Why You’ll Love This Recipe
- Effortless Preparation: Simply sear the beef, combine all ingredients in the slow cooker, and let it work its magic.
- Tender and Flavorful: Slow cooking ensures the beef becomes melt-in-your-mouth tender, absorbing the rich flavors of the broth and seasonings.
- Nutritious and Balanced: Packed with protein, fiber-rich vegetables, and hearty potatoes, this stew offers a well-rounded meal in every bowl.
- Make-Ahead Friendly: Tastes even better the next day, making it ideal for meal prep and leftovers.
Ingredients
- 2 pounds chuck roast, cut into 1-inch cubes
- 2 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 4 carrots, peeled and sliced
- 1 pound Yukon gold potatoes, diced
- 2 celery stalks, sliced
- 3 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons cornstarch
- 2 tablespoons cold water
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sear the Beef: In a large skillet over medium-high heat, melt the butter. Add the beef cubes in batches, searing each piece for about 45 seconds on each side until browned. Transfer the seared beef to the slow cooker.
- Sauté Aromatics: In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant. Transfer to the slow cooker.
- Combine Ingredients: To the slow cooker, add beef broth, Worcestershire sauce, carrots, potatoes, celery, tomato paste, salt, black pepper, rosemary, thyme, and bay leaves. Stir to combine.
- Cook: Cover the slow cooker and cook on low for 8-9 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
- Thicken the Stew: In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the stew, cover, and cook for an additional 10 minutes until the broth has thickened.
- Serve: Remove the bay leaves, ladle the stew into bowls, and enjoy hot.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 20 minutes
- Cooking Time: 8-9 hours on low or 4-5 hours on high
- Total Time: Approximately 8.5 hours on low or 5.5 hours on high
Variations
- Vegetable Additions: Incorporate other root vegetables like parsnips or turnips for added depth.
- Herb Substitutions: Fresh herbs can be used in place of dried; simply double the amount.
- Wine Infusion: Replace 1 cup of beef broth with red wine for a richer flavor.
- Gluten-Free Option: Ensure all ingredients, including Worcestershire sauce and beef broth, are gluten-free.
Storage/Reheating
- Storage: Allow the stew to cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3 days.
- Freezing: Place cooled stew in a freezer-safe container, leaving space for expansion. Freeze for up to 3 months.
- Reheating: Thaw frozen stew in the refrigerator overnight. Reheat on the stovetop over medium heat until warmed through, or microwave individual portions on medium power, stirring occasionally.
FAQs
How can I make the beef more tender?
Searing the beef before slow cooking enhances flavor and helps retain moisture, resulting in more tender meat.
Can I use a different cut of beef?
Yes, cuts like brisket or bottom round roast can be used, though cooking times may vary.
Is it necessary to brown the meat before adding it to the slow cooker?
While not mandatory, browning the meat adds depth of flavor and improves texture.
Can I prepare this stew on the stovetop?
Yes, simmer all ingredients in a large pot over low heat for 2-3 hours until the beef is tender.
How can I thicken the stew without cornstarch?
Mashed potatoes or a flour-based roux can be used as alternative thickeners.
What can I serve with this beef stew?
Pair it with crusty bread, a side salad, or over egg noodles for a complete meal.
Can I add wine to this recipe?
Yes, substituting part of the beef broth with red wine adds richness
Slow Cooker Beef Stew
This Slow Cooker Beef Stew is a hearty and comforting dish, perfect for chilly days. Tender chunks of chuck roast are slow-cooked with a medley of vegetables in a savory broth, resulting in a flavorful and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
- 2½ lbs chuck roast, cut into 1-inch chunks, excess fat removed
- 3 tbsp butter
- 1½ cups yellow onion, diced
- 4 tsp garlic, minced
- 4 cups beef broth
- 1½ tbsp Worcestershire sauce
- 5 carrots, cut into bite-sized pieces
- 1 lb baby Yukon gold potatoes, washed and quartered
- 6 oz tomato paste
- 3 celery stalks, chopped
- 1 tsp ground black pepper
- 1 tsp salt
- ½ tsp dried rosemary
- ½ tsp dried thyme
- 2 bay leaves
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Sear the Beef: In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add a batch of the chuck roast pieces, searing each side for about 45 seconds until browned. Transfer the seared meat to the slow cooker. Repeat with the remaining butter and beef.
- Sauté Aromatics: In the same skillet, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant. Transfer the onion and garlic to the slow cooker.
- Combine Ingredients: To the slow cooker, add beef broth, Worcestershire sauce, carrots, potatoes, tomato paste, celery, black pepper, salt, rosemary, and thyme. Stir to combine, then place the bay leaves on top.
- Cook: Cover the slow cooker and cook on low for 8-9 hours or on high for 4-5 hours, until the beef is tender and easily falls apart.
- Thicken the Stew: In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the slurry into the stew, stirring to combine. Continue cooking for an additional 10 minutes until the broth thickens.
- Serve: Remove the bay leaves and serve the stew hot, garnished with fresh parsley if desired.
Notes
- For the best flavor, take the time to sear the beef before adding it to the slow cooker. This step enhances the depth of flavor in the stew.
- Yukon gold potatoes are recommended for their buttery texture and ability to hold their shape during cooking.
- If the stew becomes too thick, you can thin it with additional beef broth. Conversely, if it’s too thin, create another cornstarch slurry and add it to the stew to reach the desired consistency.
