Description
This Slow Cooker Beef Stew combines tender chunks of beef chuck roast with baby potatoes, carrots, and a rich, flavorful broth enhanced with tomato paste, Worcestershire sauce, and aromatic herbs. Perfect for a comforting and hearty meal, it cooks slowly to meld the flavors beautifully for an easy, satisfying dinner.
Ingredients
Meat and Vegetables
- 2 tablespoons olive oil
- 2 pounds beef chuck roast, cut into 1 to 1 1/2-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 1 pound baby new potatoes, halved
- 4 medium carrots, peeled and cut into 1/2-inch thick pieces
- 1 large sweet onion, diced
- 3 cloves garlic, minced
- 1/2 cup frozen peas, thawed
Liquids and Sauces
- 2 cups low-sodium beef broth
- 1 cup vegetable juice (such as V8)
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
Herbs and Spices
- 1 sprig fresh thyme (or 1/2 teaspoon dried)
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon mustard seeds
- 2 bay leaves
- Kosher salt and freshly ground black pepper, to taste
Thickener and Garnish
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley leaves, for garnish
Instructions
- Prepare the Crockpot: Spray a 6-quart crockpot with nonstick spray to prevent sticking during cooking.
- Sear the Beef: Warm olive oil in a large skillet over medium heat. Season beef cubes with salt and pepper. Add the beef to the skillet and cook, turning occasionally, until all sides are evenly browned, about 2-3 minutes. This step develops flavor and seals the meat.
- Combine Ingredients in Crockpot: Transfer the seared beef, halved baby potatoes, carrots, diced onion, and minced garlic into the crockpot.
- Mix Broth and Seasonings: In a bowl, whisk together beef broth, vegetable juice, tomato paste, Worcestershire sauce, fresh thyme (or dried), oregano, smoked paprika, and mustard seeds until the mixture is uniform.
- Add Liquids and Herbs: Pour this seasoned broth mixture over the beef and vegetables in the crockpot. Add the bay leaves and season with additional salt and pepper to taste.
- Cook Stew Slowly: Cover the crockpot and cook on low heat for 7-8 hours to allow flavors to meld and the beef to become tender.
- Thicken the Stew: Towards the end of cooking, in a small bowl, whisk the all-purpose flour with 1/2 cup of the hot stew broth from the slow cooker to create a slurry. Slowly stir this mixture back into the crockpot. Cover and cook on high heat for an additional 30 minutes until the stew thickens nicely.
- Add Peas: Five minutes before serving, stir in the thawed frozen peas to warm through and retain their brightness.
- Final Touches: Remove and discard the bay leaves and thyme sprig from the stew. Stir gently to combine everything.
- Serve: Ladle the stew into bowls and garnish with the chopped fresh parsley. Serve immediately while warm and enjoy the comforting flavors.
Notes
- Seared beef improves flavor and texture but can be skipped if short on time; however, browning is recommended.
- Using low-sodium beef broth helps control salt levels.
- Vegetable juice adds extra depth and a slight tanginess to the broth.
- Thickening the stew near the end ensures a perfect, hearty consistency without lumps.
- The recipe easily adapts to other root vegetables like parsnips or turnips if you prefer.
- Leftovers taste even better the next day and can be refrigerated for up to 3 days or frozen for longer storage.
