Here’s a classic Slow Cooker Beef Stew recipe—rich, hearty, and perfect for a hands-off meal.
Ingredients (serves 4–6)
- 2 lbs (900 g) beef chuck, cut into 1–2 inch cubes
- 4 carrots, peeled and sliced
- 3 potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, can substitute extra broth)
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1–2 bay leaves
- 2 tbsp flour (for thickening)
- Salt and pepper, to taste
- 2 tbsp vegetable oil
Instructions
- Brown the beef (optional but recommended):
- Heat oil in a skillet over medium-high heat.
- Brown beef cubes on all sides for extra flavor, then transfer to the slow cooker.
- Add vegetables:
- Layer carrots, potatoes, onion, and garlic over the beef.
- Make the sauce:
- In a bowl, mix beef broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over beef and vegetables.
- Cook:
- Cover and cook on low for 7–8 hours or high for 4–5 hours until beef is tender.
- Thicken the stew (optional):
- About 30 minutes before serving, mix 2 tbsp flour with a little cold water to make a slurry. Stir into the stew and cook until thickened.
- Season and serve:
- Remove bay leaves. Adjust salt and pepper. Serve hot with bread or over rice.
✅ Tip: For extra depth of flavor, add a splash of soy sauce or balsamic vinegar during cooking. You can also toss in frozen peas or green beans near the end for color and freshness.
I can also give a quick 4-hour version using a higher setting that still produces tender beef. Do you want that?
