Description
Slow Cooker Beef Stew is a hearty, comforting meal made with chuck roast, tender vegetables, and a rich, savory broth. Slowly cooked over low heat, the beef becomes fork-tender while the vegetables soften perfectly, making this an ideal hands-off dinner for busy days.
Ingredients
Slow Cooker Beef Stew
Description
Slow Cooker Beef Stew is a hearty, comforting meal made with chuck roast, tender vegetables, and a rich, savory broth. Slowly cooked over low heat, the beef becomes fork-tender while the vegetables soften perfectly, making this an ideal hands-off dinner for busy days.
Ingredients
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I3 pound chuck roast , boneless
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1 teaspoon Kosher salt
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1/2 teaspoon coarse ground black pepper
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1 yellow onion , chopped
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4 carrots , peeled and cut into 2 inch chunks
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4 Yukon potatoes , cut into 2 inch chunks
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4 cups beef broth *
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1/4 cup tomato paste
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1 dried bay leaf
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1 teaspoon thyme
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4 cloves garlic , minced
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1 tablespoon Worcestershire sauce
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2 tablespoons unsalted butter , unsalted
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2 tablespoons flour
Instructions
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Preheat a large skillet or aluminum slow cooker insert over high heat.
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Season the chuck roast with half of the kosher salt and all of the black pepper.
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Add the beef to the hot skillet and brown on each side for 4–6 minutes until deeply browned. Remove from the pan.
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Add the chopped onion to the skillet and cook for 3 minutes, stir, then cook another 3 minutes until softened.
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Cut the beef into 2–3 inch chunks and place them into the slow cooker.
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Add the cooked onions, carrots, potatoes, beef broth, remaining salt, tomato paste, bay leaf, thyme, garlic, and Worcestershire sauce to the slow cooker. Stir until well combined.
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Cover and cook on low for 7 hours.
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In a small bowl, mix the butter and flour together to form a smooth paste. Stir it into the stew.
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Cook for an additional 1 hour, or until the stew thickens. Remove the bay leaf before serving.
Notes
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Browning the beef adds depth of flavor and is highly recommended.
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Cut vegetables into large chunks so they hold their shape.
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Add the butter and flour mixture only near the end for proper thickening.