Slow Cooker Beef Stew

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Description

Slow Cooker Beef Stew is the ultimate comfort food — warm, hearty, and deeply flavorful. Tender chunks of beef, potatoes, carrots, and celery simmer low and slow in a savory broth infused with herbs and seasonings. The long cooking process makes the beef melt-in-your-mouth tender while allowing the vegetables to soak up all the delicious flavors. It’s a family-friendly meal perfect for cold evenings, meal prep, or whenever you crave a bowl of comfort.

 Ingredients For Slow Cooker Beef Stew

  • 2 lbs (900g) beef stew meat, cut into 1-inch cubes

  • 3 tbsp all-purpose flour (for coating beef)

  • 3 tbsp olive oil or vegetable oil

  • 4 medium carrots, sliced into chunks

  • 3 medium potatoes, peeled and cubed

  • 2 celery stalks, chopped

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 4 cups beef broth (low sodium preferred)

  • 2 tbsp tomato paste

  • 1 tbsp Worcestershire sauce

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • 2 bay leaves

  • Salt & black pepper to taste

  • 2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)

  • Fresh parsley, chopped (for garnish)

 Instructions

  1. Prepare the beef – Pat beef cubes dry, season with salt and pepper, and toss lightly in flour.

  2. Brown the beef – Heat oil in a skillet over medium-high heat. Brown beef in batches (do not overcrowd). This step adds depth of flavor.

  3. Layer ingredients in slow cooker – Add beef, carrots, potatoes, celery, onion, and garlic.

  4. Mix liquids & seasonings – In a bowl, whisk beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper. Pour over the beef and vegetables.

  5. Cook – Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until beef is fork-tender.

  6. Optional thickening – If stew is too thin, stir in cornstarch slurry during the last 20 minutes.

  7. Serve – Remove bay leaves, garnish with fresh parsley, and enjoy with bread or rice.

 Notes

  • Browning beef is optional but highly recommended for rich flavor.

  • Yukon Gold or Russet potatoes work best for stews.

  • Adjust broth quantity depending on how thick or soupy you like your stew.

  • Can be refrigerated for up to 4 days or frozen for 2–3 months.

 Tips

  • For more depth, add a splash of red wine along with the broth.

  • Add peas or green beans in the last 30 minutes for extra color and nutrition.

  • To make it gluten-free, skip the flour coating and use cornstarch at the end for thickening.

  • Leftovers taste even better the next day!

 Servings

  • Serves 6–8 people

 Nutritional Info (per serving, approx.)

  • Calories: 380

  • Protein: 32g

  • Carbohydrates: 28g

  • Fat: 15g

  • Fiber: 4g

  • Sodium: 750mg

 Benefits

  • Protein-rich from beef to support muscle health.

  • High in fiber & vitamins from vegetables.

  • Comforting & filling, perfect for cold weather.

  • Make-ahead friendly, great for meal prep.

Q/A

Q: Can I make this ahead of time?
A: Yes! Slow cooker beef stew actually tastes better the next day as flavors deepen.

Q: Can I use chicken or lamb instead of beef?
A: Yes, but cooking times may vary. Beef benefits most from slow cooking for tenderness.

Q: How can I thicken without cornstarch?
A: Remove some cooked potatoes, mash them, and stir back in to naturally thicken.

Q: Can I skip browning the beef?
A: You can, but browning creates a richer, more robust flavor.

Q: What should I serve it with?
A: Crusty bread, rice, or a simple green salad pair perfectly with beef stew.

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