Slow Cooker Beef Stew

Slow Cooker Beef Stew, with tender bites of beef and vegetables in a rich broth, is a family dinner favorite. This beef stew recipe is perfect for a weeknight or for Sunday dinner.

📝 Ingredients

• 3 tablespoons all-purpose flour
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 2 pounds boneless chuck roast (cut into 1-inch cubes and trimmed of excess fat, or cubed beef stew meat)
• 2 tablespoons olive oil (divided)
• 1 yellow onion (chopped)
• 4 cloves garlic (minced)
• 4 cups low sodium beef broth (divided)
• 3 ribs celery (chopped)
• 4 medium carrots (cut into 1/4-inch rounds or half rounds if large)
• 1 1/2 pounds Yukon gold potatoes* (about 4 medium, cut into 1-inch pieces)
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 teaspoon dried Italian seasoning
• 1 teaspoon dried thyme

👨‍🍳 Instructions

1. 1Place flour, salt and pepper in a large zip-top bag. Add the cubes of beef, seal the bag, and shake to coat the meat with the flour mixture. (Alternatively, you can place the beef, flour, salt and pepper in a large bowl and stir to coat the beef.)
2. 2Heat 1 ½ tablespoons of the olive oil in a large skillet or Dutch oven over medium heat. Add the pieces of beef in a single layer in the pan (brown the beef in two batches if necessary). Let the beef brown on the first side for about 4 minutes, then flip and brown the other side. Stir in any remaining flour from the bag and then transfer the beef to a 5 quart or larger slow cooker.
3. 3Add the remaining ½ tablespoon olive oil and the onion to the pan. Cook the onion, stirring occasionally, until softened, 3-4 minutes.
4. 4Add the garlic and cook, stirring, for 30 seconds.
5. 5Pour about ½ cup of the beef broth into the pan and scrape up any browned bits from the bottom of the pan. Transfer the contents of the pan to the slow cooker.
6. 6Add the rest of the beef broth, celery, carrots, potatoes, tomato paste, Worcestershire sauce, bay leaf, Italian seasoning and dried thyme to the slow cooker. Stir gently to combine.
7. 7Cover and cook on low for 7-9 hours or high for 3 ½-4 ½ hours, until the vegetables and meat are tender and cooked through.
8. 8Remove and discard the bay leaf. Taste and season with additional salt and pepper as needed. Serve.