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Slow Cooker Beef Stew Recipe

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4.2 from 6 reviews

This Slow Cooker Beef Stew is a hearty and comforting dish featuring tender chunks of chuck roast simmered with fresh vegetables and aromatic herbs. Perfectly cooked over several hours for deep, rich flavors, it combines seared beef, potatoes, carrots, peas, and a savory broth thickened to perfection with cornstarch. Ideal for a satisfying family meal.

Ingredients

Beef and Oil

  • 2 1/2 lbs chuck roast, trimmed and diced into 1-1/2 inch cubes (about 2 lbs after trimming)
  • 2 1/2 Tbsp olive oil
  • Salt and freshly ground black pepper, to taste

Vegetables and Aromatics

  • 1 large yellow onion, chopped (1 1/2 cups)
  • 3 medium celery stalks, chopped (1 1/4 cups)
  • 4 cloves garlic, minced (1 1/2 Tbsp)
  • 1 1/2 lbs yellow potatoes, diced into 1 1/2-inch chunks
  • 1 lb carrots, peeled and cut into 1-inch chunks
  • 1 1/2 cups frozen petite peas

Broth and Seasonings

  • 1/4 cup tomato paste
  • 3 cups low-sodium beef broth or chicken broth, divided
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp minced fresh thyme (or 1 tsp dried)
  • 1 (7-inch) sprig rosemary (or 3/4 tsp dried)
  • 1 1/2 Tbsp cornstarch
  • 1 1/2 Tbsp cold water (for mixing with cornstarch)
  • 1/4 cup minced fresh parsley (divided)

Instructions

  1. Prepare and Season Beef: Heat 1 Tbsp olive oil in a large heavy-bottomed skillet over medium-high heat. Pat beef cubes dry with paper towels and season both sides with salt and pepper. Work in batches with half the beef at a time to avoid overcrowding.
  2. Sear the Beef: Place beef cubes in the hot skillet and sear until browned on all sides, turning once halfway through; this should take about 4-5 minutes total per batch. Transfer the browned beef to the slow cooker. Add another 1 Tbsp olive oil to the skillet and repeat the searing process with the remaining beef. Leave any excess oil in the skillet.
  3. Sauté Aromatics: Add the remaining 1/2 Tbsp olive oil to the skillet (there should be about half a tablespoon left from searing). Reduce heat to medium and sauté chopped onions and celery for 3 minutes until softened. Add minced garlic and cook for 30 seconds more, then stir in tomato paste and cook while stirring constantly for 1 minute to enhance flavor.
  4. Deglaze and Combine Ingredients: Pour 1 cup of beef broth into the skillet, scraping up any browned bits. Add Worcestershire sauce, soy sauce, thyme, and rosemary. In the slow cooker, layer the diced potatoes and carrots on top of the beef. Pour the broth mixture from the skillet into the slow cooker along with the remaining 2 cups of beef broth. Lightly season with additional salt and pepper. Cover the slow cooker and cook on low heat for 7 to 8 hours to allow flavors to meld and beef to become tender.
  5. Thicken the Stew: In a small bowl, whisk together cornstarch and 1 1/2 Tbsp cold water until smooth. Stir this mixture into the stew in the slow cooker gently. Cover and increase heat to high, cooking for an additional 20-30 minutes until the stew thickens slightly.
  6. Finish and Serve: Stir in frozen petite peas and half of the minced parsley. Serve the stew warm, garnished with the remaining parsley for a fresh finish.

Notes

  • Trim excess fat from beef to reduce greasiness and improve stew texture.
  • Beef broth can be substituted with chicken broth if preferred.
  • Use firm carrots to ensure they hold shape during long cooking time.
  • Adjust cornstarch quantity for desired stew thickness.
  • For a gluten-free version, ensure Worcestershire sauce and soy sauce are gluten-free or substitute with tamari.
  • If you prefer a thicker stew, cook with the lid off during the last 30 minutes to reduce liquid.

Find it online: https://lauracooks.com/slow-cooker-beef-stew-recipe/