Slow Cooker Beef Stew with Tomato Juice
A hearty and comforting slow cooker beef stew made with tender beef chunks, vegetables, and rich tomato juice for a flavorful and easy 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, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced
3 medium potatoes, peeled and diced
2 stalks celery, sliced
2 cups tomato juice
1 cup beef broth
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
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 and toss the beef cubes to coat evenly.
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 diced onion and cook for 3 minutes until softened. Add minced garlic and cook for 1 more minute. Transfer onion and garlic to the slow cooker.
Add sliced carrots, diced potatoes, and sliced celery to the slow cooker.
Pour in the tomato juice and beef broth. Stir in the tomato paste, dried thyme, dried rosemary, and add the bay leaf.
Cover the slow cooker 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 additional salt and black pepper if needed.
Serve hot and enjoy your slow cooker beef stew with tomato juice.