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Beef stew slow cooker with potatoes and carrots

Beef Stew Slow Cooker Recipe

A rich and hearty beef stew made in the slow cooker. Perfect for cozy nights or easy batch cooking. Tender beef, simple ingredients, and deep flavor that only gets better with time.
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Course: Main Course
Cuisine: American, Comfort food
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 6 Servings
Calories: 280kcal
Author: Paula
Cost: $18

Equipment

  • 1 Slow Cooker 6- to 8-quart recommended
  • 1 Cast Iron Skillet For browning beef
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Ladle For serving

Ingredients

  • 2 lbs Beef chuck roast Cut into 1-inch cubes
  • 4 Carrots Peeled and sliced into rounds
  • 4 Potatoes Russet or Yukon gold
  • 1 Yellow onion Roughly chopped
  • 4 cloves Garlic Minced
  • 2 tbsp Tomato paste
  • 2 tbsp Worcestershire sauce
  • 4 cups Beef broth Low sodium preferred
  • 2 Bay leaves Whole
  • 2 sprigs Fresh thyme Or 1 tsp dried
  • Salt & Pepper To taste
  • 2 tbsp Cornstarch optional Mixed with cold water for thickening

Instructions

  • Sear the beef
  • Heat a skillet over medium-high heat. Add a drizzle of oil and brown beef cubes in batches, 1–2 minutes per side.
  • Deglaze the skillet
  • Pour a splash of beef broth into the hot skillet and scrape up the browned bits. Add this liquid to the slow cooker.
  • Layer the ingredients
  • Place browned beef in the slow cooker. Top with onions, carrots, potatoes, and garlic.
  • Add liquids and herbs
  • Stir in tomato paste, Worcestershire sauce, thyme, bay leaves, salt, and pepper. Pour in the remaining broth.
  • Cook
  • Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is tender and vegetables are cooked.
  • Optional thickening
  • In the last 30 minutes, stir in cornstarch slurry to thicken the broth slightly.
  • Serve
  • Remove bay leaves and thyme sprigs. Taste and adjust seasoning. Serve hot with crusty bread or mashed potatoes.

Notes

Can be prepped ahead of time and refrigerated overnight before cooking.
Freezes beautifully for up to 3 months.
Add red wine, pearl onions, or mushrooms for a richer variation.
Use mashed potatoes or noodles to stretch leftovers into new meals.

Nutrition

Calories: 280kcal | Carbohydrates: 28g | Protein: 32g | Fat: 18g | Cholesterol: 80mg | Sodium: 640mg