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Slow Cooker Beef Stew

Slow Cooker Beef Stew

This Slow Cooker Beef Stew Recipe features tender beef, hearty vegetables, and a savory broth that cooks low and slow to perfection. It’s easy to make, deeply flavorful, and perfect for chilly days.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 465
Ingredients Method Notes

Ingredients
  

  • ¼ cup all-purpose flour
  • 2 teaspoons dried thyme
  • 1 ½ teaspoons kosher salt plus more to taste
  • 1 teaspoon freshly ground black pepper plus more for serving
  • 1 teaspoon garlic powder
  • 1 medium yellow onion diced
  • 4 medium carrots sliced into thick rounds
  • 2 medium celery stalks diced
  • 1 pound Yukon gold or red potatoes about 3 medium, diced into chunks
  • 2 ¼ pounds boneless beef chuck roast or stew meat cut into 1 ½-inch cubes
  • 2 dried bay leaves
  • 1 ½ cups beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • Fresh parsley chopped (for garnish, optional)

Method
 

  1. Coat the beef: In a large bowl, combine flour, thyme, salt, pepper, and garlic powder. Add beef cubes and toss until coated. This will help thicken the stew later.
  2. Layer the veggies: Place onions, carrots, celery, and potatoes in the bottom of the slow cooker.
  3. Add beef and seasoning: Place coated beef on top of the vegetables. Add bay leaves.
  4. Mix the broth: In a small bowl, whisk together beef broth, tomato paste, and Worcestershire sauce. Pour over the beef and vegetables.
  5. Slow cook: Cover and cook on low for 8 hours or high for 4 hours, until beef is fork-tender and potatoes are cooked through.
  6. Finish and serve: Remove bay leaves. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with parsley before serving.

Notes

  • Optional searing: For deeper flavor, sear beef cubes in a skillet before adding them to the slow cooker.
  • Thicker stew: If you prefer a thicker broth, stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) about 30 minutes before serving.
  • Vegetable variations: Parsnips, turnips, or peas also make excellent additions.