Slow-Cooker Beef Stew
A comforting and heartwarming beef stew made with tender chuck roast, vegetables, and cozy flavors, perfect for family gatherings.
Ingredients
Main Ingredients
- 2 pounds beef chuck roast (cut into 1-inch pieces) The star of the show that becomes melt-in-your-mouth tender.
- 4 medium carrots (sliced) A natural sweetness that balances the dish beautifully.
- 3 medium potatoes (cubed, preferably Yukon Gold) Adds heartiness and warmth to each spoonful.
- 1 large onion (chopped) For a base of flavor that’ll make your taste buds dance.
- 3 cloves garlic (minced) The aroma will fill your kitchen and warm your heart.
- 4 cups beef broth Deepens the savory notes of the stew.
- 2 tablespoons tomato paste A hint of acidity that brightens the dish.
- 1 teaspoon dried thyme Earthy and fragrant.
- salt and pepper (to taste)
- 1 cup frozen peas (optional, added at the end) For freshness.
Instructions
Preparation
- Start by cutting your beef chuck into 1-inch cubes and seasoning with salt and pepper.
- (Optional but recommended!) In a large skillet, sear the meat over medium-high heat until browned on all sides.
- While the beef is sizzling, chop your onion, carrots, and potatoes.
- Place the seared beef and chopped vegetables into your slow cooker.
Cooking
- Sprinkle in the minced garlic and thyme, then add the tomato paste.
- Pour the beef broth over everything, covering the ingredients well.
- Cover your slow cooker and set it to low for 8 hours, or high for 4 hours.
- If you’re adding frozen peas, throw them in during the last 30 minutes of cooking.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. This stew freezes beautifully for up to 3 months. Gently reheat on the stove with water or broth to loosen it up. Don’t skip browning the meat for better flavor, and use fresh vegetables for the best results.