Slow Cooker Beef Stew

A hearty, comforting beef stew that simmers all day in the slow cooker. Come home to tender beef, vegetables, and a rich, flavorful gravy.

Prep
25 min
Cook
480 min
Servings
8
Calories
420
Difficulty
Easy
Cuisine
American
Slow Cooker Beef Stew - Slow Cooker recipe

Ingredients

  • • 2.5 lbs beef chuck, cubed
  • • 1/4 cup flour
  • • 1 lb baby potatoes, halved
  • • 4 carrots, sliced thick
  • • 2 stalks celery, chopped
  • • 1 onion, diced
  • • 4 cloves garlic, minced
  • • 3 cups beef broth
  • • 2 tablespoons tomato paste
  • • 1 teaspoon Worcestershire sauce
  • • 2 sprigs fresh thyme
  • • Salt and pepper

Instructions

  1. Step 1: Toss beef cubes with flour, salt, and pepper. Brown in batches in a hot skillet. Transfer to slow cooker.
  2. Step 2: Add potatoes, carrots, celery, onion, and garlic to the slow cooker.
  3. Step 3: Whisk together beef broth, tomato paste, and Worcestershire sauce. Pour over meat and vegetables.
  4. Step 4: Add thyme sprigs. Cover and cook on low for 8-10 hours or high for 4-5 hours.
  5. Step 5: The stew is done when beef is fork-tender and vegetables are soft.
  6. Step 6: Adjust seasoning and serve with crusty bread.

👨‍🍳 Chef's Notes

💡 Pro Tips

  • • Browning the beef in batches before it goes in the slow cooker is the single biggest flavour upgrade — the Maillard crust dissolves into the broth during the long cook.
  • • Don't skip the flour coating on the beef; it thickens the gravy as it cooks so you don't need a separate slurry at the end.
  • • Low and slow (8–10 hours) produces fall-apart meat; the high-heat shortcut (4–5 hours) works but the connective tissue won't break down as thoroughly.
  • • Add the potatoes and carrots in the last 2 hours if you prefer them with a little more bite.

🔄 Variations

  • • Add a cup of red wine (Burgundy or Cabernet) along with the broth for a richer, French-style daube.
  • • Stir in a handful of frozen peas in the final 10 minutes for a pop of colour and fresh flavour.
  • • Swap beef for lamb shoulder and add a teaspoon of smoked paprika and some olives for a Mediterranean twist.

📦 Storage

Stew actually improves overnight as the flavours deepen. Store refrigerated for up to 4 days or freeze for up to 3 months. Reheat on the stovetop over medium-low heat, adding a splash of broth to loosen if needed.

🍽️ Serving Suggestions

  • • Serve in deep bowls with thick slices of crusty sourdough or a warm baguette for soaking up the gravy.
  • • Creamy mashed potatoes or buttered egg noodles are excellent bases instead of the baby potatoes in the stew.
  • • A robust red wine like Zinfandel or Côtes du Rhône pairs beautifully with the rich, beefy broth.