Easiest "No-Sear" Slow Cooker Beef Stew (dump and go)
A thick, hearty beef stew that skips the messy browning step. The meat is coated in seasoned flour directly in the slow cooker to create a rich, savory gravy without any extra pans.
Equipment
- 6-quart slow cooker
- Whisk
Ingredients
- 2 lbs Beef stew meat cut into 1-inch cubes
- 1/4 cup All-purpose flour
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1.5 lbs Potatoes Yukon Gold or Russet, peeled and cut into 1-inch chunks
- 4 large Carrots peeled and cut into 1-inch chunks
- 1 large Onion chopped into large chunks
- 3 cups Beef broth
- 2 tbsp Tomato paste
- 1 tbsp Worcestershire sauce
Instructions
- Toss Beef: Place the beef stew meat in the bottom of the slow cooker. In a small bowl, mix the flour, salt, and pepper. Sprinkle this over the beef and toss with your hands or a spoon until every piece is well-coated.
- Layer Veggies: Add the cubed potatoes, carrots, and onion on top of the floured beef.
- Make the Broth: In a medium bowl or large measuring cup, whisk together the beef broth, tomato paste, and Worcestershire sauce until smooth.
- Combine: Pour the broth mixture over the ingredients in the slow cooker. Give everything a gentle stir to combine.
- Cook: Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours. The stew is done when the beef is fork-tender and the vegetables are soft.
- Serve: Give the stew a final stir to ensure the gravy is smooth. Serve hot in bowls, garnished with fresh parsley if desired.
Notes
Veggie Size Matters: Don't cut your vegetables too small, or they will disintegrate over the long cook time. Aim for hearty, 1-inch chunks.
To Thicken Further: If you prefer an even thicker stew, remove the lid for the last 30 minutes of cooking on high to let some liquid evaporate.
Frozen Peas: For a pop of sweetness and color, stir in 1 cup of frozen peas during the last 15 minutes of cooking.
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