Slow Cooker Beef Stew (Printable)
Tender beef and root vegetables slowly simmered in a rich, savory broth for a comforting meal.
# What You Need:
→ Meats
01 - 2 pounds beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 3 large carrots, peeled and sliced
03 - 3 medium potatoes, peeled and diced
04 - 2 celery stalks, sliced
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas
→ Liquids
08 - 4 cups beef broth
09 - 2 tablespoons tomato paste
10 - 1 tablespoon Worcestershire sauce
11 - 1 cup dry red wine (optional)
→ Spices & Seasonings
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 2 bay leaves
15 - Salt and freshly ground black pepper, to taste
→ Thickening
16 - 2 tablespoons cornstarch or gluten-free flour
17 - 2 tablespoons water
→ Oils
18 - 2 tablespoons olive oil
# How To Make It:
01 - Season beef cubes evenly with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches, approximately 3 to 4 minutes per batch, until all sides are seared. Transfer browned beef to the slow cooker.
03 - Place carrots, potatoes, celery, onion, and garlic into the slow cooker atop the seared beef.
04 - In a mixing bowl, whisk together beef broth, tomato paste, Worcestershire sauce, and red wine if using. Pour the mixture evenly over the beef and vegetables in the slow cooker.
05 - Incorporate dried thyme, rosemary, and bay leaves. Gently stir to combine all ingredients.
06 - Cover and cook on low heat for 8 hours or on high for 4 to 5 hours, until beef is tender and vegetables are cooked through.
07 - Thirty minutes before serving, blend cornstarch or gluten-free flour with water to create a slurry. Stir this into the stew, then add frozen peas. Cover and continue cooking for 30 minutes until the stew has thickened.
08 - Remove bay leaves before serving. Adjust seasoning with salt and pepper to taste.
# Expert Suggestions:
01 -
- The beef becomes impossibly tender without any real effort on your part.
- You can prep everything in the morning and come home to dinner already made.
- It tastes even better the next day, so it's perfect for meal planning or unexpected guests.
02 -
- Do not skip the searing step—those browned bits on the beef create layers of flavor that make the whole stew taste richer.
- If your stew tastes flat at the end, it's almost always because it needs more salt; taste and season generously just before serving.
- The cornstarch slurry must be added toward the end; if you add it at the beginning, it breaks down and the stew stays thin.
03 -
- Pat the beef completely dry before seasoning and searing; any moisture will cause it to steam rather than brown.
- Taste the stew the night before serving if you make it ahead—the flavors actually develop further as it cools and reheats, and you'll often find it needs less seasoning than you thought.