Slow Cooker Beef Stew
This comforting slow cooker beef stew is the ultimate hearty meal, featuring succulent beef chuck seared to perfection and braised alongside earthy potatoes and carrots. By utilizing long, low-temperature cooking, the connective tissue breaks down for a melt-in-the-mouth texture. This recipe relies on the natural starches of the vegetables to thicken the rich, herb-infused broth, making it a reliable, nutritious, and hands-off classic for busy families.
- Prep Time: 20
- Cook Time: 480
- Total Time: 500
- Yield: 6 servings 1x
- Category: lunch
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Ingredients
2 lbs Beef chuck, cut into 1.5-inch cubes
4 large Yukon Gold potatoes, cut into chunks
3 large Carrots, sliced thick
3.5 cups Low-sodium beef broth
2 tbsp Tomato paste
4 cloves Garlic, minced finely
1 tsp Dried thyme
2 tbsp Cooking oil
Kosher salt and black pepper to taste
Instructions
Season beef cubes liberally with kosher salt and black pepper on all sides.
Heat oil in a large heavy-bottomed skillet over high heat.
Sear beef in batches until a brown crust develops on all sides, then transfer to the slow cooker.
Deglaze the skillet with 0.5 cups of beef broth, scraping up browned bits.
Whisk in the remaining 3 cups of broth, tomato paste, garlic, and thyme into the skillet.
Place potatoes and carrots into the slow cooker basin.
Pour the broth mixture over the ingredients in the slow cooker.
Cover and cook on low for 8 hours without lifting the lid.
Notes
Pat the beef completely dry with paper towels before searing to ensure a deep, golden-brown crust. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg
Find it online: https://itisrecipes.com/slow-cooker-beef-stew/