Description
A hearty and comforting slow cooker beef and potatoes stew, perfect for a cozy meal. Tender beef chunks and potatoes simmered with vegetables and rich broth for a flavorful dish.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 pound baby potatoes, halved
3 large carrots, peeled and sliced into 1/2-inch rounds
1 large onion, chopped
3 cloves garlic, minced
3 cups beef broth
1 cup water
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt, to taste
Black pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons cold water
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the beef cubes to the skillet and brown on all sides, about 5-7 minutes. Transfer the browned beef to the slow cooker.
Add the halved baby potatoes, sliced carrots, chopped onion, and minced garlic to the slow cooker.
In a medium bowl, whisk together the beef broth, water, tomato paste, dried thyme, dried rosemary, salt, and black pepper.
Pour the broth mixture over the beef and vegetables in the slow cooker.
Add the bay leaves to the slow cooker.
Cover and cook on low for 8 hours, or until the beef is tender and the vegetables are cooked through.
About 30 minutes before serving, mix the all-purpose flour with cold water to create a slurry.
Stir the slurry into the stew to thicken the broth.
Cover and continue cooking for the remaining 30 minutes.
Remove the bay leaves before serving.
Garnish with chopped fresh parsley and serve hot.
- Prep Time: 20 minutes
- Cook Time: 8 hours