A classic, comforting beef stew made effortlessly in a slow cooker, featuring tender beef, root vegetables, and a rich, savory broth. Perfect for a cozy family dinner.
Easy Slow Cooker Beef Stew
A classic, comforting beef stew made effortlessly in a slow cooker, featuring tender beef, root vegetables, and a rich, savory broth. Perfect for a cozy family dinner.
Ingredients
- 2 pound beef chuck roast cut into 1-inch cubes
- 1 tablespoon olive oil divided
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes undrained
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large carrots peeled and chopped into 1-inch pieces
- 2 stalks celery chopped into 1-inch pieces
- 1.5 pound potatoes peeled and cut into 1-inch chunks (Yukon Gold or red potatoes work well)
Instructions
- Pat beef cubes dry with paper towels. Season generously with salt and pepper.
- Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Sear beef in batches until browned on all sides, about 3-4 minutes per side. Transfer seared beef to the slow cooker.
- Add remaining 1/2 tablespoon olive oil to the skillet. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Transfer the sautéed onion and garlic to the slow cooker along with the beef. Add beef broth, diced tomatoes (undrained), tomato paste, dried thyme, dried rosemary, salt, and pepper to the slow cooker. Stir to combine.
- Add carrots, celery, and potatoes to the slow cooker. Stir gently to ensure all ingredients are submerged in the liquid.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is fork-tender and vegetables are cooked through.
- Taste and adjust seasonings as needed before serving. Serve hot and enjoy!
Notes
For a thicker stew, mix 2 tablespoons of cornstarch with 1/4 cup cold water and stir into the stew during the last 30 minutes of cooking. You can also add a splash of red wine or a dash of Worcestershire sauce for extra depth of flavor. Serve with crusty bread or over mashed potatoes.
