Slow Cooker Beef Stew
User Reviews
4.9
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Prep Time
40 mins
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Cook Time
8 hrs 15 mins
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Total Time
8 hrs 55 mins
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Servings
7 servings
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Course
Main Course
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Cuisine
American
Slow Cooker Beef Stew
Description
Slow Cooker Beef Stew features well-seasoned and seared chuck roast cubes that form a flavorful base. The searing step locks in juices and creates browned edges. Vegetables such as potatoes, carrots, celery, and peas are layered over the meat. A mixture of beef broth, tomato paste, Worcestershire sauce, soy sauce, thyme, and rosemary is added to develop a deep, savory flavor throughout the stew. The slow cooker gently simmers these ingredients together, melding the flavors and tenderizing the beef for several hours. The addition of cornstarch at the end thickens the stew to a preferred consistency.
The stew is balanced with aromatic herbs and a subtle umami from the Worcestershire and soy sauces. The root vegetables contribute body and sweetness, while the peas add a fresh pop near the finish. Serving this stew as a main course on a cool day offers a warm, filling meal with a hearty broth and tender meat chunks.
The recipe suggests prepping the chopped beef and vegetables the night before, storing them separately to speed up cooking day. Avoid cutting the potatoes in advance to prevent browning. Adjust seasoning at the end to taste. This slow cooker meal benefits from planning but requires minimal active time once assembled.
Ingredients
- 2 1/2 lbs chuck roast trimmed of excess fat and diced into 1-1/2 inch cubes (you should have about 2 lbs once trimmed
- 2 1/2 Tbsp olive oil
- salt freshly ground
- black pepper freshly ground
- 1 large yellow onion chopped (1 1/2 cups
- 3 medium celery chopped (1 1/4 cups, stalks
- 4 cloves garlic minced (1 1/2 Tbsp
- 1/4 cup tomato paste
- 3 cups beef broth divided, or chicken broth, low-sodium
- 1 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce low-sodium
- 1 Tbsp thyme or 1 tsp dried, minced fresh
- 1 (7-inch) rosemary or 3/4 tsp dried, single sprig
- 1 1/2 lbs yellow potato diced into 1 1/2-inch chunks
- 1 lb carrot peeled and cut into 1-inch chunks (don't use thin carrots
- 1 1/2 Tbsp cornstarch (depending on how thick you like it)
- 1 1/2 cups petite peas frozen
- 1/4 cup parsley fresh, minced
Instructions
- Heat 1 Tbsp olive oil in a large heavy bottomed skillet over medium-high heat. Working with half of the beef at a time, dab both sides dry with paper towels and season with salt and pepper to taste.
- Sear in skillet until browned, turning once halfway through, about 4 - 5 minutes total. Transfer beef to slow cooker. Add an additional 1 Tbsp oil to skillet, repeat with remaining beef. Leave excess oil in skillet.
- Add remaining 1/2 Tbsp oil to oil in skillet (there should be about 1/2 tbsp left after searing beef), reduce burner to medium. Saute onions and celery 3 minutes, add garlic saute 30 seconds longer then add in tomato paste and cook, stirring constantly, 1 minute.
- Pour 1 cup beef broth into skillet along with Worcestershire, soy sauce, thyme and rosemary. Add potatoes and carrots over beef layer in slow cooker, then pour broth mixture in skillet into slow cooker along with remaining 2 cups beef broth. Season lightly with salt and pepper (add more to taste at the end). Cover and cook on low heat for 7 - 8 hours.
- In a small bowl whisk together cornstarch with 1 1/2 Tbsp cold water until smooth. Pour into slow cooker and gently stir, cover and cook on high heat for 20 - 30 minutes until thickened slightly. Stir in peas and half of the parsley. Serve warm garnished with remaining parsley.
Notes
- Cut beef and vegetables ahead of time and store separately in the refrigerator to reduce prep on cooking day.
- Avoid chopping potatoes too early to prevent browning; cut them just before adding to the slow cooker.
- Adjust salt and pepper after cooking to fine-tune the stew’s seasoning.
User Reviews
Overall Rating
4.9
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