Why You’ll Love This Recipe
Slow Cooker Beef Stew Made Simple is a hearty, classic dish that brings tender chunks of beef, hearty vegetables, and rich, savory broth together with almost no effort. It’s the perfect comfort food for chilly days, busy schedules, or whenever you want a warm, satisfying meal waiting for you at dinnertime.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef stew meat (chuck or round, cut into cubes)carrots (sliced)potatoes (diced)celery (chopped)onion (chopped)garlic (minced)tomato pastebeef brothWorcestershire sauceall-purpose flourolive oilbay leavesdried thyme salt and peppercornstarch (optional, for thickening)water
directions
Season beef cubes with salt and pepper, then toss with flour to coat lightly.
Heat olive oil in a skillet over medium-high heat. Brown the beef in batches for extra flavor, then transfer to the slow cooker.
Add chopped carrots, potatoes, celery, onion, and garlic on top of the beef.
In a small bowl, whisk together tomato paste, beef broth, and Worcestershire sauce until smooth. Pour over the ingredients in the slow cooker.
Add bay leaves and sprinkle in dried thyme.
Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours, until beef and vegetables are tender.
To thicken, mix cornstarch with water and stir into the stew during the last 30 minutes of cooking.
Remove bay leaves before serving. Stir and taste to adjust seasoning.
Servings and timing
This recipe serves 6 people.Preparation time: 15 minutesCooking time: 8-9 hours (LOW) or 4-5 hours (HIGH)Total time: 8.5-9.5 hours
Variations
Use sweet potatoes or parsnips for a twist on traditional flavors.
Add green beans or peas during the last 30 minutes for more color and texture.
Swap tomato paste for crushed tomatoes for a slightly different base.
Include a splash of red wine for added depth of flavor.
Use fresh herbs like rosemary or parsley for garnish and freshness.
storage/reheating
Store in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over medium heat or in the microwave until hot.Freeze leftovers for up to 3 months and thaw overnight in the fridge before reheating.
FAQs
Can I skip browning the beef?
Yes, but browning adds deeper flavor. It’s worth the extra step if you have time.
What kind of beef is best?
Chuck roast or stew meat are ideal for slow cooking—they become tender and flavorful.
Do I need to peel the potatoes?
Peeling is optional; just scrub them well if you leave the skin on.
Can I make this gluten-free?
Yes, skip the flour or use a gluten-free flour or thickener like cornstarch.
Can I make it vegetarian?
Swap beef for mushrooms and use vegetable broth for a meat-free version.
What’s the best way to thicken stew?
A cornstarch slurry added near the end works well without altering flavor.
Can I prep this the night before?
Yes, assemble ingredients in the slow cooker insert and refrigerate overnight.
Can I double the recipe?
Yes, just make sure your slow cooker is large enough.
Can I use frozen vegetables?
Yes, but add them in the last hour of cooking so they don’t become mushy.
How do I make it spicier?
Add red pepper flakes or a dash of hot sauce for extra heat.
Conclusion
Cooking Slow Cooker Beef Stew Made Simple is your ticket to a rich, cozy dinner with hardly any work. Just toss in the ingredients, let your slow cooker do the work, and enjoy a nourishing, flavorful stew that’s perfect for sharing or storing for later. It’s comfort food made effortless.
Print
Cooking Slow Cooker Beef Stew Made Simple
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
This Slow Cooker Beef Stew is a no-fuss classic made with tender chunks of beef, potatoes, carrots, and a rich, savory broth. Just toss everything in the slow cooker and let it simmer low and slow until melt-in-your-mouth delicious. Perfect for cozy nights or meal prepping for the week.
Ingredients
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2 lbs beef stew meat, cut into 1-inch cubes
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1 tablespoon olive oil
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4 medium carrots, peeled and sliced
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3 medium potatoes, peeled and diced
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3 celery stalks, sliced
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1 medium onion, chopped
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3 cloves garlic, minced
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3 cups beef broth
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2 tablespoons tomato paste
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1 tablespoon Worcestershire sauce
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 bay leaf
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Salt and pepper, to taste
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2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)
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Fresh parsley, chopped (optional, for garnish)
Instructions
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Optional step: Heat olive oil in a skillet over medium-high heat. Brown beef in batches for added flavor, then transfer to the slow cooker.
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Add carrots, potatoes, celery, onion, and garlic to the slow cooker.
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In a small bowl, mix beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour over the beef and veggies.
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Add bay leaf.
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Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is tender and vegetables are cooked through.
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For a thicker stew, mix cornstarch with water and stir into the stew during the last 30 minutes of cooking.
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Remove bay leaf before serving. Garnish with fresh parsley if desired.
Notes
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Searing the beef before slow cooking adds extra depth of flavor but isn’t required.
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Swap in sweet potatoes or parsnips if you’d like a twist.
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Leftovers taste even better the next day!
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