Slow Cooker Sunday Beef Stew
There is nothing quite like the comforting hug of a slow-cooked meal waiting for you after a long, chilly day. This Crockpot Beef Stew is the definition of "set it and forget it" soul food, filling your home with the rich, savory aroma of seared beef and aromatic herbs hours before you even lift the lid.
Ingredients
- 2.5 lbs beef chuck roast cut into 1.5-inch cubes
- ¼ cup all-purpose flour for dredging
- 3 tbsp olive oil
- 1 lb Yukon Gold potatoes chopped into large chunks
- 4 large carrots peeled and sliced into thick rounds
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 3 cups beef broth
- ½ cup dry red wine optional
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- In a bowl, toss the beef cubes with flour, salt, and pepper until coated.
- Heat oil in a large skillet over medium-high heat. Brown the beef in batches until a crust forms, then transfer to the crockpot.
- Add the onions and garlic to the same skillet for 2 minutes, then deglaze the pan with the red wine (or a splash of broth), scraping up the brown bits. Pour everything into the crockpot.
- Add the potatoes, carrots, beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaf to the slow cooker. Stir gently to combine.
- Cover and cook on LOW for 8–9 hours (or HIGH for 4–5 hours) until the beef is fork-tender.
- Remove the bay leaf and thyme sprigs. Taste and add more salt or pepper if needed before serving.