Description
This classic Slow Cooker Beef Stew is a hearty and comforting dish perfect for chilly days. Packed with tender chunks of beef, carrots, potatoes, and onions simmered slowly in savory beef broth, it offers rich flavors with minimal prep time.
Ingredients
Scale
Meat and Vegetables
- 2 lbs chuck beef, cubed
- 4 carrots, peeled and chopped
- 3 potatoes, peeled and cubed
- 1 onion, chopped
Broth and Seasoning
- 3 cups beef broth
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare Ingredients: Cube the chuck beef into bite-sized pieces. Peel and chop the carrots, peel and cube the potatoes, and chop the onion to ready your vegetables.
- Add to Slow Cooker: Place all the cubed beef, chopped carrots, potatoes, onion, and beef broth together into the slow cooker. Season with salt and pepper according to your preference.
- Cook the Stew: Set your slow cooker to LOW heat setting and cook the stew for 8 hours. This slow cooking process allows the flavors to meld together and the beef to become tender.
- Final Touches: Before serving, taste the stew and adjust seasoning if necessary. Stir gently to combine all flavors.
Notes
- You can add herbs like thyme or bay leaves for extra flavor.
- For thicker stew, mix a tablespoon of flour or cornstarch with cold water and stir into the stew at the end, then cook for an additional 15 minutes.
- Feel free to substitute or add other root vegetables like parsnips or turnips.
- Use low-sodium beef broth to control salt content if desired.
- Leftover stew can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
