Classic Slow Cooker Beef Stew
A hearty and flavorful slow cooker beef stew, packed with tender beef, vegetables, and rich broth. Perfect for a cozy family dinner!
Equipment
- Slow Cooker Preferably a 6-quart size
- Large Skillet For searing beef
- Cutting Board For chopping vegetables
- Mixing Bowl For combining ingredients
Ingredients
Main Ingredients
- 2 lbs beef chuck roast cut into cubes
- 3 tbsp all-purpose flour for thickening
- 2 tbsp olive oil for searing
- 1 large onion chopped
- 3 cloves garlic minced
- 4 medium carrots chopped
- 3 potatoes peeled and diced
- 2 stalks celery sliced
- 4 cups beef broth low sodium preferred
- 1 cup red wine optional, enhances flavor
- 2 tbsp tomato paste for rich flavor
- 1 tbsp Worcestershire sauce adds depth to taste
- 1 tsp dried thyme for seasoning
- 1 tsp dried rosemary adds aroma
- 2 bay leaves remove before serving
- to taste salt and black pepper
Instructions
- Pat the beef cubes dry with a paper towel and toss them in a bowl with flour, salt, and black pepper to coat evenly.
- Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, then transfer to the slow cooker.
- In the same skillet, sauté chopped onions for 2-3 minutes until translucent. Add garlic and cook for another 30 seconds. Transfer mixture to the slow cooker.
- Add carrots, potatoes, celery, and bay leaves to the slow cooker.
- In a bowl, whisk together beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and rosemary. Pour this mixture over the beef and vegetables.
- Cover the slow cooker and set to LOW for 8 hours or HIGH for 4 hours. Avoid lifting the lid during cooking to retain heat and moisture.
- Once cooking time is complete, remove the bay leaves. Stir and adjust seasoning if needed. Serve hot with crusty bread or mashed potatoes.
Video
Notes
For best results, use well-marbled beef cuts like chuck roast. Browning the meat before slow cooking enhances the depth of flavor.
