Description
If you’re looking for the ultimate comfort food, this Slow Cooker Beef Stew is a must-try! Packed with tender beef, hearty vegetables, and a rich, flavorful broth, it’s the perfect dish to warm you up on chilly days. Just toss everything into the slow cooker and let it work its magic!
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Ingredients
- Beef Chuck Roast (2 lbs, cut into 1-inch cubes) – Becomes fork-tender after slow cooking.
- Potatoes (3 medium, diced) – Russet or Yukon Gold work best.
- Carrots (3, sliced into chunks) – Adds natural sweetness.
- Celery (2 stalks, chopped) – Enhances the flavor.
- Onion (1 large, diced) – Brings depth and sweetness.
- Garlic (3 cloves, minced) – A must for rich flavor.
- Tomato Paste (2 tbsp) – Adds richness to the broth.
- Beef Broth (4 cups) – The base of the stew.
- Worcestershire Sauce (1 tbsp) – Adds a hint of umami.
- Soy Sauce (1 tbsp) – Deepens the flavor.
- Bay Leaves (2) – Infuses the stew with warmth.
- Thyme (1 tsp, dried) – Classic herb for stews.
- Paprika (1 tsp, smoked or regular) – Adds subtle warmth.
- Salt & Black Pepper (to taste) – Essential seasoning.
- Flour (¼ cup, for coating beef) – Helps thicken the stew.
- Olive Oil (2 tbsp) – For searing the beef.
- Cornstarch (2 tbsp, optional, mixed with ¼ cup water) – For a thicker stew.
Instructions
In a bowl, toss the beef cubes with flour, salt, and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned (about 3-4 minutes per side). Transfer to the slow cooker.
Add potatoes, carrots, celery, onion, and garlic to the slow cooker. Stir in tomato paste, Worcestershire sauce, soy sauce, thyme, paprika, and bay leaves.
Pour the beef broth over everything, ensuring all ingredients are submerged. Give it a quick stir.
Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is tender and the vegetables are soft.
If you prefer a thicker stew, mix cornstarch with ¼ cup of water and stir it into the slow cooker. Let it cook for an additional 15 minutes until thickened.
Remove bay leaves and serve hot. Garnish with fresh parsley and enjoy with crusty bread!
Notes
- Use the Right Cut: Chuck roast is best for slow cooking because it becomes super tender.
- Brown the Beef: Don’t skip searing—it adds depth to the flavor!
- Layer Ingredients Properly: Place the beef at the bottom so it stays juicy and tender.
- Thicker Stew? Use cornstarch slurry or mash some potatoes into the broth.
- Prep Time: 15 minutes
- Cook Time: 8 hours (slow cooker)
- Cuisine: American