Slow Cooker Beef Stew

Tender chunks of beef, soft potatoes, and carrots simmer low and slow in a rich, savory broth for the ultimate comfort meal.

Prep Time: 20 minutes
Cook Time: 8 hours (Low) or 4–5 hours (High)
Total Time: About 8 hours 20 minutes
Servings: 6–8

Ingredients

• 2 lbs (900 g) beef chuck roast, cut into 1½-inch cubes
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 4 medium potatoes, peeled and cut into chunks
• 4 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 cup frozen peas (optional)
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Toss the beef with the flour, salt, and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Brown the beef on all sides, then transfer it to the slow cooker.
3. In the same skillet, sauté the onion for 3–4 minutes. Add the garlic and cook for 30 seconds. Transfer to the slow cooker.
4. Add the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir well.
5. Add the potatoes, carrots, and celery.
6. Cover and cook:
   • Low: 8 hours
   • High: 4–5 hours
7. If using peas, stir them in during the last 15 minutes of cooking.
8. Remove the bay leaves, taste, and adjust the seasoning with salt and pepper.
9. Garnish with fresh parsley and serve hot.

Serving Suggestions

• Crusty bread or dinner rolls
• Buttery biscuits
• A fresh green salad
• Steamed green beans

Tips

• Beef chuck is the best cut for slow cooking because it becomes tender and flavorful.
• Browning the beef before slow cooking adds a deeper, richer flavor.
• If you prefer a thicker stew, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir it into the stew during the last 30 minutes of cooking.