Slow Cooker Beef Stew
This beef stew is made by browning tender chunks of beef and simmering them with earthy carrots and potatoes in a slow cooker. The dish develops a rich, hearty sauce with melt-in-your-mouth vegetables, resulting in a thick, rustic final appearance. It’s a comforting, flavorful meal with tender meat and well-softened vegetables in a savory broth.
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Calories: 350kcal
Servings: 6
Equipment
- Skillet or sauté pan
- Slow Cooker
Ingredients
- 2 lbs beef chuck stew meat cut into chunks
- 2 carrots large carrots peeled and sliced
- 3 potatoes Medium potatoes peeled and diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups beef broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 bay leaf Bay Leaf
- Salt and pepper to taste
Instructions
- Heat a skillet over medium-high heat and add olive oil. Once shimmering, add the beef chunks and cook until they develop a deep brown crust, about 5-7 minutes, turning occasionally to brown all sides. Transfer the browned beef to the slow cooker.
- In the same skillet, add the chopped onion and minced garlic. Cook for 2-3 minutes until the onion becomes translucent and fragrant, scraping up any browned bits from the bottom of the pan. Transfer the sautéed onion and garlic into the slow cooker.
- Add the sliced carrots and diced potatoes into the slow cooker, spreading them evenly around the beef and aromatics.
- Pour the beef broth over all the ingredients, ensuring the meat and vegetables are mostly submerged. Sprinkle in the dried thyme, add the bay leaf, then season with salt and pepper to taste.
- Cover the slow cooker with its lid, set to low, and let the stew simmer gently for 8 hours, or until the beef is tender and vegetables are soft. During cooking, the aroma will deepen, and the broth will thicken slightly.
- Once cooked, remove the bay leaf and give the stew a gentle stir. Check the seasoning and add more salt or pepper if needed for balanced flavor.
- Serve the hearty beef stew hot, with a crusty bread or over cooked rice if desired. The meat will be fall-apart tender, and the sauce rich and inviting.
Notes
For added richness, stir in a splash of Worcestershire sauce during the final tasting. To thicken the stew, remove the lid during the last hour of cooking to reduce the liquid if necessary.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 800mg | Potassium: 950mg | Sugar: 6g | Vitamin C: 15mg | Calcium: 40mg | Iron: 3mg