Easy Slow Cooker Beef Stew
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
8 hrs 10 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
Description
Easy Slow Cooker Beef Stew begins with searing seasoned beef cubes to build flavor and color before transferring them to the slow cooker. The sautéed onions and fennel add aromatic sweetness and depth. Carrots and baby Yukon gold potatoes provide earthy sweetness and substance while cooking slowly during the 4 to 8 hours in beef broth enriched with Worcestershire sauce and tomato paste. Bay leaves and garlic add complexity.
After the slow cooking phase, a cornstarch slurry thickens the sauce during a brief final cook on high. This results in a stew with tender, richly flavored beef and vegetables enveloped in a thick yet smooth sauce. The slow cooking method allows flavors to meld gently and meat to become fork tender without drying out.
This dish serves well as a filling main course, best enjoyed garnished with fresh parsley for a touch of brightness. It pairs nicely with rustic bread or over noodles or rice if desired.
Leftovers keep refrigerated up to four days and freeze well for longer storage. They reheat easily on the stovetop or microwave. The recipe can be adapted by switching the protein to chicken if preferred and adding other favorite vegetables according to taste.
Ingredients
- 3 tablespoons olive oil divded
- 2 ½ pounds beef cut into 1 ¼-inch cubes
- salt to taste, kosher salt
- black pepper to taste, kosher salt
- 2 tablespoons smoked paprika
- 2 onion medium; diced, yellow
- 1 fennel bulb diced
- 4 carrot 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 leaf
- 1 ½ tablespoons cornstarch
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
- Reheat leftovers in a microwave-safe bowl or on the stovetop until warmed through.
- Chicken breasts or thighs can be used instead of beef for variation.
- Sautéing the beef, fennel, and onions before slow cooking enhances the stew's flavor.
- Garnish with fresh parsley before serving to add color and brightness.
- Store leftovers in an airtight container in the refrigerator for up to four days or freeze for up to four months.
- You can add other vegetables like broccoli, cauliflower, or green beans as desired.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
