🍲 Slow Cooker Beef Stew — Hearty & Delicious
Here’s a classic Slow Cooker Beef Stew recipe that yields tender beef and flavorful vegetables in a rich, savory broth with minimal hands-on time. Perfect for chilly nights or meal prep! (Good Food)
🍖 Ingredients (Serves ~6)
- 1½–2 lb beef stew meat (chuck, cut into 1–2″ chunks)
- 1–2 tbsp olive oil (for searing, optional but adds flavor)
- 1 large onion, chopped
- 3–4 carrots, peeled and sliced
- 2–3 celery stalks, sliced
- 3–4 medium potatoes, peeled and cubed
- 3–4 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 1–2 bay leaves
- 1 tsp dried thyme (or Italian seasoning)
- Salt & black pepper, to taste
- Optional: 1 cup frozen peas (add near the end)
- Optional: 1–2 tbsp flour or cornstarch (for thickening) (The Campbell’s Company)
👩‍🍳 Instructions
- Brown the beef (optional):
Pat the beef dry and season with salt and pepper. Heat oil in a skillet over medium-high heat and brown the beef on all sides. Transfer to the slow cooker. Browning adds extra flavor but you can skip this if short on time. (Cooking Classy) - Add vegetables:
Place chopped onions, carrots, celery, and potatoes into the slow cooker with the beef. (BettyCrocker.com) - Add seasonings:
Stir in Worcestershire sauce, tomato paste, thyme, bay leaves, and most of the broth. Add enough broth so the ingredients are mostly covered. (The Campbell’s Company) - Cook:
- Low: Cook 8–10 hours
- High: Cook 4–6 hours
The slow cooking yields very tender beef and well-cooked vegetables. (Good Food)
- Thicken (optional):
If you want a thicker stew, mix 1–2 tbsp flour or cornstarch with a bit of cold water and stir into the stew about 20–30 minutes before serving. (Good Food) - Add peas & finish (optional):
Stir in frozen peas at the very end and cook a few minutes until heated through. Remove bay leaves before serving. (The Campbell’s Company) - Serve:
Ladle into bowls and enjoy with crusty bread or over mashed potatoes for a complete meal. (Good Food)
🍲 Tips for Best Results
- Even browning: Browning the meat first deepens flavor, but it’s optional. (Cooking Classy)
- Veggie sizes: Cut vegetables into similar sizes so they cook evenly. (BettyCrocker.com)
- Less liquid: Slow cookers don’t evaporate much, so only add as much broth as needed to cover ingredients. (Allrecipes)
- Make-ahead: This stew tastes even better the next day — flavor continues to develop. (Cup of Yum)
- Freezer friendly: Once cooled, stew can be frozen in airtight containers for several months. (Cup of Yum)
Would you like a version with red wine added or a thicker gravy style? 🍖🥕
