Ingredients
Scale
- 2 lbs Beef Stew Meat, cubed
- 1 tbsp Olive Oil
- 1 large Onion, chopped
- 3 Carrots, peeled and chopped
- 3 Celery Stalks, chopped
- 4 cups Beef Broth
- 1 lb Yukon Gold Potatoes, cubed
- 2 tsp Dried Thyme
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Brown the beef stew meat in batches, ensuring not to overcrowd the pan. Season with salt and pepper.
- Step 2: Transfer the browned beef to a 6-quart or larger slow cooker.
- Step 3: Add the chopped onion, carrots, and celery to the slow cooker.
- Step 4: Pour the beef broth over the meat and vegetables. Stir in the dried thyme.
- Step 5: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender.
- Step 6: Add the cubed potatoes to the slow cooker during the last hour of cooking time. This ensures they don't get too mushy. Cook until the potatoes are tender. Serve hot.
Notes
- Refrigerate leftover stew in an airtight container for up to 3 days.
- For best results, reheat the stew gently on the stovetop over medium heat, adding a splash of broth if needed.
- Serve this comforting stew with a side of crusty bread for soaking up all the delicious broth.
- Browning the beef in batches is key to developing a rich, deep flavor, so don't overcrowd the skillet!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American