Description
A hearty and comforting Slow Cooker Beef Stew featuring tender beef chuck, baby potatoes, carrots, and a rich, flavorful broth simmered low and slow with herbs and spices for the perfect meal.
Ingredients
Units
Scale
Meat and Vegetables
- 2 tablespoons extra-virgin olive oil
- 2 pounds beef chuck roast, cut into 1 to 1 1/2-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 1 pound baby new potatoes, halved
- 4 medium carrots, peeled and cut into 1/2-inch thick pieces
- 1 large sweet onion, diced
- 3 cloves garlic, minced
- 1/2 cup frozen peas, thawed
Liquids and Sauces
- 2 cups low-sodium beef broth
- 1 cup vegetable juice (such as V8)
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
Herbs and Spices
- 1 sprig fresh thyme (or 1/2 teaspoon dried)
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon mustard seeds
- 2 bay leaves
Other
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley leaves, for garnish
Instructions
- Brown the Beef: Warm olive oil in a large skillet over medium heat. Season beef cubes with salt and pepper to taste, then add them to the skillet. Cook until the beef is evenly browned, approximately 2-3 minutes, ensuring all sides develop a rich color to enhance flavor.
- Combine Ingredients in Slow Cooker: Transfer the browned beef to a 6-quart slow cooker. Add halved baby potatoes, carrots, diced onion, and minced garlic on top of the beef.
- Prepare Broth Mixture: In a bowl, whisk together the low-sodium beef broth, vegetable juice, tomato paste, Worcestershire sauce, thyme, oregano, smoked paprika, and mustard seeds until fully combined. Pour this mixture over the beef and vegetables in the slow cooker.
- Season and Add Bay Leaves: Toss in two bay leaves and adjust seasoning with additional salt and pepper if needed.
- Slow Cook: Cover the slow cooker and cook on low heat for 7 to 8 hours, allowing the beef to become tender and the flavors to meld together deeply.
- Thicken the Stew: About 30 minutes before serving, whisk together the all-purpose flour with 1/2 cup of the stew broth in a small bowl to create a smooth slurry. Slowly stir this mixture into the slow cooker to thicken the stew. Cover and cook on high heat for an additional 30 minutes until thickened.
- Add Peas: During the last 5 minutes of cooking, stir in the thawed frozen peas to warm through without losing their bright color and texture.
- Finish and Serve: Discard the bay leaves and thyme sprig from the stew. Ladle the beef stew into bowls and garnish with freshly chopped parsley. Serve immediately while hot and enjoy.
Notes
- For best results, use well-marbled beef chuck to ensure tender, flavorful meat.
- You can substitute vegetable juice with tomato juice if preferred.
- Adjust seasoning at the end based on taste, as broth and Worcestershire sauce add saltiness.
- To make this recipe gluten-free, use a gluten-free flour alternative for thickening.
- If short on time, cooking on high for 4-5 hours may also work, but low and slow is preferred for tenderness.
