Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Slow Cooker Beef Stew with Carrots and Potatoes Recipe

Hearty Slow Cooker Beef Stew with Carrots and Potatoes

Description

Hello, food lovers! Are you ready to embark on a cozy culinary journey? Today, we’re diving into a Hearty Slow Cooker Beef Stew with Carrots and Potatoes, a classic comfort dish that’s perfect for chilly evenings or a lazy Sunday. This recipe is simple, flavorful, and will make your kitchen smell heavenly as it slowly simmers away. Let’s get cooking!

Ingredients

Scale

 

  • 2½ lbs chuck roast (cut into 1-inch chunks and large portions of fat removed)
  • 3 tbsp butter
  • 1½ cup yellow onion (diced)
  • 4 tsp garlic (minced)
  • 4 cups beef broth
  • 1½ tbsp Worcestershire sauce
  • 5 carrots (cut into bite-size pieces)
  • 1 lb baby Yukon gold potatoes (washed and quartered)
  • 6 oz tomato paste
  • 3 sticks celery (chopped)
  • 1 tsp ground black pepper
  • 1 tsp salt
  • ½ tsp dried rosemary
  • ½ tsp dried thyme
  • 2 bay leaves
  • ¼ cup cold water
  • 3 tbsp cornstarch

Instructions

 

  1. Brown the beef: Heat 3 tbsp of butter in a large skillet over medium-high heat. Brown the beef in 3 separate batches for about 45 seconds on each side. Once browned, transfer the meat to your slow cooker.
  2. Sauté the onion and garlic: In the same skillet, cook the diced onions until softened (about 3-4 minutes). Add the minced garlic and sauté for another 30 seconds. Transfer this mixture to the slow cooker.
  3. Add the vegetables and seasonings: To the slow cooker, add beef broth, Worcestershire sauce, carrots, potatoes, tomato paste, celery, black pepper, salt, rosemary, thyme, and bay leaves. Stir until everything is well combined.
  4. Cook low and slow: Cover the slow cooker and set it on low for 8 to 9 hours, or on high for 4 to 5 hours. This slow cooking will allow the flavors to meld and the beef to become ultra-tender.
  5. Thicken the stew: In a small bowl, whisk together the cold water and cornstarch until smooth. Pour this mixture into the stew and stir. Continue cooking for an additional 10 minutes until the sauce begins to thicken.

Notes

  1. Prepping the vegetables: When cutting your carrots and potatoes, make sure the pieces are relatively the same size. This ensures even cooking, so you don’t end up with some vegetables being undercooked while others become too soft.
  2. Choosing the right cut of beef: For a stew, chuck roast is ideal because it becomes tender and flavorful after slow cooking. If you’re in a pinch, you can use stew meat from the grocery store, but chuck roast tends to give the best results.

Find it online: https://optimalrecipes.com/slow-cooker-beef-stew-with-carrots-and-potatoes-recipe/