Slow Cooker Beef Stew
A comforting, hearty stew made with tender beef, fresh vegetables, and flavorful broth, perfect for chilly evenings.
Servings: 6 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 900 g beef chuck roast, cut into 2.5 cm cubes Use tender cuts for the best flavor.
- 4 medium carrots, sliced Carrots add natural sweetness.
- 3 medium Yukon Gold potatoes, diced They hold their shape well during cooking.
- 1 medium yellow onion, chopped Onions enhance the stew's flavor.
- 4 cloves garlic, minced Garlic adds depth of flavor.
- 1 litre low-sodium beef broth Using low-sodium broth helps control salt level.
- 2 tbsp tomato paste Adds richness to the stew.
- 1 tsp dried thyme Dried herbs work well in slow cooking.
- 1 leaf bay leaf Remove before serving.
- to taste Salt and pepper Adjust to your preference.
- 2 tsp Worcestershire sauce Adds umami flavor.
Instructions
Preparation
- In a skillet over medium-high heat, sear the beef pieces until browned on all sides, about 5 minutes.
- Transfer the seared beef into the slow cooker. Add the sliced carrots, diced potatoes, chopped onion, and minced garlic.
- Pour in the beef broth along with the tomato paste, dried thyme, bay leaf, Worcestershire sauce, and a good pinch of salt and pepper.
- Stir everything well to ensure all ingredients are combined, then cover the slow cooker.
Cooking
- Cook on low for 8 hours or on high for 4 hours, until the beef is incredibly tender and flavors meld together beautifully.
- Before serving, taste the stew and adjust the seasoning to your liking.
Serving Suggestions
- Ladle the stew into hearty bowls and consider garnishing with fresh parsley.
- This dish pairs wonderfully with crusty bread or fluffy mashed potatoes.
Notes
This stew freezes well, so make a big batch ahead of time. If you prefer a thicker stew, mix cornflour with cold water and stir in during the last hour of cooking.