Classic Slow-Cooker Beef Stew

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Classic Slow-Cooker Beef Stew

This recipe transforms those lean beef cubes into a rich, melt-in-your-mouth meal with a silky gravy.

  • Prep time: 15 minutes

  • Cook time: 7-8 hours (Low) or 4-5 hours (High)

  • Servings: 4-6 people

Ingredients

  • 2 lbs beef stew meat (cubed as shown)

  • 1 lb baby potatoes, halved

  • 3 large carrots, sliced into rounds

  • 1 large onion, chopped

  • 3 cloves garlic, minced

  • 2 cups beef broth (low sodium preferred)

  • 2 tbsp Worcestershire sauce

  • 1 tbsp tomato paste

  • 1 tsp dried thyme or rosemary

  • 2 bay leaves

  • Salt & Pepper to taste

  • Optional Slurry: 2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening at the end)

Instructions

  1. Layer: Place the chopped onions, carrots, and potatoes at the bottom of the slow cooker.

  2. Add Meat: Place the raw cubed beef (from your photo) on top of the vegetables. Season generously with salt and pepper.

  3. Mix Liquids: In a small bowl, whisk together beef broth, Worcestershire sauce, tomato paste, garlic, and herbs. Pour the mixture over the beef.

  4. Cook: Cover and cook on Low for 7–8 hours or High for 4–5 hours.

  5. Thicken (Optional): 30 minutes before serving, whisk in the cornstarch slurry if you prefer a thicker gravy. Remove bay leaves before serving.

Notes & Tips

  • To Sear or Not to Sear: While you can put the beef in raw (as pictured), searing the cubes in a pan with a little oil beforehand adds a deeper “umami” flavor. If you’re in a rush, raw works just fine!

  • Don’t Overfill: Keep the slow cooker between 1/2 and 3/4 full for even cooking.

  • Liquid Levels: Don’t worry if the meat isn’t fully submerged; the vegetables and meat will release plenty of juices during the process.

Nutritional Info (Per Serving)

Calories Protein Fat Carbs Fiber
340 kcal 32g 12g 24g 4g

Benefits of This Recipe

  • Cost-Effective: Uses tougher, cheaper cuts of beef (like chuck or round) that become tender through slow cooking.

  • Healthy: Minimal added fats and loaded with root vegetable nutrients.

  • Time-Saver: Minimal active prep time makes it ideal for busy workdays.

Common Q&A

Q: Can I use frozen beef cubes?

A: It is safest to thaw the beef completely in the fridge before putting it in the slow cooker to ensure it reaches a safe internal temperature quickly enough.

Q: My meat is tough, what happened?

A: It likely needs more time! Slow cooking “low and slow” is what breaks down the fibers. If it’s tough, give it another hour.

Q: Can I add wine?

A: Absolutely. Replacing 1/2 cup of broth with a dry Red Wine (like Cabernet) adds incredible depth.

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