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beef stew recipe slow cooker

This slow cooker beef stew delivers rich flavor, tender beef, and hearty vegetables with minimal effort. Using chuck roast and a smart flavor layering method, the stew develops deep savory taste during its long cooking time. The result is a comforting, family-friendly meal with fork-tender beef and a thick, satisfying broth.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Dinner
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Beef
  • 2 lb beef chuck roast cut into 1½ inch cubes
Vegetables
  • 3 medium Yukon Gold potatoes peeled and diced
  • 3 carrots sliced into thick rounds
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 cup frozen peas added near the end
Stew Broth and Seasoning
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
Thickening Option
  • 2 tbsp all purpose flour mix with water to form slurry
  • 2 tbsp water for slurry
For Searing the Beef
  • 2 tbsp olive oil for browning beef

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Season the beef cubes with salt and black pepper. Place the beef in a single layer and sear for 2–3 minutes per side until browned. Remove from the pan and set aside.
  2. Optional flavor step: add a small splash of beef broth to the hot pan and scrape up the browned bits from the bottom. Let it simmer briefly and pour the liquid into the slow cooker for extra flavor.
  3. Place diced potatoes, sliced carrots, chopped onion, and minced garlic into the bottom of the slow cooker. Spread the vegetables evenly.
  4. Add the browned beef cubes on top of the vegetables inside the slow cooker.
  5. In a mixing bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, paprika, thyme, and rosemary until well combined.
  6. Pour the broth mixture over the beef and vegetables in the slow cooker.
  7. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until the beef becomes tender and the vegetables soften.
  8. If you prefer a thicker stew, stir the flour slurry into the slow cooker during the final 30 minutes of cooking and allow the broth to thicken.
  9. Add the frozen peas during the final 10 minutes of cooking. Stir gently and allow them to heat through.
  10. Taste the stew and adjust seasoning if needed. Serve hot with fresh parsley or cracked black pepper if desired.

Notes

For deeper flavor, always sear the beef before slow cooking. Yukon Gold potatoes hold their shape better than russet potatoes during long cooking. For a glossy, restaurant-style finish, stir in 1 tablespoon of cold butter after cooking and allow it to melt into the stew.