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### Instructions:
1. **Brown the Beef (Optional but Recommended)**
In a skillet, heat olive oil over medium-high heat. Brown the beef in batches to develop flavor, then transfer to the slow cooker.
2. **Add the Veggies**
Layer in the carrots, potatoes, celery, onion, and garlic.
3. **Build the Flavor**
Stir in tomato paste, Worcestershire sauce, herbs, and beef broth. Season with salt and pepper.
4. **Slow Cook**
Cover and cook on **low for 8–9 hours** or **high for 4–5 hours**, until the beef is tender and vegetables are cooked through.
5. **Thicken the Stew**
Mix flour or cornstarch with a few tablespoons of water to make a slurry. Stir it into the stew during the last 30 minutes of cooking and let it thicken slightly.
6. **Taste & Serve**
Adjust seasoning if needed. Serve hot with crusty bread, over mashed potatoes, or on its own.
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### Tips & Variations
* **Add red wine**: Replace 1 cup of beef broth with dry red wine for a richer stew.
* **Switch up the veggies**: Try parsnips, mushrooms, or green beans for variety.
* **No time to brown beef?** It’s still delicious straight in the slow cooker — but browning boosts the flavor.
* **Freeze leftovers**: This stew freezes beautifully for future cozy meals.
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### Why This Recipe Works
The slow cooker does what it does best — turns simple ingredients into deeply flavorful, tender results. The combination of beef, root vegetables, and a herbed broth gives this stew the perfect balance of richness and comfort, without being heavy or overly complicated.
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### Final Thoughts
This **Hearty and Tender Slow Cooker Beef Stew** is more than a meal — it’s a warm, welcoming dish that brings people together. With its deep flavor and no-fuss preparation, it’s a weeknight wonder and a weekend favorite all in one. Make a big batch, and savor the leftovers — if there are any!
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Would you like a printable version, a version with nutrition facts, or a slow cooker-friendly tip sheet to go along with the recipe?
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