Slow Cooker Beef Stew
A hearty and flavorful beef stew made with tender chunks of beef, vegetables, and rich broth, slow-cooked to perfection in a slow cooker.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 0.25 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 medium potatoes, peeled and cubed
- 1 cup frozen peas
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
Instructions
Preparation Steps
- Season the beef cubes with flour, salt, and pepper in a large bowl. Toss to coat evenly.
- Heat olive oil in a skillet over medium-high heat. Brown the seasoned beef on all sides until seared, about 3–4 minutes per side. Transfer to the slow cooker.
- Add chopped onion, garlic, carrots, and celery to the slow cooker. Stir in beef broth, Worcestershire sauce, thyme, and bay leaves.
- Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender.
- About 30 minutes before serving, add cubed potatoes and continue cooking until potatoes are fork-tender.
- Stir in frozen peas during the last 5 minutes of cooking. Remove bay leaves before serving.
Notes
Serve hot with crusty bread or over mashed potatoes for an extra comforting meal.