Slow Cooker Beef Stew

There’s a reason beef stew has been a cold-weather favorite for generations. It’s hearty, comforting and even better when you can let the slow cooker do the work. This simple version combines tender beef with potatoes, carrots and savory herbs for an easy meal that’s perfect for a crisp fall day.

Slow Cooker Beef Stew

Serves: 6

Prep time: 15 minutes

Cook time: 7–8 hours

Ingredients

• 1 1/2 pounds beef stew meat, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 4 medium carrots, peeled and cut into 1-inch pieces
• 4 medium Yukon Gold potatoes, cut into 1-inch pieces
• 3 cloves garlic, minced
• 3 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons cornstarch
• 2 tablespoons water
• Fresh parsley, optional

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper and brown on all sides, working in batches if needed. Transfer the beef to the slow cooker.
2. Add the onion, carrots, potatoes and garlic to the slow cooker.
3. In a small bowl, whisk together the beef broth and tomato paste. Pour over the beef and vegetables.
4. Add the thyme and rosemary and stir gently to combine.
5. Cover and cook on LOW for 7–8 hours, or until the beef is tender and the vegetables are cooked through.
6. About 20 minutes before serving, whisk together the cornstarch and water. Stir into the stew, cover and continue cooking until the broth has thickened.
7. Garnish with fresh parsley and serve warm.

Tip

Browning the beef first adds extra flavor, but you can skip this step when you're short on time. The slow cooker will still deliver a delicious, hearty stew.