Slow Cooker Beef Stew
This Slow Cooker Beef Stew is a comforting dish made with tender beef and fresh vegetables, simmered to perfection for a hearty meal.
Ingredients
Main Ingredients
- 2 pounds stew meat (beef), cut into bite-sized pieces Chuck roast or round cuts are recommended.
- 4 pieces carrots, chopped
- 3 pieces potatoes, diced
- 1 piece onion, chopped
- 3 cloves garlic, minced
Broth and Seasonings
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
Preparation
- Wash and chop your vegetables.
- Cut the carrots into uniform pieces, dice the potatoes, and finely chop the onion.
Mixing Ingredients
- Add the stew meat into the slow cooker.
- Toss in the chopped carrots, diced potatoes, chopped onion, and minced garlic.
- In a separate bowl, combine beef broth, tomato paste, dried thyme, and rosemary. Season with salt and pepper. Whisk until the tomato paste dissolves.
Cooking
- Pour the broth mixture evenly over the meat and vegetables in the slow cooker.
- Cover the slow cooker with the lid and set to cook on low for 8 hours or high for 4 hours.
- Once cooking is complete, taste the stew and adjust with more salt or pepper as needed.
Serving
- Ladle the stew into bowls, optionally garnish with fresh herbs, and serve hot with crusty bread.
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Notes
Allow leftover stew to cool before transferring to airtight containers. It will stay fresh in the refrigerator for 3-4 days or in the freezer for up to 3 months.