Thick and Hearty Slow Cooker Beef Stew
A thick and hearty slow cooker beef and vegetable stew made with onions, carrots, and potatoes.
servings: 4
total time: 8 hours
recipe by: Frankie
Ingredients
- 1 TBSP plus 1 TBSP olive oil
- 2 1/2 pounds beef chuck roast, cut into 1-inch pieces
- salt & freshly ground black pepper
- 1 pound roma tomatoes, chopped
- 1 white onion, chopped
- 3 medium garlic cloves, chopped
- 3 TBSP soy sauce
- 3 medium carrots, cut into 1-inch slices
- 1 pound baby gold potatoes, halved
- 2 bay leaves
- 2 TBSP cold water
- 2 TBSP cornstarch
Cool Tools For Your Kitchen
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affiliate links to products we use and recommend.
- SEE ON AMAZON
Crock-Pot 6 Quart Manual Slow Cooker - SEE ON AMAZON
Crock-Pot 3 Quart Manual Slow Cooker - SEE ON AMAZON
OXO Good Grips Fat Separator - SEE ON AMAZON
The Great Ground Meat Cookbook - Hardcover/Paperback - SEE ON AMAZON
Presto Electric Griddle with Removable Handles - SEE ON AMAZON
Pyrex 18-Pc Glass Food Storage Containers - SEE ON AMAZON
Cuisinart Belgian Waffle Maker with Pancake Plates - SEE ON AMAZON
Farberware Countertop Microwave - SEE ON AMAZON
Dreo ChefMaker Combination Fryer - SEE MORE
Directions
- Generously season the beef pieces all over with salt & pepper.
- Heat 1 TBSP of the oil in a dutch oven over medium-high heat.
- Sear HALF the beef pieces in the dutch oven until well browned, about 3 minutes without moving the beef then flip the beef and brown for 3 more minutes, stirring occasionally.
- Transfer the browned beef to a 6-quart slow cooker then add the remaining 1 TBSP of oil to the dutch oven and sear the remaining beef the same way.
- Transfer all the seared beef to the slow cooker and set aside.
- Keep the dutch oven over medium-high heat and add the tomatoes, garlic, onion, and soy sauce then use a wooden spoon to scrape the bottom of the dutch oven to release any stuck on bits and continue to cook, stirring occasionally, until tomatoes start breaking down, about 5 minutes.
- Transfer the contents of the dutch oven to the slow cooker along with the carrots, potatoes, and bay leaves then stir to combine with the beef.
- Place the lid on the slow cooker and cook on LOW for about 7 hours.
- In a small bowl mix together the cold water and cornstarch until well combined then take the lid off the slow cooker and stir the cornstarch mixture into the stew.
- Continue to cook the stew with the lid off, stirring occasionally, for about 10 more minutes.
- Taste the stew and season with additional salt & pepper as needed.
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