Description
This hearty Slow Cooker Beef Stew is a comforting and flavorful dish made with tender beef chunks, potatoes, carrots, and peas simmered in a rich and savory gravy. Perfect for cozy dinners and make-ahead meals.
Ingredients
- 2 ½ lbs. chuck roast, trimmed and cut into 1-inch pieces
- Salt/Pepper, to taste
- 3 tablespoons flour
- 3 tablespoons olive oil
- 1 tablespoon cold butter
- 3 cloves garlic, minced
- 1 large yellow onion, diced
- 6 oz. tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 4 cups beef broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon rosemary
- ½ teaspoon thyme
- ½ teaspoon mustard powder
- 1 ½ lbs. Yukon gold potatoes, cut into 1-inch cubes
- 3 large carrots, peeled and sliced
- ¾ cup frozen peas
- 1 tablespoon cornstarch + 2 tablespoons cold water (optional, for thickening)
Instructions
- Season the beef with salt and pepper and sprinkle with flour. Toss to coat evenly.
- Heat olive oil in a skillet over medium-high heat. Sear the beef in batches until browned on all sides. Set aside.
- Reduce heat to medium and add cold butter and diced onions. Cook for 5 minutes, then add garlic and cook for 1 minute.
- Stir in tomato paste, Worcestershire sauce, soy sauce, and hot sauce. Cook for another minute.
- Transfer the mixture to a slow cooker. Add the beef broth, onion powder, garlic powder, rosemary, thyme, and mustard powder. Stir to combine.
- Add the seared beef, potatoes, and carrots to the slow cooker. Stir gently.
- Cook on low for 7-8 hours or on high for 3½-4 hours.
- Stir in frozen peas during the last 15 minutes of cooking.
- If thicker stew is desired, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the stew. Cook for an additional 10 minutes.
- Serve warm and enjoy!
Notes
- For extra flavor, deglaze the skillet with a splash of beef broth after searing the beef and add it to the slow cooker.
- Yukon gold potatoes hold their shape better than russet potatoes during long cooking times.
- You can prep all ingredients the night before and store them in the fridge for an easy morning slow cooker dump.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 460
- Sugar: 6g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 115mg
