beef stew with carrots and potate

Slow Cooked Beef Stew

Jo Stewart
Beef Stew

Beef Stew is a classic favourite that migrated from the cold lands of Europe. It makes the best use of the salty, rich, softness of slow-cooked chuck and hearty vegetables like potatoes and carrots. With summer comes summer storms, which is the perfect atmosphere to sit down with a slow-cooked beef stew. Enjoy the rain and the deep flavour of rich beef stew with this recipe. 

Ingredients

  • 2 tablespoons olive oil 
  • 2 pounds beef chuck, cut into 1-inch cubes
  •  Kosher salt and freshly ground black pepper, to taste 
  • 1 pound potatoes, quartered
  •  4 carrots, cut diagonally into 1/2-inch-thick slices 
  • 1 onion, roughly chopped
  •  3 cloves garlic, minced 
  • 3 cups beef broth
  •  2 tablespoons tomato paste 
  • 1 tablespoon Worcestershire sauce
  •  2 teaspoons of dried herbs like thyme, rosemary, caraway seeds 
  • 1 teaspoon smoked paprika
  •  2 bay leaves
  •  1/4 cup all-purpose flour 
  • 2 tablespoons chopped fresh parsley leaves, optional

Method

  1. Season the chuck with salt and pepper, oil the skillet on medium heat. 
  2. Cook beef on skillet until evenly browned, about 2-3 minutes. Scrape any fond (meat scraps left over in the pan) to add to the slow cooker for added flavour.
  3. Place beef, potatoes, carrots, onion and garlic into a 6 quart slow cooker. 
  4. Stir in beef broth, tomato paste, Worcestershire, herbs, paprika and bay leaves until well combined; season with salt and pepper, to taste. 
  5. Cover and cook depending on need: low heat for 7-8 hours or high heat for 3-4 hours.
  6.  In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker to thicken.
  7.  Cover and cook on high heat for an additional 30 minutes, or until thickened. Serve while warm. 

If the fond in the skillet is stubborn, you can use some beef stock or red wine to loosen it, mixing it in to keep flavour.