A hearty and comforting slow cooker beef stew with tender chunks of beef simmered in a rich, savory gravy with vegetables. Perfect for an easy, satisfying meal.
2 pounds beef chuck, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
2 stalks celery, sliced
2 cups beef broth
1/4 cup all-purpose flour
1/4 cup cold water
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
Season the beef cubes with salt and black pepper.
Heat the vegetable oil in a large skillet over medium-high heat. Add the beef cubes in batches and brown on all sides, about 5 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add the diced onion and cook for 3 minutes until softened. Add the minced garlic and cook for 1 more minute. Transfer onion and garlic to the slow cooker.
Add the sliced carrots, cubed potatoes, and sliced celery to the slow cooker.
Pour the beef broth into the slow cooker. Stir in the tomato paste, Worcestershire sauce, dried thyme, and bay leaves.
Cover and cook on low heat for 8 hours, or until the beef is tender and vegetables are cooked through.
About 30 minutes before serving, remove the bay leaves. In a small bowl, whisk together the all-purpose flour and cold water until smooth to make a slurry.
Stir the flour slurry into the stew in the slow cooker. Cover and cook on high for an additional 30 minutes, until the gravy thickens.
Stir the stew well and adjust seasoning with salt and pepper if needed. Serve hot.