Beef Stew Slow Cooker Recipe

Peel and chop the carrots, celery, onions, garlic, and red potatoes into large chunks. Set them aside.

Prepare the Meat:
Season the chuck roast or stew meat with salt, pepper, smoked paprika, and chili powder. Dredge the meat in flour to coat it lightly.

Sear the Meat:
In a large skillet, heat some oil over medium-high heat. Once hot, add the meat in batches to avoid overcrowding. Sear the meat until browned on all sides, about 3-4 minutes per side. Once browned, transfer the meat to the slow cooker.

Prepare the Stew Base:
In the same skillet, add the chopped onions and garlic. Sauté for about 2 minutes until softened. Add the can of diced tomatoes, tomato paste, and beer, scraping up any browned bits from the skillet. Stir well to combine, then pour this mixture over the meat in the slow cooker.

Add Vegetables:
Add the carrots, celery, and potatoes to the slow cooker. Pour in the beef broth and add the bay leaves. Stir to combine.

Cook the Stew:
Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the meat is tender and the vegetables are cooked through.

Final Seasoning:
Taste the stew and adjust seasoning with salt, pepper, or more paprika if needed. Remove the bay leaves before serving.

Serving and Storage Tips:

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