Slow Cooker Beef Stew
Slow Cooker Beef Stew is the epitome of comfort food, perfect for chilly evenings or family gatherings. Tender chunks of beef chuck simmer alongside vibrant vegetables in a rich, savory broth infused with herbs and spices. Each bite offers a delightful explosion of flavor, making this dish a beloved classic. Serve it hot with crusty bread to soak up every delicious drop and enjoy the warmth and joy it brings to your table.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 4 medium Yukon gold potatoes, diced
- 3 large carrots, sliced
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping the vegetables and mincing the garlic.
- Season the beef cubes generously with salt and pepper.
- In a skillet over medium-high heat, sear the beef on all sides until browned (about 3-4 minutes per side).
- Transfer the seared beef to the slow cooker; add onions, carrots, potatoes, garlic, Worcestershire sauce, bay leaves, thyme, and pour in beef broth until covered.
- Cover the slow cooker; cook on low for 8 hours or high for 4 hours until the beef is tender.
- Stir gently before serving hot alongside crusty bread or over rice.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: For added flavor, consider adding mushrooms or sweet potatoes. A splash of red wine can deepen the stew's flavor profile. Leftovers can be stored in an airtight container for up to four days or frozen for later use.