Go Back
A steaming bowl of slow cooker beef stew garnished with fresh parsley.

Hearty Slow Cooker Beef Stew

Enjoy a comforting bowl of hearty beef stew, slow-cooked to perfection with tender beef, root vegetables, and a rich savory broth.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings 6 people
Calories 400 kcal

Equipment

  • Slow Cooker
  • Large Skillet or Dutch Oven
  • Paper Towels

Ingredients
  

Main Ingredients

  • 2 lbs Beef Stew Meat chuck roast is ideal, cut into 1-1.5 inch cubes
  • 1 large Yellow Onion chopped
  • 3 medium Carrots peeled and cut into 1-inch pieces
  • 2 Celery Stalks chopped
  • 1.5 lbs Potatoes Yukon Gold or red potatoes work well, peeled and cut into 1.5-inch chunks
  • 4 cloves Garlic minced
  • 4 cups Beef Broth low sodium preferred
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Dried Thyme
  • 0.5 teaspoon Dried Rosemary crush slightly
  • 2 Bay Leaves
  • 0.25 cup All-Purpose Flour for dredging and thickening
  • 2 tablespoons Olive Oil
  • Salt and Black Pepper to taste
  • Fresh Parsley for garnish (optional)

Instructions
 

Preparation

  • Pat beef dry, season with salt and pepper, and coat with 2 tablespoons flour.
  • Heat 1 tablespoon olive oil in a skillet, brown beef in batches, then transfer to the slow cooker.

Cooking

  • Sauté onion, carrots, and celery in the same skillet for 5-7 minutes until softened, then stir in garlic and tomato paste for one minute.
  • Pour 1/2 cup beef broth into the skillet to deglaze, scraping up any browned bits.
  • Transfer sautéed vegetables and pan juices to the slow cooker with the beef; add remaining beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves, then stir gently.
  • Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until beef is tender.
  • Add cubed potatoes 1.5-2 hours before serving (LOW) or 1 hour (HIGH), ensuring they are submerged, and continue cooking until tender.
  • Adjust seasoning with salt and pepper to taste; for a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the stew, and cook for 15-20 minutes.
  • Remove bay leaves before serving, and garnish with fresh parsley if desired.

Notes

For best results, do not overcrowd the skillet when searing the beef; brown in batches to ensure a good sear. You can freeze leftover stew for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. Adjust the consistency of the stew by adding more broth or using a cornstarch slurry for thickening.