Description

A simple, comforting beef stew made in a slow cooker with minimal prep, featuring tender beef chunks and perfectly cooked vegetables in a rich, savory broth.

Ingredients

Scale

2 pounds beef chuck roast, cut into 1-inch cubes
3 medium carrots, peeled and sliced into ½-inch rounds
3 medium russet potatoes, peeled and cut into 1-inch chunks
1 large yellow onion, chopped
2 celery stalks, diced
3 garlic cloves, minced
4 cups beef broth (low sodium preferred)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf (optional)
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil (optional, for browning beef)

Instructions

Prep your ingredients: Chop carrots, potatoes, onion, celery, and mince garlic. Cut beef chuck roast into 1-inch cubes, trimming excess fat if desired.
(Optional) Brown the beef: Heat olive oil in a skillet over medium-high heat. Add beef cubes in batches and sear until browned on all sides.
Transfer beef to slow cooker.
Add vegetables: Layer carrots, potatoes, onion, celery, and garlic on top of the beef.
Mix liquids and seasoning: In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, salt, and pepper until smooth.
Pour broth mixture over beef and vegetables. Add bay leaf on top.
Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is fork-tender and vegetables are cooked but not mushy.
About 30 minutes before serving, taste and adjust salt and pepper if needed. Remove bay leaf.
For thicker stew, stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water during the last 15 minutes of cooking.
Serve hot, optionally garnished with fresh parsley.

Notes

Browning the beef is optional but adds flavor. Use gluten-free Worcestershire sauce for gluten-free version. For thicker stew, add cornstarch slurry near the end. Avoid lifting the lid frequently to maintain cooking temperature. Leftovers taste better after a day. Can substitute potatoes with turnips or cauliflower for lower carbs.

Prep Time: 10-15 minutes
Cook Time: 7-8 hours (low) or 4-5 hours (high)
Category: Main Course
Cuisine: American

Nutrition

Serving Size: About 1.5 cups (350
Calories: 350400
Sugar: 5
Sodium: 600
Fat: 15
Saturated Fat: 5
Carbohydrates: 25
Fiber: 4
Protein: 30

Keywords: beef stew, crockpot, slow cooker, comfort food, easy dinner, dump-and-go, hearty stew, simple recipe