Hearty slow cooker beef stew infused with fresh garlic and herbs, featuring tender beef, carrots, and potatoes in a rich, savory broth.

2½ lbs beef chuck, cubed

Salt and pepper to taste

3 tablespoons all-purpose flour

2 tablespoons olive oil (optional, for browning)

1 large onion, chopped

4–5 garlic cloves, minced

3 carrots, sliced

3 potatoes, diced

2 ribs celery, chopped

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme (or 1 tbsp fresh)

1 teaspoon dried parsley

4 cups beef broth

Fresh parsley for garnish

1. Season beef with salt and pepper, then toss in flour.

2. Brown beef in batches in a skillet with olive oil (optional); set aside.

3. In same skillet, sauté onion and garlic until fragrant.

4. Add tomato paste, stir 1 minute.

5. Transfer beef and aromatics to slow cooker.

6. Add carrots, potatoes, celery, thyme, parsley, Worcestershire sauce, and beef broth.

7. Cover and cook on LOW 7–8 hours or HIGH 4–5 hours.

8. Adjust seasoning. Thicken if needed. Garnish with parsley and serve.

Add mushrooms or peas during last 30 minutes for variety.

To thicken naturally, mash a few potatoes near end of cooking.

Store leftovers in fridge 3–4 days or freeze up to 3 months.

Keywords: slow cooker beef stew, garlic beef stew, crockpot stew, herb beef stew