Description
A hearty and comforting slow cooker beef stew packed with tender beef chunks, carrots, potatoes, and celery in a rich, savory broth. Perfect for a cozy meal any day of the week.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
2 celery stalks, sliced into 1/2-inch pieces
4 cups low-sodium beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons all-purpose flour
2 tablespoons cold water
2 tablespoons chopped fresh parsley for garnish
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Transfer onion and garlic to the slow cooker.
Add carrots, potatoes, and celery to the slow cooker.
In a bowl, whisk together beef broth, tomato paste, dried thyme, dried rosemary, bay leaves, salt, and black pepper.
Pour the broth mixture over the ingredients in the slow cooker.
Cover and cook on low for 8 hours or until beef is tender and vegetables are cooked through.
About 30 minutes before serving, mix all-purpose flour with cold water to create a slurry.
Stir the slurry into the stew to thicken the broth.
Cover and cook on high for an additional 30 minutes.
Remove bay leaves before serving.
Garnish with chopped fresh parsley and serve hot.
- Prep Time: 20 minutes
- Cook Time: 8 hours