Slow Cooker Black Pepper Beef Stew Meat

• 2 pounds beef stew meat, cut into chunks
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup water
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/4 cup whole black peppercorns
• 2 bay leaves
• Salt and black pepper to taste
• 2 tablespoons cornstarch mixed with 1/4 cup water (optional, for thickening)

Steps

1. 1 Season beef chunks with salt and pepper.
2. 2 Heat olive oil in a skillet over medium-high heat and sear beef chunks until browned on all sides.
3. 3 Place seared beef into the slow cooker.
4. 4 In the same skillet, sauté onions and garlic until softened.
5. 5 Add sautéed onions and garlic to the slow cooker along with beef broth, water, tomato paste, thyme, paprika, black peppercorns, and bay leaves.
6. 6 Cover and cook on low for 6 hours or on high for 4 hours.
7. 7 If a thicker sauce is desired, stir in the cornstarch slurry and cook on high for an additional 15 minutes.
8. 8 Remove bay leaves before serving.

Nutrition

Tips

• For extra depth of flavor, brown the beef in batches to avoid overcrowding the skillet.
• Use fresh ground black pepper for an even more robust pepper flavor.
• This stew tastes even better the next day, making it perfect for meal prep.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over medium heat.

Serving Suggestions

• Serve over creamy mashed potatoes or buttered egg noodles.
• Pair with a crisp side salad for a complete meal.

FAQ