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Patricia

Hearty Slow Cooker Beef Stew: Discover Your New Favorite!

A hearty and flavorful slow cooker beef stew that is perfect for a comforting meal.
Print Recipe
Prep Time 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. Add the carrots, potatoes, celery, onion, beef broth, Worcestershire sauce, thyme, and bay leaf to the slow cooker. Stir to combine.
  4. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is tender.
  5. If using, stir in the frozen peas during the last 30 minutes of cooking.
  6. Remove the bay leaf before serving. Adjust seasoning if necessary.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 10gCholesterol: 80mgSodium: 800mgFiber: 4gSugar: 4g

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.

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