Description

This Slow Cooker Beef Stew is a hearty and comforting dish perfect for chilly days. Tender beef chuck cubes and fresh vegetables simmer together in a rich blend of beef broth, vegetable juice, tomato paste, and aromatic herbs for a deeply flavorful stew. The slow cooker method ensures that the beef becomes melt-in-your-mouth tender while developing complex flavors. A final flour slurry thickens the broth into a luscious gravy, and fresh peas and parsley add a pop of color and freshness to the dish.

Ingredients

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Meat and Vegetables

2 tablespoons extra-virgin olive oil
2 pounds beef chuck roast, cut into 1 to 1 1/2-inch cubes
Kosher salt and freshly ground black pepper, to taste
1 pound baby new potatoes, halved
4 medium carrots, peeled and cut into 1/2-inch thick pieces
1 large sweet onion, diced
3 cloves garlic, minced
1/2 cup frozen peas, thawed

Liquid and Seasonings

2 cups low-sodium beef broth
1 cup vegetable juice (such as V8)
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 sprig fresh thyme (or 1/2 teaspoon dried)
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon mustard seeds
2 bay leaves

Thickener and Garnish

3 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley leaves, for garnish

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Instructions

Brown the beef: Warm olive oil in a large skillet over medium heat. Season the cubed beef chuck roast with kosher salt and freshly ground black pepper. Add the beef to the skillet and cook it until evenly browned on all sides, approximately 2 to 3 minutes. Browning seals in flavor before slow cooking.
Prepare slow cooker ingredients: Place the browned beef, halved baby potatoes, peeled and chopped carrots, diced onion, and minced garlic into the basin of a 6-quart slow cooker, distributing them evenly.
Mix broth and seasonings: In a medium bowl, whisk together the beef broth, vegetable juice, tomato paste, Worcestershire sauce, fresh thyme sprig (or dried thyme), oregano, smoked paprika, and mustard seeds until fully combined. Pour this fragrant liquid mixture evenly over the beef and vegetables in the slow cooker.
Add bay leaves and season: Toss in the two bay leaves and season with additional salt and pepper to your taste preference.
Slow cook: Cover the slow cooker with the lid and cook the stew on low heat for 7 to 8 hours. This slow, gentle heat will tenderize the beef and meld the flavors together beautifully.
Create thickening slurry: About 30 minutes before serving, take 1/2 cup of the stew broth from the slow cooker and whisk it with 3 tablespoons of all-purpose flour in a small bowl to form a smooth slurry. Slowly stir this slurry back into the slow cooker to thicken the stew’s sauce.
Finish cooking: Cover and cook on high heat for an additional 30 minutes, allowing the stew to thicken into a luxurious gravy-like consistency.
Add peas and final touches: In the last 5 minutes of cooking, stir in the thawed frozen peas to heat through. Remove and discard the bay leaves and thyme sprig from the stew.
Serve: Ladle the hot beef stew into bowls and garnish with freshly chopped parsley leaves for a burst of color and fresh flavor. Serve immediately and enjoy!

Notes

You can substitute baby potatoes with diced regular potatoes if preferred.
For a thicker stew, you can add an extra tablespoon of flour to the slurry.
To make the stew gluten-free, use a gluten-free flour blend instead of all-purpose flour.
The vegetable juice adds a rich depth of flavor, but you can substitute with tomato juice if needed.
Adjust the seasoning with salt and pepper at the end as slow cookers tend to mellow flavors over long cooking times.
Leftovers store well in the refrigerator for up to 3 days and also freeze beautifully for up to 2 months.