Slow Cooker Beef Stew
Slow Cooker Beef Stew is the ultimate comfort food that fills your home with rich, savory aromas. Tender chunks of beef, vibrant vegetables, and aromatic herbs create a heartwarming dish that’s perfect for chilly evenings. This easy-to-make stew is not only satisfying but also customizable based on your pantry staples. Whether you’re cozying up on a lazy Sunday or entertaining friends, this delicious stew will leave everyone smiling and reminiscing about home-cooked meals.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 4 medium carrots, chopped
- 3 medium Yukon Gold potatoes, cubed (skin on or off)
- 2 large yellow onions, diced
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 teaspoons fresh thyme leaves
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare your ingredients by chopping beef into cubes and dicing vegetables.
- Heat olive oil in a skillet over medium-high heat. Sear the beef cubes until browned on all sides for added flavor.
- Transfer the browned beef to a slow cooker. Add onions, garlic, carrots, and potatoes; stir to combine.
- Pour in the beef broth until ingredients are just submerged. Add thyme, bay leaves, salt, and pepper; stir gently.
- Cover and cook on low for 8 hours or high for 4 hours until the beef is tender.
- Remove bay leaves before serving. Adjust seasoning as needed and serve hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
Keywords: - For extra depth of flavor, consider adding red wine or swapping out vegetables based on seasonal availability. - Store leftovers in an airtight container for up to three days; reheat gently.