Description
A hearty and comforting slow cooker beef stew, perfect for chilly days.
Ingredients
Scale
- 3 tablespoons olive oil (divided)
- 2 ½ pounds beef cubes (cut into 1 ¼-inch cubes, like beef chuck)
- to taste Kosher salt and pepper
- 2 tablespoons smoked paprika
- 2 yellow onions (medium; diced)
- 1 fennel bulb (diced)
- 4 carrots (peeled and cut into ¼-inch cubes)
- 1 pound gold potatoes (baby Yukon gold; halved or quartered)
- 4–6 cloves garlic (minced)
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 ½ tablespoons cornstarch
Instructions
- Heat 1 tablespoon of the olive oil in a large heavy-bottom skillet over medium-high heat.
- Add half of the beef cubes and sprinkle with 1 tablespoon of the smoked paprika, Kosher salt, and pepper.
- Cook, stirring occasionally, until the meat is seared golden brown, around 3-4 minutes. Transfer to the slow cooker and repeat with the remaining meat.
- Reduce the heat to medium-low, add the remaining tablespoon of oil, and sauté the onions and fennel until soft, 4-5 minutes. Transfer to your slow cooker.
- Stir in the remaining ingredients (carrots, gold potatoes, garlic, beef broth, Worcestershire sauce, tomato paste, and bay leaves), except for the cornstarch, and cook on LOW for 8 hours or on HIGH for 4 hours.
- Combine the cornstarch with a bit of water to make the slurry.
- Once the time is up, add the cornstarch slurry and stir until well combined.
- Cover and cook on HIGH for 20 minutes to thicken up the sauce.
Notes
- This beef stew is perfect for a comforting family meal.
- Feel free to add your favorite vegetables.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg