Easy Slow Cooker Beef Stew
Tender beef slowly cooks with potatoes, carrots, onions, and celery.A savory beef broth creates a rich and flavorful base.Garlic, thyme, rosemary, and Worcestershire sauce add depth.The slow cooker makes the beef exceptionally tender with minimal effort.This hearty stew is perfect for family dinners and cold-weather comfort food.Serve it with crusty bread for a complete and satisfying meal.
Ingredients
For the Beef Stew
- 2 pounds beef chuck roast, cut into 1½-inch cubes
- 1½ tablespoons olive oil, for browning
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cut into chunks
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 bay leaves
- 1 cup frozen peas
For Thickening
- 3 tablespoons all-purpose flour
- ¼ cup cold water
Instructions
Prepare the Beef
- Trim any large pieces of excess fat from the beef chuck and cut the meat into evenly sized cubes. Pat the beef dry with paper towels. Season with salt and black pepper.
Brown the Beef
- Heat the olive oil in a large skillet over medium-high heat. Add the beef in batches, making sure not to overcrowd the pan. Brown the pieces for about 2–3 minutes per side.You do not need to cook the beef through at this stage. Browning simply creates a flavorful exterior and adds extra depth to the finished stew.
Prepare the Vegetables
- Place the chopped onion, carrots, potatoes, celery, and minced garlic into the slow cooker. Arrange the browned beef over the vegetables.
Add the Flavor
- Pour the beef broth into the slow cooker. Add tomato paste, Worcestershire sauce, thyme, rosemary, salt, pepper, and bay leaves.Stir gently to distribute the ingredients without breaking up the vegetables.
Slow Cook
- Cover the slow cooker and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and the vegetables are cooked through.Avoid repeatedly opening the lid because this allows heat to escape and can increase cooking time.
Thicken the Stew
- About 20–30 minutes before serving, combine the flour and cold water in a small bowl. Whisk until smooth.Stir the mixture into the stew and replace the lid. Allow the stew to continue cooking until the gravy thickens.
Finish and Serve
- Remove the bay leaves. Taste the stew and adjust the salt and pepper if necessary.Garnish with fresh parsley and serve hot with crusty bread, biscuits, mashed potatoes, or your favorite side dish.
Notes
- Beef cut: Beef chuck is ideal because its connective tissue breaks down during slow cooking and creates tender, flavorful meat.
- Browning: Browning the beef is optional but strongly recommended for deeper flavor.
- Potatoes: Yukon Gold or similar waxy potatoes hold their shape particularly well.
- Broth: Use low-sodium beef broth if you prefer greater control over the salt level.
- Flour: The flour slurry gives the stew a thicker, gravy-like consistency.
- Gluten-free: Replace regular flour with a suitable gluten-free thickener if necessary.
- Leftovers: The stew often tastes even better the next day after the flavors have had more time to develop.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.