Description

A hearty Slow Cooker Beef Stew is the definition of comfort food, offering a rich, savory broth thickened with tender chunks of beef and root vegetables.

Ingredients

Scale

2 pounds beef cubes (chuck roast, cut into 1-inch pieces)
1 carton Swanson Beef Broth ((32 oz / 4 cups))
1 can Hunt's Diced Tomatoes ((14.5 oz, undrained))
4 medium Carrots ((peeled and cut into 1-inch chunks))
1.5 pounds Potatoes ((about 4 medium, peeled and cut into 1-inch chunks))
1 large Chopped onion ((diced))
2 tablespoons Lea & Perrins Worcestershire Sauce
1 tablespoon Italian Seasoning
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Salt and black pepper to taste
2 sprigs Fresh herbs ((fresh thyme or 1 teaspoon dried thyme leaves))
1 tablespoon Olive oil ((for searing, optional))

Instructions

Prepare the vegetables and meat by cutting the beef cubes into uniform 1-inch pieces, peeling and chopping the carrots and potatoes into similarly sized chunks, and dicing the large yellow onion into small, even pieces.
Sear the beef in olive oil over medium-high heat in a skillet until a dark crust forms on all sides, then transfer the browned beef to the slow cooker insert; if skipping this step, place raw beef directly into the pot.
Combine ingredients in the slow cooker by adding the chopped onions, carrots, and potatoes on top of the beef, pouring in the entire carton of beef broth and the can of diced tomatoes with juices, drizzling with Worcestershire sauce, and sprinkling evenly with Italian seasoning, garlic powder, and onion powder.
Cover the slow cooker with the lid, set the appliance to 'Low,' and cook for 8 hours to allow the collagen to break down slowly, or cook on 'High' for 4 to 5 hours if short on time.
Finish and adjust the stew by checking that the beef is fork-tender, thickening the liquid with a cornstarch slurry if necessary, adjusting salt and pepper to taste, and stirring in fresh herbs just before serving.

Prep Time: 20 minutes
Cook Time: 480 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1
Calories: 350
Sugar: 3
Sodium: 800
Fat: 15
Saturated Fat: 5
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 30
Fiber: 5
Protein: 30
Cholesterol: 80

Keywords: Leftover stew can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. The flavors often improve overnight. When reheating, add a splash of water or broth if the stew has thickened too much. For a gluten-free version, ensure the Worcestershire sauce and beef broth are certified gluten-free. Serve hot with crusty bread or a side salad.