Here’s a classic, hearty slow cooker beef stew recipe that’s perfect for a comforting meal:
Ingredients (Serves 4–6)
- 2 lbs (900 g) beef chuck, cut into 1–2 inch cubes
- 4 medium carrots, sliced
- 3 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, adds depth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- 2–3 tbsp flour (for dredging beef)
- 2 tbsp olive oil
Instructions
- Prep the beef:
- Pat beef cubes dry, then lightly coat in flour, salt, and pepper.
- In a skillet, heat olive oil over medium-high heat and brown beef on all sides (optional but adds flavor).
- Combine in slow cooker:
- Place beef, carrots, potatoes, onion, and garlic in the slow cooker.
- Add beef broth, wine, tomato paste, thyme, rosemary, and bay leaves. Stir to combine.
- Cook:
- Cover and cook on low for 7–8 hours, or high for 4–5 hours, until beef is tender.
- Finish:
- Remove bay leaves. Taste and adjust salt and pepper.
- If you want a thicker stew, mix 1–2 tbsp cornstarch with cold water and stir into the stew. Cook 15–20 more minutes on high.
- Serve:
- Enjoy hot with crusty bread or over mashed potatoes.
✅ Tips:
- Vegetable variations: Add parsnips, turnips, or celery for extra flavor.
- Make ahead: Stew often tastes even better the next day after flavors meld.
- For a richer flavor, brown the vegetables lightly with the beef before adding to the slow cooker.
If you want, I can also give a quick 4-ingredient version that’s even easier for weeknights but still tender and flavorful.
Do you want me to share that shortcut version?
