Slow Cooker Beef Stew
A savory, hearty bowl of beef stew slowly cooked to perfection with the aroma of herbs, spices, and vegetables for an ideal one-pot meal. The perfect winter comfort food!
- Prep time
- 10 min
- Cook time
- 6 hr 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 pounds (0.9kg) stew beef, (cut into small chunks)
- ¼ cup (60ml) canola oil
- 1 medium onion, (diced)
- ½ teaspoon (1g) minced ginger
- 1 tablespoon (3g) minced garlic
- 2 bay leaves
- 2 tablespoons (30g) tomato paste
- 1 teaspoon bouillon powder, (beef, chicken, or vegetable (optional and adjust to taste))
- 1 tablespoon (1g) fresh thyme
- 1 teaspoon (2g) smoked paprika
- 2 cups (470ml) broth (or water (more if needed))
- 2-3 green onions, (diced)
- 1-2 pounds (.5-1k) potatoes, (cut into large chunks)
- 2-3 large carrots, (cut into large chunks)
- 8-10 ounces (225-280g) mushrooms
- 1 cup (165g) peas
- salt and pepper (to taste)
- 2-3 tablespoons (8g-12g) fresh parsley ((optional for garnish))
Instructions
- 1
Season stew beef with salt and pepper, thoroughly covering all sides.
- 2
Heat the oil in an oven-safe Dutch oven pan over medium heat. Add stew beef and brown well, turning once, 2 -3 minutes per side or until beef browns. Do not overcrowd the pan, cooking in batches if necessary.
- 3
Add onions, ginger, garlic, thyme, smoked paprika, and bay leaf to the skillet. Stir for 2-3 minutes until onions are translucent.
- 4
Add tomato paste and bouillon. Stir for another minute, then add water or broth to the skillet, scraping all sides. Bring to a boil, remove from heat, and pour into the slow cooker.
- 5
Then throw the carrots, potatoes, mushrooms, and peas into the slow cooker and salt according to preference.
- 6
Cover and cook on high for 3-4 hours or low for 6-7 hours.
- 7
Remove, garnish with parsley, and serve with bread.