Slow Cooker Beef Stew

 

🥣 Slow Cooker Beef Stew (No Searing)

Servings: 6
Prep time: 15 minutes
Cook time: 8 hours (low) or 4 hours (high)

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Ingredients

• 2 lbs (900 g) beef stew meat, cut into 1-inch cubes, chuck roast

• 6 large carrots, peeled and cut into chunks

• 4 medium potatoes, peeled and cubed

• 3 celery stalks, sliced

• 1 medium onion, chopped

• 3 cloves garlic, minced23 cups beef broth-1 can (low sodium preferred)

• 2 tbsp tomato paste

  2 tbsp balsamic vinegar

• 1 tbsp Worcestershire sauce

• 1 tsp salt (adjust to taste)

  1 tsp garlic powder

  1 tsp onion powder

  1/2 tsp smoked paprika

• ½ tsp black pepper

• 1 tsp dried thyme (or 2 tsp fresh)

• 2 bay leaves

• 2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

• 1 cup frozen peas (optional, added at the end)

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Instructions

1. Layer the ingredients:
   Add beef, carrots, potatoes, celery, onion, and garlic to the slow cooker.

2. Mix the broth and seasonings:
   In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, salt, pepper, thyme, and rosemary. Pour over the beef and vegetables.

3. Add bay leaves on top.

4. Cook:

   • On LOW for 8–9 hours, or

   • On HIGH for 4–5 hours,
     until the beef is tender and vegetables are soft.

5. Thicken the stew (optional):
   In the last 30 minutes, stir in a slurry made from cornstarch and water if you’d like a thicker stew.

6. Add peas (optional):
   Stir in frozen peas during the last 10–15 minutes of cooking.

7. Remove bay leaves, taste, and adjust seasoning before serving.

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Tips

• Use chuck roast for the best texture and flavor.

• You can add a splash of red wine or balsamic vinegar for extra depth.

• If you prefer a more rustic stew, don’t peel the potatoes or carrots