Name: Slow Cooker Beef Stew with Potatoes and Carrots
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 2 lbs beef chuck, cut into 1-inch cubes; 2 tbsp vegetable oil; 1 lb Yukon Gold potatoes, cubed; 3 large carrots, sliced into rounds; 1 onion, diced; 3 cloves garlic, minced; 4 cups beef broth; 2 tbsp Worcestershire sauce; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp cornstarch; 2 tbsp cold water

Description

A rich and hearty beef stew featuring tender chuck roast, Yukon Gold potatoes, and sweet carrots simmered in a savory brown gravy.

Ingredients

Scale

2 lbs beef chuck, cut into 1-inch cubes
2 tbsp vegetable oil
1 lb Yukon Gold potatoes, cubed
3 large carrots, sliced into rounds
1 onion, diced
3 cloves garlic, minced
4 cups beef broth
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
2 tbsp cornstarch
2 tbsp cold water

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Instructions

Heat oil in a large skillet over medium-high heat and sear beef cubes on all sides until browned. Transfer beef to the slow cooker.
In the same skillet, sauté diced onion and minced garlic for 1-2 minutes until fragrant, then add to the slow cooker.
Add cubed potatoes and sliced carrots to the slow cooker pot.
Pour in beef broth, Worcestershire sauce, thyme, salt, and pepper. Stir gently to combine.
Cover and cook on Low for 7-8 hours or on High for 4-5 hours until beef is fork-tender.
Whisk cornstarch and cold water together in a small bowl to create a slurry.
Stir the cornstarch slurry into the stew and cook on high for an additional 30 minutes to thicken the gravy.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooking
Cuisine: American