Description
A hearty and comforting slow cooker beef stew packed with tender beef chunks, potatoes, carrots, and aromatic herbs. This easy recipe involves browning the meat first to enhance flavor, then slow cooking everything together for several hours until perfectly tender. Thickened with a Worcestershire sauce and flour mixture, it’s a classic, satisfying meal ideal for cozy dinners.
Ingredients
Scale
Beef and Vegetables
- 2 pounds beef stew meat, cut into chunks
- 4 medium potatoes, peeled and chopped
- 4 large carrots, peeled and sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
Liquids and Seasonings
- 4 cups beef broth
- 1 cup water
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 bay leaves
Thickener
- 2 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
Instructions
- Brown the Beef: Heat a large skillet over medium-high heat. Add the beef stew meat and cook for 5-7 minutes, turning occasionally to brown all sides, enhancing the flavor by developing a rich crust.
- Transfer Beef to Slow Cooker: Once browned, move the beef to the slow cooker to begin slow cooking with other ingredients.
- Add Vegetables: Layer chopped potatoes, sliced carrots, chopped onion, and minced garlic on top of the beef in the slow cooker, preparing the foundation for the stew.
- Pour in Liquids: Add beef broth and water into the slow cooker, ensuring the meat and vegetables are fully covered to allow even cooking.
- Season the Stew: Stir in tomato paste, dried thyme, dried rosemary, salt, black pepper, and bay leaves to infuse the stew with savory herbaceous flavors.
- Mix Ingredients: Gently mix to distribute seasonings evenly throughout the mixture.
- Cook Slowly: Cover the slow cooker and set to cook on low for 7-8 hours or on high for 4-5 hours, allowing the beef to become tender and flavors to meld.
- Prepare Thickening Mixture: About 30 minutes before the stew is done, combine the flour and Worcestershire sauce in a small bowl, preparing to thicken the broth.
- Thicken the Stew: Stir the flour and Worcestershire sauce mixture into the slow cooker, blending well to thicken the stew’s broth for a rich consistency.
- Continue Cooking: Cover and cook for the remaining time to allow the thickener to work effectively.
- Finish Up: Once cooking is complete, remove and discard the bay leaves.
- Adjust Seasoning: Stir the stew gently and taste, adjusting salt or pepper to your preference for the perfect balance.
- Serve: Ladle the stew hot into bowls and enjoy a hearty, comforting meal perfect for any day.
Notes
- Browning the beef before slow cooking adds extra depth of flavor.
- You can substitute dried herbs with fresh but use about three times more fresh herbs than dried.
- For a thicker stew, you may add another tablespoon of flour mixed with water if needed.
- Feel free to add other root vegetables like parsnips or turnips for variation.
- This stew tastes even better the next day after the flavors have further melded.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
