Description
A hearty and comforting slow cooker beef vegetable stew packed with tender beef, fresh vegetables, and rich flavors. Perfect for an easy and satisfying meal.
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 celery stalks, sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
2 cups green beans, trimmed and cut into 1-inch pieces
1 (14.5 ounce) can diced tomatoes, undrained
4 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons tomato paste
2 bay leaves
2 tablespoons all-purpose flour
2 tablespoons cold water
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 4-5 minutes per batch. Transfer browned beef to the slow cooker.
Add diced onion and minced garlic to the skillet and sauté for 2-3 minutes until softened. Transfer to the slow cooker.
Add carrots, celery, potatoes, green beans, diced tomatoes with juice, beef broth, dried thyme, dried rosemary, salt, black pepper, tomato paste, and bay leaves to the slow cooker.
Stir gently to combine all ingredients.
Cover and cook on low for 8 hours or until beef and vegetables are tender.
About 15 minutes before serving, remove bay leaves from the slow cooker.
In a small bowl, whisk together flour and cold water until smooth to create a slurry.
Stir slurry into the stew to thicken the broth.
Cover and cook on high for an additional 15 minutes until the stew has thickened.
Taste and adjust seasoning if necessary.
Serve hot.
- Prep Time: 20 minutes
- Cook Time: 8 hours