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Slow Cooker Beef Stew

Slow cooker beef stew with potatoes, carrots, celery, and peas in rich gravy, served in a white ceramic bowl on white marble.
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Slow Cooker Beef Stew combines tender chuck roast, Yukon gold potatoes, carrots, celery, and peas in a rich tomato and herb gravy. A quick sear builds flavor before the slow cooker takes over, making this a comforting dinner to serve with crusty bread.

Ingredients

Scale
  • ½ cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 2 pounds chuck roast, trimmed and cut into 1 inch cubes
  • 1 tablespoon olive oil
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons cornstarch
  • 6 Yukon gold potatoes, quartered
  • 3 carrots, peeled and sliced
  • 1 stalk celery, sliced
  • 1 cup yellow onion, cut into 1 inch pieces
  • 4 cups low sodium beef broth
  • 6 ounces tomato paste
  • 1 teaspoon dried thyme
  • 1½ teaspoons dried oregano
  • 2 bay leaves
  • 1 cup frozen peas
  • Fresh parsley, chopped, for garnish

Instructions

  1. Coat the beef: Combine the flour, salt, pepper, and onion powder in a large food storage bag. Add the beef cubes, seal, and shake until evenly coated.
  2. Brown the beef: Heat the olive oil in a large skillet over medium high heat. Sear the beef for about 1 minute per side until browned, working in batches as needed. Transfer the beef and pan juices to the slow cooker.
  3. Mix the broth: Whisk the Worcestershire sauce and cornstarch together in a bowl until smooth. Whisk in the beef broth, tomato paste, thyme, and oregano.
  4. Assemble the stew: Add the potatoes, carrots, celery, and onion to the slow cooker. Pour in the broth mixture, add the bay leaves, and stir.
  5. Cook until tender: Cover and cook on LOW for 4 to 6 hours, until the beef is fork tender and the potatoes are soft. Continue cooking if needed before adding the peas.
  6. Finish and serve: Stir in the frozen peas and cook for another 10 minutes, until heated through. Remove the bay leaves, sprinkle with chopped parsley, and serve warm.

Notes

  • Brown the beef in small batches to avoid steaming it. Packaged stew beef may replace the cubed chuck roast.
  • Refrigerate leftovers in shallow, covered containers within 2 hours and keep for 3 to 4 days. Freeze for up to 3 months; potatoes may soften after thawing. Reheat gently with a splash of broth as needed until the stew reaches 165°F.

Nutrition

Keywords: Slow Cooker Beef Stew

Find it online: https://thesavorymama.com/slow-cooker-beef-stew/