Classic Slow Cooker Beef Stew

📖 Description:

This hearty, one-pot meal starts with raw cubed beef placed directly in the slow cooker. It’s slowly simmered with vegetables and a savory herb-seasoned broth, creating tender meat and rich flavors. Perfect for busy days, this recipe is all about minimal prep and maximum comfort.

📝 Ingredients:

• 2 lbs (900g) raw beef chuck roast, cut into 1-inch cubes

• 4 medium carrots, peeled and sliced

• 3 large potatoes, peeled and cubed

• 3 celery stalks, chopped

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 3 cups beef broth (low sodium preferred)

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 bay leaves

• 2 tbsp cornstarch + 2 tbsp water (for thickening, optional)

• Fresh parsley for garnish (optional)

👩‍🍳 Instructions:

1. Prepare the slow cooker:
   Add raw cubed beef directly into the bottom of the slow cooker.

2. Add vegetables:
   Layer in carrots, potatoes, celery, onion, and garlic.

3. Mix the broth:
   In a small bowl, whisk together beef broth, tomato paste, Worcestershire sauce, salt, pepper, thyme, and rosemary. Pour over the beef and vegetables.

4. Add bay leaves:
   Toss in the bay leaves for added depth of flavor.

5. Cook:

   • On Low for 8–9 hours

   • Or on High for 4–5 hours
     (Until beef is fork-tender and vegetables are soft.)

6. Optional thickening:
   In the last 30 minutes, mix cornstarch and water, then stir into the stew for a thicker texture.

7. Finish & serve:
   Remove bay leaves. Garnish with fresh parsley and serve hot with crusty bread or over mashed potatoes.

🧠 Notes:

• Meat Tip: Chuck roast gives the most tender result. Trim excess fat.

• No browning needed: Putting the beef raw is time-saving and works well in long slow cooking.

• Vegetables: Don’t dice too small or they’ll get mushy.

• Broth: Use a good-quality beef broth or homemade stock for best flavor.

💡 Tips:

• Freezer-friendly: Let cool, then portion into containers and freeze for up to 3 months.

• Make it richer: Add ½ cup red wine with the broth for depth.

• Spice it up: Add a pinch of chili flakes or smoked paprika for a warm kick.

• Low-carb version: Swap potatoes with turnips or cauliflower.

🍽️ Servings:

6 servings — hearty dinner portions.

⚖️ Nutritional Info (per serving, approximate):

• Calories: 370

• Protein: 35g

• Carbohydrates: 25g

• Fat: 15g

• Fiber: 5g

• Sodium: 600mg

✅ Health Benefits:

• High Protein: Supports muscle repair and energy.

• Rich in Veggies: Provides fiber, vitamins A & C.

• Low prep: Great for busy schedules without sacrificing nutrition.

• Comfort Food: A warm, satisfying meal for cold days or recovery.

❓ Q&A:

Q: Can I use frozen beef?
A: It’s best to thaw beef before adding it to the slow cooker for food safety, though some models may allow frozen use. Check your manual.

Q: Can I cook it overnight?
A: Yes! Set on low before bed, and it’ll be ready in the morning. Let it cool, then store or reheat.

Q: Can I add peas or corn?
A: Definitely — add in the last 30 minutes so they don’t overcook.

Q: How can I make it gluten-free?
A: Use gluten-free Worcestershire sauce and check the broth label.