Experience the ultimate comfort meal with this slow cooker beef stew. By gently simmering tender chuck roast with fresh carrots, potatoes, and a rich, savory broth, this recipe creates a restaurant-quality dinner with minimal effort. The careful searing of the beef ensures a deep, complex flavor, while the slow cooking process yields melt-in-your-mouth results. Perfect for busy weeknights, this hearty, wholesome dish is a reliable favorite that promises warmth and satisfaction in every bowl.
2 lbs Beef Chuck Roast, cut into 1.5-inch cubes
3 large Carrots, sliced into thick rounds
4 medium Yukon Gold potatoes, chopped
3 cups Low-sodium beef broth
2 tbsp Tomato paste
4 cloves Garlic, minced
1 tbsp Worcestershire sauce
2 tbsp Cornstarch mixed with water
Sear the beef cubes in a hot skillet with oil until browned on all sides.
Transfer the browned beef pieces into the basin of your slow cooker.
Deglaze the skillet with a splash of broth to lift the browned bits and pour into the slow cooker.
Add the chopped carrots, potatoes, garlic, and tomato paste into the slow cooker.
Pour the remaining beef broth and Worcestershire sauce over the solid ingredients.
Cover the lid securely and set the appliance to low for 8 hours.
Whisk the cornstarch and water together until smooth.
Stir the slurry into the stew during the final 30 minutes of cooking to thicken the gravy.
Ensure you sear the beef in batches to avoid overcrowding the pan, which helps achieve a better crust. For a richer flavor, you can sauté an onion with the beef before adding it to the slow cooker. Leftovers keep well in the refrigerator for up to 3 days.
Find it online: https://itisrecipes.com/slow-cooker-beef-stew-2/