Slow Cooker Beef Stew

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🥘 Recipe Name Slow Cooker Beef Stew

📖 Description

Slow Cooker Beef Stew is a hearty, comforting one-pot meal made with tender chunks of beef, root vegetables, and a rich, savory broth. Slowly simmered for hours, the beef becomes melt-in-your-mouth soft while the vegetables soak up deep, warming flavors. It’s perfect for chilly days, busy schedules, or anytime you want a nourishing, hands-off meal.

⏱️ Time & Yield

  • Prep Time: 20 minutes

  • Cook Time: 7–8 hours (LOW) or 4–5 hours (HIGH)

  • Total Time: ~8 hours

  • Servings: 6 generous servings

🛒 Ingredients

Main Ingredients

  • 2 lbs (900 g) beef chuck, cut into 1½-inch cubes

  • 3 tbsp olive oil (for searing, optional but recommended)

  • 4 cups beef broth (low sodium preferred)

  • 3 medium carrots, sliced

  • 3 medium potatoes, cubed (Yukon Gold or Russet)

  • 1 large onion, chopped

  • 3 cloves garlic, minced

  • 2 tbsp tomato paste

  • 2 tbsp Worcestershire sauce

  • 1 tsp salt (adjust to taste)

  • ½ tsp black pepper

Seasonings & Thickener

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • 1 bay leaf

  • 3 tbsp cornstarch

  • 3 tbsp cold water

Optional Add-Ins

  • 1 cup mushrooms (quartered)

  • ½ cup frozen peas (add at the end)

  • ½ cup red wine (replace part of the broth for deeper flavor)

👩‍🍳 Instructions

  1. (Optional but recommended) Sear the beef

    • Heat olive oil in a skillet over medium-high heat.

    • Brown beef in batches for 2–3 minutes per side.

    • Transfer beef to the slow cooker.

  2. Assemble the stew

    • Add carrots, potatoes, onion, garlic, and mushrooms (if using).

    • Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.

    • Pour in beef broth and add bay leaf.

  3. Slow cook

    • Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is fork-tender.

  4. Thicken the stew

    • Mix cornstarch and cold water.

    • Stir into stew during the last 30 minutes of cooking.

    • Add peas if using.

  5. Finish & serve

    • Remove bay leaf. Taste and adjust seasoning.

    • Serve hot.

🍽️ Serving Suggestions

  • Serve with crusty bread, biscuits, or over mashed potatoes

  • Garnish with fresh parsley or thyme

  • Pairs beautifully with a simple green salad

📝 Notes

  • Beef chuck is ideal because its fat and connective tissue break down beautifully over long cooking.

  • Cutting vegetables into large chunks prevents them from becoming mushy.

  • Stew tastes even better the next day after flavors meld.

💡 Tips for Best Results

  • Don’t skip searing if you have time—it adds depth and richness.

  • Layer smartly: Put potatoes and carrots at the bottom so they cook evenly.

  • Too thick? Add a splash of broth or water before serving.

  • Too thin? Simmer uncovered for 15–20 minutes or add more slurry.

🧮 Nutritional Information (Approx. per serving)

  • Calories: 420 kcal

  • Protein: 35 g

  • Fat: 22 g

  • Carbohydrates: 20 g

  • Fiber: 4 g

  • Sodium: ~650 mg

(Values vary based on ingredients and portions)

🌟 Health Benefits

  • High in protein: Supports muscle repair and satiety

  • Rich in iron & zinc: Supports energy levels and immunity

  • Vegetable-packed: Provides fiber, vitamins A and C

  • Slow-cooked: Easier to digest and nutrient-retaining

❓ Q & A

Q: Can I make this stew gluten-free?
A: Yes! Use cornstarch (as listed) and ensure Worcestershire sauce is gluten-free.

Q: Can I freeze beef stew?
A: Absolutely. Cool completely, store in airtight containers, and freeze up to 3 months.

Q: Can I use another cut of beef?
A: Yes—brisket or bottom round works, but chuck gives the best texture.

Q: Can I make this without potatoes?
A: Yes. Replace with sweet potatoes, turnips, or cauliflower.

Q: How do I make it richer?
A: Add a splash of red wine, a teaspoon of soy sauce, or a pat of butter at the end.

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