Slow Cooker Creamy Beef and Vegetable Stew

• 2 lbs beef chuck, cut into 1 1/2-inch cubes
• 1 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 large carrots, peeled and cut into chunks
• 3 medium Yukon gold potatoes, peeled and cut into chunks
• 8 oz cremini mushrooms, sliced
• 2 cups beef broth, low sodium
• 1 cup heavy cream
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 2 tbsp all-purpose flour
• 2 tbsp cold water
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Heat the olive oil in a skillet over medium-high heat. Season the beef cubes with salt and pepper, then brown the beef in batches until all sides are seared (about 3-4 minutes per batch). Transfer the browned beef to the slow cooker.
2. In the same skillet, add the chopped onion and minced garlic. Sauté for 3-4 minutes until fragrant and translucent. Transfer onions and garlic to the slow cooker.
3. Add carrots, potatoes, and mushrooms to the slow cooker along with beef broth, tomato paste, dried thyme, dried rosemary, and bay leaves. Stir gently to combine.
4. Cover and cook on LOW for 7 hours or on HIGH for 4 hours, until the beef and vegetables are tender.
5. About 30 minutes before serving, stir the heavy cream into the slow cooker.
6. To thicken the stew, mix the all-purpose flour with cold water to make a smooth slurry. Stir the slurry into the slow cooker and cook on HIGH for an additional 30 minutes, uncovered, until the broth has thickened to your liking.
7. Remove bay leaves, taste, and adjust seasoning with salt and pepper as needed.
8. Serve hot, garnished with chopped fresh parsley if desired.

Chef tips

• For a gluten-free version, replace all-purpose flour with cornstarch and mix with cold water before adding to the stew.
• Avoid skipping the browning step: it adds depth of flavor and locks in juices for tender beef.
• If you prefer a lighter stew, substitute heavy cream with half-and-half or coconut cream for a dairy-free option.
• If your slow cooker runs hot, start with the LOW setting to prevent overcooking the vegetables.