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Slow Cooker Beef Stew

A heartwarming dish that combines tender beef, hearty vegetables, and rich flavors, perfect for chilly nights and family gatherings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 7 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Beef
  • 2.5 lbs 2 1/2 lbs chuck roast, trimmed of excess fat and diced into 1-1/2 inch cubes About 2 lbs once trimmed
  • 2.5 Tbsp 2 1/2 Tbsp olive oil
  • Salt and freshly ground black pepper, to taste
For the Vegetables
  • 1 large large yellow onion, chopped (1 1/2 cups / 225 g)
  • 3 medium medium celery stalks, chopped (1 1/4 cups / 150 g)
  • 4 cloves 4 cloves garlic, minced (1 1/2 Tbsp / 22.5 g)
  • 1/2 cup 1/4 cup tomato paste (60 g)
  • 3 cups 3 cups low-sodium beef or chicken broth, divided (720 ml)
  • 1 Tbsp 1 Tbsp Worcestershire sauce
  • 1 Tbsp 1 Tbsp low-sodium soy sauce
  • 1 Tbsp 1 Tbsp minced fresh thyme (or 1 tsp dried)
  • 1 sprig 1 (7-inch) single sprig rosemary (or 3/4 tsp dried)
For the Main Ingredients
  • 1.5 lbs 1 1/2 lbs yellow potatoes, diced into 1 1/2-inch chunks (680 g)
  • 1 lb 1 lb carrots, peeled and cut into 1-inch chunks (450 g) Avoid thin carrots
  • 1.5 Tbsp 1 1/2 Tbsp cornstarch Adjust for thickness preference
  • 1.5 cups 1 1/2 cups frozen petite peas (225 g)
  • 1/4 cup 1/4 cup minced fresh parsley (15 g)

Method
 

Preparation
  1. Heat 1 Tbsp olive oil in a large heavy-bottomed skillet over medium-high heat.
  2. Working with half of the beef at a time, dab both sides dry with paper towels and season with salt and pepper to taste.
  3. Sear the beef in the skillet until browned, turning once halfway through, about 4 – 5 minutes total. Transfer the browned beef to the slow cooker.
  4. Add an additional 1 Tbsp oil to the skillet and repeat with the remaining beef, then leave the excess oil in the skillet.
  5. Add the remaining 1/2 Tbsp oil to the oil in the skillet and reduce the burner to medium heat.
  6. Sauté the onions and celery for 3 minutes, add the garlic, and sauté for another 30 seconds.
  7. Stir in the tomato paste and cook, stirring constantly, for 1 minute.
  8. Pour 1 cup of beef broth into the skillet along with Worcestershire sauce, soy sauce, thyme, and rosemary.
  9. Layer the diced potatoes and carrots over the beef in the slow cooker.
  10. Pour the broth mixture from the skillet into the slow cooker along with the remaining 2 cups of beef broth.
  11. Season lightly with salt and pepper (adjust to taste at the end).
Cooking
  1. Cover and cook on low heat for 7 – 8 hours.
  2. In a small bowl, whisk together the cornstarch with 1 1/2 Tbsp of cold water until smooth.
  3. Pour this mixture into the slow cooker and gently stir.
  4. Cover and cook on high heat for 20 – 30 minutes until thickened slightly.
  5. Stir in the frozen peas and half of the minced parsley.
  6. Serve warm, garnished with the remaining parsley.

Notes

Serve hot with crusty bread, a side salad, or over rice. Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. You can substitute other cuts of beef as needed.