Slow Cooker Old Fashioned Beef Stew
A hearty and comforting slow cooker beef stew made with tender chunks of beef, potatoes, carrots, and onions simmered in a rich, savory broth. Perfect for a cozy meal any day of the week.
- 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
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium russet potatoes, peeled and cut into 1-inch cubes
1 large yellow 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
2 bay leaves
1 cup frozen peas, thawed
2 tablespoons fresh parsley, chopped
Instructions
In a large bowl, combine the flour, salt, and black pepper. Toss the beef cubes in the flour mixture until evenly coated.
Heat the 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.
Add the carrots, potatoes, onion, and garlic to the slow cooker.
In a medium bowl, whisk together the beef broth, water, and tomato paste until smooth. Pour the mixture over the beef and vegetables in the slow cooker.
Add the dried thyme, dried rosemary, and bay leaves 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.
About 15 minutes before serving, stir in the thawed peas and continue cooking with the lid on.
Remove the bay leaves. Taste and adjust seasoning with salt and pepper if needed.
Sprinkle chopped fresh parsley over the stew before serving.