Classic Slow Cooker Beef Stew
This is the classic Slow Cooker Beef Stew that you grew up with! Tender cubes of beef, potatoes, carrots, onion, and celery bathe in a luxurious seasoned broth.
- 2 lbs chuck roast
- 3 cups beef stock
- 1 ½ lbs russet potatoes (approx 3 medium potatoes)
- 5 carrots
- 1 medium onion
- 2 stalks celery
- 3 cloves garlic (minced)
- ⅓ cup flour
- 1 tbsp Worcestershire sauce
- 3 sprigs fresh thyme (approx 1 ½ tsp of leaves)
- 2 bay leaves
- 1 tsp kosher salt
- fresh ground pepper to taste
Chop beef and vegetables into bite-sized pieces, roughly 1" cubes.
Add all ingredients to slow cooker and cook on high for 5 hours, or until beef is tender. Alternatively, you can cook on low 8-10 hours.
Taste for salt and adjust as needed.
Serve in bowls with rustic bread for dipping.