Slow-Cooker Beef Stew

None · Autumn · 480 min · Serves 6 · By The Lesapor Kitchen

This comforting beef stew is perfect for chilly autumn evenings. It's budget-friendly and features basic pantry ingredients that simmer together in the slow cooker for a deliciously rich flavor. Serve with a side of steamed green beans or a fresh salad.

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, peeled and sliced
  • 2 ribs celery, sliced
  • 1 tablespoon tomato paste
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Method

  1. Heat the olive oil in a large skillet over medium-high heat. Brown the beef chunks in batches, ensuring not to overcrowd the pan. Transfer browned beef to the slow cooker.
  2. In the same skillet, add the onion and garlic, and sauté for about 3 minutes until the onion is translucent. Add the tomato paste and cook for another minute. Transfer the mixture to the slow cooker.
  3. Add the carrots, celery, beef broth, Worcestershire sauce, bay leaf, and dried thyme to the slow cooker. Stir to combine.
  4. Cover and cook on low for 8 hours or until the beef is tender and the vegetables are cooked through.
  5. About 10 minutes before serving, mix cornstarch with water in a small bowl to create a slurry. Stir the slurry into the slow cooker and let it cook for another 10 minutes to thicken the stew.
  6. Remove the bay leaf, season with salt and pepper to taste, and serve hot.