Slow Cooker Cubed Beef Stew

Ingredients:

  • 2 pounds beef (chuck or stew meat)
  • 4 medium peeled cubed potatoes
  • 3 peeled carrots sliced
  • 1 onion chopped
  • 3 minced cloves of garlic
  • Beef broth
  • Dried thyme
  • Dried rosemary
  • Worcestershire Sauce
  • Olive oil ( two tablespoons optional for browning beef)

Instructions:

  1. If you are looking for added flavor, then you can try browning the beef. To do this, heat a pan on medium and cook the cubed beef with olive oil for 5 minutes. However, if you do not want that, simply follow the next steps.
  2. Slice onion, peel potatoes, and wash carrots. Put all three ingredients with garlic into a slow cooker along with beef. Grab a sprinkle of salt pepper, thyme, and rosemary and pour it in gingerly with Worcestershire sauce. Finally, pour the beef broth into the slow cooker letting it mix with everything together seamlessly.
  3. Cook: For 7-8 hours on low heat or 4-5 hours on high heat, the slow cooker should have a lid placed on top so that the meat and the veggies are finished cooking for good.
  4. Finishing Touches: Prior to serving, taste the stew and rectify any seasoning issues.
  5. Tips for getting the most out of this recipe:
  6. While this process is not compulsory, always sear the beef prior to placing it in the crockpot to increase the flavor profile.
  7. For variation, additional vegetables can be added as well such as Carrots, Celery, Parsnips, or Peas.
  8. For a more dense stew, add a cornstarch slurry constituting one tablespoon of cornstarch with two table spoons of water in the last thirty minutes of cooking.

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