Description

A rich, savory slow cooker beef stew made with tender chuck roast, hearty vegetables, and aromatic seasonings. This no-fuss recipe delivers comforting flavors with minimal effort, perfect for family dinners.

Ingredients

Beef stew meat (chuck), cut into 1-inch cubes, 2 pounds
Potatoes, peeled and cut into 1-inch chunks (Yukon Gold or Russet), 1.5 pounds
Carrots, peeled and cut into 1-inch pieces, 4-5 medium
Yellow onion, chopped, 1 large
Celery, chopped, 3-4 stalks
Garlic, minced, 4 cloves
Tomato paste, 3 tablespoons
All-purpose flour, 3 tablespoons
Smoked paprika, 1/4 teaspoon
Dried thyme, 1 teaspoon
Bay leaves, 2
Salt, 1/2 teaspoon
Black pepper, 1/4 teaspoon
Beef broth (low-sodium recommended), 4 cups

Instructions

Heat oil in a skillet over medium-high heat. Briefly brown beef in batches, discarding excess fat.
In the same skillet, sauté onions, celery, and garlic until softened.
Transfer everything to a slow cooker. Add remaining ingredients (except flour and peas if using). Stir well.
Cover and cook on low for 6-8 hours, until beef is tender and vegetables are soft.
Before serving, mix flour into the strew or add thickening agent if preferred. Stir in thawed frozen peas (optional).

Notes

Leftovers keep for 3-4 days refrigerated or freeze up to 3 months.
For deeper flavor, sear meat and vegetables 5 minutes longer before cooking.
Adjust seasonings to taste; add frozen peas in final 30 minutes of cooking.
Use a gluten-free flour substitute if needed.
For a heartier stew, add parsnips or turnips.

Prep Time: 20
Cook Time: 480
Category: Dinner
Method: Slow Cooking
Cuisine: American, Homemade

Nutrition

Serving Size: 1 serving (about 1.5 cups)
Calories: 320
Sugar: 5g
Sodium: 180mg
Fat: 14g
Saturated Fat: 5g
Carbohydrates: 22g
Fiber: 3g
Protein: 20g
Cholesterol: 50mg