Zero dinner panic — because the slow cooker voted early. This beef stew goes in during the morning and comes out rich, thick, and falling-apart tender, with potatoes and carrots that actually taste like the stew.
Serves 6–8 · Prep 20 min · Cook 7–8 hr low
Ingredients
- 2 lb beef chuck, cut in 1½-in. cubes
- 2 Tbsp flour
- 1 tsp salt, ½ tsp pepper
- 2 Tbsp oil
- 1 onion, chopped
- 3 cloves garlic
- 2 Tbsp tomato paste
- 3 cups beef broth
- 1 lb baby potatoes, halved
- 4 carrots, chunked
- 2 celery stalks
- 1 tsp Worcestershire
- 1 tsp thyme
- 1 bay leaf
Instructions
- Toss the beef in the flour, salt, and pepper; brown it in the oil, working in batches.
- Add the beef to the slow cooker with everything else and stir.
- Cook on LOW for 7–8 hr (HIGH 4–5) until the beef is fork-tender.
- Remove the bay leaf and rest for 10 min.
Tip: Brown the beef, deglaze the pan with broth, and don’t skip the tomato paste — that’s where the deep flavor lives. If it’s too thin, mash a few potatoes right in the pot.