slow cooker beef stew

Here is a detailed recipe for slow cooker beef stew, summarizing the key steps and ingredients from multiple trusted sources:

Ingredients

• 2.5 to 3 pounds beef stew meat (chuck roast cut into cubes works well)
• Salt and pepper to taste
• 1 tablespoon olive oil (for browning)
• Vegetables: onions (diced or chopped), 1 pound small yellow potatoes (halved or diced), carrots (cut into chunks), and optionally celery, garlic, peas, mushrooms
• 3 cups beef broth
• Tomato paste (2-3 tablespoons)
• Herbs and seasonings: thyme, bay leaf, Worcestershire sauce, paprika, minced garlic
• Flour (2-4 tablespoons) for thickening
• Optional: red wine, balsamic vinegar, butter

Instructions

1. Brown the beef in olive oil in batches to develop flavor. Season with salt and pepper.
2. Place browned beef in the slow cooker. Add onions, garlic, potatoes, carrots, broth, tomato paste, thyme, bay leaf, Worcestershire sauce, and other seasonings.
3. Cover and cook on LOW for 7-8 hours or HIGH for about 4 hours until the beef is tender.
4. Remove some cooking liquid and whisk in flour to create a slurry. Stir it back into the stew and cook on HIGH for 30 minutes to thicken.
5. Add frozen peas toward the end of cooking.
6. Serve garnished with fresh parsley and optionally with bread or biscuits.

Notes

• Browning the meat beforehand adds extra depth of flavor but can be skipped.
• Cut vegetables larger to avoid them getting mushy during long cooking.
• Customize vegetables and seasonings as preferred.
• Low and slow cooking yields tender, flavorful beef stew.

This classic slow cooker beef stew is hearty, comforting, and perfect for fall or winter meals.