Description
A hearty and comforting Slow Cooker Beef Stew featuring tender beef cubes, carrots, potatoes, and aromatic herbs simmered to perfection in a savory beef broth. This easy-to-make stew is perfect for a cozy meal, requiring minimal hands-on time and delivering rich flavors with every bite.
Ingredients
Scale
Main Ingredients
- 1 lb beef stew meat, cut into cubes
- 4 carrots, peeled and sliced
- 4 potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Begin by cutting the beef stew meat into cubes if not already done. Peel and slice the carrots, peel and dice the potatoes, chop the onion, and mince the garlic cloves to have all components ready for layering.
- Assemble in Slow Cooker: Place the beef, carrots, potatoes, onion, and garlic into the slow cooker. This layering allows the flavors to meld as it cooks.
- Add Liquids and Seasonings: Pour in the beef broth and Worcestershire sauce over the ingredients in the slow cooker. Sprinkle the dried thyme, dried rosemary, salt, and pepper evenly on top. Stir gently to combine the seasonings with the ingredients.
- Cook the Stew: Cover the slow cooker with its lid and set it to cook on low heat for 7-8 hours or on high heat for 4-5 hours. Cooking times ensure tender beef and thoroughly cooked vegetables.
- Final Seasoning and Serve: Once cooked, taste the stew and adjust the salt and pepper as needed to suit your preference. Serve hot for a warm, satisfying meal.
Notes
- You can add other root vegetables like parsnips or turnips for extra flavor.
- For a thicker stew, mix 2 tablespoons of cornstarch with cold water and stir into the stew during the last 30 minutes of cooking.
- Using low sodium beef broth helps control the saltiness of the dish.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
