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Cozy Slow Cooker Beef Stew with Vegetables

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A comforting and hearty slow cooker beef stew with tender beef chunks and vibrant vegetables, perfect for cozy nights and easy meal prep.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 3 medium carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 3 medium russet potatoes, peeled and cubed
  • 4 cups beef broth (low-sodium recommended)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 1/4 cup all-purpose flour (30 grams)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Pat the beef cubes dry with paper towels. Toss them in flour seasoned lightly with salt and pepper until evenly coated.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
  3. In the same skillet, cook diced onion until translucent, about 4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant. Add tomato paste and cook for 1-2 minutes, stirring constantly.
  4. Pour in 1/2 cup beef broth to deglaze the pan, scraping up browned bits. Let simmer for 1-2 minutes, then pour mixture into the slow cooker over the beef.
  5. Add chopped carrots, celery, and potatoes to the slow cooker. Pour in remaining beef broth. Stir in Worcestershire sauce, thyme, and bay leaves. Season with salt and pepper.
  6. Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is fork-tender and vegetables are soft but not mushy.
  7. Remove bay leaves. Adjust seasoning with salt and pepper. For thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into stew. Cook on high for 15 more minutes.
  8. Ladle stew into bowls, garnish with fresh parsley if desired, and serve warm.

Notes

Browning the beef before slow cooking adds depth of flavor but can be skipped if short on time. Avoid over-salting early as broth reduces and concentrates saltiness. For thicker stew, use a cornstarch slurry at the end. Add delicate vegetables like peas or green beans in the last 30 minutes to keep them vibrant. Leftovers taste better after flavors meld overnight. Store leftovers in the refrigerator up to 4 days or freeze up to 3 months.

Nutrition

Keywords: slow cooker beef stew, beef stew with vegetables, easy beef stew, comfort food, slow cooker recipes, hearty stew

Find it online: https://hungermind.com/cozy-slow-cooker-beef-stew-with-vegetables-easy-recipe-for-tender-beef-and-veggies/