Slow Cooker Beef Stew
Set-and-forget beef stew with root vegetables. Tender chunks in a rich, glossy gravy.
Ingredients
- 1 ¼ kg beef chuck, cut into 4 cm chunks
- 3 tbsp flour
- 2 tbsp oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, chunked
- 3 yellow potatoes, chunked
- 2 celery stalks, chunked
- 2 tbsp tomato paste
- 2 cups beef stock
- 1 cup dark beer or additional stock
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
Equipment
- Slow cooker
- Skillet
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
Toss beef with flour, salt and pepper. Sear in oil in batches until browned; transfer to slow cooker.
- 2
Sauté onion and garlic in the same pan 3 minutes. Add tomato paste and cook 1 minute.
3 min timer - 3
Deglaze with beer, scraping up browned bits. Pour into slow cooker.
- 4
Add carrots, potatoes, celery, stock, Worcestershire, thyme and bay leaves.
- 5
Cook on Low 8 hours or High 4 hours until beef is fork-tender. Remove bay leaves; season and serve.
480 min timer
Notes
- Searing is optional but adds depth. Skip on busy mornings.
Substitutions
- beer: extra stock
Storage
Refrigerate up to 4 days.
Freezer
Freeze up to 3 months.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
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