Ah, slow cooker beef stew — the ultimate comfort food 😏. Tender beef, hearty vegetables, and a rich, savory sauce that basically cooks itself. Here’s a foolproof recipe:
Slow Cooker Beef Stew
Ingredients (serves 4–6)
- 2 lbs (900 g) beef chuck, cut into 1–2 inch cubes
- Salt & pepper to taste
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 stalks celery, sliced
- 1 cup beef broth
- 1 cup red wine (optional; can substitute with extra broth)
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1–2 bay leaves
- 2 tbsp cornstarch + 2 tbsp water (optional, for thickening at the end)
Instructions
- Brown the beef (optional but adds flavor)
- Heat oil in a skillet over medium-high heat.
- Season beef with salt and pepper, then sear until browned on all sides. Transfer to slow cooker.
- Add vegetables & aromatics
- Add onion, garlic, carrots, potatoes, and celery to the slow cooker.
- Add liquids & seasonings
- Pour in beef broth, wine, and Worcestershire sauce.
- Stir in tomato paste, thyme, rosemary, and bay leaves.
- Cook
- Low: 7–8 hours
- High: 4–5 hours
- Beef should be fork-tender, and vegetables cooked through.
- Thicken the stew (optional)
- Mix cornstarch with water to make a slurry.
- Stir into stew and cook on high 10–15 minutes until thickened.
- Serve
- Hot, with crusty bread or over mashed potatoes.
💡 Tips for Perfect Slow Cooker Stew
- Brown the beef for deeper flavor, but it’s optional.
- Use starchy potatoes (like Yukon Gold) so the stew thickens naturally.
- Add peas or green beans at the last 30 minutes for color and freshness.
- Leftovers taste even better the next day — flavors meld beautifully.
If you want, I can also give a “ultra-rich Guinness-style slow cooker beef stew” with caramelized onions and deep, savory flavor — basically restaurant-level comfort food 😏.
Do you want me to do that version?
