Description
This Slow Cooker Beef Stew is rich, hearty, and full of tender beef and vegetables in a savory broth. It’s the ultimate comfort food for cozy nights, and the slow cooker does all the work for you.
Ingredients
2 lbs beef chuck roast, cut into 1 ½-inch cubes
3 large carrots, sliced into thick chunks
4 medium Yukon Gold potatoes, cut into chunks
1 large onion, diced
4 cloves garlic, minced
4 cups low-sodium beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 bay leaves
2 sprigs fresh thyme (or 1 tsp dried thyme)
2 tbsp olive oil (optional, for searing)
Salt & black pepper, to taste
Optional add-ins: celery, peas, parsnips
Instructions
Prep the Beef: Pat beef cubes dry with paper towels. Season generously with salt and pepper.
Optional Sear: In a skillet, heat olive oil over medium-high. Brown beef cubes in batches for 2–3 minutes per side, then transfer to the slow cooker.
Layer the Veggies: Add carrots, potatoes, onion, and garlic to the slow cooker.
Build the Flavor Base: Stir in tomato paste, Worcestershire sauce, beef broth, thyme, and bay leaves. Mix gently to combine.
Slow Cook: Cover and cook on Low for 8–9 hours or High for 4–5 hours, until beef is fork-tender and vegetables are soft.
Finish & Serve: Remove bay leaves and thyme stems. Taste and adjust seasoning. Serve hot with bread or over rice.
Notes
Thicker Stew: Stir in a slurry of 1 tbsp cornstarch + 2 tbsp cold water 30 minutes before serving.
Wine Option: Replace 1 cup of beef broth with red wine for richer flavor.
Storage: Refrigerate leftovers up to 4 days or freeze up to 3 months.
Reheating Tip: Reheat gently on the stovetop with a splash of broth to loosen the stew.