Slow Cooker Beef Stew

Is there a dish more comforting than this Slow Cooker Beef Stew? It’s honestly ideal for bloodless fall and iciness days. It’s noticeably hearty and flawlessly flavorful. This is a stew you’ll want to make over and over!

This has quick come to be a reader favourite, attempt it and you’ll see why!

The Best Beef Stew Recipe

I’m questioning that is simply the thing you need to make this coming Tuesday. I always like to have stew or chili on Halloween, I don’t realize what it is but it’s turning into culture.

It ought to have something to do with the truth that it’s always bloodless right here while we take our youngsters out trick-or-treating (once in a while snowing!) so I love to have some warm comforting stew earlier than we head out, then I like to have warm cocoa whilst we get domestic. I get bloodless smooth.

yield: 8 servingsAuthor: Haedarprint recipe

Slow Cooker Beef Stew

prep time: 40 MINScook time: 8 HOURStotal time: 8 hours 40 mins

This pork stew is the definition of comfort food! It is filled with flavor and that low and gradual cooking yields the maximum smooth pork. A staple recipe!

INGREDIENTS:

• 1 Tbsp Worcestershire sauce
• 2 1/2 lbs chuck roast, trimmed of excess fat and diced into 1-1/2 inch cubes (you should have about 2 lbs once trimmed)
• Salt and freshly ground black pepper
• 2 1/2 Tbsp olive oil
• 3 cups low-sodium beef broth or chicken broth, divided
• 1 large yellow onion, chopped (1 1/2 cups)
• 3 medium celery stalks, chopped (1 1/4 cups)
• 4 cloves garlic, minced (1 1/2 Tbsp)
• 1/4 cup tomato paste1 Tbsp low-sodium soy sauce
• 1 (7-inch) single sprig rosemary (or 3/4 tsp dried)
• 1 Tbsp minced fresh thyme (or 1 tsp dried)
• 1 1/2 lbs yellow potatoes, diced into 1 1/2-inch chunks
• 1/4 cup minced fresh parsley
• 1 lb carrots, peeled and cut into 1-inch chunks (don't use thin carrots)
• 1 1/2 Tbsp cornstarch (depending on how thick you like it)
• 1 1/2 cups frozen petite peas

INSTRUCTIONS:

1. Heat 1 Tbsp olive oil in a large heavy bottomed skillet over medium-high heat. Working with half of the beef at a time, dab both sides dry with paper towels and season with salt and pepper to taste. 
2. Sear in skillet until browned, turning once halfway through, about 4 - 5 minutes total. Transfer beef to slow cooker. Add an additional 1 Tbsp oil to skillet, repeat with remaining beef. Leave excess oil in skillet.
3. Add remaining 1/2 Tbsp oil to oil in skillet (there should be about 1/2 tbsp left after searing beef), reduce burner to medium. Saute onions and celery 3 minutes, add garlic saute 30 seconds longer then add in tomato paste and cook, stirring constantly, 1 minute. 
4. Pour 1 cup beef broth into skillet along with Worcestershire, soy sauce,  thyme and rosemary. Add potatoes and carrots over beef layer in slow cooker, then pour broth mixture in skillet into slow cooker along with remaining 2 cups beef broth. Season lightly with salt and pepper (add more to taste at the end). Cover and cook on low heat for 7 - 8 hours.
5. In a small bowl whisk together cornstarch with 1 1/2 Tbsp cold water until smooth. Pour into slow cooker and gently stir, cover and cook on high heat for 20 - 30 minutes until thickened slightly. Stir in peas and half of the parsley. Serve warm garnished with remaining parsley.

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