Here’s a rich, comforting slow cooker beef stew recipe that’s easy to prep and turns out tender every time:
🥘 Slow Cooker Beef Stew
🧾 Ingredients
- 700–900 g (1.5–2 lb) beef chuck, cut into chunks
- 3–4 potatoes, peeled and diced
- 3 carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp flour (optional, for thickening)
- 2 tbsp oil (for browning)
🔪 Instructions
1. (Optional but recommended) Brown the beef
Heat oil in a pan and sear the beef chunks until browned on all sides. This adds deeper flavor.
2. Load the slow cooker
Add beef, potatoes, carrots, onion, and garlic to the slow cooker.
3. Add liquids & seasoning
Pour in beef broth, then stir in tomato paste, Worcestershire sauce, salt, pepper, thyme, and rosemary.
4. Cook
- Low: 7–8 hours
- High: 4–5 hours
5. Thicken (optional)
Mix flour with a little water to form a slurry, stir it in during the last 30 minutes.
🍽️ Tips for Best Flavor
- Use beef chuck—it becomes very tender over long cooking.
- Add peas or green beans in the last hour for extra veggies.
- For richer taste, splash in a little red wine with the broth.
- Let it rest 10–15 minutes before serving—it thickens naturally.
🥖 Serving Ideas
- Crusty bread
- Steamed rice
- Mashed potatoes
If you want, I can customize this for Pakistani-style spices (more masala, heat, etc.) or make a no-browning version to save time.
