Slow Cooker Beef Stew
Slow Cooked to perfection: Hearty Beef Stew awesomeness
Slow cooked to perfection, this hearty beef stew combines tender chunks of beef, carrots, onions, and potatoes, in a rich, savoury broth. A medley of herbs and spices enhances the flavours, creating a comforting dish that warms the soul.
Servings5 people
TEMPSlow Cooker Low or High setting
Per Serving
Equipment
- 1 Slow Cooker / Crock Pot
Ingredients
- 30 ml 2 tablespoons olive oil
- 900 grams 2 pounds stew meat, cut into 2.5 cm (1-inch) cubes
- Kosher salt and freshly ground black pepper to taste
- 450 grams 1 pound baby potatoes, quartered
- 180 grams 4 carrots, cut diagonally into 1.3 cm (1/2-inch) thick slices
- 1 onion diced
- 3 cloves garlic minced
- 710 ml 3 cups beef broth
- 30 ml 2 tablespoons tomato paste
- 15 ml 1 tablespoon Worcestershire sauce
- 5 ml 1 teaspoon dried thyme
- 5 ml 1 teaspoon dried rosemary
- 5 ml 1 teaspoon smoked paprika
- 5 ml 1 teaspoon caraway seeds, optional
- 2 bay leaves
- 60 ml 1/4 cup all-purpose flour
- 2 tablespoons chopped fresh parsley leaves about 30 ml
Instructions
Preparation
- Heat 30 ml (2 tablespoons) olive oil in a large cast iron skillet or frying pan over medium heat.
- Season 900 grams (2 pounds) of stew meat with salt and pepper, then add to the skillet or frying pan. Cook until evenly browned, about 2-3 minutes.
- Place the browned beef, 450 grams (1 pound) of quartered baby potatoes, 180 grams (4 carrots), diced onion, and minced garlic in a 6-qt (5.7-liter) slow cooker.
- Add 710 ml (3 cups) of beef broth, 30 ml (2 tablespoons) of tomato paste, 15 ml (1 tablespoon) of Worcestershire sauce, 5 ml (1 teaspoon) of dried thyme, 5 ml (1 teaspoon) of dried rosemary, 5 ml (1 teaspoon) of smoked paprika, 5 ml (1 teaspoon) of caraway seeds (if using), and the bay leaves. Season with salt and pepper.
Cooking
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- In a small bowl, whisk 60 ml (1/4 cup) of stew broth with 60 ml (1/4 cup) of all-purpose flour. Stir this mixture into the slow cooker. Cover and cook on high for an additional 30 minutes, or until thickened.
- Serve the stew garnished with about 2 tablespoons of chopped fresh parsley leaves.
Notes
To freeze, let the stew cool completely, then portion into plastic freezer bags, removing excess air. Lay the bags flat in the freezer. To reheat, thaw overnight and heat over low heat, stirring occasionally.
Note: Cooking time will vary depending on the Slow Cooker, and whether you use the Low or High setting.