Beef Stew
This hearty slow cooker beef stew delivers all the comfort of a classic recipe with minimal effort. No searing, no deglazing—just rich, savory flavor and melt-in-your-mouth beef. Perfect for a cozy winter meal!
Ingredients
- 2¼ lbs boneless beef chuck roast, trimmed and cut into large chunks (or use good-quality stew meat)
- 1 lb Yukon Gold or red potatoes, cut into chunks
- 3 carrots, thickly sliced
- 2 celery stalks, thickly sliced
- 1 large onion, chopped
- 1 tablespoon tomato paste (preferably from a tube)
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 2 dried bay leaves
- 2 tablespoons Worcestershire sauce
- ¼ cup all-purpose flour
- 3 cups beef broth (use regular or adjust salt if using low-sodium)
- Salt and black pepper, to taste
Instructions
- Trim and cube the beef. Chop the onion, carrots, celery, and potatoes into hearty pieces that will hold their shape during cooking.
- In a 6-quart (or larger) slow cooker, combine the flour, thyme, garlic powder, salt, and pepper. Add the beef and toss until fully coated.
- In a bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour the mixture over the beef in the slow cooker. Add the potatoes, carrots, celery, onion, and bay leaves. Stir gently to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 4 hours, until the beef and vegetables are tender and the broth has thickened to a rich, stew-like consistency.
- Remove the bay leaves, taste, and adjust seasoning if needed. Serve hot with crusty bread or over mashed potatoes.
- Pro Tip from Foodicious Recipes
Avoid cutting the vegetables too small — they’ll soften as they cook. For even more flavor, you can brown the beef beforehand, but it’s not necessary with this simple version.
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