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Slow Cooker Beef Stew: A Comforting, Flavorful Classic

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A warm and hearty classic featuring tender beef, perfectly cooked vegetables, and a rich, savory broth. Perfect for chilly nights, family dinners, or meal prep!

Ingredients

Scale

For the Stew:

  • ¼ cup all-purpose flour
  • 2 teaspoons dried thyme
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 medium yellow onion, diced (~1 ½ cups)
  • 4 medium carrots, sliced (~2 ½ cups)
  • 2 medium celery stalks, sliced (~¾ cup)
  • 1 pound Yukon gold or red potatoes, cubed (~3 medium)
  • 2 ¼ pounds boneless beef chuck roast, cut into chunks
  • 2 dried bay leaves
  • 1 ½ cups beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce

Optional Garnish:

  • Chopped fresh parsley
  • Additional black pepper

Instructions

  • Prepare the Slow Cooker:
    In a 6-quart or larger slow cooker, combine the flour, dried thyme, kosher salt, black pepper, and garlic powder. Stir to mix evenly.
  • Prep the Vegetables:
    • Dice the onion.
    • Peel and slice the carrots into 1-inch rounds.
    • Slice the celery into ½-inch pieces.
    • Cube the potatoes into 1-inch chunks.
  • Cut and Coat the Beef:
    Trim any large pieces of fat from the chuck roast and cut it into 1–1 ½-inch chunks. Toss the beef in the flour mixture until evenly coated.
  • Assemble the Ingredients:
    Place the coated beef into the slow cooker. Add the diced onion, carrots, celery, potatoes, and bay leaves on top.
  • Mix the Broth:
    In a medium bowl or measuring cup, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour over the beef and vegetables, stirring gently to combine.
  • Cook the Stew:
    Cover and cook on LOW for 6–8 hours or HIGH for 4 hours, until the beef is tender and the vegetables are cooked through.
  • Taste and Adjust Seasoning:
    Taste the stew and add additional salt or black pepper as needed.
  • Serve:
    Ladle the stew into bowls and garnish with chopped parsley and a sprinkle of black pepper, if desired. Serve warm with your favorite sides.

Notes

  • For gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch.
  • Add variety by including parsnips, mushrooms, or turnips.
  • For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in during the last 30 minutes of cooking.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Find it online: https://friendlywell.com/slow-cooker-beef-stew-a-comforting-flavorful-classic/