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Slow Cooker Beef Stew

This Slow Cooker Beef Stew is the ultimate comfort food, featuring tender chunks of beef, hearty vegetables, and a rich, savory broth. It's an easy set-it-and-forget-it meal that's perfect for busy weeknights, cozy weekends, and meal prep.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Main Ingredients
  • 2 lbs beef stew meat or chuck roast cut into 1½-inch cubes
  • 4 medium Yukon Gold potatoes peeled and cubed
  • 4 large carrots sliced
  • 3 celery stalks sliced
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • Broth
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • Seasonings
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • 2 bay leaves
  • 1 tsp salt or to taste
  • ½ tsp black pepper
  • Thickener
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • Optional Garnishes
  • Chopped fresh parsley
  • Fresh thyme

Method
 

  1. Pat the beef dry with paper towels and season with salt, pepper, and paprika.
  2. (Optional but recommended) Heat a tablespoon of oil in a large skillet over medium-high heat. Brown the beef in batches for 2–3 minutes per side, then transfer to the slow cooker.
  3. Add the potatoes, carrots, celery, onion, and garlic to the slow cooker.
  4. In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary.
  5. Pour the broth mixture over the beef and vegetables.
  6. Add the bay leaves and gently stir everything together.
  7. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender and the vegetables are cooked through.
  8. About 20 minutes before serving, mix the cornstarch and cold water until smooth.
  9. Stir the slurry into the slow cooker and continue cooking until the broth thickens.
  10. Remove the bay leaves.
  11. Taste and adjust seasoning if needed.
  12. Garnish with fresh parsley or thyme and serve hot with crusty bread or biscuits.

Notes

  • Browning the beef before slow cooking adds extra depth of flavor but can be skipped for convenience.
  • Yukon Gold potatoes hold their shape well, while Russet potatoes create a softer, thicker stew.
  • Add frozen peas or green beans during the last 15–20 minutes of cooking for extra vegetables.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.