Easy Slow Cooker Recipe
Warm, cozy, and almost effortless—this easy slow cooker recipe is your new weeknight best friend, delivering hearty comfort food with minimal hands-on time.
Ingredients
- 2 lbs beef chuck roast trimmed and cut into 1½-inch cubes
- 1 medium yellow onion diced
- 4 large carrots peeled and sliced on the bias
- 3 stalks celery thinly sliced
- 3 cloves garlic minced
- 1½ cups low-sodium beef broth
- 1 can (14.5 oz) diced tomatoes undrained
- 2 tbsp tomato paste
- 1 cup baby potatoes halved
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp black pepper freshly cracked
- ½ tsp kosher salt adjust to taste
- 2 tbsp cornstarch for slurry, if you like it thicker
- fresh parsley chopped, for garnish
Instructions
- Heat a large skillet, add oil, then sear beef cubes until golden.
- Scrape up browned bits from pan and add to the slow cooker.
- Sauté onion, carrots, celery, garlic, thyme, and paprika in the skillet.
- Add sautéed veggies, diced tomatoes, tomato paste, and beef broth to the slow cooker.
- Nestle potatoes on top, cover, and cook for 8 hours on low or 4 hours on high until beef and veggies are tender.
- Whisk cornstarch with water and stir into stew for extra thickness during the last 30 minutes of cooking.
- Taste and adjust seasoning, garnish with parsley, and serve warm.
Notes
Adding potatoes too early can make them mushy—add them 2 hours before serving on low. For a deeper broth, add a teaspoon of Worcestershire sauce. To make it gluten-free, use arrowroot powder instead of cornstarch. A squeeze of lemon juice at the end enhances flavors.
Nutrition
Calories: 350kcalProtein: 25gFat: 10g
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