My man can't get enough of this, so I toss it together regularly.

There’s something about a good beef stew that just feels like home. Maybe it’s the rich, tender chunks of beef or the hearty vegetables that turn a simple dish into a soul-soothing meal. For me, the magic of beef stew takes me back to Sunday dinners at my grandparents' farmhouse. It was there, amid the laughter and clinking of dishes, that I learned how a slow cooker could lend its slow, steady warmth to a busy life – much like the way my grandma managed to always make time for family no matter her schedule. Why make this stew? Because the perfect beef stew doesn’t have to mean standing over a hot stove all day. With this recipe, your slow cooker will do the heavy lifting, so you can focus on everything else you’ve got going on.

The beauty of beef stew is its versatility when it comes to sides. While the stew itself is packed with proteins and veggies, serving it over buttered noodles offers that extra comfort factor, turning it into the sort of meal that not only fills your stomach but also warms the heart. Toss in a leafy green salad or some crusty bread for mopping up the delicious sauce, and you’re set for a dinner that feels like a big, warm hug.

Servings:

- 2 pounds beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 4 carrots, peeled and sliced
- 3 potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 12 ounces egg noodles
- 3 tablespoons unsalted butter

1. Toss the beef cubes with the flour, salt, and pepper until they’re nicely coated.

2. In a skillet, heat the olive oil over medium-high heat. Add the beef and sear until browned on all sides. You may need to do this in batches to avoid crowding the pan.

3. Transfer the beef to your slow cooker. In the same skillet, sauté the carrots, potatoes, onion, and garlic until just softened and transfer them to the slow cooker as well.

4. Pour in the beef broth, scraping any browned bits off the bottom of the skillet. Stir in the tomato paste, Worcestershire sauce, dried thyme, and bay leaf. Pour this mixture over the beef and vegetables in the slow cooker.

5. Cook on low for 7-8 hours or on high for 4-5 hours, until the beef is fall-apart tender.

6. About 20 minutes before serving, cook the egg noodles according to the package instructions, drain, and then toss with butter.

7. Serve the warm beef stew over a bed of buttered noodles, making sure every plate gets a generous helping. Get ready to savor each bite!

- Feel free to toss in other veggies you might have hanging around in your fridge, like parsnips or celery.
- If you fancy a bit more richness, a splash of red wine added with the beef broth can work wonders.
- For a thicker stew, mix a tablespoon of cornstarch with some water and stir it into the stew 30 minutes before it’s done.
- Meal prep tip: You can brown the beef and sauté the veggies the night before, refrigerate, and throw everything in the slow cooker in the morning. Dinner will be waiting for you when you get home!

This slow cooker beef stew is more than a recipe; it’s a life-saver for those bustling days that don’t let up until you sit down to eat. So, from my busy kitchen to yours, I hope it fills your home with as much warmth and satisfaction as it does mine. Enjoy!