Name: Slow Cooker Beef Stew
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 2½ pounds beef stew meat or sirloin tips (cut into 1½-inch pieces); 2 tablespoons olive oil; 1½ teaspoons kosher salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 3 tablespoons all-purpose flour; 1 large yellow onion (sliced or chopped); 3 cloves garlic (minced); 8 ounces cremini mushrooms (sliced, optional); 3 cups low-sodium beef broth; 2 tablespoons Worcestershire sauce; 1 tablespoon soy sauce; 2 tablespoons tomato paste; 1 teaspoon dried thyme; ½ teaspoon dried rosemary; 1 bay leaf; 1 tablespoon cornstarch; 2 tablespoons cold water; 2 tablespoons unsalted butter (optional, for finishing); 1 tablespoon chopped parsley (optional, for serving)

Description

This hearty slow cooker beef stew is perfect for a comforting meal.

Ingredients

Scale

2½ pounds beef stew meat or sirloin tips (cut into 1½-inch pieces)
2 tablespoons olive oil
1½ teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons all-purpose flour
1 large yellow onion (sliced or chopped)
3 cloves garlic (minced)
8 ounces cremini mushrooms (sliced, optional)
3 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons tomato paste
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 bay leaf
1 tablespoon cornstarch
2 tablespoons cold water
2 tablespoons unsalted butter (optional, for finishing)
1 tablespoon chopped parsley (optional, for serving)

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Instructions

Pat the beef dry. Season with salt, pepper, garlic powder, and onion powder. Sprinkle flour over the beef and toss to coat.
Heat olive oil in a large skillet over medium-high heat. Sear beef in batches for about 2 minutes per side, until browned. Transfer beef to the slow cooker.
In the same skillet, sauté the onion for 3 to 4 minutes, scraping up browned bits. Add mushrooms (if using) and cook 3 minutes more. Add garlic and cook 30 seconds.
Stir in beef broth, Worcestershire sauce, soy sauce, and tomato paste. Whisk until smooth. Add thyme, rosemary, and bay leaf. Simmer for 2 minutes.
Pour the broth mixture into the slow cooker. Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) until beef is very tender.
Whisk cornstarch with cold water until smooth. Stir into the slow cooker. Cook on HIGH for 15 to 20 minutes until the gravy thickens.
Remove bay leaf. Stir in butter (optional). Serve hot over mashed potatoes, egg noodles, or rice. Top with parsley if desired.

Notes

This stew can be made in advance and stored in the fridge for up to 3 days.
Feel free to add more vegetables like carrots or potatoes for extra nutrition.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 400
Sugar: 1g
Sodium: 850mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 30g
Cholesterol: 80mg