Description

A hearty, kid-friendly beef stew made in a slow cooker that is easy to prepare, forgiving for young chefs, and perfect for cozy fall evenings.

Ingredients

Scale

2 pounds beef chuck roast, cut into 1-inch cubes
1 large yellow onion, diced
4 medium carrots, chopped
3 medium Russet or Yukon Gold potatoes, cubed
4 cloves garlic, minced
2 cups low-sodium beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme (or 1 tablespoon fresh)
2 bay leaves
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and black pepper to taste
Optional: 1 cup green beans, 1 medium parsnip, 1 cup frozen peas

Instructions

Wash, peel, and chop the vegetables (carrots, potatoes, onions) and mince the garlic.
In a large bowl, toss the beef cubes with flour, salt, and pepper until lightly coated.
Heat butter in a large skillet over medium-high heat. Sear the beef in batches for 2-3 minutes per side until browned. Transfer browned beef to the slow cooker.
Add the onions, carrots, and potatoes to the slow cooker on top of the beef.
Sprinkle garlic and thyme over the vegetables. Pour in beef broth and tomato paste. Drizzle with Worcestershire sauce and add bay leaves.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until beef is tender.
Remove bay leaves. Taste and adjust seasoning with salt and pepper. If too thin, cook uncovered on high for 30 minutes. Serve hot.

Notes

Searing the beef first adds depth of flavor. Cut vegetables uniformly for even cooking. Add delicate vegetables like green beans or peas in the last hour of cooking. Use low-sodium broth to control salt levels. This recipe freezes well for up to 3 months.

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 6
Sodium: 650
Fat: 18
Saturated Fat: 7
Carbohydrates: 25
Fiber: 4
Protein: 25

Keywords: slow cooker beef stew, kid-friendly recipes, fall comfort food, easy dinner, family meals, beef chuck roast, slow cooker meals