Slow Cooker Herbed Beef Stew
Transform your weeknight dinners with this hearty and flavorful Slow Cooker Herbed Beef Stew. A tender medley of seared beef chuck roast, rustic vegetables like carrots, potatoes, and celery, and a rich, herb-infused beef broth make this comfort food at its finest. Fresh thyme, rosemary, and a hint of Worcestershire sauce elevate the stew with layers of savory depth, while the slow-cooker technique ensures melt-in-your-mouth perfection with minimal effort. Perfect for cozy evenings, this make-ahead meal is not only easy but serves up to six—ideal for family gatherings or meal prepping. Serve it warm, garnished with fresh herbs, and enjoy the ultimate homemade comfort. Keywords: slow cooker, beef stew, herbed, hearty dinner, comfort food.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1 large Yellow onion
- 4 medium Carrots
- 4 medium Russet potatoes
- 3 Celery stalks
- 3 Garlic cloves
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Fresh thyme
- 1 teaspoon Fresh rosemary
- 1 Bay leaf
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup All-purpose flour
Instructions
Cut the beef chuck roast into 1- to 1.5-inch cubes. Pat the beef dry and lightly season with salt and pepper.
Place the all-purpose flour into a shallow dish and dredge each piece of beef in the flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Sear the floured beef cubes in batches until browned on all sides, about 2 minutes per side. Transfer the browned beef to the slow cooker.
Peel and chop the onion into medium dice. Peel and slice the carrots into thick rounds. Cut the potatoes into bite-sized cubes, and dice the celery stalks. Mince the garlic cloves.
Add the onions, carrots, potatoes, celery, and garlic to the slow cooker on top of the beef.
In a medium bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour the mixture over the beef and vegetables in the slow cooker.
Add the fresh thyme, rosemary, bay leaf, salt, and black pepper to the slow cooker. Stir gently to combine the ingredients.
Cover the slow cooker with its lid and cook on low heat for 8 hours (or on high heat for 4–5 hours), until the beef is tender and the vegetables are fully cooked.
Before serving, remove the bay leaf and discard. Taste the stew and adjust seasonings if needed.
Ladle the beef stew into bowls and garnish with additional fresh herbs if desired. Serve warm.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1295 mg | 56% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.5 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1415 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
