Easy Slow Cooker Beef Stew

Easy Slow Cooker Beef Stew

from dinnerin321.com
450 min

This Easy Slow Cooker Beef Stew is simple to make and loaded with cozy flavors. With just 30 minutes of prep time, leave it to the crockpot to do the hard work for you. Serve with toasted bread or a sandwich, it makes for a great weeknight meal and perfect for leftovers.

Ingredients

  • 3 tablespoons oil (high smoke point variety, divided)
  • 1/3 cup all purpose flour (for dredging)
  • 2 1/2-3 pounds beef chuck roast or stew meat (cut into 1-inch cubes)
  • 3 cups beef broth or stock
  • 1/3 cup apple cider or apple juice
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons tomato paste
  • 2 teaspoons salt (divided)
  • 2 teaspoons black pepper (divided)
  • 1 teaspoon garlic powder (or 2-3 minced garlic cloves)
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • 2 bay leaves
  • 3 cups bite-sized Yukon gold potatoes (about 1-pound)
  • 2 cups bite sized carrots (about 5-7 )
  • 1 1/2 cups diced yellow or sweet onion (about 1 large)
  • 1 cup bite-sized cut celery (about 2-3 stalks)
  • Optional: cornstarch for thickening

Directions

  1. 1

    Season beef on all sides with 1 teaspoon salt and 1 teaspoon black pepper. In a shallow bowl, toss the seasoned beef with flour until they have a thin coating on each side.

  2. 2

    Heat oil in a large skillet on high heat. Once hot, add the beef in a single layer and cook until browned on all sides. Don't over crowd the pan, leaving about 1 inch space between the beef. Cook beef in batches, adding a tablespoon of oil between batches. Remove and set aside. 

  3. 3

    In the same skillet, sauté the onion until lightly browned, about 2-3 minutes.

  4. 4

    To a Crockpot, whisk together beef broth, apple cider or juice, Worcestershire sauce, tomato paste, remaining salt and black pepper, and seasonings. Once combined, add the vegetables and seared meat.

  5. 5

    Cook on high for 4-5 hours or on low for 7-8 hours.

  6. 6

    Remove bay leaves. Taste and adjust seasonings and thickness as desired. Whisk in a cornstarch slurry of 1 to 2 tablespoons each cornstarch and broth or water if you desire a thicker texture. Garnish with parsley.