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Easy Slow Cooker Poor Mans Beef Stew: Best Budget Recipe

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This easy slow cooker poor man’s beef stew is proof that you don’t need a big budget or a lot of time to make a meal that feels special. It is honest food that fills your house with a comforting aroma and your belly with something warm and satisfying.

Ingredients

Scale
  • 2 pounds beef stew meat (chuck roast, cut into bite-sized cubes)
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 3 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 4 large carrots, peeled and cut into 1-inch chunks
  • 3 ribs celery, sliced
  • 1 cup frozen peas
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep the Beef: Pat the beef stew meat dry with paper towels. In a large bowl, toss the beef cubes with the 1/4 cup of flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until evenly coated. Shake off any excess flour.
  2. Brown the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the beef in a single layer (work in batches if needed). Let the beef brown undisturbed for 3-4 minutes per side, until a deep golden crust forms. Transfer the browned beef to the slow cooker.
  3. Sweat the Aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Build the Base: Pour about 1/2 cup of the beef broth into the skillet with the onions and garlic. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Pour this mixture into the slow cooker with the beef.
  5. Add Liquids and Seasonings: To the slow cooker, add the remaining 3.5 cups of beef broth, the tomato paste, Worcestershire sauce, bay leaves, and dried thyme. Stir until the tomato paste is mostly dissolved.
  6. Add the Vegetables (Most of Them): Add the potatoes, carrots, and celery to the slow cooker. Stir gently to combine. Make sure the vegetables are mostly submerged in the liquid.
  7. Cook Low and Slow: Place the lid on the slow cooker. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and the potatoes are soft.
  8. Finish with Peas: About 15-20 minutes before serving, stir in the frozen peas. Cook until heated through and bright green.
  9. Adjust Seasoning and Serve: Remove the bay leaves. Taste and add more salt and pepper if needed. Ladle into bowls and garnish with fresh parsley if desired.

Notes

Do not skip browning the beef; it builds essential flavor. Cut vegetables uniformly for even cooking. Season in layers for best flavor. For a thicker gravy, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in during the last 30 minutes. Use low-sodium broth to control salt. Leftovers taste even better the next day.

Nutrition

Keywords: slow cooker beef stew, poor man's stew, budget stew, easy beef stew, comfort food, slow cooker recipe

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