Slow Cooker Chunky Beef and Potato Stew: Hearty Comfort in a Bowl

Toss the beef pieces in flour until evenly coated.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear beef until browned on all sides. Remove and set aside.

Assemble in Slow Cooker:

Add the remaining olive oil to the skillet and sauté onions and garlic for 2–3 minutes until fragrant.

Transfer onions and garlic to the slow cooker along with seared beef, potatoes, carrots, tomato paste, thyme, rosemary, bay leaves, salt, and pepper.

Pour in beef broth and stir gently to combine.

Cook:

Cover and cook on low for 7–8 hours or high for 4–5 hours until beef is tender and vegetables are cooked through.

Finish:

Remove bay leaves. Adjust seasoning with salt and pepper as needed.

Garnish with fresh parsley before serving.

Serving and Storage Tips