Slow Cooker Beef Stew
Slow Cooker Beef Stew is a deeply savory, melt-in-your-mouth classic that fills the house with an irresistible aroma all day long. Tender chunks of beef, hearty potatoes, and sweet carrots simmer low and slow in a rich, herb-scented gravy. It is the kind of soul-warming dinner that tastes even better the next day.
- ⏱ 480 min
- 📊 easy
- 🍽 Family
Ingredients
- 700 g beef chuck, cubed
- 3 carrots, chunked
- 4 potatoes, chunked
- 700 ml beef broth
- 1 tbsp tomato paste
Instructions
- Pat two pounds of cubed beef chuck very dry, then season generously with salt and pepper.
- Heat a tablespoon of oil in a skillet over medium-high heat and sear the beef in batches for two to three minutes per side until a deep brown crust forms, then transfer to the slow cooker.
- Toss two tablespoons of flour over the beef and stir to coat, which will thicken the gravy as it cooks.
- Add chunked potatoes, thick-sliced carrots, diced onion, and minced garlic to the slow cooker.
- Pour in four cups of beef broth along with two tablespoons of tomato paste, a splash of Worcestershire sauce, bay leaves, and dried thyme, then stir to combine.
- Cover and cook on low for seven to eight hours or on high for four to five hours, until the beef is fork-tender and the vegetables are soft.
- If you prefer a thicker stew, stir in a slurry of one tablespoon cornstarch mixed with two tablespoons cold water during the last thirty minutes.
- Discard the bay leaves, taste and adjust the seasoning, and serve hot with crusty bread.
💡 Chef's tip
Brown the beef in a hot pan before it goes into the slow cooker, because the deep caramelized crust from searing adds a savory richness that you simply cannot get from raw meat dumped straight in.
Searing the beef before it goes in the slow cooker is the step most people skip, but that browned crust is where almost all the deep, roasted flavor of the stew comes from.
Nutrition (per serving)
- Calories: 420 kcal
- Protein: 33 g
- Carbs: 30 g
- Fat: 18 g
