Slow Cooker Beef Stew
Total Time
8 hours 50 minutes
Prep Time
15 minutes
Cook Time
8 hours 35 minutes
Rating
4.9 out of 5 stars
(384)
Ingredients
8 servings
- 2 tablespoons olive oil
- 2 pounds stew meat, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 1 pound baby red potatoes, quartered
- 4 carrots, cut diagonally into 1/2-inch-thick slices
- 1 onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds, optional
- 2 bay leaves
- ¼ cup all-purpose flour
- 2 tablespoons chopped fresh parsley leaves
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Preparation
Step 1
Heat olive oil in a large cast iron skillet over medium heat.
Step 2
Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
Step 3
Place beef, potatoes, carrots, onion, and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds, and bay leaves until well combined; season with salt and pepper, to taste.
Step 4
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
Step 5
In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
Step 6
Serve immediately, garnished with parsley, if desired.
Step 7
Save recipe for the next time?
Chef's notes
*TO FREEZE:
Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
