Slow Cooker Beef Stew

• •2 lb beef stew meat, cut into 1.5-inch cubes
• •1 teaspoon kosher salt
• •0.5 teaspoon freshly ground black pepper
• •2 tablespoon all-purpose flour
• •2 tablespoon olive oil
• •1 large yellow onion, chopped
• •3 garlic cloves, minced
• •3 medium carrots, peeled and cut into 1-inch pieces
• •2 celery stalks, cut into 1-inch pieces
• •1.5 lb Yukon gold potatoes, peeled and cut into 1.5-inch cubes
• •4 cup beef broth
• •2 tablespoon tomato paste
• •1 tablespoon Worcestershire sauce
• •1 teaspoon dried thyme
• •2 bay leaves
• •0.5 cup frozen peas (optional)
• •2 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. 1

   Pat the beef stew meat dry with paper towels. Season generously with 1 teaspoon kosher salt and 0.5 teaspoon black pepper, then toss with 2 tablespoons all-purpose flour until lightly coated.

2. 2

   Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches if necessary to avoid overcrowding, brown the beef on all sides, about 2-3 minutes per side. Remove browned beef to the slow cooker.

3. 3

   Reduce heat to medium. Add the chopped yellow onion to the same skillet and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Transfer the cooked onion and garlic to the slow cooker with the beef. Add the cut carrots, celery, and Yukon gold potatoes to the slow cooker.

5. 5

   In a separate bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour this mixture over the ingredients in the slow cooker. Add the dried thyme and bay leaves.

6. 6

   Stir everything gently to combine. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the beef is fork-tender and the vegetables are soft.

7. 7

   If desired, for a thicker stew, you can create a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the stew during the last 30 minutes of cooking. Alternatively, remove a cup of the hot liquid, whisk in 1-2 tablespoons of flour, then return to the slow cooker and stir.

8. 8

   Just before serving, stir in the optional frozen peas (if using) and cook until heated through, about 5-10 minutes. Remove and discard the bay leaves.

9. 9

   Ladle the Slow Cooker Beef Stew into bowls. Garnish with fresh chopped parsley and serve hot.

Chef's Tips

• 💡Don't skip browning the beef: This step adds a crucial layer of deep, rich flavor (Maillard reaction) that you can't achieve by simply adding raw meat to the slow cooker.
• 💡Adjust consistency: If your stew is too thin, you can thicken it with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water, stirred in during the last 30 mins) or by mashing some of the cooked potatoes against the side of the pot.
• 💡Vegetable variations: Feel free to add other root vegetables like parsnips or turnips, or even some mushrooms for an earthy flavor.
• 💡Storage: Leftover stew can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months. It often tastes even better the next day!