Slow Cooker Beef and Potatoes Stew
A hearty and comforting slow cooker beef and potatoes stew, perfect for a cozy meal. Tender beef chunks and soft potatoes simmered with vegetables and rich broth for hours.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 cloves garlic, minced
1 large onion, chopped
4 large carrots, peeled and sliced into 1/2-inch rounds
4 medium red potatoes, peeled and cut into 1-inch chunks
3 cups beef broth
1 cup water
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup frozen peas
2 stalks celery, sliced
1 bay leaf
Instructions
Pat the beef cubes dry with paper towels. Season with salt, black pepper, dried thyme, and dried rosemary.
Heat olive oil in a large skillet over medium-high heat. Add the beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add the chopped onion and minced garlic. Sauté for 3 minutes until softened and fragrant. Transfer to the slow cooker.
Add the sliced carrots, red potatoes, celery, and bay leaf to the slow cooker.
In a medium bowl, whisk together the beef broth, water, tomato paste, and all-purpose flour until smooth. Pour the mixture over the ingredients in the slow cooker.
Cover and cook on low for 8 hours, or on high for 4 hours, until beef is tender and potatoes are cooked through.
About 15 minutes before serving, stir in the frozen peas. Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
Serve hot in bowls, garnished with fresh parsley if desired.