Here’s a hearty and comforting Slow Cooker Beef Stew recipe—perfect for a warm, hands-off meal.
Ingredients (Serves 6)
- 2 lbs (≈900 g) beef chuck, cut into 1-inch cubes
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp olive oil (for browning, optional)
Instructions
- Optional: Brown the Beef
- Heat olive oil in a skillet over medium-high heat.
- Brown the beef cubes on all sides for extra flavor, then transfer to the slow cooker.
- Add Vegetables and Seasonings
- Add carrots, potatoes, celery, onion, garlic, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper to the slow cooker.
- Pour in beef broth. Stir to combine.
- Cook
- Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is tender and vegetables are cooked through.
- Optional: Thicken the Stew
- Mix 2 tbsp flour with a few tablespoons of cold water to make a slurry.
- Stir into the stew during the last 30 minutes of cooking to thicken.
- Serve
- Remove bay leaves before serving.
- Serve hot with crusty bread or over mashed potatoes.
💡 Tips:
- For deeper flavor, add a splash of red wine along with the broth.
- You can add peas or green beans during the last 30 minutes of cooking for extra veggies.
- Leftovers taste even better the next day, as flavors continue to meld.
I can also give a pressure cooker version that makes beef stew in about an hour while keeping it tender and flavorful. Do you want that version?
