Slow-Cooker Beef Stew with Carrots and Potatoes

Hearty stew with tender beef, carrots, and potatoes simmered in rich broth until deeply flavorful.

Cuisine: American

Category: Slow Cooker

Prep: 25 minutes. Cook: 420 minutes.

Serves 6.

Ingredients

• 1.5 lbs, cut into 1-inch cubes beef chuck
• 2 tbsp all-purpose flour
• 3 tbsp olive oil
• 1, chopped onion
• 2, sliced carrots
• 2, peeled and cubed potatoes
• 4 cups beef broth
• 1 cup diced tomatoes
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Season 1.5 lbs beef chuck cubes with 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp all-purpose flour; toss to coat evenly.
2. Step 2: Heat 3 tbsp olive oil in a skillet over medium-high heat, then brown beef in batches (3-4 minutes per batch), transferring to a slow cooker.
3. Step 3: Add 1 chopped onion to the skillet and cook until softened (3 minutes), then add 2 sliced carrots and cook for 2 more minutes.
4. Step 4: Transfer onion-carrot mixture to slow cooker, then add 4 cups beef broth, 1 cup diced tomatoes, 1 tbsp tomato paste, 1 tsp dried thyme, and 2 cubed potatoes; stir to combine.
5. Step 5: Cook on low for 7-8 hours until beef is tender and vegetables are cooked through.