Name: Glorious Slow Cooker Beef Stew Secrets 8
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 2½ pounds beef chuck, cut into 1-inch cubes; ½ teaspoon black pepper; ½ teaspoon garlic salt; ½ teaspoon celery salt; ¼ cup all-purpose flour; 3 tablespoons olive oil; 3 tablespoons unsalted butter, divided; 2 cups yellow onions, diced; 4 cloves garlic, minced; 4 cups beef broth; 2 tablespoons Worcestershire sauce; 3 tablespoons tomato paste; 5 medium carrots, peeled and sliced into 1-inch pieces; 1½ pounds baby Yukon gold potatoes, halved; 2 bay leaves; 1 sprig fresh rosemary or ½ teaspoon dried rosemary; 1 teaspoon dried thyme; 1 cup frozen peas; ¼ cup cold water (for thickener); 2 tablespoons cornstarch (for thickener); Chopped parsley or chives (for garnish)

Description

This slow cooker beef stew is rich, tender, and full of deep flavor. Loaded with beef, potatoes, and carrots in a savory broth, it is a perfect winter comfort meal.

Ingredients

2½ pounds beef chuck, cut into 1-inch cubes
½ teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon celery salt
¼ cup all-purpose flour
3 tablespoons olive oil
3 tablespoons unsalted butter, divided
2 cups yellow onions, diced
4 cloves garlic, minced
4 cups beef broth
2 tablespoons Worcestershire sauce
3 tablespoons tomato paste
5 medium carrots, peeled and sliced into 1-inch pieces
1½ pounds baby Yukon gold potatoes, halved
2 bay leaves
1 sprig fresh rosemary or ½ teaspoon dried rosemary
1 teaspoon dried thyme
1 cup frozen peas
¼ cup cold water (for thickener)
2 tablespoons cornstarch (for thickener)
Chopped parsley or chives (for garnish)

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Instructions

Pat beef dry and season with pepper, garlic salt, and celery salt. Toss with flour to coat evenly.
Heat olive oil in a skillet over medium-high heat. Brown beef in batches for 45 seconds per side. Transfer browned beef to the slow cooker.
Melt 1 tablespoon butter in the same skillet. Add onions and cook 5 minutes until softened. Add garlic and cook 1 minute more.
Stir in tomato paste. Deglaze the pan with a splash of beef broth, scraping up any browned bits from the bottom. Transfer this mixture to the slow cooker.
Add remaining broth, Worcestershire sauce, carrots, potatoes, bay leaves, rosemary, and thyme to the slow cooker. Stir everything to combine well.
Cover and cook on low for 8 hours or high for 4 hours, until the beef and vegetables are tender.
During the last 15 minutes of cooking, stir in the frozen peas.
For a thicker stew, whisk cornstarch with cold water until smooth. Stir this mixture into the slow cooker. Simmer uncovered for 10 minutes until slightly thickened.
Swirl in the remaining 2 tablespoons of butter for a glossy, rich finish. Remove bay leaves and the rosemary stem before serving.
Garnish with fresh parsley or chives and serve the stew warm.

Notes

The stew tastes even better the next day.
Use Yukon gold potatoes for a creamy texture.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: American