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Slow Cooker Beef Stew
There’s something about coming home to a house that smells like this stew that just makes everything feel okay. You toss everything in the slow cooker in the morning, go about your day, and by dinner you’ve got tender beef, soft potatoes, and a rich gravy that tastes like you fussed over it for hours. You didn’t. That’s the whole beauty of it.
Why You’ll Love This Recipe
This is the kind of meal that works with your life instead of against it. You get maybe 20 minutes of actual hands-on time, and the slow cooker does the rest while you’re at work, running errands, or just ignoring the kitchen entirely.
The beef comes out fall-apart tender every single time, which is honestly hard to mess up with this method. Cheaper cuts of meat that would be tough on the stovetop turn silky and rich after hours in the slow cooker.
It’s also just an easy crowd-pleaser. Kids eat it, picky partners eat it, and there’s rarely anything left over to store.
Ingredients You’ll Need
The star here is a good chuck roast, cut into chunks. Chuck has enough fat and connective tissue to break down beautifully over a long cook, so don’t swap in something leaner like sirloin if you can help it — it’ll turn out dry.
For the vegetables, you want the classics: carrots, potatoes, celery, and onion. Yukon gold or red potatoes hold their shape better than russets, which can get a little mushy after all those hours simmering.
Beef broth forms the base of your gravy, along with a spoonful of tomato paste for depth and a splash of Worcestershire sauce for that savory backbone. Garlic and a couple bay leaves round out the flavor, and a little flour or cornstarch at the end thickens everything up into that classic stew consistency.
If you want to swap in frozen pearl onions or add mushrooms, go for it. This recipe is forgiving and happy to work with whatever you’ve got in the fridge.
Tips for the Best Results
Searing the beef before it goes into the slow cooker makes a real difference. It only takes a few minutes in a hot pan, but that browning adds a depth of flavor you just can’t get otherwise.
Cut your potatoes and carrots into decent-sized chunks. Smaller pieces will turn to mush after six or eight hours of cooking, and nobody wants stew with no texture left.
Hold off on adding the thickener until the very end. Stir in a cornstarch slurry or flour paste during the last 30 minutes so the stew has time to thicken without the vegetables overcooking any further.
Storage and Reheating
This stew keeps beautifully, which is honestly one of the best parts. Store leftovers in an airtight container in the fridge for up to 4 days.
It also freezes really well. Let it cool completely, then portion it into freezer-safe containers or bags for up to 3 months.
To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally, until it’s heated through. You can microwave it too, just cover it and stir halfway through so it heats evenly.
Frequently Asked Questions
Can I make this on high heat instead of low?
Yes, you can cook it on high for about 4 to 5 hours instead of low for 8. Low and slow gives the most tender result, but high heat works if you’re short on time.
Do I need to brown the meat first?
You don’t have to, but it really is worth the extra few minutes. It builds a much richer flavor into the final stew.
What cut of beef works best?
Chuck roast is the classic choice because it gets so tender over a long cook. Round roast or brisket can work too, though chuck tends to give the best texture.
Can I add other vegetables?
Absolutely. Peas, mushrooms, or parsnips are all great additions. Just add quicker-cooking vegetables like peas near the end so they don’t turn mushy.
product: Programmable 6-Quart Slow Cooker with searing function, so you can brown the beef and cook the stew in one pot without dirtying a separate skillet.
Slow Cooker Beef Stew
A comforting, hands-off beef stew with tender chuck roast, potatoes, and carrots simmered low and slow in a rich savory gravy.
Ingredients
- 2 lbs chuck roast, cut into 1.5-inch chunks
- 2 tablespoons flour, for dredging
- 2 tablespoons vegetable oil
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 1 large onion, chopped
- 4 medium carrots, cut into chunks
- 3 medium Yukon gold potatoes, cut into chunks
- 2 stalks celery, chopped
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch, mixed with 2 tablespoons water
Instructions
- Step 1. Pat the beef chunks dry and toss with 2 tablespoons flour, salt, and pepper.
- Step 2. Heat oil in a skillet over medium-high heat and sear the beef in batches until browned on all sides.
- Step 3. Transfer the seared beef to the slow cooker.
- Step 4. Add the onion, carrots, celery, and potatoes to the slow cooker.
- Step 5. Stir in the beef broth, tomato paste, Worcestershire sauce, garlic, and bay leaves.
- Step 6. Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is tender.
- Step 7. Remove the bay leaves.
- Step 8. Stir in the cornstarch slurry and cook on high for an additional 20 to 30 minutes, until the stew thickens.
- Step 9. Taste and adjust salt and pepper before serving.
