Market Eats – Slow Cooker Beef Stew
January is National Slow Cooker Month, so this week we are featuring a slow cooker recipe!
We love using the slow cooker as it’s easy to use cuts down on dishes, and of course, you can “set it and forget it”. I frequently use my slow cooker on Sundays to prep a big batch of food for the week ahead while still getting to enjoy a lazy Sunday without having to stand over the stove.
This Beef Stew is perfectly adapted for the slow cooker and best of all, it’s full of hearty, seasonal ingredients.
Slow Cooker Beef Stew – Adapted from Damn Delicious
- 2 Tbsps. olive oil
- 2 lbs. stew meat, cubed
- Salt and pepper, to taste
- 1 lb. small potatoes, quartered
- 4 carrots, cut diagonally into ½-inch think slices
- 1 onion, diced
- 1 celeriac, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 Tbsp. tomato paste
- 1 Tbsp. Worcestershire (Note: the recipe only calls for 1 Tbsp. but I always add more!)
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. paprika
- 2 bay leaves
- ¼ cup all-purpose flour
- 2 Tbsp. chopped fresh parsley leaves
- Heat olive oil in a large skillet over medium heat.
- Season beef with salt and pepper to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
- Place beef, potatoes, carrots, onion, celeriac, and garlic into a slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, and bay leaves until well combined; season with salt and pepper to taste.
- Cover and cook and low heat for 7-8 hours or high heat for 3-4 hours.
- In a small bowl, whisk together flour and ½ cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
- Serve immediately, garnished with parsley, if desired.
Note: If you are looking to save even more time, you can skip the browning and add the beef right into the slow cooker.
- Stew Meat