Hearty Beef & Veggie Slow Cooker Stew
This hearty beef and vegetable stew is slow-cooked to perfection, resulting in tender beef, soft vegetables, and a rich, flavorful broth, perfect for a comforting meal.
Equipment
- slow cooker
- skillet
- mixing bowl
Ingredients
Main Ingredients
- 2 lb beef stew meat cut into 1-inch cubes
- 1 large onion chopped
- 3 carrots peeled and cut into 1/2-inch pieces
- 3 celery stalks cut into 1/2-inch pieces
- 2 russet potatoes peeled and cut into 1-inch cubes
Liquid & Seasoning
- 1 cup beef broth
- 1 can diced tomatoes undrained
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 0.5 tsp dried rosemary
- 1 bay leaf
To Taste & Garnish
- Salt and black pepper to taste
- 0.25 cup fresh parsley chopped, for garnish (optional)
Instructions
Preparation
- Season the beef with salt and pepper, then brown in a skillet with oil for 3-5 minutes per side if desired, transferring it to the slow cooker afterward.
- Add the chopped onion, carrots, celery, and potatoes to the slow cooker, layering them on top of the beef if it was browned.
Cooking
- Whisk together beef broth, diced tomatoes, tomato paste, Worcestershire sauce, thyme, and rosemary in a separate bowl.
- Pour the liquid mixture over the ingredients in the slow cooker and add the bay leaf.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is very tender and vegetables are soft.
Serving
- Remove the bay leaf before serving; taste and adjust seasoning with additional salt and pepper if needed.
- Ladle into bowls and garnish with fresh chopped parsley if desired, serving hot with crusty bread.
Notes
Browning the beef beforehand adds a significant depth of flavor to the stew. For a thicker stew, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the stew during the last 30 minutes of cooking.