Description

This Slow Cooker Beef Stew is a hearty, comforting dish perfect for chilly days. Tender beef chuck roast cubes are slow-cooked with fresh vegetables like carrots, potatoes, celery, and onion, infused with rich flavors from beef broth, tomato paste, Worcestershire sauce, and aromatic herbs. It’s an easy, hands-off recipe that produces a flavorful, satisfying meal, perfect served with crusty bread or mashed potatoes.

Ingredients

Scale

Beef and Broth

2 lbs beef chuck roast (cut into 1-inch cubes)
1 tablespoon olive oil
3 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce

Vegetables

4 carrots (peeled and sliced)
3 potatoes (peeled and diced)
3 celery stalks (sliced)
1 onion (diced)
3 cloves garlic (minced)

Seasonings

1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and black pepper to taste

Optional

2 tablespoons cornstarch + 2 tablespoons water (for thickening)
Chopped fresh parsley for garnish

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Instructions

Brown the Beef: In a large skillet, heat olive oil over medium-high heat. Brown the beef cubes in batches for 2–3 minutes per side until a rich brown crust forms. This step deepens the flavor of the stew. Transfer the browned beef to the slow cooker.
Add Vegetables and Seasonings: Place carrots, potatoes, celery, onion, and garlic into the slow cooker. Stir in beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, bay leaves, salt, and black pepper. Mix everything together to combine the flavors evenly.
Cook the Stew: Cover and cook on low for 8–9 hours or on high for 4–5 hours. The slow cooking will ensure the beef becomes tender and the vegetables are fully cooked and flavorful.
Thicken the Stew (Optional): If a thicker consistency is desired, mix cornstarch and water in a small bowl until smooth and stir into the stew during the last 30 minutes of cooking. Remove bay leaves just before serving.
Garnish and Serve: Garnish the stew with freshly chopped parsley if desired. Serve warm, paired perfectly with crusty bread or mashed potatoes for a complete meal.

Notes

You can prep the night before and refrigerate the ingredients in the slow cooker insert to save time in the morning.
Feel free to add peas or green beans during the last hour of cooking for extra vegetables.

Prep Time: 15 minutes
Cook Time: 8 hours (low) / 4-5 hours (high)
Category: Main Course
Method: Slow Cooking
Cuisine: American