Description
A hearty and comforting Slow Cooker Beef Stew made with tender beef chuck, fresh vegetables, and fragrant herbs, simmered to perfection for a rich and savory flavor. Ideal for a cozy family meal.
Ingredients
Scale
Beef and Vegetables
- 2 lbs beef chuck roast
- 4 medium carrots, sliced
- 4 medium Yukon Gold potatoes, quartered
- 1 large onion, diced
- 4 cloves garlic, minced
Liquids and Seasonings
- 4 cups low-sodium beef broth
- 2 bay leaves
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Sear the beef: Heat oil in a skillet over medium-high heat and sear the beef chunks until browned on all sides. This step locks in the flavor and adds a rich depth to the stew.
- Sauté onions and garlic: In the same skillet, add diced onions and minced garlic and cook until the onions become translucent, about 3-5 minutes, to develop a fragrant base.
- Transfer to slow cooker: Place the seared beef and sautéed onions and garlic into the slow cooker. Then, layer the sliced carrots and quartered potatoes on top to ensure even cooking.
- Add liquids and seasonings: Pour the beef broth over the ingredients in the slow cooker until everything is covered. Add the bay leaves, fresh thyme, fresh rosemary, Worcestershire sauce, salt, and pepper. Gently stir to combine the flavors.
- Slow cook: Cover the slow cooker and cook on low heat for 8 hours (or on high heat for 4 hours) until the beef is fork-tender and the vegetables are soft, resulting in a rich, flavorful stew.
Notes
- Searing the beef before slow cooking improves flavor but can be skipped for convenience.
- You can substitute Yukon Gold potatoes with red potatoes if preferred.
- Adjust seasoning salt and pepper according to taste, especially if your broth is already salted.
- For a thicker stew, remove the lid during the last 30 minutes of cooking to reduce the liquid.
- Leftovers taste even better the next day as flavors meld together.
