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Hearty Slow Cooker Beef Stew with Fennel and Potatoes Recipe

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4.2 from 87 reviews

This Cooker Beef Stew is a hearty and comforting dish featuring tender beef cubes simmered with aromatic vegetables and rich beef broth. Slow-cooked to perfection, the stew offers a robust flavor profile with hints of smoked paprika and Worcestershire sauce, thickened to a luscious consistency with cornstarch. Ideal for a warming family meal, this recipe yields six generous servings.

Ingredients

Meat and Seasonings

  • 3 tablespoons olive oil (divided)
  • 2 ½ pounds beef cubes (cut into 1 ¼-inch cubes, like beef chuck)
  • Kosher salt and pepper (to taste)
  • 2 tablespoons smoked paprika

Vegetables

  • 2 medium yellow onions (diced)
  • 1 fennel bulb (diced)
  • 4 carrots (peeled and cut into ¼-inch cubes)
  • 1 pound gold potatoes (baby Yukon gold; halved or quartered)
  • 4-6 cloves garlic (minced)

Liquids and Others

  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 ½ tablespoons cornstarch

Instructions

  1. Heat the oil: Heat 1 tablespoon of the olive oil in a large heavy-bottom skillet over medium-high heat, preparing for searing the beef cubes.
  2. Season and sear beef: Add half of the beef cubes, sprinkle with 1 tablespoon smoked paprika, kosher salt, and pepper. Cook, stirring occasionally, until golden brown, about 3-4 minutes. Transfer to the slow cooker. Repeat with remaining beef.
  3. Sauté aromatics: Reduce heat to medium-low, add remaining tablespoon of olive oil. Sauté the diced onions and fennel bulb until soft, 4-5 minutes. Transfer to the slow cooker with the beef.
  4. Add remaining ingredients: Stir in carrots, gold potatoes, minced garlic, beef broth, Worcestershire sauce, tomato paste, and bay leaves into the slow cooker.
  5. Slow cook the stew: Cover and cook on LOW for 8 hours or HIGH for 4 hours to tenderize the beef and meld flavors.
  6. Make cornstarch slurry: Combine cornstarch with a small amount of water until smooth to prepare for thickening.
  7. Thicken the stew: After slow cooking, add the cornstarch slurry to the stew and stir well to combine.
  8. Final cook to thicken sauce: Cover and cook on HIGH for an additional 20 minutes to thicken the sauce to a perfect consistency.

Notes

  • For a richer flavor, brown the beef well but avoid overcooking to keep it tender.
  • Adjust the seasoning towards the end of cooking if necessary.
  • If preferred, use fresh herbs like thyme or rosemary for extra aroma.
  • This stew pairs wonderfully with crusty bread or over mashed potatoes.
  • Leftovers store well and flavors deepen after a day.

Find it online: https://recipethrive.com/hearty-slow-cooker-beef-stew-with-fennel-and-potatoes-recipe/