Slow Cooker Beef Stew

But fortunately for my slow cooker, I barely had to lift a finger.

I just ate this piping hot bowl of comforting stew with the AC on my face.

Slow Cooker Beef Stew



Prep time


Cooking time


Total time




  • 2 pounds stew meat, cut into 1-inch cubes

  • 1 pound baby red potatoes, quartered

  • 1 teaspoon dried thyme

  • 2 tablespoons olive oil

  • 4 carrots, cut diagonally into 1/2-inch-thick slices

  • Kosher salt and freshly ground black pepper, to taste

  • 3 cloves garlic, minced

  • 2 tablespoons tomato paste

  • 1 onion, diced

  • 1 teaspoon caraway seeds, optional

  • 3 cups beef broth

  • 1 teaspoon dried rosemary

  • 1 tablespoon Worcestershire sauce

  • 2 bay leaves

  • 1 teaspoon smoked paprika

  • 2 tablespoons chopped fresh parsley leaves

  • 1/4 cup all-purpose flour


  • Heat olive oil in a large skillet over medium heat.
  • Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
  • Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste.
  • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  • In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
  • Serve immediately, garnished with parsley, if desired.

Article Source :

Angela Florence