Want more veggies? Add your combination of vegetables like broccoli, cauliflower, bell peppers, green beans, etc.

Nutrition Information

Show Details

Calories 681kcal (34%) Carbohydrates 29g (10%) Protein 38g (76%) Fat 46g (71%) Saturated Fat 16g (80%) Polyunsaturated Fat 2g Monounsaturated Fat 22g Trans Fat 2g Cholesterol 134mg (45%) Sodium 876mg (37%) Potassium 1421mg (41%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 8086IU (162%) Vitamin C 27mg (30%) Calcium 111mg (11%) Iron 6mg (33%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 681 kcal

% Daily Value*

Calories	681kcal	34%
Carbohydrates	29g	10%
Protein	38g	76%
Fat	46g	71%
Saturated Fat	16g	80%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	22g	110%
Trans Fat	2g	100%
Cholesterol	134mg	45%
Sodium	876mg	37%
Potassium	1421mg	30%
Fiber	6g	24%
Sugar	6g	12%
Vitamin A	8086IU	162%
Vitamin C	27mg	30%
Calcium	111mg	11%
Iron	6mg	33%