Slow Cooker Beef Stew with Root Vegetables
A rich and hearty slow cooker beef stew featuring tender chunks of chuck roast, garden carrots, and potatoes in a savory, thickened gravy.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 2 lbs beef chuck roast, cubed
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, sliced into rounds
- 1 lb baby potatoes, quartered
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper to taste
- 2 tbsp cornstarch (optional for thickening)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches until caramelized on all sides, then transfer to the slow cooker.
- In the same skillet, sauté the chopped onion and minced garlic until softened and fragrant, then add to the slow cooker.
- Add carrots, potatoes, bay leaves, and thyme to the slow cooker, arranging them around the beef.
- In a small bowl, whisk together beef broth, tomato paste, and Worcestershire sauce. Pour the mixture over the beef and vegetables.
- Cover and cook on Low for 7-8 hours or on High for 4-5 hours until the beef is fork-tender.
- If a thicker sauce is desired, whisk cornstarch with 2 tbsp water and stir into the stew during the last 30 minutes of cooking.
- Remove bay leaves and garnish with fresh parsley before serving.