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Cozy Fall Transition Stew with Tender Slow-Cooked Beef

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A comforting slow-cooked beef stew that captures the essence of fall with tender beef, root vegetables, and warm herbs. Perfect for chilly evenings and cozy gatherings.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 3 medium carrots, peeled and chopped
  • 2 stalks celeriac or celery, chopped
  • 1 pound baby potatoes, halved
  • 4 cups beef broth (low-sodium preferred)
  • 2 tablespoons tomato paste
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper to taste
  • 2 tablespoons all-purpose flour (optional, for dredging beef)

Instructions

  1. Pat the beef chuck pieces dry with paper towels. Toss them in flour seasoned lightly with salt and pepper to coat evenly.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the beef pieces in batches until all sides are deep golden brown, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
  3. In the same skillet, reduce heat to medium and cook diced onion until softened and translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Transfer onions and garlic to the slow cooker.
  4. Add chopped carrots, celery or celeriac, and halved baby potatoes to the slow cooker.
  5. Stir together beef broth, tomato paste, Worcestershire sauce, salt, and black pepper in a bowl. Pour over the beef and vegetables in the slow cooker. Tuck in fresh thyme sprigs and bay leaves.
  6. Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until beef is fork-tender and vegetables are soft but not mushy.
  7. Before serving, remove thyme sprigs and bay leaves. Adjust seasoning if needed. If stew is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in. Cook on high for 15 minutes to thicken.
  8. Ladle stew into bowls and serve warm with crusty bread or a simple side salad.

Notes

Browning the beef is optional but recommended for deeper flavor. Do not overcrowd the pan when browning. Use fresh thyme for best aroma but dried thyme can substitute. For gluten-free, replace flour with cornstarch or arrowroot. Avoid stirring stew too much during cooking to prevent mushy texture. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: beef stew, slow cooker stew, fall recipe, comfort food, slow-cooked beef, hearty stew, autumn dinner

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