This hearty, affordable slow cooker beef stew is perfect for the colder months. The beef becomes melt-in-your-mouth tender, the vegetables are cooked just right (soft but not mushy), and the gravy is rich and flavorful, making it perfect for pairing with mashed potatoes or soaking up with a homemade roll.
Why You’ll Love This Recipe:
- Hearty and Comforting: This stew is the ultimate comfort food, ideal for chilly evenings when you need something satisfying and warm.
- Simple Ingredients: Made with easy-to-find ingredients, this stew is a go-to for busy weeknights or meal prepping.
- Kid-Friendly: Even picky eaters love the tender beef and veggies in this stew! It’s a family favorite that’s great for getting kids to enjoy their vegetables.
- Perfect for Leftovers: Make a big batch, and enjoy delicious leftovers all week long. It’s perfect for meal prepping.
Ingredients:
- Chuck Roast: The best cut for slow cooking, yielding tender beef with rich flavor.
- Butter: Used to sear the beef and cook the vegetables until tender.
- Onion and Garlic: Essential aromatics for a flavorful base.
- Beef Broth: Keeps everything moist while cooking.
- Worcestershire Sauce: Adds umami and depth to the gravy.
- Carrots, Celery, and Yukon Gold Potatoes: Hearty vegetables that soak up the flavors of the broth.
- Tomato Paste: Adds a hint of acidity and depth to the sauce.
- Seasonings: A blend of black pepper, salt, rosemary, thyme, and bay leaves for a savory, comforting flavor.
- Cornstarch: Used to thicken the gravy for a rich, satisfying sauce.
How to Make Beef Stew in the Crock Pot:
- Brown the Meat: Brown the beef in batches, ensuring it gets a nice sear on all sides. This step adds flavor and locks in the juices.
- Cook the Aromatics: In the same pan, sauté the onions until soft, then add the garlic and cook for an additional 30 seconds. Add to the slow cooker.
- Combine Ingredients: Add the beef broth, Worcestershire sauce, carrots, potatoes, tomato paste, celery, spices, and bay leaves to the Crock Pot. Stir to combine.
- Cook: Cover and cook on low for 8–9 hours or on high for 4–5 hours.
- Thicken the Sauce: Make a cornstarch slurry with cold water, stir into the stew, and cook for another 10 minutes until the sauce thickens.
Expert Tips:
- Use the Low Setting: Cooking on low for a longer time allows the beef to become tender and juicy.
- Sear the Beef: Although optional, searing the beef before adding it to the slow cooker builds a deeper, more flavorful stew.
- Don’t Overcrowd the Pan: If the pan is too crowded, the beef won’t brown properly, which affects the overall flavor.
- Deglaze the Pan: After searing the beef and cooking the onions, deglaze the pan with a little beef broth to scrape up any caramelized bits left behind, adding even more flavor to the stew.
Storage Directions:
- Refrigerating: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Freezing: This stew can be frozen for up to 3 months. Let it thaw in the fridge overnight before reheating.
- Reheating: Heat in the microwave or on the stovetop until warmed through. The stew’s flavors only improve after a day or two!
Serving Suggestions:
- Pair this comforting stew with crusty bread, garlic bread, or cornbread.
- Serve alongside a green salad or roasted vegetables like green beans or brussels sprouts for a complete meal.
- For an extra cozy touch, scoop the stew over mashed potatoes or buttered egg noodles.
More Hearty Slow Cooker Beef Recipes:
- Crock Pot Meatballs and Gravy
- Crock Pot Korean Beef
- Crock Pot Burnt Ends
- Crock Pot Garlic Butter Steak Bites
This Slow Cooker Beef Stew is sure to become a family favorite. Perfect for cozy nights or meal prepping for the week ahead!
Slow Cooker Beef Stew
Ingredients:
- 2 ½ lbs chuck roast (cut into 1-inch chunks, excess fat removed)
- 3 tbsp butter
- 1 ½ cups yellow onion (diced)
- 4 tsp garlic (minced)
- 4 cups beef broth
- 1 ½ tbsp Worcestershire sauce
- 5 carrots (cut into bite-sized pieces)
- 1 lb baby Yukon Gold potatoes (washed and quartered)
- 6 oz tomato paste
- 3 sticks celery (chopped)
- 1 tsp ground black pepper
- 1 tsp salt
- ½ tsp dried rosemary
- ½ tsp dried thyme
- 2 bay leaves
- ¼ cup cold water
- 3 tbsp cornstarch
Instructions:
- Heat 3 tablespoons of butter in a large skillet over medium-high heat. Brown the beef in 3 separate batches, searing for 45 seconds on each side. Remove the beef and transfer it to the slow cooker.
- In the same skillet, add the onion and cook for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds. Transfer the onions and garlic to the slow cooker.
- Add the beef broth, Worcestershire sauce, carrots, potatoes, tomato paste, celery, black pepper, salt, rosemary, thyme, and bay leaves to the slow cooker. Stir to combine.
- Cover and cook on low for 8-9 hours or high for 4-5 hours.
- In the last 10 minutes, whisk the cold water and cornstarch until smooth. Pour it into the stew and stir. Continue cooking for 10 more minutes, until the sauce thickens.
Notes:
- You can substitute chuck roast with rump roast or bottom round for a slightly different texture. If using these cuts, increase the cooking time by an hour for the most tender beef.
- For best results, always use the low setting for tender meat and more developed flavors.