Slow Cooker Beef Stew

Slow Cooker Beef Stew (Tender & Rich)

Ingredients

• 2 lbs beef chuck, cut into 1½-inch cubes

• 4 medium potatoes, peeled & chunked

• 4 carrots, sliced

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 cups beef broth

• 2 tbsp tomato paste

• 2 tbsp Worcestershire sauce

• 2 tbsp olive oil

• 2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

• 1 tsp salt (adjust to taste)

• 1 tsp black pepper

• 1 tsp paprika

• 1 tsp dried thyme

• 1 bay leaf

Instructions

1. Brown the beef (worth it!)
   Heat olive oil in a skillet over medium-high heat.
   Sear beef in batches until browned on all sides. Transfer to slow cooker.

2. Layer the veggies
   Add potatoes, carrots, onion, and garlic on top of the beef.

3. Make the broth
   In a bowl, whisk beef broth, tomato paste, Worcestershire sauce, salt, pepper, paprika, and thyme.

4. Slow cook
   Pour broth mixture over everything. Add bay leaf.

   • Low: 8 hours

   • High: 4–5 hours
     Until beef is fork-tender.

5. Thicken (optional)
   Mix cornstarch with water, stir into stew, and cook 15–20 minutes more until thickened.

6. Finish & serve
   Remove bay leaf. Taste and adjust seasoning.

Pro Tips

• Chuck roast = best flavor and tenderness

• Cut veggies chunky so they don’t turn mushy

• Even better the next day 😌

Optional Add-Ins

• Mushrooms 🍄

• Peas at the end

• Splash of red wine for depth

• Fresh parsley for garnish