Slow Cooker Beef Stew

By Lori

8 Person

530 Minutes

332 Calories

Everyone’s favorite comforting beef stew made easily in the crockpot! The meat is so tender and the stew is rich, chunky and hearty! The key to a good stew is getting the meat right. You can use different cuts of beef depending on the time you have. Traditionally, chuck roast is used for beef stew. But chuck is a tougher cut of meat, albeit more flavorful because of it’s higher fat content.

Ingredients

Freshly ground black pepper
Kosher salt
2 tbsp. Chopped fresh parsley leaves
1/4 cup All-purpose flour
1 Bay leaves
1 tsp. Caraway seeds, optional
1 tsp. Smoked paprika
1 tsp. Dried rosemary
1 tsp. Dried thyme
1 tbsp. Sauce
1 tbsp. Tomato paste
3 cups Beef broth
3 cloves Garlic, minced
1 Onion, diced
4 Carrots, cut diagonally into 1/2-inch-thick slices
1 pound Baby red potatoes, quartered
2 tbsp. Olive oil
2 pounds Stew meat, cut into 1-inch cubes

Method

01

Heat olive oil in a large skillet over medium heat.
02

Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
03

Place beef, potatoes, carrots, onion, and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, sauce, thyme, rosemary, paprika, caraway seeds, and bay leaves until well combined; season with salt and pepper, to taste.
04

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
05

In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
06

Serve immediately, garnished with parsley, if desired.

Related Tags

Slow Cooker Beef Stew

4.8

( By Lori )

01 Information

Grade medium
Serving 8 servings
Calorie 332 Kcal
Prep Time 15 Mins
Cook Time 515 Mins
Total Time 530 Mins

02 Ingredients

Freshly ground black pepper

Kosher salt

2 tbsp. Chopped fresh parsley leaves

1/4 cup All-purpose flour

1 Bay leaves

1 tsp. Caraway seeds, optional

1 tsp. Smoked paprika

1 tsp. Dried rosemary

1 tsp. Dried thyme

1 tbsp. Sauce

1 tbsp. Tomato paste

3 cups Beef broth

3 cloves Garlic, minced

1 Onion, diced

4 Carrots, cut diagonally into 1/2-inch-thick slices

1 pound Baby red potatoes, quartered

2 tbsp. Olive oil

2 pounds Stew meat, cut into 1-inch cubes

03 Method

Step 1

Heat olive oil in a large skillet over medium heat.

Step 2

Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.

Step 3

Place beef, potatoes, carrots, onion, and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, sauce, thyme, rosemary, paprika, caraway seeds, and bay leaves until well combined; season with salt and pepper, to taste.

Step 4

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

Step 5

In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.

Step 6

Serve immediately, garnished with parsley, if desired.

04 Author