Slow Cooker Beef and Vegetable Stew
A hearty and comforting slow cooker beef stew loaded with tender beef chunks and a medley of fresh vegetables, simmered to perfection for a rich and flavorful 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 large onion, chopped
3 cloves garlic, minced
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
2 stalks celery, sliced
1 cup frozen peas
1 cup green beans, trimmed and cut into 1-inch pieces
4 cups beef broth
1 cup canned diced tomatoes with juice
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1/4 cup all-purpose flour
Salt, to taste
Black pepper, to taste
Instructions
Pat the beef cubes dry with paper towels and season with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the beef cubes in batches and brown on all sides, about 5 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add chopped onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant. Transfer to the slow cooker.
Add sliced carrots, potatoes, celery, frozen peas, and green beans to the slow cooker.
In a medium bowl, whisk together beef broth, diced tomatoes with juice, tomato paste, dried thyme, dried rosemary, and all-purpose flour until smooth.
Pour the broth mixture over the beef and vegetables in the slow cooker. Add bay leaves and stir gently to combine.
Cover and cook on low for 8 hours, or until the beef is tender and vegetables are cooked through.
Remove bay leaves. Taste and adjust seasoning with salt and black pepper as needed before serving.