Slow Cooker Beef Stew
This Slow Cooker Beef Stew is such a bowl of comfort. The beef is simmered with veggies in a richly flavored broth until the morsels of beef are fall-apart tender. All you need is a generous slice of homemade bread to go with it.
Ingredients
- 2 tbspextra light olive oil (or high heat cooking oil)
- 3 lbbeef chuck roast (cut into 2 inch cubes)
- 1 largeyellow onion (diced)
- 4 largecarrots (cut into bite size pieces)
- 1 lbyukon potatoes (cut into bite size pieces)
- ⅓ cupapple cider juice ((not vinegar))
- 3 tbsptomato paste
- 3 cupsbeef broth
- 1 tspground black pepper
- 1 tbspfine sea salt (or added to taste)
- 2bay leaves
- parsley (finely chopped, to serve)
Directions
- 1
Preheat a skillet with oil. Once the oil is hot, add the beef in a single layer and saute until browned on both sides. Don't crowd the pan and cook beef in batches if needed. Remove and set aside.
- 2
In the same skillet, sauté the onion until lightly browned, adding more oil if needed.
- 3
Add all the ingredients to the slow cooker. Set it on high for 4 to 5 hours or on low for 7 to 9 hours.
- 4
Remove bay leaves, season to taste, and serve garnished with parsley if desired. If a thicker stew is preferred, see notes below on thickening the stew.*