Slow Cooker Beef and Vegetables 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
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 large 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 (14.5 ounces) can diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons cornstarch
2 tablespoons cold water
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add 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 diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Transfer onion and garlic to the slow cooker.
Add carrots, potatoes, celery, frozen peas, and green beans to the slow cooker.
Pour beef broth, diced tomatoes with their juice, and tomato paste into the slow cooker.
Stir in dried thyme, dried rosemary, bay leaves, black pepper, and salt.
Cover and cook on low for 8 hours or on high for 4 hours until beef is tender and vegetables are cooked through.
About 15 minutes before serving, remove bay leaves from the stew.
In a small bowl, whisk together cornstarch and cold water until smooth.
Stir cornstarch mixture into the stew to thicken.
Cover and cook on high for an additional 15 minutes until the stew has thickened.
Stir well and adjust seasoning with additional salt and pepper if needed.
Serve hot.