Here’s a comforting and hearty Slow Cooker Beef Stew recipe—perfect for a hands-off, cozy meal. 🥩🥕
🥘 Slow Cooker Beef Stew
🛒 Ingredients (Serves 4–6)
- 2 lbs beef stew meat, cut into 1-inch cubes
- 4 cups beef broth
- 3 carrots, peeled and sliced
- 3 potatoes, peeled and cubed
- 2 celery stalks, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste (optional for richer flavor)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- ½ tsp salt
- ½ tsp black pepper
- 2–3 tbsp flour (for thickening)
- 2 tbsp olive oil or vegetable oil
🍳 Instructions
1️⃣ Brown the Beef (Optional but Recommended)
- Heat oil in a skillet over medium-high heat.
- Brown beef cubes on all sides, then transfer to slow cooker.
2️⃣ Add Vegetables & Seasonings
- Add carrots, potatoes, celery, onion, and garlic to the slow cooker.
- Stir in tomato paste, thyme, rosemary, bay leaf, salt, and pepper.
3️⃣ Add Liquid
- Pour beef broth over the meat and vegetables.
- Stir gently to combine.
4️⃣ Cook
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is tender and vegetables are cooked.
5️⃣ Thicken the Stew
- About 30 minutes before serving, mix 2–3 tbsp flour with a little cold water to make a slurry.
- Stir into the stew and let it cook until thickened.
6️⃣ Serve
- Remove bay leaf and serve hot.
- Optional: garnish with chopped fresh parsley.
💡 Tips
- Browning the beef first adds extra depth of flavor, but you can skip it for a faster version.
- Add peas or green beans in the last 30 minutes for extra veggies.
- Serve with crusty bread or over rice for a complete meal.
If you want, I can also give a one-step “dump and go” slow cooker beef stew recipe that doesn’t require browning the meat and is ready in under 10 minutes of prep. Do you want me to do that?
