Slow Cooker Beef Stew

Name: Slow Cooker Beef Stew
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 8 Servings
Ingredients: 1 large onion; 4 garlic cloves; 2 tablespoons chopped Rosemary; 2 tablespoons chopped thyme; 2 bay leaves; 2 tablespoons all-purpose flour; 1-2 teaspoons kosher salt; ½ teaspoon black pepper; 1 teaspoon dried oregano; 3 pounds beef chuck roast cut into 2 inch cubes; 12 ounces beer; 3 cups beef broth; 1 can (15 ounce) fire roasted diced tomatoes; 1 sweet potato; 1 pound Yukon gold potatoes; 3 carrots

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Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
Servings
8 Servings
Course
Dinner
Cuisine
American

Slow Cooker Beef Stew

Robert Dorsey

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This easy slow cooker beef stew is full of flavor from simmering all day in the crock pot! No browning required, just throw everything in the slow cooker in the morning and come home to a hearty beef stew for dinner!

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Ingredients

Servings

1 large onion diced
4 garlic cloves minced
2 tablespoons chopped Rosemary divided
2 tablespoons chopped thyme divided
2 bay leaves
2 tablespoons all-purpose flour
1-2 teaspoons kosher salt to taste
½ teaspoon black pepper
1 teaspoon dried oregano
3 pounds beef chuck roast cut into 2 inch cubes
12 ounces beer
3 cups beef broth
1 can (15 ounce) fire roasted diced tomatoes
1 sweet potato peeled and diced into 1 inch cubes
1 pound Yukon gold potatoes diced into 1 inch cubes, peeled if desired
3 carrots peeled and cut into 1 inch pieces

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Instructions

Add all ingredients to slow cooker EXCEPT the flour and 1 tablespoon each of the thyme and rosemary. If you prefer firmer vegetables, do not add them until the last 1-2 hours of cooking. You can add them now but they will be softer. Cook on low heat for 8 hours.
If you left out the vegetables at the beginning, add them in the last 1-2 hours of cooking.
About 1 hour before stew is done cooking, remove 1/2 cup of broth. Whisk 2 tablespoons of flour into the broth until there are no lumps. You can add more broth if it gets too thick. Once mixed, pour the flour mixture into the crock pot and stir to mix. Continue cooking until done.
Right before serving, remove the bay leaves. Add the 1 tablespoon of thyme and rosemary. Taste and add more salt and pepper if needed. Serve with crusty bread and enjoy!

Notes

I use THIS crock pot.
If you like your veggies to retain their shape and not get too mushy, adding them in the last few hours of cooking is best. But if you just can’t be home for that, you can add them at the beginning with everything else. They will be more soft, but it still works.