Slow Cooker Hearty Beef Stew
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4 -6
Ingredients
- 2 pounds cubed beef stew meat*
- 7 tablespoons all-purpose flour (divided)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoon olive oil (divided)
- 3 garlic cloves (minced)
- 2 1/2 cups beef stock
- 2 tablespoons tomato paste
- 2 tablespoon balsamic vinegar
- 4 sprigs of thyme (leaves removed)
- 1 pound baby red potatoes (halved)
- 1/2 pound baby carrots
- 1 sweet onion (peeled and cut into wedges)
- 1 bay leaf
- 1 teaspoon Kosher salt plus additional to taste
- 1/2 teaspoon pepper plus additional to taste
Instructions
- In a large bowl mix together 4 tablespoons flour, garlic powder, onion powder, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper.
- Pat meat dry with a paper towel then add to flour mixture and toss to coat.
- Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat.
- Add beef shaking off excess flour and cook in batches if necessary so you don’t crowd the pan.
- Cook beef just until all sides are browned then place browned beef in slow cooker.
- Add 1/2 tablespoon oil to the same skillet.
- Stir in garlic and cook for about 1 minute until fragrant.
- Add in beef stock, deglaze skillet and bring liquid to a boil.
- Whisk in tomato paste and vinegar until blended then whisk in remaining 3 tablespoons of flour and stir until mixture thickens.
- Remove from heat and stir in thyme and season with 1/2 teaspoon salt and pepper or to taste.
- Add potatoes, carrots and onion to slow cooker.
- Stir in sauce and bay leaf.
- Cover and cook on low for 8-9 or on high for 4-5 hours until potatoes and meat are tender.
- Before serving remove bay leaf and season with salt and pepper to taste if desired.
Notes
*You can find cubed stew meat in grocery stores or you can buy a beef chuck trim the fat and cut it into cubes.
Switch it up and substitute freshly chopped rosemary in place of the thyme! It adds great flavor too!