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
Step 1
Preheat a skillet with oil. Once the oil is hot, add the beef in a single layer and saute until browned on both sides. Don't crowd the pan and cook beef in batches if needed. Remove and set aside.
Step 2
In the same skillet, sauté the onion until lightly browned, adding more oil if needed.
Step 3
Add all the ingredients to the slow cooker. Set it on high for 4 hours or on low for 7 hours.
Step 4
Remove bay leaves, season to taste, and serve garnished with parsley if desired.
Step 5
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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.
