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–+ servings
Slow cooker beef stew served in a rustic white bowl with fork-tender beef chunks, golden carrots, soft potatoes, and glistening herb gravy, garnished with fresh thyme on a wooden table

Slow Cooker Beef Stew

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 servings

Ingredients
  

  • 2.5 lbs beef chuck roast cut into 1.5 to 2-inch cubes, excess fat trimmed
  • 1.5 lbs Yukon Gold potatoes cut into 2-inch chunks, skin on
  • 4 medium carrots peeled and cut into 2-inch pieces
  • 3 stalks celery cut into 1-inch pieces
  • 1 medium yellow onion roughly chopped
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2.5 cups beef broth low sodium preferred
  • 1 tablespoon Worcestershire sauce
  • 4 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 sprigs fresh rosemary or 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt plus more to taste
  • 0.5 teaspoon black pepper freshly ground
  • 2 tablespoons olive oil for searing, optional but recommended
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water to make slurry
  • fresh parsley or thyme chopped, for garnish
  • crusty bread or egg noodles optional, for serving alongside

Instructions
 

  • Pat the beef chuck cubes completely dry with paper towels. Season generously on all sides with salt, black pepper, and smoked paprika.
  • Heat olive oil in a large heavy skillet over medium-high heat until shimmering. Working in batches so you do not crowd the pan, sear the beef cubes for 2 to 3 minutes per side until a deep brown crust forms. Do not move them while they sear. Transfer seared beef to the slow cooker insert. (This step is optional but adds significant flavor depth.)
  • In the same skillet, add the chopped onion and cook for 2 minutes, scraping up any browned bits from the bottom of the pan. Add the minced garlic and tomato paste and cook for 1 additional minute, stirring constantly, until the tomato paste darkens slightly. Transfer this mixture to the slow cooker.
  • Add the potatoes, carrots, and celery to the slow cooker on top of and around the beef.
  • Pour the beef broth and Worcestershire sauce over everything. Nestle the thyme sprigs, rosemary sprigs, and bay leaves into the liquid. Stir gently once to distribute everything evenly.
  • Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. The stew is ready when the beef is completely fork-tender and breaks apart easily, and the vegetables are soft throughout.
  • Discard the thyme sprigs, rosemary sprigs, and bay leaves.
  • In a small bowl, whisk together the cornstarch and cold water until fully smooth to create a slurry. Pour the slurry into the slow cooker and stir gently to combine.
  • Increase the slow cooker to HIGH (if it was on LOW), cover, and cook for an additional 20 to 30 minutes until the gravy has thickened to your desired consistency.
  • Taste the stew and adjust seasoning with additional salt and pepper as needed.
  • Ladle into bowls and garnish with fresh chopped parsley or thyme leaves. Serve with crusty bread or over egg noodles if desired.

Notes

Make Ahead: This stew keeps in the refrigerator for up to 4 days and freezes well for up to 3 months. The flavor improves significantly after an overnight rest. Freezing Tip: If you plan to freeze portions, consider omitting the potatoes and stirring in freshly cooked potatoes when reheating, as potatoes can become grainy after freezing. Gluten-Free: This recipe is naturally gluten-free as written when using a certified GF Worcestershire sauce. Low-Carb Option: Replace the Yukon Gold potatoes with large chunks of turnip or cauliflower florets added in the last 2 hours of cooking. Wine Variation: Replace 1 cup of beef broth with a dry red wine such as Cabernet Sauvignon for a richer, deeper flavor profile.
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