Here’s a hearty and easy Slow Cooker Beef Stew recipe—perfect for a warm, comforting meal with minimal effort:
Slow Cooker Beef Stew
Servings: 4–6
Ingredients:
- 1 kg (2 lbs) beef chuck, cut into 1–2 inch cubes
- 3 medium carrots, sliced
- 3 medium potatoes, cubed
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 2 tbsp all-purpose flour
- Salt and black pepper to taste
- 2 tbsp olive oil
- Optional: frozen peas or green beans added near the end of cooking
Instructions:
1. Brown the Beef
- Heat olive oil in a skillet over medium-high heat.
- Toss beef cubes in flour, salt, and pepper.
- Brown the beef on all sides (about 3–4 minutes per batch) for extra flavor.
2. Prepare the Slow Cooker
- Add browned beef to the slow cooker.
- Add carrots, potatoes, celery, onion, and garlic.
3. Add Liquids & Seasoning
- Mix beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf.
- Pour over beef and vegetables.
4. Cook
- Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is tender and vegetables are cooked through.
5. Finish & Serve
- Remove bay leaf.
- Taste and adjust seasoning with salt and pepper.
- Optional: stir in frozen peas or green beans in the last 15–20 minutes.
- Serve hot with crusty bread or over mashed potatoes.
Tips for the Best Slow Cooker Beef Stew
- Brown the beef first—adds depth of flavor.
- Cut vegetables evenly for uniform cooking.
- Low and slow cooking enhances tenderness and flavor.
- Optional thickening: mix 1 tbsp cornstarch with 2 tbsp water and stir in near the end if you prefer a thicker stew.
I can also give a “Slow Cooker Red Wine Beef Stew” version that’s extra rich and flavorful for a more gourmet touch.
Do you want me to share that version?
