Name: Slow Cooker Beef Stew
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Cuisine: American
Ingredients: 2 lbs beef chuck, trimmed and cut into 1-inch pieces; 4 cups beef broth (low-sodium); 3 medium potatoes, peeled and diced; 2 carrots, peeled and sliced; 1 onion, chopped; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 1 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; 2 tablespoons olive oil

Description

A hearty slow-cooked beef stew with tender chunks of beef, potatoes, and carrots, perfect for chilly days.

Ingredients

2 lbs beef chuck, trimmed and cut into 1-inch pieces
4 cups beef broth (low-sodium)
3 medium potatoes, peeled and diced
2 carrots, peeled and sliced
1 onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
2 tablespoons olive oil

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Instructions

Pat the beef dry with paper towels. Dry meat browns better.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
Brown the beef in batches, aiming for 2–3 minutes per side until nicely caramelized. Transfer browned pieces to the slow cooker.
Into the slow cooker add diced potatoes, sliced carrots, chopped onion, and minced garlic.
Stir in 2 tablespoons tomato paste, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix briefly.
Pour 4 cups of beef broth over everything.
Cover and cook on LOW for 8 hours, or until beef is tender and vegetables are cooked through.
Taste and adjust seasoning if needed, then stir and serve.

Notes

For thicker broth, consider using cornstarch mixed with cold water towards the end of cooking.

Prep Time: 30 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American