Slow Cooker Beef Stew
Tender beef cubes in a warm flavorful stew with potatoes, carrots, and celery made easy in a slow cooker.
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Servings: 8 people
- 2 tbsp olive oil
- 1 kg stew beef, cut into 1.5 inch cubes 2 lbs
- salt and pepper
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp balsamic vinegar
- 2 tbsp tomato paste
- 4 large carrots, sliced diagonally into 1/2 inch thick slices
- 500 g baby potatoes, quartered 1 lb
- 2 stalks celery, sliced into 1/2 inch slices
- 1.5 beef bouillon cubes
- 3 cups hot water
- 1/2 tsp dried parsley
- 1/2 tsp dried mixed herbs
- 1 tsp dried thyme or oregano
- 1 tsp paprika
- 2 tsp cornstarch (cornflour)
Pat dry the beef cubes and sprinkle with salt and pepper.
In a large skillet, heat the olive oil over medium high heat. Once very hot, add the beef cubes to the skillet and brown in two batches, about 5 minutes each batch, turning the cubes over halfway through. Place the beef cubes in the slow cooker.
To the same skillet, reduce heat to medium, add the diced onion and garlic and balsamic vinegar, cooking until onions have softened about 5 minutes. Add in the tomato paste and cook for just another minute, then add this mixture to the slow cooker.
Add the carrots, potatoes, celery to the slow cooker. Crumble the beef bouillon cubes on top of the vegetables and add the hot water. Add the dried parsley, dried herbs, thyme or oregano, and paprika. Stir the ingredients in the slow cooker to evenly distribute.
Cook on low heat for 7-8 hours or high heat for 3-4 hours. Once beef cubes are tender and can easily be cut apart with a fork, it's ready. To thicken the stew, remove a few tablespoons of the liquid from the slow cooker to a small bowl, add the cornstarch and mix until a paste forms, then return the cornstarch paste to the bowl of the slow cooker. Cook for another 10-20 minutes.