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Most Simple Slow Cooker Beef Stew Recipe

This slow cooker beef stew can be the epitome of a relaxing meal! This traditional beef stew is full of soulful flavor, and the spectacular slow cooking makes beef very much soft and tender that melts on your taste buds.
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Prep Time 40 minutes
Cook Time 1 minute
Total Time 42 minutes
Course Main Dish
Cuisine American
Servings 7 People
Calories 468 kcal

Ingredients
  

  • 1 tbsp Worcestershire sauce – 1 tablespoon
  • salt
  • 2 1/2 lbs Chuck roast ( it should be free of excess fat)
  • 2 1/2 tbsp olive oil
  • 1 1/2 tbsp garlic
  • 1/4 cups Tomato paste
  • 3 cups low sodium beef broth
  • 1 1/2 lbs Yellow potatoes
  • 1 lb Carrots
  • 1 1/2 cups Frozen petite peas
  • 1 1/2 tbsp cornstarch
  • 1 tbsp Low-sodium soy sauce
  • Freshly ground black pepper
  • 1 1/2 cups Yellow onion Large
  • 1 1//4 cups Celery stalks (3 medium-sized and chopped)
  • 1/4 cup Minced fresh parsley
  • 1 tbsp Minced fresh thyme
  • 1 or 3/4 tsp Single sprig rosemary dried

Instructions
 

  • Take a large, heavy-bottomed skillet and heat one tablespoon of olive oil on medium-high heat flame. Only use half of the beef at a single time, use some paper towels and dab both sides of beef dry with it. Season the beef with pepper and salt.
  • Sear the beef into the skillet until there is some browning; flip it only once. Keep for 4 to 5 minutes. Shift the beef into the slow cooker. Pour extra one tablespoon oil into a skillet and repeat the same process with half the remaining beef.
  • Pour leftover ½ tablespoons of oil in the oil remaining in skillet. Oil would be half tablespoons in quantity after you have seared the beef. Decrease the heat flame to medium. Saute celery and onions; after that, pour garlic and saute it for additional 30 seconds. After that, mix up the paste and keep cooking consistently, stir it continuously for 1 minute.
  • Stream 1 cup of beef broth in the skillet with soy sauce, Worcestershire, rosemary and thyme. Add the diced carrots and potatoes to the beef layer in the slow cooker. Afterwards, add up the broth blend in a skillet into the slow cooker with leftover 2 cups of beef broth. Use salt, pepper and season it well. Cover it up and cook for 7 to 8 hours of low heat.
  • Whisk together cornstarch and 1 ½ tablespoon of cold water together in a small-sized bowl until it become smooth. Pour it all in the slow cooker and stir lightly, cover it up and keep cooking it on a high heat flame until it thickens subtly or for 20 - 30 minutes. Stir in half of the parsley and peas. Garnish the stew with parsley and serve it warm.

Notes

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Keyword Slow Cooker Beef Stew