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–+ servings
hearty slow cooker beef stew in rustic bowl

Slow Cooker Beef Stew

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6
Calories 420 kcal

Equipment

  • Slow cooker (6–7 quart)
  • Large skillet
  • Wooden spoon
  • Chef’s knife
  • Cutting board
  • Measuring cups & spoons
  • Ladle

Ingredients
  

  • 2 lbs beef stew meat chuck roast, brisket, or short ribs – cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 yellow onion chopped
  • 3 garlic cloves minced
  • 4 carrots peeled and sliced
  • 3 potatoes cubed (Yukon gold or russet)
  • 2 celery stalks sliced
  • 3 tbsp tomato paste
  • 1 cup beef broth or red wine for a bourguignon twist
  • 1 ½ cups water
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tbsp cornstarch optional, to thicken gravy
  • Fresh parsley for garnish

Instructions
 

  • Sear the Beef
    Heat olive oil in a skillet over medium-high heat. Add stew meat in batches and sear until browned on all sides. Don’t overcrowd the pan — you want that caramelized crust for deep flavor.
    Pro Tip: Searing locks in juices and builds that signature rich gravy base.
  • Build the Flavor
    Transfer beef to your slow cooker. In the same skillet, sauté onion and garlic until fragrant, about 2 minutes. Stir in tomato paste and cook briefly to bring out its sweetness.
  • Layer and Simmer
    Add carrots, potatoes, and celery to the slow cooker. Pour in beef broth, water, and Worcestershire sauce. Sprinkle with thyme, rosemary, and a bay leaf. Season with salt and pepper.
  • Slow Cook to Perfection
    Cover and cook on low for 8 hours or high for 4 hours, until beef is tender and vegetables are fork-soft.
  • Thicken the Stew
    (Optional) Whisk cornstarch with 2 tbsp water, then stir into the stew during the last 20 minutes. Let it simmer with the lid slightly ajar for a thicker, glossy gravy.
  • Garnish & Serve
    Remove the bay leaf. Sprinkle with fresh parsley. Serve piping hot with crusty bread or over rice.

Notes

How to Save It for Later

  • Refrigerate: Store in an airtight container for up to 3 days.
  • Freeze: Cool completely, then freeze up to 2 months.
  • Reheat: Warm on the stove over medium-low heat or microwave in short bursts, adding a splash of broth if thickened.

 

Nutrition

Calories: 420kcalCarbohydrates: 24gProtein: 38gFat: 17gFiber: 3g
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