Description
This hearty and comforting slow cooker beef stew is packed with tender beef, rich broth, and perfectly cooked vegetables. It’s the perfect set-it-and-forget-it meal for chilly nights or busy days!
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Ingredients
- Beef Chuck Roast (2 lbs, cut into bite-sized pieces)
- Olive Oil (2 tbsp)
- Onion (1 large, diced)
- Garlic (3 cloves, minced)
- Carrots (3, chopped)
- Potatoes (3 medium, diced)
- Celery (2 stalks, chopped)
- Tomato Paste (2 tbsp)
- Worcestershire Sauce (1 tbsp)
- Beef Broth (4 cups)
- Diced Tomatoes (1 can, 14 oz)
- Bay Leaf (1)
- Thyme (1 tsp, dried)
- Paprika (1 tsp)
- Salt & Pepper (to taste)
- Cornstarch (2 tbsp, mixed with ¼ cup water for thickening, optional)
Instructions
1. Sear the Beef
Heat olive oil in a skillet over medium-high heat. Sear the beef pieces for 2–3 minutes per side until browned. Transfer to the slow cooker.
2. Add the Vegetables & Seasonings
Add onions, carrots, potatoes, celery, garlic, tomato paste, Worcestershire sauce, beef broth, diced tomatoes, bay leaf, thyme, paprika, salt, and pepper to the slow cooker. Stir to combine.
3. Slow Cook
Cover and cook on low for 7–8 hours or high for 4–5 hours until the beef is tender.
4. Thicken the Stew (Optional)
If you prefer a thicker stew, mix cornstarch with water and stir it into the slow cooker. Let cook for an additional 15–20 minutes until thickened.
5. Serve & Enjoy!
Remove the bay leaf, taste, and adjust seasoning if needed. Serve warm with crusty bread or over rice.
Notes
- Use the Right Cut: Chuck roast is ideal because it becomes tender over slow cooking.
- Don’t Skip Searing: Browning the beef first adds depth to the flavor.
- Add Peas at the End: If you want to add peas, stir them in during the last 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 7–8 hours (low) or 4–5 hours (high)
- Cuisine: American