Go Back

Slow Cooker Beef Stew

A heartwarming, savory beef stew made effortlessly in a slow cooker, combining tender beef, nutritious vegetables, and rich flavors for a comforting meal.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Beef chuck roast This is the primary protein; it becomes tender and flavorful with long cooking. Substitute with brisket for a different flavor.
  • 4 medium Carrots They add sweetness; frozen carrots can work in a pinch.
  • 4 medium Potatoes Use Yukon Gold for extra creaminess; swap with sweet potatoes for a twist.
  • 1 large Onion Essential for depth of flavor; leeks offer milder notes if preferred.
  • 3 cloves Garlic Adds aromatic richness; garlic powder is a quick replacement if fresh isn't available.
Liquid Ingredients
  • 4 cups Beef broth Provides the stew’s depth; use vegetable broth for a lighter option.
  • 2 tablespoons Tomato paste Introduces sweetness and acidity; feel free to omit if you prefer a milder taste.
  • 2 tablespoons Worcestershire sauce Enhances umami flavor; soy sauce or balsamic vinegar can substitute.
Herbs and Seasoning
  • 1 teaspoon Dried thyme Fresh herbs can be swapped; use triple the amount for freshness.
  • 1 teaspoon Dried rosemary Fresh herbs can be swapped; use triple the amount for freshness.
  • 1 teaspoon Salt Essential for seasoning; adjust to satisfy personal tastes.
  • 1/2 teaspoon Black pepper Essential for seasoning; adjust to satisfy personal tastes.

Method
 

Preparation
  1. In a large skillet, heat olive oil over medium-high heat. Add the beef stew meat and brown on all sides. Transfer to slow cooker.
  2. Add the carrots, potatoes, onions, and garlic to the slow cooker.
  3. In a separate bowl, mix beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour over the beef and vegetables in the slow cooker.
Cooking
  1. Cover and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.
  2. Serve hot.

Notes

Warm up your bowls and ladle in that savory stew! For a hearty meal, serve with crusty bread or over a bed of fluffy rice. The juices make excellent gravy for slathering. Store leftovers in an airtight container in the refrigerator for up to 3 days and can be frozen for up to three months.