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Hearty Homestyle Slow Cooker Beef Stew

A comforting and robust beef stew, slow-cooked to perfection, creating tender beef and vegetables in a rich, savory gravy. Ideal for a cozy family meal with minimal effort.
Print Recipe
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Stew
  • 2 lbs beef chuck roast cut into 1.5-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 4 cups beef broth low sodium preferred
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 3 medium carrots peeled and cut into 1-inch pieces
  • 2 stalks celery cut into 1-inch pieces
  • 1.5 lbs Yukon Gold potatoes peeled and cut into 1.5-inch cubes
  • 1 cup frozen peas optional, added at the end
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Slow Cooker (6-quart or larger)
  • Large Skillet or Dutch Oven
  • Whisk
  • Cutting Board
  • Sharp Knife

Method
 

Prepare the Beef
  1. Pat beef cubes thoroughly dry with paper towels. In a shallow dish, combine the flour, salt, and black pepper. Dredge the beef cubes in the flour mixture, shaking off any excess.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the beef cubes in batches, for 2-3 minutes per side, until nicely seared. Do not overcrowd the pan. Transfer browned beef to the slow cooker insert.
Build the Flavor Base
  1. Add the chopped onion to the same skillet (add a little more oil if needed) and cook over medium heat for 3-5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
  2. Pour in 1 cup of beef broth into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in the tomato paste, Worcestershire sauce, and dried thyme. Cook for 1-2 minutes until slightly thickened.
Assemble the Stew
  1. Pour the broth mixture over the browned beef in the slow cooker. Add the remaining 3 cups of beef broth and the bay leaf.
  2. Add the carrots, celery, and potatoes to the slow cooker, ensuring they are mostly submerged in the liquid.
  3. Cover and cook on LOW for 7-8 hours or on HIGH for 3.5-4 hours, or until the beef is fork-tender and the vegetables are soft.
Finish and Serve
  1. If using, stir in the frozen peas during the last 30 minutes of cooking.
  2. Remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
  3. Ladle the hearty slow cooker beef stew into bowls, garnish with fresh chopped parsley, and serve warm with crusty bread if desired.

Notes

For a thicker gravy, at the end of cooking, you can remove about 1/2 cup of the liquid, whisk in 1 tablespoon of cornstarch, and then stir it back into the stew. Cook on high for another 15-20 minutes, or until thickened.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.
Vegetable variations: Feel free to add parsnips, mushrooms, or green beans. Add more delicate vegetables like mushrooms or green beans during the last hour of cooking.