Slow Cooker Beef Stew (Print Version)
Tender beef and root vegetables gently simmered in a rich, savory broth until perfectly cooked.
# What You Need:
→ Meats
01 - 2 pounds beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 3 large carrots, peeled and sliced
03 - 3 medium potatoes, peeled and diced
04 - 2 celery stalks, sliced
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas
→ Liquids
08 - 4 cups beef broth
09 - 2 tablespoons tomato paste
10 - 1 tablespoon Worcestershire sauce
11 - 1 cup dry red wine (optional; substitute with additional beef broth if preferred)
→ Spices & Seasonings
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 2 bay leaves
15 - Salt and freshly ground black pepper, to taste
→ Thickening
16 - 2 tablespoons cornstarch or gluten-free flour
17 - 2 tablespoons water
→ Oils
18 - 2 tablespoons olive oil
# Directions:
01 - Season beef cubes evenly with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Brown beef in batches, approximately 3 to 4 minutes per batch, ensuring all sides are seared. Transfer browned beef to the slow cooker.
03 - Place carrots, potatoes, celery, chopped onion, and minced garlic into the slow cooker with the beef.
04 - In a mixing bowl, whisk together beef broth, tomato paste, Worcestershire sauce, and red wine if using. Pour mixture evenly over the beef and vegetables.
05 - Incorporate dried thyme, dried rosemary, and bay leaves into the slow cooker. Stir gently to combine ingredients.
06 - Cover and cook on low setting for 8 hours or on high for 4 to 5 hours, until beef and vegetables are tender.
07 - Thirty minutes before completion, mix cornstarch or gluten-free flour with water to create a slurry. Stir the slurry into the stew along with frozen peas. Cover and cook for an additional 30 minutes to allow thickening.
08 - Remove bay leaves before serving. Taste stew and adjust salt and pepper as needed.
# Expert Tips:
01 -
- It requires almost no babysitting once everything goes into the pot, freeing up your afternoon.
- The beef becomes impossibly tender and the broth tastes like something you simmered all day because, well, you did.
- It feeds a crowd without making you feel like you spent hours cooking.
02 -
- Don't skip the searing step—those brown bits on the beef are where the deepest flavor lives.
- Resist the urge to add the peas at the beginning; they'll turn gray and lose their sweet bite if they cook the whole time.
03 -
- Use a slotted spoon to transfer browned beef so you don't add all the skillet oil to the pot.
- If your slow cooker runs hot, start checking the stew around hour 6—some models finish the job faster than expected.