Ingredients
Scale
- 2 lbs stew meat (chuck or round), cut into 1-inch cubes
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 3 large carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 1 celery stalk, diced
- 1 tsp dried thyme
- Fresh parsley, chopped (for garnish)
Instructions
- Pat beef dry and season with salt and pepper. Toss with flour.
- Heat olive oil in a skillet over medium-high heat. Brown beef in batches, then set aside.
- Add onion and garlic to skillet; cook 2 minutes. Transfer to slow cooker.
- Stir in beef broth, tomato paste, Worcestershire sauce, and thyme in slow cooker.
- Add beef, carrots, potatoes, and celery. Stir to combine.
- Cook on LOW 7–8 hours or HIGH 4–5 hours, until beef is tender.
- Serve hot, garnished with fresh parsley.
Notes
- For extra depth, add a bay leaf during cooking (remove before serving).
- Stew thickens as it cools—add extra broth or water if needed when reheating.
- Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 7 hours 30 minutes
- Method: Slow Cooking
- Cuisine: American
- Diet: None specified
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 75mg
