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Slow Cooker Beef Stew

A comforting and savory beef stew made with tender beef, hearty vegetables, and aromatic herbs, perfect for cozying up on cold winter days.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 215
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck roast, cut into 1-inch cubes Can substitute with beef brisket for a richer flavor.
  • 4 medium carrots, sliced into rounds Parsnips are a great alternative.
  • 3 medium Yukon Gold potatoes, diced Russet potatoes can be used but may break down easily.
  • 1 medium yellow onion, chopped Shallots can be swapped for a subtler taste.
  • 4 cloves garlic, minced Garlic powder can substitute in a pinch.
  • 4 cups low-sodium beef broth Vegetable broth can be used for a lighter option.
  • 2 tbsp tomato paste Crushed tomatoes can be used for a saucier stew.
  • 1 tsp dried thyme Fresh thyme can be used for a brighter taste.
  • 1 leaf bay leaf Ensure to remove it before serving.
  • to taste salt and pepper Seasoning is key!
  • 2 tsp Worcestershire sauce Soy sauce can be a nice substitute.

Method
 

Preparation
  1. In a skillet over medium-high heat, sear the beef until browned on all sides for about 5 minutes.
  2. Transfer the seared beef to a slow cooker along with the carrots, potatoes, onion, garlic, broth, tomato paste, thyme, bay leaf, Worcestershire sauce, salt, and pepper.
  3. Stir well to combine and cover the slow cooker.
Cooking
  1. Cook on low for 8 hours or high for 4 hours until the beef is tender.
  2. Taste before serving; adjust seasoning as needed.

Notes

Plan ahead—this stew tastes even better the next day! Consider adding other vegetables like green beans or peas for added nutrition. Garnish with fresh parsley for a pop of color and freshness.