Heat olive oil in a skillet over medium-high heat.
Pat beef dry and season with salt and pepper.
Sear in batches until browned on all sides (don’t crowd the pan). Transfer to slow cooker.
2. Sauté Veggies:
In the same skillet, add onions and cook 3–5 minutes until softened.
Add garlic, carrots, and bell peppers. Cook 3 more minutes.
Stir in tomato paste and cook 1 minute until fragrant.
Pour in Worcestershire sauce and scrape up any browned bits.
3. Combine & Slow Cook:
Transfer veggies to slow cooker with beef.
Add beef broth, tomato sauce, thyme, smoked paprika, black pepper, and bay leaf.
Stir gently to combine.
4. Cook:
Cover and cook on:
Low for 7–8 hours, OR
High for 4–5 hours
Beef should be fork-tender and falling apart.
5. Thicken (Optional):
If you prefer a thicker stew, remove bay leaf.
Mix cornstarch with cold water until smooth. Stir into stew.
Cook on High for 15–20 minutes until slightly thickened.
6. Serve:
Taste and adjust seasoning.
Serve hot over mashed potatoes, rice, egg noodles, or crusty bread.
💡 Tips & Variations:
No slow cooker? Use a Dutch oven! Brown beef, add ingredients, cover, and simmer on low stove-top for 2–2.5 hours.
Add mushrooms or potatoes? Toss in during last hour of cooking.
Spicy version? Add ½ tsp cayenne or 1 chopped jalapeño.
Make ahead? Stew tastes even better the next day! Refrigerate or freeze for later.
This stew is warm, hearty, and full of bold flavor — exactly what you see in your photo. It’s freezer-friendly, family-approved, and perfect for chilly nights.
Let me know if you’d like an Instant Pot version, a keto adaptation, or a spicy Korean-style twist! 🥩🥕🌶️
