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Slow Cooker Vegetable Beef Stew

A richly aromatic and comforting stew that combines tender beef with a colorful medley of vegetables, perfect for family gatherings or cozy nights in.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb chuck stew meat chunks Rich and juicy, this beef forms the heart of the stew.
  • 1 cup ½ yellow onion, chopped (1 cup, 125 g) Adds sweet aroma and depth to the dish.
  • 1.5 cups frozen peas (230 g) Adds color and a sweet burst of flavor.
  • 1.5 cups chopped carrots (220 g) Brings earthiness and vibrant color.
  • 1.5 cups chopped celery (175 g) Balances the dish with refreshing crunch.
  • 2 cups potatoes (heaping), chopped (350 g, 2 medium potatoes) Provides heartiness and absorbs delicious broth.
  • 2 Tablespoons tomato paste Enhances stew with sweetness and acidity.
  • 3 Tablespoons Worcestershire sauce Deepens the flavor profile.
  • 1.5 teaspoons salt Essential for seasoning.
  • 0.5 teaspoon pepper Adds heat to elevate the dish.
  • 2 teaspoons fresh minced garlic (2-3 cloves) Imparts wonderful aroma and flavor.
  • 2 bay leaves Infuses with a subtle herbal taste.
  • 3 Tablespoons cornstarch Used to thicken the stew.
  • 6 cups beef broth (1.4 L) Adds richness and depth to the stew.

Method
 

Preparation
  1. Begin by heating olive oil in a large frying pan over medium heat for approximately 2 minutes.
  2. Once hot, add the chuck stew meat chunks along with the chopped onion. Sear the beef for 2-3 minutes on each side until browned.
  3. In your slow cooker, layer the chopped vegetables including peas, carrots, celery, and potatoes.
  4. Add the seared beef and onion mixture to the slow cooker.
  5. Stir in the tomato paste, Worcestershire sauce, salt, pepper, minced garlic, and bay leaves.
  6. Pour in the beef broth over the mixture, ensuring everything is well combined.
  7. Sprinkle the cornstarch over the top and stir it in to ensure an even thickness throughout.
Cooking
  1. Cover the slow cooker and set it to cook on low for 6-8 hours or on high for about 4 hours.

Notes

Don’t skip the searing step! It locks in juices and adds a deeper flavor profile. Feel free to swap in your favorite vegetables. Consider adding fresh thyme or rosemary in the last hour of cooking. Leftovers can be refrigerated for 3 days or frozen for 3 months.