Description

Hearty and comforting, this Slow Cooker Classic Beef and Vegetable Stew is packed with tender beef, root vegetables, and a rich, savory broth. Perfect for chilly days and ideal for meal prep.

Ingredients

2 lbs beef chuck, cut into 1-inch cubes

4 carrots, sliced

3 celery stalks, chopped

3 potatoes, peeled and diced

1 onion, chopped

3 cloves garlic, minced

3 cups beef broth

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and black pepper to taste

2 tablespoons flour (optional, for thickening)

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

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Instructions

Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches for 2–3 minutes per side and transfer to the slow cooker.
In the same skillet, sauté chopped onion and minced garlic until fragrant, about 2 minutes. Add to the slow cooker.
Add carrots, celery, and potatoes to the slow cooker.
Stir in tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper.
Pour beef broth over all the ingredients.
Cover and cook on low for 8–9 hours or on high for 4–5 hours, until beef is tender and vegetables are soft.
Optional: To thicken, mix flour with 1/4 cup cold water to make a slurry. Stir into the stew 30 minutes before the end of cooking.
Remove bay leaves before serving and garnish with fresh parsley.

Notes

Swap potatoes for sweet potatoes for a sweeter twist.

Add frozen peas or green beans in the last 30 minutes for extra veggies.

A splash of red wine can deepen the flavor.

Use cornstarch instead of flour for a gluten-free option.

This recipe can also be made in a Dutch oven over low heat for 2.5–3 hours.

Store in the fridge for up to 4 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 8 hours on low or 4 hours on high
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 385
Sugar: 5g
Sodium: 620mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0.2g
Carbohydrates: 28g
Fiber: 4g
Protein: 32g
Cholesterol: 90mg