Slow Cooker Beef Stew
Equipment
- 6-quart slow cooker
- Large cast iron skillet or heavy skillet
- Wooden spoon
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Ladle
Ingredients
For the Beef
- 2.5 lbs beef chuck roast cut into 1.5-inch cubes, excess fat trimmed
- 1 tsp kosher salt for seasoning beef
- 0.5 tsp black pepper freshly ground
- 3 tbsp all-purpose flour for coating the beef
- 2 tbsp olive oil for searing
For the Stew
- 1.5 lbs Yukon Gold potatoes cut into 1-inch chunks
- 4 large carrots peeled and cut into 1-inch pieces
- 1 large yellow onion diced
- 4 cloves garlic minced
- 2 stalks celery sliced
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 3 cups beef broth low-sodium preferred
- 1 tsp fresh thyme leaves or 4-5 whole sprigs
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 tsp smoked paprika
- 1 tsp kosher salt adjust to taste
- 0.5 tsp black pepper
Optional Thickener
- 2 tbsp cornstarch mixed with 2 tbsp cold water to make a slurry
Instructions
Prep and Sear the Beef
- Pat the beef chuck cubes completely dry with paper towels — this is essential for a good sear. Season generously with salt and pepper, then toss in flour to coat lightly, shaking off any excess.
- Heat olive oil in a large heavy skillet (cast iron preferred) over medium-high heat until shimmering and just beginning to smoke. Working in batches so you don't crowd the pan, sear the beef cubes for 2-3 minutes per side until deeply browned on all sides. Do not move them while they sear. Transfer seared beef to the slow cooker.
- After searing the last batch, pour a splash of beef broth into the hot skillet and scrape up all the browned bits from the bottom with a wooden spoon. Pour this deglazed liquid into the slow cooker — this is pure flavor.
Build the Stew
- Add the diced onion and celery to the same skillet over medium heat and cook for 3-4 minutes until softened. Add the minced garlic and tomato paste and cook for 1-2 minutes more, stirring frequently, until the tomato paste darkens slightly and smells fragrant. Transfer to the slow cooker.
- Add the carrots to the slow cooker now. Add the potatoes as well if cooking on HIGH, or hold them until the 5-hour mark if cooking on LOW.
- Pour the beef broth and Worcestershire sauce over everything. Add the thyme, rosemary sprig, bay leaves, smoked paprika, salt, and pepper. Stir gently to combine.
Slow Cook
- Place the lid on the slow cooker. Cook on LOW for 8-9 hours or on HIGH for 4-5 hours. The beef should be completely fork-tender and nearly falling apart when done.
- If you held the potatoes, add them at the 5-hour mark (LOW) or 3-hour mark (HIGH) and continue cooking until completely tender.
- In the last 30 minutes of cooking, if you'd like a thicker gravy, stir in the cornstarch slurry, replace the lid, and cook on HIGH for 20-30 minutes until the gravy has thickened and turned glossy.
Finish and Serve
- Remove and discard the bay leaves and rosemary sprig. Taste the stew and adjust seasoning with salt and pepper as needed.
- Ladle the stew into deep bowls and garnish with fresh thyme leaves or chopped fresh parsley. Serve immediately with crusty bread, over mashed potatoes, or with buttered egg noodles.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. The stew tastes even better on day 2 as the flavors deepen. Freeze in portions for up to 3 months and thaw overnight in the fridge before reheating. Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of beef broth if the gravy has thickened too much. Wine variation: Add 1/2 cup of Cabernet Sauvignon or Merlot along with the broth for a richer, more complex gravy. Mushroom addition: Add 8 oz of sliced cremini mushrooms at the beginning of cooking for extra umami depth. Make it gluten-free: Substitute the all-purpose flour with cornstarch or a gluten-free flour blend for coating the beef.
Nutrition
Calories: 450kcalCarbohydrates: 28gProtein: 38gFat: 20gSodium: 720mgFiber: 4gSugar: 6g