Slow Cooker Beef Stew

with Tender Beef and Hearty Vegetables

A hearty and comforting Slow Cooker Beef Stew with tender beef, potatoes, and carrots in a savory broth. Perfect for winter nights.

1. Prepare the seasoning mix
Combine flour, thyme, kosher salt, black pepper, and garlic powder in a 6-quart slow cooker and stir to combine.
Tip: Whisk the dry ingredients to prevent lumps in the broth.
Cleanup: Mix in a separate bowl to minimize mess inside the slow cooker.
2. Add the vegetables and beef
Layer the diced onion, carrots, celery, and potatoes in the slow cooker. Trim and cut the beef chuck roast into cubes and add them along with the bay leaves.
Tip: Cut vegetables uniformly to ensure even cooking.
Cleanup: Use a lined cutting board to make cleanup easier.
3. Mix the broth
Whisk together beef broth, tomato paste, and Worcestershire sauce in a bowl until fully combined. Pour over the beef and vegetables.
Tip: Warm the broth slightly to help dissolve the tomato paste.
Cleanup: Rinse the whisk and bowl immediately after use to prevent sticking.
4. Cook the stew
Cover the slow cooker and cook on LOW for 6 to 8 hours or HIGH for 4 hours. The stew is ready when the beef is tender and the broth has thickened.
Tip: Avoid lifting the lid during cooking to maintain consistent heat.
Cleanup: Use a slow cooker liner to minimize cleanup time.
5. Serve and garnish
Taste and adjust seasoning with more salt and pepper if needed. Serve warm with fresh parsley garnish and crusty bread or cornbread on the side.
Tip: Let the stew rest for 10 minutes after cooking to enhance the flavors.
Cleanup: Transfer leftovers to airtight containers for easy storage.

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Slow Cooker Beef Stew

with Tender Beef and Hearty Vegetables