Slow Cooker Beef Stew
Equipment
- 6-quart slow cooker
- Large skillet (for searing)
- Wooden spoon
- Small mixing bowl
- Whisk
- Cutting board and chef's knife
Ingredients
For the Stew
- 2.5 lbs beef chuck roast cut into 2-inch cubes, excess fat trimmed
- 1.5 lbs Yukon Gold potatoes cut into 1.5-inch chunks, no need to peel
- 4 medium carrots peeled and cut into 1-inch pieces
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 3 cups beef broth low-sodium preferred
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary crushed between fingers
- 1 tsp smoked paprika
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 2 tbsp olive oil for searing, optional but recommended
For the Gravy Thickener
- 2 tbsp cornstarch
- 2 tbsp cold water to make slurry
Optional Garnish
- 2 tbsp fresh parsley chopped, for serving
Instructions
Sear the Beef (Optional but Recommended)
- Pat the beef cubes completely dry with paper towels — this is key for a good sear. Season all over with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, sear the beef cubes for 2 minutes per side until a deep brown crust forms. Do not move them around — let them sit undisturbed. Transfer seared beef to the slow cooker.
- Pour a splash of the beef broth into the hot skillet and scrape up all the browned bits from the bottom with a wooden spoon. Pour this flavorful liquid into the slow cooker.
Load the Slow Cooker
- Add the potatoes, carrots, onion, and garlic to the slow cooker on top of and around the beef.
- In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and smoked paprika until the tomato paste is fully dissolved.
- Pour the broth mixture over everything in the slow cooker. Gently stir to combine. The liquid should come about three-quarters of the way up the ingredients — it does not need to fully cover them.
Slow Cook
- Place the lid on the slow cooker. Cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. LOW is strongly preferred for the most tender, melt-in-your-mouth beef.
- About 30 minutes before serving, check the beef with a fork — it should shred easily with almost no resistance. If it doesn't, continue cooking for another 30 to 60 minutes.
Thicken the Gravy
- Whisk together the cornstarch and cold water in a small bowl until completely smooth and lump-free.
- Stir the cornstarch slurry into the slow cooker. Switch the slow cooker to HIGH, replace the lid, and cook for an additional 20 to 30 minutes until the gravy has thickened to a glossy, hearty consistency.
Season and Serve
- Taste the stew and adjust seasoning with additional salt and pepper as needed. The exact amount will depend on the saltiness of your broth.
- Ladle into bowls and garnish with fresh chopped parsley. Serve with crusty bread, over mashed potatoes, or with egg noodles for an extra-hearty meal.
Notes
Make-Ahead & Storage: Tastes even better the next day. Store in an airtight container in the refrigerator for up to 4 days. Freeze in portion-sized containers for up to 3 months — thaw overnight in the fridge and reheat on the stovetop with a splash of broth. Searing the Beef: This step is optional but adds significant depth of flavor to the gravy. If you skip it, the stew is still delicious — just add the raw beef cubes directly to the slow cooker. Potato Tip: Yukon Golds hold their shape best. Russets will break down more and partially thicken the stew, which some people love. Avoid waxy red potatoes — they can stay firm but become slightly slippery in texture. Red Wine Variation: Replace 1 cup of beef broth with a dry red wine (Cabernet or Merlot) for a richer, more complex gravy.
Nutrition
Calories: 420kcalCarbohydrates: 28gProtein: 35gFat: 18gSodium: 680mgFiber: 4gSugar: 5g