Description
A hearty and comforting slow cooker beef and potatoes stew, perfect for a cozy meal. Tender beef, potatoes, and vegetables simmered in a rich, flavorful broth.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 pound baby potatoes, halved
3 large carrots, peeled and sliced into 1/2-inch pieces
1 large onion, diced
3 cloves garlic, minced
3 cups beef broth
1 cup water
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons cold water
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5-7 minutes. Transfer browned beef to the slow cooker.
In the slow cooker, add baby potatoes, sliced carrots, diced onion, and minced garlic.
In a medium bowl, whisk together beef broth, water, tomato paste, dried thyme, dried rosemary, salt, and black pepper.
Pour the broth mixture over the beef and vegetables in the slow cooker.
Add bay leaves to the slow cooker.
Cover and cook on low for 8 hours, or until beef is tender and potatoes are cooked through.
About 30 minutes before serving, mix all-purpose flour and cold water in a small bowl until smooth.
Stir the flour mixture into the stew to thicken the broth.
Cover and cook on high for the remaining 30 minutes.
Remove bay leaves before serving.
Garnish with chopped fresh parsley and serve hot.
- Prep Time: 20 minutes
- Cook Time: 8 hours