Description
A hearty and comforting slow cooker beef stew recipe, perfect for a weeknight meal.
Ingredients
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- 4 medium carrots, peeled and cut into 1-inch pieces
- 4 medium potatoes, peeled and cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening, optional)
Instructions
- Pat the beef stew meat dry with paper towels and season generously with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Brown the beef in batches on all sides; do not overcrowd the pan. Transfer browned beef to the slow cooker.
- Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Transfer onion and garlic to the slow cooker.
- To the slow cooker, add beef broth, diced tomatoes, tomato paste, Worcestershire sauce, thyme, and rosemary. Stir to combine.
- Add carrots, potatoes, and celery to the slow cooker. Stir again.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is tender.
- If you prefer a thicker stew, whisk together cornstarch and cold water in a small bowl. Stir the mixture into the stew during the last 30 minutes of cooking. Cook until the stew has thickened to your desired consistency.
- Taste and adjust seasonings as needed. Serve hot.
Notes
- For best results, brown the beef before adding it to the slow cooker. This adds depth of flavor.
- Don’t overcrowd the skillet when browning the beef, as this will steam the meat instead of browning it.
- Adjust the cooking time based on your slow cooker’s performance.