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Marco

Hearty Slow Cooker Beef Stew: Comfort in Every Bite

A comforting and hearty beef stew made in a slow cooker, perfect for chilly days.
Print Recipe
Prep Time 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds beef chuck cut into 1-inch cubes
  • 4 medium carrots sliced
  • 3 medium potatoes diced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons Worcestershire sauce
  • 1 cup frozen peas optional
  • 2 tablespoons cornstarch optional, for thickening
  • 2 tablespoons water optional, for thickening

Method
 

  1. In a large skillet, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Transfer the browned beef to the slow cooker.
  2. In the same skillet, add the chopped onion and garlic, sautéing for 2-3 minutes until softened. Add to the slow cooker.
  3. Add the sliced carrots, diced potatoes, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper to the slow cooker. Stir to combine.
  4. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender.
  5. If you prefer a thicker stew, mix the cornstarch and water in a small bowl to create a slurry. Stir it into the stew during the last 30 minutes of cooking. Add the frozen peas if using, and cook until heated through.
  6. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 8gCholesterol: 80mgSodium: 800mgFiber: 4gSugar: 4g

Notes

  • For a richer flavor, add a splash of red wine to the stew before cooking.
  • Substitute sweet potatoes for regular potatoes for a different taste and added nutrients.

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