Description
A comforting and hearty slow cooker beef stew featuring tender chunks of seared beef, fresh vegetables, and a rich, flavorful broth infused with herbs. Perfect for a cozy family meal, this stew is slow-cooked to melt-in-your-mouth perfection over several hours.
Ingredients
Scale
Beef and Vegetables
- 2 lbs beef chuck roast, cut into chunks
- 4 medium carrots, sliced
- 4 medium Yukon Gold potatoes, quartered
- 1 large onion, diced
- 4 cloves garlic, minced
Broth and Seasonings
- 4 cups low-sodium beef broth
- 2 bay leaves
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Sear the Beef: Heat oil in a skillet over medium-high heat and sear the beef chunks until browned on all sides, developing a rich crust that enhances the stew’s flavor.
- Sauté Onions and Garlic: Add the diced onions and minced garlic to the same skillet and sauté until the onions are translucent, releasing their sweet aroma.
- Layer Ingredients in Slow Cooker: Transfer the seared beef and sautéed onions and garlic to the slow cooker. Layer the sliced carrots and quartered potatoes on top.
- Add Broth and Seasonings: Pour in the beef broth until all ingredients are covered. Add bay leaves, chopped thyme, rosemary, Worcestershire sauce, and season with salt and pepper. Stir gently to combine.
- Slow Cook: Cover the slow cooker and cook on low for 8 hours (or on high for 4 hours) until the beef is fork-tender and the flavors meld beautifully.
Notes
- For best flavor, sear the beef in batches to avoid overcrowding the skillet.
- Adjust seasoning at the end of cooking to taste.
- To thicken the stew, you can remove some broth and mix with cornstarch, then stir back into the stew and cook on high for an additional 15 minutes.
- Leftovers store well and taste even better the next day.
