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Slow Cooker Beef Stew

Prep Time30 minutes
Cook Time5 hours
Total Time5 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: carrots, celery, chuck steak, potatoes, slow-cooker
Servings: 6

Ingredients

  • 2 lbs cubed beef chuck
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 tsp dried thyme
  • ½ c all-purpose flour
  • 2 tbsp olive oil
  • 1 ½ c chopped onions
  • ¾ c chopped celery
  • 2 ½ c small baby-cut carrots
  • 1 tsp minced garlic
  • 3 medium boiling potatoes peeled and chopped
  • 1 14.5 oz can low-sodium diced tomatoes
  • 1 ½ to 2 cups low-sodium beef broth and/or dry red wine
  • 1 tbsp low-sodium Worcestershire sauce
  • 2 bay leaves

Instructions

  • Season beef with salt, pepper, and thyme. Roll it in the flour.
  • Heat the oil in a large skillet over medium-high heat. When hot, add beef (in batches if necessary to prevent crowding) and cook until browned all over, 4 to 5 minutes. Remove to a slow cooker.
  • Discard all but 2 tablespoons of the fat in the skillet. Add onions and celery, and cook until soft, about 5 minutes. Chop 1/2 cup of the carrots and add them to the skillet along with the garlic. Cook 2 minutes, and then transfer to a slow cooker.
  • Add the remaining carrots, potatoes, tomatoes, broth or wine, Worcestershire sauce, and bay leaves to the slow cooker. Cover and cook on high for 4 to 5 hours or on low for 8 hours. Remove bay leaves before serving.

Notes

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