Beef Stew (Slow Cooker)

Name: Beef Stew (Slow Cooker)
Prep time: 30 min
Cook time: 8 min
Total time: 38 min

Published on February 28, 2021 | In By Melissa Eggum |

- Prep Time
- 30 Minutes
- Cook Time
- 8 Minutes

I make this recipe about once a week when my daughter has gymnastics because I can prep it in the morning and forget about it until we get back home in the evening. Then, ta-da, it’s magically ready for us! But also because it’s hearty, comforting, filled with nutrition, and an all time family favorite. Is there anything better than a stew on a cold winter’s night? In Minnesota it’s winter for like 9 months out of the year (a slight exaggeration) so stew is ALWAYS a go-to. For every Minnesotan. But regardless of why you’re looking for an easy and delicious dinner, this one checks all the boxes. Try it and never look back.

Ingredients

2 lbs stew meat
3 cups of carrots roughly chopped
4 large russet potatoes quartered
1/2 a yellow onion roughly chopped
1 cup of peas (I used frozen)
4 garlic cloves smashed
2 bay leaves
4 cups of beef broth
2 tablespoons arrowroot powder
2 tablespoons extra virgin olive oil
1/4 cup worcestershire sauce
Salt and pepper

Instructions

In a big skillet over high heat, add in the oil and then the stew meat. Season generously with salt and pepper and cook until evenly browned. About 3-4 minutes.
Remove the meat from the skillet and place it in the slow cooker. Then keeping the skillet over high heat, add in the onions. They will soak up all the extra bits and pieces left behind from the meat (so much flavor, do not skip this step). Sauté for a minute or so then pour in the worcestershire sauce. Keep stirring the onions around until the worcestershire sauce has evaporated and the onions turn a dark brown color. About 1-2 minutes.
Remove the onions from the skillet and place them in the slow cooker on top of the meat.
Then add to the slow cooker the carrots, potatoes, garlic, bay leaves, and beef broth.
After the broth has been added, stir in 2 tablespoons of arrowroot powder to it. This will help thicken the stew while it cooks all day.
Cover and cook on low heat for 8 hours (or on high for 4 hours). A half an hour before you serve, add in the peas.
Garnish with fresh parsley or rosemary and salt and pepper to taste.

Servings : 6-8
Ready in : 8 Minutes
Recipe Type :

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About Chef

Melissa Eggum

Hi, my name is Melissa and I’m an absolute food enthusiast! I love making food, trying new food, and above all - eating food. Recently my husband, daughter, and I ...

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