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

2 lbs beef stew meat, cut into 1-inch cubes
1 tablespoon olive oil
4 medium carrots, peeled and sliced
3 medium potatoes, peeled and diced
3 celery stalks, sliced
1 medium onion, chopped
3 cloves garlic, minced
3 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper, to taste
2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)

Fresh parsley, chopped (optional, for garnish)

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Instructions

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.
Add carrots, potatoes, celery, onion, and garlic to the slow cooker.
In a small bowl, mix beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour over the beef and veggies.
Add bay leaf.
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.
For a thicker stew, mix cornstarch with water and stir into the stew during the last 30 minutes of cooking.

Remove bay leaf before serving. Garnish with fresh parsley if desired.

Notes

Searing the beef before slow cooking adds extra depth of flavor but isn’t required.
Swap in sweet potatoes or parsnips if you’d like a twist.
Leftovers taste even better the next day!