Slow Cooker Beef Stew
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
8 hrs 35 mins
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Total Time
8 hrs 50 mins
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Servings
8 servings
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Course
Main Course, Soup
Slow Cooker Beef Stew
Description
This Slow Cooker Beef Stew starts by browning seasoned beef cubes to develop a rich base flavor. The meat is transferred to the slow cooker along with quartered baby red potatoes, sliced carrots, diced onions, and minced garlic. A broth seasoned with tomato paste, Worcestershire sauce, dried thyme, rosemary, smoked paprika, bay leaves, and optional caraway seeds adds depth.
Cooking on low for 7 to 8 hours or high for 3 to 4 hours slowly tenderizes the meat and allows vegetable flavors to meld. Near the end, a flour slurry is stirred in to thicken the stew, giving it a satisfying, hearty texture. Chopped fresh parsley sprinkled on top adds brightness and color.
This stew serves as a filling entrée, suited for cold days or when a slow-cooked, savory meal is desired. The combination of spices and long cooking time produces balanced, savory notes without overwhelming complexity.
For freezing, cool the stew completely and portion into freezer bags flattened for quick freezing. Thaw overnight in the refrigerator before reheating gently to preserve texture and taste.
Ingredients
- 2 tablespoons olive oil
- 2 pounds stew meat cut into 1-inch cubes
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 pound red potatoes quartered, baby
- 4 carrot cut diagonally into 1/2-inch-thick slices
- 1 onion diced
- 3 cloves garlic minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme dried
- 1 teaspoon rosemary dried
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds optional
- 2 bay leaf
- ¼ cup all-purpose flour
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Heat olive oil in a large cast iron skillet over medium heat.
- Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
- Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.*
- Serve immediately, garnished with parsley, if desired.
Notes
- Cool stew completely before portioning into freezer bags to freeze; flatten bags for quicker freezing.
- To reheat, thaw overnight in the refrigerator and warm slowly, stirring occasionally until hot throughout.
User Reviews
Overall Rating
4.9
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