Slow-Cooker Beef Stew
A hearty stew filled with chunks of lean beef, vegetables, and rich gravy.
Ingredients
- 2 lbs boneless chuck or sirloin tip roast cut into 1-inch chunks
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion chopped
- 3 cloves garlic minced
- 3 Tablespoon olive oil
- 1 Tablespoon butter
- 2 Tablespoons tomato paste
- 1 14.5 oz can diced tomatoes with juice
- 4 cups beef broth
- 4 medium potatoes chopped
- 3 carrots chopped
- 3 celery stalks chopped
- 1 teaspoon thyme
- 1/2 teaspoon rosemary
- 2 bay leaves
Instructions
-
Place flour, salt, and pepper in a small bowl. Mix until combined.
2. Add 2 Tablespoons of the olive oil and butter to a large saute pan.
3. Dredge beef chunks in the flour mixture and place them into the saute pan. (Works best to do this in batches). Brown on both sides. Remove and place each batch in the slow cooker.
4. When beef is completely done, add the remaining 1 Tablespoon of olive oil to the pan. Add onions and saute for 2 minutes. Add in the garlic. Saute for 30 seconds. Add diced tomatoes and tomato paste. Pour in one cup of the beef broth and deglaze the pan by scraping with a wooden spoon. Allow to simmer while you cut the remaining veggies.
5. Place chopped potatoes, celery, and carrots into the slow-cooker with the beef. Pour the contents of the saute pan. Add the remaining beef broth, thyme, rosemary, and bay leaves into the slow-cooker.
6. Cook on low for 7-8 hours, or until vegetables are tender.
Recipe Notes
