Slow Cooker Beef and Potatoes Stew
A hearty and comforting slow cooker beef and potatoes stew packed with tender beef chunks, potatoes, carrots, and a rich savory broth. Perfect for an easy, satisfying meal.
- 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 pound baby potatoes, halved
4 large carrots, peeled and cut into 1-inch pieces
1 large onion, chopped
3 cloves garlic, minced
3 cups beef broth
1 cup water
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1/4 cup all-purpose flour
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the beef cubes dry with paper towels and season with salt and black pepper.
Place the all-purpose flour in a large bowl or plastic bag. Add the beef cubes and toss to coat evenly with flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Add the floured beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until softened. Transfer to the slow cooker.
Add the halved baby potatoes and carrot pieces to the slow cooker.
In a medium bowl, whisk together the beef broth, water, and tomato paste until combined. Pour this mixture over the ingredients in the slow cooker.
Add the dried thyme, dried rosemary, and bay leaf to the slow cooker. Stir gently to combine.
Cover and cook on low for 8 hours, or until the beef is tender and the vegetables are cooked through.
Remove the bay leaf. Taste and adjust seasoning with salt and black pepper as needed.
Serve hot, garnished with chopped fresh parsley.