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A steaming bowl of tender Slow Cooker Beef Stew with carrots, potatoes, and herbs sits ready to eat.

Ultimate Slow Cooker Beef Stew

This is the ultimate hands-off comfort food, featuring melt-in-your-mouth beef chuck and hearty vegetables simmered to perfection in a rich, savory gravy. A quick marinade and a crucial browning step build incredible depth of flavor, making this slow cooker stew a guaranteed crowd-pleaser. It's a forgiving and deeply satisfying meal that fills your home with an irresistible aroma.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 to 3 pounds beef chuck roast, cut into 1.5-inch cubes
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 1.5 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2-3 tablespoons olive oil or avocado oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme or 3-4 fresh sprigs
  • 1 pound Yukon Gold potatoes, cut into 1-inch chunks
  • 3-4 large carrots, cut into 1-inch thick rounds
  • 3 stalks celery, cut into 1/2-inch pieces
  • 1 cup frozen peas
  • 2 tablespoons cornstarch for slurry
  • 3 tablespoons cold water for slurry
  • 2 tablespoons chopped fresh parsley, for garnish

Equipment

  • Large bowl
  • Paper towels
  • Shallow Dish (for dredging)
  • Large skillet or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Chef's knife
  • Cutting board
  • Slow Cooker (6-quart or larger)

Method
 

  1. Pat the beef cubes completely dry with paper towels. In a large bowl, toss the beef with soy sauce, Worcestershire sauce, and black pepper. Let marinate for 15-20 minutes while you chop vegetables.
  2. In a shallow dish, whisk together the flour, salt, garlic powder, and smoked paprika. Dredge each marinated beef cube in the flour mixture, shaking off excess.
  3. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides, about 2-3 minutes per side. Transfer browned beef to the slow cooker insert.
  4. In the same skillet, add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
  5. Pour in about 1/2 cup of the beef broth and use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan. Stir in the tomato paste until combined.
  6. Pour the entire onion-broth mixture over the beef in the slow cooker.
  7. Add the remaining beef broth, bay leaves, and thyme to the slow cooker. Gently stir.
  8. Arrange the potatoes, carrots, and celery on top of the beef and broth, submerging them as much as possible.
  9. Cover and cook on LOW for 8-9 hours or on HIGH for 5-6 hours, until the beef is fork-tender.
  10. About 30 minutes before serving, stir in the frozen peas.
  11. If a thicker stew is desired, create a slurry by mixing the cornstarch with cold water until smooth. Turn the slow cooker to HIGH, stir in the slurry, and cook uncovered for 20-30 minutes until thickened.
  12. Remove the bay leaves. Taste and adjust seasoning with salt and pepper if needed.
  13. Ladle into bowls, garnish with fresh parsley, and serve.

Notes

For the best flavor and texture, do not skip browning the beef. Chuck roast is the ideal cut due to its marbling. Cooking on LOW yields more tender meat. The stew can be prepared ahead: brown the beef and make the base the night before, refrigerate separately, and combine in the morning. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. To fix a thin stew, use the cornstarch slurry or mash some cooked potatoes into the broth. For a stew that's too thick, stir in additional beef broth or hot water. Vegetable variations include adding parsnips, turnips, or mushrooms at the beginning with the other root vegetables.