Description
This Slow Cooker Beef Stew is a hearty and comforting dish featuring tender sirloin beef cubes simmered with potatoes, carrots, celery, mushrooms, and aromatic rosemary in a rich beef broth. Perfect for an easy, hands-off meal, it combines the convenience of slow cooking with the deep, developed flavors of a classic stew.
Ingredients
Beef and Coating
- 1 - 1.5 lbs. sirloin beef, cut into 1" cubes
- 3 Tablespoons all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Vegetables
- 2 cups russet potatoes, peeled and cubed (about 2 medium potatoes)
- 1 large yellow onion, diced (about 1 large onion)
- 1 cup carrots, peeled and sliced
- 1 cup celery, diced
- 1 (8 oz. package) baby bella mushrooms, sliced
Other Ingredients
- 2 Tablespoons olive oil
- 1 (14.5 oz.) can beef broth
- 2 teaspoons fresh rosemary, minced
- 1/2 teaspoon garlic salt
Instructions
- Prepare the beef: In a bowl, combine the flour, salt, and pepper. Add the sirloin beef cubes and toss to coat them evenly with the flour mixture on all sides to create a light crust.
- Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add the coated beef pieces and brown them on all sides to develop flavor and seal in juices. If your slow cooker has a browning setting, you can brown the beef directly in it.
- Assemble the stew: Transfer the browned beef to the slow cooker. Add beef broth, potatoes, carrots, celery, diced onion, sliced mushrooms, minced rosemary, and garlic salt. Stir everything gently to combine the ingredients.
- Cook the stew: Cover the slow cooker with the lid. Cook on high for 4 to 5 hours or low for 6 to 7 hours until the potatoes and carrots are tender and fork-ready.
- Serve: Once done, ladle the beef stew into bowls while hot and enjoy immediately for a comforting and satisfying meal.
Notes
- For a thicker stew, you can stir in a slurry of flour or cornstarch with water in the last 30 minutes of cooking.
- Using fresh rosemary adds a fragrant herbal note, but dried rosemary can be substituted (use about 1 teaspoon).
- Feel free to add other vegetables like peas or green beans during the final 30 minutes of cooking for added color and nutrition.
- If preferred, you can use a slow cooker with a sear/brown function to skip the skillet step.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
