Slow Cooker Beef Stew
Total Time
4 hrs 30 mins
Prep Time
20 mins
Cook Time
4 hrs 10 mins
Rating
4.99 out of 5 stars
(315)
Ingredients
8 servings
- 2 tbsp extra light olive oil, or high heat cooking oil
- 3 lb beef chuck roast, cut into 2 inch cubes
- 1 large yellow onion, diced
- 4 large carrots, cut into bite size pieces
- 1 lb Yukon potatoes, cut into bite size pieces
- 1/3 cup apple cider juice (NOT vinegar)
- 3 tbsp tomato paste
- 3 cups beef broth
- 1 tsp ground black pepper
- 1 tbsp fine sea salt, or added to taste
- 2 bay leaves
- parsley, finely chopped, to serve
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Preparation
Chef’s notes
Slow Cooker beef stew can be made ahead, refrigerated or frozen and reheated later. Try preparing it the night before and follow these tips for storing and serving.
Refrigerate:
Refrigerate cooled stew in an airtight container for up to 3 days.
Freeze:
Once cooled, store the stew in an airtight container in the freezer for up to 4 months, leaving an inch of space in the container for expansion.
How to Reheat:
Thaw overnight, and then warm in a pot over medium heat until heated through.