Slow Cooker Beef Stew Recipe
This Slow Cooker Beef Stew recipe embodies the essence of comfort food! It’s ideal for those brisk autumn nights or cold winter afternoons when you long for a warm, filling dish that truly satisfies.
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Ingredients
- 2 cups low-sodium beef broth
- 2 1/2 pounds boneless chuck roast
- 1 1/2 cups yukon gold potatoes
- 1 1/2 cups carrots
- 1 cup chopped celery
- 1 medium onion
- 2 cloves garlic
- 4 ounces white button mushrooms
- 3 sprigs fresh thyme
- 2 bay leaves
- 1/2 cup frozen peas
- 3 tablespoons tomato paste
- Kosher salt and black pepper
- 3 1/2 tablespoons flour or gluten-free flour
Equipment Needed
- Slow Cooker
Instructions
- 1
In a blender, mix together the broth, flour, tomato paste, 1 1/4 teaspoons of kosher salt, and 1/4 teaspoon of black pepper until the mixture is completely smooth.
- 2
Preheat a large skillet over high heat, then apply a light spray of oil. Sear the beef on all sides in two separate batches. Once browned, transfer the beef into the slow cooker and spray the skillet again.
- 3
Add the carrots, celery, onions, and garlic to the skillet, sautéing for about 5 minutes until they start to brown. Once done, transfer this mixture to the slow cooker along with the potatoes, mushrooms, thyme, and bay leaves. Finally, pour the blended broth mixture over everything in the slow cooker.
- 4
Place the lid on the slow cooker and set it to low, cooking for 8 hours, or until both the meat and vegetables are tender.
- 5
Remove the thyme and bay leaves from the stew, then stir in the peas and let them sit for 1 minute to warm through. Adjust the seasoning with salt to taste, if necessary.
Nutrition Information
Notes & Tips
- Makes about 8 cups.