Description
A hearty and flavorful slow cooker beef stew that is perfect for a comforting meal.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 medium carrots, sliced
- 4 medium potatoes, diced
- 1 cup celery, chopped
- 1 medium onion, chopped
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas (optional)
Instructions
- In a large bowl, combine the beef cubes, olive oil, salt, black pepper, garlic powder, and onion powder. Toss until the beef is evenly coated.
- In a large skillet over medium-high heat, brown the beef in batches for about 5 minutes, transferring it to the slow cooker as it browns.
- Add the carrots, potatoes, celery, onion, beef broth, Worcestershire sauce, thyme, and bay leaf to the slow cooker. Stir to combine.
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is tender.
- If using, stir in the frozen peas during the last 30 minutes of cooking.
- Remove the bay leaf before serving. Adjust seasoning if necessary.
Notes
- For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 30 minutes of cooking.
- Add a splash of red wine for extra depth of flavor.
- Substitute sweet potatoes for regular potatoes for a different taste.
- Prep Time: 20 minutes
- Cook Time: 7 to 8 hours on low or 4 to 5 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg