Description
Hearty slow-cooker beef stew with tender beef chunks, potatoes, carrots, and celery simmered in a savory tomato-beef broth — the perfect cozy comfort food for cold days.
Ingredients
1 1/2 lbs potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tbsp all-purpose flour
1 1/2 lbs beef stew meat, cut into 1-inch cubes
3 tbsp canola oil
1 can (14.5 oz) diced tomatoes, undrained
1 can (14.5 oz) beef broth
1 tsp ground mustard
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
1/2 tsp browning sauce (optional)
Minced fresh thyme (optional, for garnish)
Instructions
- Layer potatoes, carrots, onion, and celery in a 5-quart slow cooker.
- Place flour in a shallow dish and toss beef stew meat to coat evenly.
- In a large skillet, heat canola oil over medium-high heat. Brown beef in batches.
- Transfer browned beef to the slow cooker over the vegetables.
- In a large bowl, combine diced tomatoes, beef broth, ground mustard, salt, pepper, thyme, and browning sauce (if using). Pour over beef and vegetables.
- Cover and cook on LOW for 7–8 hours, or until meat and vegetables are tender.
- Garnish with minced fresh thyme before serving, if desired.
Notes
- For richer flavor, replace part of the broth with red wine.
- Add frozen peas during the last 15 minutes for color and freshness.
- Parsnips or turnips make great earthy additions.
- Chuck roast works best for tender results.
- Prep Time: 20 minutes
- Cook Time: 7–8 hours (LOW)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg