Description
This Slow Cooker Beef Stew is a hearty and comforting dish perfect for a cozy meal. Tender beef cubes are browned to seal in flavor, then combined with baby red potatoes, carrots, onions, and a blend of aromatic herbs and spices. Slow-cooked for hours to develop rich, deep flavors, it is thickened with a flour mixture for a perfect stew consistency and garnished with fresh parsley for a burst of color and freshness.
Ingredients
Meat and Vegetables
- 2 tablespoons olive oil
- 2 pounds stew meat (cut into 1-inch cubes)
- Kosher salt and freshly ground black pepper (to taste)
- 1 pound baby red potatoes (quartered)
- 4 carrots (cut diagonally into 1/2-inch-thick slices)
- 1 onion (diced)
- 3 cloves garlic (minced)
Liquids and Seasonings
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds (optional)
- 2 bay leaves
Thickening and Garnish
- 1/4 cup all-purpose flour
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Brown the Beef: Heat olive oil in a large cast iron skillet over medium heat. Season beef with salt and pepper, then add to the skillet and cook until browned evenly on all sides, about 2-3 minutes. This step seals in flavor and ensures a richer stew.
- Combine Ingredients in Slow Cooker: Place the browned beef, quartered potatoes, sliced carrots, diced onion, and minced garlic into a 6-quart slow cooker. Add beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, smoked paprika, caraway seeds (if using), and bay leaves. Stir the mixture well to combine all ingredients and season with additional salt and pepper to taste.
- Slow Cook: Cover the slow cooker and cook on low heat for 7-8 hours or on high heat for 3-4 hours. This slow cooking process allows the beef and vegetables to become tender while the flavors meld beautifully.
- Thicken the Stew: In a small bowl, whisk together 1/4 cup all-purpose flour with 1/2 cup of the stew broth taken from the slow cooker until smooth. Stir this flour mixture back into the slow cooker. Cover and continue cooking on high heat for an additional 30 minutes, or until the stew has thickened to your desired consistency.
- Serve: Remove the bay leaves. Serve the stew hot, garnished with chopped fresh parsley for a fresh and vibrant finish.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry for thickening.
- Caraway seeds add a unique flavor but can be omitted if unavailable or undesired.
- Brown the beef in batches if your skillet is small to prevent overcrowding and achieve better browning.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Adjust seasoning at the end, as slow cooking can mute some spices.
- Prep Time: 20 minutes
- Cook Time: 8 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
