Simple Slow Cooker Beef Stew Recipe

Ingredients

• 1.36 kg Beef Chuck Roast, cut into 3.8 cm cubes
• 30 g All-purpose flour
• 5 ml Smoked paprika
• 5 ml Sea salt
• 2.5 ml Freshly cracked black pepper
• 30 ml Avocado oil
• 680 g Yukon Gold potatoes, chopped into 2.5 cm chunks
• 4 Large carrots, peeled and sliced into 1.3 cm rounds
• 1 Large yellow onion, diced
• 3 Cloves garlic, smashed and minced
• 2 Stalks celery, sliced
• 475 ml Low-sodium beef bone broth
• 15 ml Worcestershire sauce
• 15 ml Tomato paste
• 1 packet Low-sodium onion soup mix
• 15 ml Balsamic vinegar
• 2 Bay leaves
• 3 Sprigs fresh thyme

Instructions

1. 1

   Pat the beef cubes bone-dry with paper towels. In a large bowl, toss the beef with flour, smoked paprika, sea salt, and black pepper until evenly coated.

2. 2

   Heat avocado oil in a large cast iron skillet over medium-high heat. Sear the beef in batches until a dark brown crust forms on all sides. Transfer seared beef to a plate.

3. 3

   Place the chopped potatoes, carrots, diced onion, minced garlic, and sliced celery in the bottom of a 6-quart slow cooker.

4. 4

   Layer the seared beef cubes on top of the vegetables.

5. 5

   In a medium bowl, whisk together the beef bone broth, Worcestershire sauce, tomato paste, onion soup mix, and balsamic vinegar.

6. 6

   Pour the liquid mixture over the beef and vegetables. Place the bay leaves and fresh thyme sprigs on top.

7. 7

   Cover and cook on Low for 8 hours until the beef is fork-tender and the sauce has thickened.