Slow Cooker Beef Stew (Printer-Friendly)
Tender beef chunks and vegetables slow-cooked in a savory broth for a warm and satisfying dish.
# The Ingredients You'll Need:
→ Meat
01 -
3 lb beef chuck roast, cut into 2-inch cubes
→ Vegetables
02 -
1 large yellow onion, diced
03 -
4 large carrots, cut into bite-size pieces
04 -
1 lb Yukon gold potatoes, cut into bite-size pieces
→ Liquids and Condiments
05 -
2 tbsp olive oil
06 -
3 tbsp tomato paste
07 -
1/3 cup apple cider juice (not vinegar)
08 -
3 cups beef broth
→ Seasonings
09 -
1 tbsp fine sea salt
10 -
1 tsp black pepper
11 -
2 bay leaves
→ Garnish
12 -
Chopped fresh parsley
# Step-by-Step Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Brown beef cubes in batches on all sides, avoiding overcrowding.
02 -
Place browned beef cubes into the slow cooker.
03 -
In the same skillet, sauté diced onion until softened and golden, about 3 to 4 minutes. Add to the slow cooker.
04 -
Add carrots, potatoes, tomato paste, apple cider juice, beef broth, sea salt, black pepper, and bay leaves to the slow cooker. Stir to combine evenly.
05 -
Cover and cook on HIGH for 4 hours or LOW for 7 hours until beef is tender and vegetables are cooked through.
06 -
Remove bay leaves. Taste and adjust seasoning if necessary.
07 -
Sprinkle fresh chopped parsley over the stew before serving.
# Extra Tips:
01 -
Substitute chuck roast with bottom round or rump roast if preferred. Use red or sweet potatoes as alternative. To thicken stew, add a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) in the last 10–15 minutes of cooking.
02 -
Leftovers can be frozen in airtight containers for up to 4 months. The dish pairs well with crusty bread or a crisp Caesar salad.