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Slow Cooker Beef Stew

A hearty slow cooker beef stew with tender chuck roast, potatoes, carrots, celery, and a rich savory broth.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 servings
Calories 410 kcal

Equipment

  • 1 Slow cooker 6-quart works well
  • 1 large skillet for browning the beef
  • 1 mixing bowl for flouring the beef and mixing slurry
  • 1 measuring cups
  • 1 knife for chopping vegetables

Ingredients
  

For the stew

  • 2 pounds beef chuck roast cut into 1 1/2-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 4 cups beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 pound Yukon Gold potatoes cut into chunks
  • 4 carrots peeled and sliced into thick pieces
  • 3 stalks celery sliced
  • 1 large onion chopped
  • 3 cloves garlic minced

For thickening and finishing

  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 tablespoons fresh parsley chopped

Instructions
 

Prepare the beef and vegetables

  • Pat the beef dry with paper towels, then season it with salt and black pepper. Toss the beef cubes with the flour until lightly coated on all sides.
  • Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches for 2 to 3 minutes per side, just until deep color develops.
  • Transfer the browned beef to the slow cooker. Add the potatoes, carrots, celery, onion, and garlic over the top.
  • Whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour the mixture into the slow cooker and add the bay leaf.

Slow cook and finish

  • Cover and cook on low for 8 hours, or until the beef is fork-tender and the vegetables are soft.
  • About 20 minutes before serving, remove the bay leaf. Stir together the cornstarch and cold water until smooth, then stir the slurry into the stew.
  • Cover again and cook for 15 to 20 minutes more, until the broth thickens.
  • Taste and adjust seasoning if needed. Stir in the chopped parsley just before serving and ladle into bowls.

Notes

Brown the beef for the best flavor. Cook on low for the most tender texture. Add a splash of broth when reheating if the stew has thickened in the fridge.