Description
This Slow Cooker Beef Stew is a hearty and comforting dish featuring tender chunks of beef chuck roast simmered with fresh vegetables and aromatic herbs in a rich, flavorful broth. Perfect for an easy, hands-off meal, it brings the warmth of home-cooked goodness with minimal prep and maximum taste.
Ingredients
Scale
Meat
- 2 lbs beef chuck roast, cut into chunks
Vegetables
- 4 medium carrots, sliced
- 4 medium Yukon Gold potatoes, quartered
- 1 large onion, diced
- 4 cloves garlic, minced
Liquids & Sauces
- 4 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
Herbs & Spices
- 2 bay leaves
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- Salt and pepper to taste
Oils
- 2 tbsp cooking oil (for searing beef and sautéing onions and garlic)
Instructions
- Prepare and Sear Beef: Heat 2 tablespoons of cooking oil in a skillet over medium-high heat. Add the beef chunks and sear them on all sides until nicely browned. This step locks in juices and develops rich flavor for the stew.
- Sauté Onions and Garlic: In the same skillet, add the diced onions and minced garlic. Sauté until the onions become translucent and fragrant, about 3-4 minutes. This builds a savory base for the stew.
- Combine Ingredients in Slow Cooker: Transfer the seared beef and sautéed onions and garlic to the slow cooker. Add the sliced carrots and quartered potatoes on top, layering the vegetables over the meat.
- Add Broth and Seasoning: Pour in 4 cups of low-sodium beef broth until the ingredients are covered. Add the bay leaves, chopped fresh thyme, chopped fresh rosemary, Worcestershire sauce, and season with salt and pepper. Stir gently to combine all flavors.
- Slow Cook: Cover the slow cooker and cook on low for 8 hours, or alternatively on high for 4 hours, until the beef is fork-tender and the vegetables are cooked through. Remove bay leaves before serving.
Notes
- Searing the beef is essential for developing depth of flavor, so don’t skip this step.
- Use low-sodium beef broth to control the saltiness and make the stew heart-healthy.
- You can substitute Yukon Gold potatoes with Russets if preferred.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 3 months.
- For a thicker stew, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the stew about 30 minutes before it finishes cooking.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
