Slow Cooker Beef Stew (Print Version)
Melt-in-your-mouth beef chunks with tender vegetables in a rich broth, simmered to perfection in your slow cooker.
# Ingredients:
→ Beef & Seasoning
01 -
900g beef chuck, cut into 4cm cubes
02 -
Salt and black pepper, to taste
03 -
2 tablespoons all-purpose flour
04 -
2 tablespoons olive oil (for browning, optional)
→ Vegetables
05 -
3 medium carrots, peeled and cut into chunks
06 -
3 medium potatoes, peeled and cubed
07 -
2 celery stalks, sliced
08 -
1 medium onion, chopped
09 -
3 garlic cloves, minced
→ Broth & Flavor
10 -
750ml beef broth
11 -
2 tablespoons tomato paste
12 -
1 tablespoon Worcestershire sauce
13 -
1 teaspoon dried thyme
14 -
1 teaspoon dried rosemary
15 -
1 bay leaf
→ Thickener
16 -
1 tablespoon cornstarch
17 -
2 tablespoons cold water
# Steps to Follow:
01 -
Season beef cubes with salt and pepper, then toss with flour to lightly coat.
02 -
Heat olive oil in a skillet and brown the beef in batches for deeper flavor. Transfer to slow cooker.
03 -
Add carrots, potatoes, celery, onion, and garlic to the slow cooker.
04 -
In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour over the meat and vegetables.
05 -
Cover and cook on LOW for 8 hours or HIGH for 4 hours, until beef is tender and vegetables are cooked through.
06 -
For a thicker stew, mix cornstarch and water, then stir into the slow cooker. Cook on HIGH for an additional 15–20 minutes until thickened.
07 -
Remove bay leaf and adjust seasoning if needed before serving.
# Additional Notes:
01 -
Add a splash of red wine for depth of flavor.
02 -
Garnish with chopped parsley before serving for freshness.
03 -
Leftovers taste even better the next day as flavors continue to develop.