Slow Cooker Beef Stew

Cozy and comforting beef stew with leeks, carrots, potatoes, tender beef, and fresh herbs. The stew simmers all day for a cozy dinner.

5 from 5 ratings

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Author: April Anderson

Servings: servings

Prep Time: 30

Cook Time: 8

Total Time: 8 30

Ingredients

2 pound boneless chuck roast cut into 1" pieces
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
1/4 cup tomato paste
3 cups low-sodium beef broth divided
1 tablespoon dried oregano
1/2 medium white onion chopped
4 large garlic cloves minced
1 large leek thinly sliced (white and tender green parts)
1 pound new potatoes sliced in half (see note)
12 ounces carrots sliced into 1" pieces
1 tablespoon soy sauce
1/4 cup sliced fresh chives
2 tablespoons chopped fresh parsley

Instructions

Season the beef pieces with salt and pepper.
Heat the oil in a large pan over medium-high heat. Place the beef pieces in a single layer in the pan. Brown them on all sides. Add the tomato paste and stir until the beef is evenly coated. Transfer the meat and all of the pan juices to the slow cooker.
Place the pan back on the heat and add 1/2 cup of beef broth. As it simmers, scrape up all of the browned bits off the bottom of the pan. Transfer the broth to the slow cooker and then add the remaining broth.
Add the oregano, onion, garlic, and leek to the slow cooker. Stir, then add the potatoes, carrots, and soy sauce, and stir again.
Place the lid on the slow cooker and cook the stew on low for 7 to 8 hours or until the beef is tender. Stir the herbs into the stew before serving.

Notes

Potatoes: New potatoes aren't always the same size - you can slice most in half, but if there are large ones, slice them in quarters.

You can store leftover stew in the refrigerator for 3 to 4 days or in the freezer for up to 2 months. It may thicken when cold, so thin it with a few splashes of broth or water when reheating.

Nutrition Estimate

Course: Dinner

Cuisine: American

Keyword: slow cooker beef stew, stew with leeks