Slow Cooker Beef Stew
This hearty stew is perfect for a cozy night in. The slow cooker does all the work, simmering the beef and vegetables until they are tender and flavorful.
Ingredients:
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups beef broth
- 4 carrots, peeled and sliced
- 3 potatoes, peeled and diced
- 1 onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Olive oil (optional)
Cooking Guide:
- Prep the beef: In a bowl, toss the beef stew meat with the flour, salt, and pepper. This step is optional, but it helps to thicken the stew slightly.
- Brown the beef (optional): Heat a drizzle of olive oil in a large skillet over medium-high heat. Sear the beef in batches for about 1 minute per side, until browned. Transfer the browned beef to the slow cooker.
- Add remaining ingredients: Add the beef broth, carrots, potatoes, onion, celery, garlic, Worcestershire sauce, thyme, rosemary, and bay leaf to the slow cooker. Stir to combine.
- Cook: Cook on low heat for 8-10 hours, or on high for 4-5 hours, until the beef and vegetables are tender.
- Serve: Remove the bay leaf before serving. Enjoy the stew on its own, with crusty bread for dipping, or mashed potatoes.
Tips:
- For a richer flavor: You can brown the beef before adding it to the slow cooker. This step adds depth of flavor to the stew.
- Thicken the stew: If the stew is too thin after cooking, you can make a slurry with 1 tablespoon cornstarch and 2 tablespoons of cold water. Add the slurry to the pot and simmer for a few minutes, until the stew thickens.
- Vegetables: Feel free to add other vegetables to the stew, such as peas, mushrooms, or turnips.
- Leftovers: Leftover stew can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Enjoy this delicious and comforting slow cooker beef stew!
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