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Slow Cooker Beef Stew

beef

Slow Cooker Beef Stew

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

Prep

25 min

Cook

480 min

Total

505 min

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Ingredients

Serves6

Slow Cooker Beef Stew

  • 0.25 cup All-Purpose Flour (For thickening the stew.)
  • 2 tsp Dried thyme (For a classic stew flavor.)
  • 1.5 tsp Kosher salt (Plus more to taste.)
  • 1 tsp Black Pepper (Freshly ground, plus more for serving.)
  • 1 tsp Garlic Powder (Adds depth of flavor.)
  • 1 medium Yellow onion (Diced (about 1 1/2 cups).)
  • 4 piece Carrots (Peeled and cut into 1-inch-thick rounds.)
  • 2 piece Celery stalks (Cut into 1/2-inch-thick pieces.)
  • 1 lb Yukon gold or red potatoes (Cut into 1-inch pieces.)
  • 2.25 lb Boneless beef chuck roast (Trimmed and cut into 1 to 1 1/2-inch pieces.)
  • 2 piece Dried bay leaves (For enhancing the broth.)
  • 1.5 cup Beef Broth (Use regular or low-sodium.)
  • 1 tbsp Tomato Paste (Adds umami and richness.)
  • 1 tbsp Worcestershire Sauce (For a savory depth of flavor.)
  • 0 optional fresh parsley leaves (Chopped, for garnish.)
Servings: 6−+
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Cooking Instructions

  1. 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. 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. 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. 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. 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

Prep: 25 min · Cook: 480 min · Total: 505 min · Servings: 6

Ingredients

Slow Cooker Beef Stew

  • 0.25 cup All-Purpose Flour (For thickening the stew.)
  • 2 tsp Dried thyme (For a classic stew flavor.)
  • 1.5 tsp Kosher salt (Plus more to taste.)
  • 1 tsp Black Pepper (Freshly ground, plus more for serving.)
  • 1 tsp Garlic Powder (Adds depth of flavor.)
  • 1 medium Yellow onion (Diced (about 1 1/2 cups).)
  • 4 piece Carrots (Peeled and cut into 1-inch-thick rounds.)
  • 2 piece Celery stalks (Cut into 1/2-inch-thick pieces.)
  • 1 lb Yukon gold or red potatoes (Cut into 1-inch pieces.)
  • 2.25 lb Boneless beef chuck roast (Trimmed and cut into 1 to 1 1/2-inch pieces.)
  • 2 piece Dried bay leaves (For enhancing the broth.)
  • 1.5 cup Beef Broth (Use regular or low-sodium.)
  • 1 tbsp Tomato Paste (Adds umami and richness.)
  • 1 tbsp Worcestershire Sauce (For a savory depth of flavor.)
  • optional fresh parsley leaves (Chopped, for garnish.)

Instructions

  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.
  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.
  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.
  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.
  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.