Slow Cooker Beef Stew
Fall-apart beef, hearty root vegetables, and a rich gravy — the ultimate hands-off winter dinner.
Ingredients
Serves 6
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- 3 medium carrots, cut into 1-inch pieces
- 3 medium Yukon Gold potatoes, cut into 1.5-inch chunks
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp cornstarch mixed with 2 tbsp cold water (to thicken)
- Salt and black pepper to taste
- Fresh parsley to serve
Instructions
- 1Season the beef chunks generously with salt and pepper on all sides. For the deepest flavor, sear the beef first: heat 1 tbsp oil in a large skillet over high heat and brown the beef in batches for 3–4 minutes per side until deeply browned. Don't crowd the pan — brown in 2–3 batches. Transfer to the slow cooker.
- 2In the same skillet, cook the onion for 3–4 minutes until softened, scraping up the browned bits. Add garlic and tomato paste, cook 1 minute, then pour in the beef broth and stir to deglaze the pan. Pour this liquid into the slow cooker.
- 3Add the carrots, potatoes, diced tomatoes, Worcestershire sauce, thyme, and bay leaf to the slow cooker. Stir to combine everything.
- 4Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours. The beef is ready when it falls apart easily when prodded with a fork.
- 5In the last 30 minutes of cooking, stir in the cornstarch slurry. Replace the lid and cook for the remaining time — the gravy will thicken as it heats.
- 6Remove the bay leaf. Taste and adjust seasoning — stew often needs more salt than you expect. If the gravy is too thin, cook uncovered on HIGH for 15–20 minutes.
- 7Ladle into bowls and top with fresh parsley. Serve with crusty bread for dipping or over buttered egg noodles.
Pro Tips
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Searing the beef before slow cooking is optional but transformative — the browned crust creates a deep, meaty flavor that you simply cannot get by adding raw beef directly to the slow cooker. If you have 10 extra minutes, it's worth it.
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Chuck roast (beef chuck) is the best cut for stew because it has enough fat and connective tissue to stay moist over the long cook time. Lean cuts like sirloin or round will turn tough and dry.
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Don't add the potatoes at the very beginning if you prefer them with more structure — add them in the last 2 hours of cooking on LOW so they're tender but not falling apart.
Frequently Asked Questions
Can I make beef stew without a slow cooker?
Yes — use a Dutch oven on the stovetop or in the oven. Sear the beef, build the sauce, add all ingredients, and braise covered at 325°F for 2.5–3 hours until the beef is fork-tender. Check every hour and add broth if it looks dry. The result is equally delicious and you get more control over the final thickness.
How do I thicken beef stew that's too watery?
Mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry and stir it into the simmering stew. Cook for 15–20 minutes until thickened. Alternatively, remove a cup of the cooked vegetables, mash them, and stir them back in — this thickens the gravy naturally without any starch.
How long does slow cooker beef stew last?
Beef stew keeps for 4–5 days in the fridge in an airtight container and actually tastes better on day 2 as the flavors develop. It freezes excellently for up to 3 months — the gravy becomes even richer after freezing and thawing. Reheat gently over medium-low heat with a splash of beef broth.
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