This slow cooker beef stew recipe is rich and hearty and full of flavor! All you need is some beef chuck roast, potatoes, carrots, celery, onion, beef broth, Worcestershire sauce, tomato paste, garlic, bay leaves, and some simple herbs and spices. You can also add some frozen peas or corn if you want to make it even heartier. It’s an easy and delicious meal that’s perfect for a cold evening or for a comforting Sunday dinner.
2 pounds beef chuck roast, cubed
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 stalks celery, chopped
2 large carrots, chopped
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
4 cups beef broth
2 bay leaves
2 tablespoons fresh parsley, chopped
1 teaspoon dried thyme
1 teaspoon ground black pepper
1 teaspoon dried oregano
3 large potatoes, cubed
Optional: 1/2 cup frozen peas or corn
Salt, to taste
In a large bowl, combine the cubed beef and the flour and toss to coat. Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 5 minutes. Transfer the beef to the slow cooker. Add the onion, garlic, celery, and carrots to the skillet and cook until softened, about 5 minutes. Add the tomato paste and Worcestershire sauce and cook for 1 minute more.
Add the beef broth to the slow cooker and stir to combine. Add the bay leaves, parsley, thyme, black pepper, oregano, and the cooked vegetables. Stir to combine. Nestle the potatoes into the stew. Cover and cook on low for 8 hours or on high for 4 hours, or until the beef and potatoes are tender.
If using, stir in the frozen peas or corn during the last 10 minutes of cooking. Taste and adjust seasoning with salt, if desired. Serve with a sprinkle of fresh parsley, if desired. Enjoy!
This slow cooker beef stew is a nutritional powerhouse! The beef is a great source of protein, iron, and zinc. The potatoes and carrots provide vitamins and minerals, and the beef broth is full of flavor and a good source of sodium and potassium. This stew also includes healthy fats from the olive oil and omega-3 fatty acids from the Worcestershire sauce. It’s a complete and balanced meal that’s sure to please everyone at the table.
Total Fat: 21 g
Saturated Fat: 8 g
Cholesterol: 111 mg
Sodium: 824 mg
Total Carbohydrate: 40 g
Dietary Fiber: 6 g
Sugar: 6 g
Protein: 38 g
Tips and Tricks
This slow cooker beef stew is a great make ahead meal. Simply prepare the stew and store it in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat it in the microwave or on the stovetop. You can also freeze this stew for up to 3 months. Thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave.
You can also add other vegetables to this stew, such as green beans, corn, or mushrooms. If you want to add more flavor, try adding a splash of red wine or balsamic vinegar. You can also add a pinch of sugar to balance out the acidity of the tomatoes.
This slow cooker beef stew is a great way to use up any leftover vegetables you have in your fridge. Simply add them to the stew and you’ll have a delicious meal in no time. You can also use the leftovers to make a tasty beef stew soup the next day. Simply add some broth and your favorite vegetables and you’ll have a delicious soup in no time.
This slow cooker beef stew is a hearty and delicious meal that’s sure to please everyone. It’s an easy and economical meal that’s perfect for a cold winter night or for a comforting Sunday dinner. Enjoy!