Slow Cooker Beef Stew

Slow Cooker Beef Stew

Ingredients

• 2 pounds beef chuck roast, cut into 1½-inch chunks
• 1½ teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 medium carrots, peeled and cut into chunks
• 3–4 medium potatoes, peeled and cut into chunks
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon paprika
• 2 bay leaves
• 1 cup frozen peas, added near the end
• 2 tablespoons chopped fresh parsley, optional

Instructions

1. Prepare the beef: Pat the beef dry with paper towels. Season with salt and pepper, then lightly coat with flour.
2. Brown the beef: Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches for about 2–3 minutes per side. You don’t need to cook it through. Browning adds extra flavor to the finished stew.
3. Add the vegetables: Place the onion, carrots, and potatoes in the slow cooker. Add the browned beef and minced garlic.
4. Make the broth mixture: Whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, parsley, and paprika. Pour the mixture over the beef and vegetables.
5. Add the bay leaves: Place the bay leaves on top, then cover the slow cooker.
6. Slow cook: Cook on LOW for 7–8 hours or HIGH for about 4–5 hours, until the beef is very tender and the vegetables are cooked through.
7. Add the peas: Stir in the frozen peas during the final 15–20 minutes of cooking. They only need enough time to heat through.
8. Adjust the gravy: Remove the bay leaves and taste the stew. Add a little more salt or pepper if needed. If you prefer a thicker gravy, leave the lid slightly ajar for a short time or stir in a small amount of flour mixed with cold water.
9. Rest and serve: Let the stew sit for about 5–10 minutes before serving. Sprinkle with fresh parsley if desired.

Helpful Tips

• Beef chuck works especially well because its connective tissue becomes tender during slow cooking.
• Don’t overcrowd the skillet when browning the beef; work in batches if necessary.
• Cut the potatoes and carrots into fairly large pieces so they don’t become overly soft.
• For an even richer flavor, replace part of the beef broth with additional broth after deglazing the skillet.

Serve the stew warm with crusty bread, biscuits, or over mashed potatoes for a comforting meal.