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Slow Cooker Beef Stew Recipe (Hearty, Tender & Packed with Flavor)

Slow Cooker Beef Stew Recipe (Hearty, Tender & Packed with Flavor)

Warm, cozy, and melt-in-your-mouth tender — this is the ultimate Slow Cooker Beef Stew recipe! Loaded with juicy beef, hearty potatoes, sweet carrots, and a rich broth seasoned with garlic, tomato paste, Worcestershire, herbs, plus adobo and sazon for extra depth.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Calories: 400
Ingredients Method Notes

Ingredients
  

  • Return beef to the slow cooker.
  • Add carrots potatoes, celery, Worcestershire, beef broth, thyme, rosemary, and bay leaves.
  • Stir everything together.
  • Before closing the lid add the adobo seasoning and sazón packet. Stir gently to incorporate.

Method
 

  1. Prep the BeefPat stew meat dry with paper towels.Toss with flour, salt, and pepper until evenly coated.
  2. Pat stew meat dry with paper towels.
  3. Toss with flour, salt, and pepper until evenly coated.
  4. Brown the MeatSet slow cooker to Sauté/High.Heat olive oil and brown beef in batches, 3–4 minutes per side.Transfer browned beef to a plate.
  5. Set slow cooker to Sauté/High.
  6. Heat olive oil and brown beef in batches, 3–4 minutes per side.
  7. Transfer browned beef to a plate.
  8. Build FlavorAdd onion and garlic to the pot; cook 2–3 minutes until fragrant.Stir in tomato paste; cook 1 minute.Pour in red wine, scraping up browned bits.
  9. Add onion and garlic to the pot; cook 2–3 minutes until fragrant.
  10. Stir in tomato paste; cook 1 minute.
  11. Pour in red wine, scraping up browned bits.
  12. Combine IngredientsReturn beef to the slow cooker.Add carrots, potatoes, celery, Worcestershire, beef broth, thyme, rosemary, and bay leaves.Stir everything together.Before closing the lid, add the adobo seasoning and sazón packet. Stir gently to incorporate.
  13. Return beef to the slow cooker.
  14. Add carrots, potatoes, celery, Worcestershire, beef broth, thyme, rosemary, and bay leaves.
  15. Stir everything together.
  16. Before closing the lid, add the adobo seasoning and sazón packet. Stir gently to incorporate.
  17. Slow CookCover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until beef is tender and vegetables are soft.
  18. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until beef is tender and vegetables are soft.
  19. Finish the StewIn the last 20 minutes, stir in frozen peas.For thicker stew, mix 2 tablespoon cornstarch with 2 tablespoon cold water and stir in now.Remove bay leaves before serving.
  20. In the last 20 minutes, stir in frozen peas.
  21. For thicker stew, mix 2 tablespoon cornstarch with 2 tablespoon cold water and stir in now.
  22. Remove bay leaves before serving.
  23. ServeGarnish with fresh parsley.Serve hot with crusty bread.
  24. Garnish with fresh parsley.
  25. Serve hot with crusty bread.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.