Slow Cooker Beef Stew (Printable)

Tender beef and vegetables slowly cooked with potatoes in a rich, savory broth for a comforting meal.

# Ingredient List:

→ Meats

01 - 2 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 4 medium potatoes, peeled and cut into 1-inch pieces
03 - 3 large carrots, peeled and sliced
04 - 2 celery stalks, chopped
05 - 1 large yellow onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas

→ Liquids

08 - 4 cups beef broth (gluten-free if needed)
09 - 1/3 cup dry red wine (optional)
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce (gluten-free if needed)

→ Spices & Seasonings

12 - 2 tsp kosher salt
13 - 1/2 tsp black pepper
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 2 bay leaves

→ Thickeners

17 - 3 tbsp cornstarch
18 - 3 tbsp water

# Directions:

01 - Heat a large skillet over medium-high heat and brown the beef cubes in batches until browned on all sides. Transfer to the slow cooker.
02 - Place potatoes, carrots, celery, onion, and garlic into the slow cooker with the beef.
03 - Whisk together beef broth, red wine if using, tomato paste, and Worcestershire sauce, then pour over meat and vegetables.
04 - Add salt, pepper, thyme, rosemary, and bay leaves, stirring gently to combine.
05 - Cover and cook on low for 8 hours until beef and vegetables are tender.
06 - Mix cornstarch and water until smooth and stir into the slow cooker.
07 - Add frozen peas, cover, and cook on high for 20 to 30 minutes until stew thickens.
08 - Remove bay leaves, adjust seasoning as needed, and serve hot.

# Expert Tips:

01 -
  • It cooks itself while you do absolutely anything else, no hovering required.
  • The beef becomes so tender it feels like a small miracle every single time.
  • One pot delivers a complete meal that tastes like you spent all day in the kitchen.
02 -
  • Don't skip the cornstarch slurry at the end or the broth will stay too thin and watery.
  • Add the peas in the last half hour so they don't turn gray and museless.
  • If you open the lid to check on it during cooking, you lose heat and add time, just trust the process.
03 -
  • Searing the beef might feel like extra work, but that caramelized crust dissolves into the broth and deepens the whole dish.
  • Let the stew rest for ten minutes after cooking so the flavors settle and the broth thickens just a bit more.
  • Always taste before serving because slow cookers can dull seasoning, a pinch of salt at the end makes all the difference.

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