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Delicious beef stew cooked in a slow cooker, served in a bowl with fresh herbs.

Beef Stew

This beef stew slow cooker recipe features tender beef chunks, hearty vegetables, and a savory broth, ideal for cozy evenings and gatherings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Meat & Seasoning
  • 2 pounds beef chuck roast, cut into 1-inch cubes Can also use brisket or round steak.
  • 1/4 cup all-purpose flour Use gluten-free flour for gluten-free version.
  • 1 teaspoon salt Adjust according to taste.
  • 1/2 teaspoon black pepper Adjust according to taste.
  • 2 tablespoons vegetable oil For browning the beef.
Vegetables
  • 3 large russet potatoes, peeled and cubed
  • 4 large carrots, peeled and sliced into thick rounds
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup frozen peas (optional, add at the end)
Broth & Flavorings
  • 4 cups beef broth Can substitute with vegetable or chicken broth.
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme Feel free to switch with fresh thyme.
  • 1 teaspoon dried rosemary Can replace with basil or oregano.
Thickening Mixture
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)

Method
 

Preparation
  1. In a medium bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
  2. Heat the oil in a large skillet over medium-high heat. Brown the beef in batches until a crust forms on all sides, about 5-7 minutes.
Cooking
  1. Place the potatoes, carrots, onion, and garlic in the bottom of your slow cooker.
  2. Add the browned beef on top of the vegetables.
  3. In a separate jug, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour this mixture over the meat and vegetables.
  4. Cover the slow cooker with its lid. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours until the beef is tender.
  5. If using peas, stir them in during the last 30 minutes of cooking.
  6. To thicken the stew, stir in the cornstarch slurry. Replace the lid and cook on High for another 15 to 20 minutes until the sauce thickens.
  7. Taste and add more salt or pepper if needed before serving.

Notes

Serve this stew warm with crusty bread or rice. Garnish with chopped parsley or sour cream for freshness. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
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