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slow cooker recipes using beef

This rich and comforting slow cooker beef stew features fork-tender beef, hearty vegetables, and a deeply savory sauce. With only a few minutes of prep, the slow cooker transforms simple ingredients into a warm and satisfying family dinner perfect for busy days and cozy evenings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American Comfort Food
Calories: 181
Ingredients Method Notes

Ingredients
  

Beef Base
  • 3 lb beef chuck roast, cut into 1-inch cubes
  • 6 slices turkey bacon, diced substitute for traditional bacon to avoid pork
  • salt to taste
  • black pepper to taste
Vegetables
  • 1 lb carrots, peeled and cut into chunks
  • 1 lb baby potatoes, halved
  • 1 large yellow onion, chopped
  • 1 lb mushrooms, sliced
  • 4 cloves garlic, minced
Cooking Liquid and Sauce Base
  • 1.5 cups beef broth used instead of wine for a rich alcohol-free flavor
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
Herbs and Seasoning
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 tbsp fresh parsley, chopped for garnish
Thickening Ingredient
  • 0.25 cup all-purpose flour or substitute with cornstarch slurry for gluten-free option

Method
 

  1. Cook the diced turkey bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Transfer to a plate while leaving the rendered fat in the skillet.
  2. Pat the beef cubes dry with paper towels and season with salt and black pepper. Brown the beef in the skillet with the bacon fat until all sides develop a golden crust. Transfer the browned beef to the slow cooker.
  3. Add chopped onion to the same skillet and cook for about 2 minutes until slightly softened. Stir in minced garlic and cook for 30 seconds more. Transfer the mixture to the slow cooker.
  4. Add carrots, potatoes, mushrooms, and cooked turkey bacon to the slow cooker with the beef.
  5. In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, flour, and dried thyme until smooth.
  6. Pour the sauce mixture over the beef and vegetables. Add the bay leaves on top.
  7. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours until the beef is fork tender.
  8. Remove bay leaves before serving. Taste and adjust seasoning with additional salt and pepper if needed.
  9. Garnish with fresh chopped parsley and serve hot.

Notes

For deeper flavor, deglaze the skillet with a small splash of beef broth after browning the meat and add the flavorful bits to the slow cooker. Cut vegetables into large chunks so they keep their shape during long cooking. If the sauce becomes too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the stew during the final 20 minutes of cooking. Leftovers can be stored in the refrigerator for up to 4 days and often taste even better the next day.