Slow Cooker Beef Stew (Printable Version)
# What You Need:
→ Beef and Seasoning
01 -
900 g beef chuck, cut into 1-inch cubes
02 -
Salt, to taste
03 -
Pepper, to taste
04 -
2 tbsp cornstarch (or flour for non-GF)
05 -
2 tbsp olive oil (for browning, optional)
→ Vegetables
06 -
4 medium carrots, peeled and sliced
07 -
3 medium potatoes, peeled and diced
08 -
2 stalks celery, chopped
09 -
1 large onion, diced
10 -
3 cloves garlic, minced
11 -
1 cup frozen peas (add at the end)
→ Broth & Flavor
12 -
3 cups beef broth
13 -
2 tbsp tomato paste
14 -
1 tbsp Worcestershire sauce
15 -
1 tsp dried thyme
16 -
1 tsp dried rosemary
17 -
2 bay leaves
18 -
Optional: ½ cup red wine
# Steps to Follow:
01 -
Season beef with salt, pepper, and toss with cornstarch. Optional: Brown beef in batches in a skillet with olive oil for added flavor.
02 -
Add all vegetables (except peas) to the slow cooker. Place beef on top.
03 -
In a small bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and wine if using. Pour over the beef and vegetables. Add bay leaves.
04 -
Cover and cook on low for 8 hours or high for 4–5 hours, until beef and vegetables are tender.
05 -
In the last 30 minutes, stir in peas and adjust seasoning to taste. Discard bay leaves. Serve hot with crusty bread or over mashed potatoes.
# Additional Notes:
01 -
For thicker stew, mash a few potatoes in the pot before serving or thicken with a cornstarch slurry.
02 -
Add mushrooms or parsnips for variation.
03 -
For gluten-free: use cornstarch and check broth and Worcestershire labels.