Description
A hearty and comforting slow cooker beef and potatoes stew, perfect for a cozy meal. Tender beef, potatoes, carrots, and onions simmered in a flavorful broth until melt-in-your-mouth delicious.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 pound baby potatoes, halved
3 large carrots, peeled and sliced into 1/2-inch pieces
1 large yellow onion, diced
3 cloves garlic, minced
4 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt, to taste
Black pepper, to taste
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
Add baby potatoes, carrots, diced onion, and minced garlic to the slow cooker.
In a bowl, whisk together beef broth, tomato paste, dried thyme, dried rosemary, salt, and black pepper.
Pour the broth mixture over the beef and vegetables in the slow cooker.
Add the bay leaf to the slow cooker.
Cover and cook on low for 8 hours, or until beef is tender and vegetables are cooked through.
About 15 minutes before serving, remove the bay leaf.
In a small bowl, mix cornstarch and cold water until smooth to create a slurry.
Stir the slurry into the stew in the slow cooker to thicken the broth.
Cover and cook on high for an additional 15 minutes until the stew thickens.
Taste and adjust seasoning with salt and black pepper if needed.
Sprinkle chopped fresh parsley over the stew before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours