Absolutely! Slow Cooker Beef Stew is a classic comfort meal—tender beef, hearty vegetables, and rich, savory gravy. Perfect for letting the crock pot do all the work. 🥩🥕🥔
Ingredients (serves 4–6)
- 1.5–2 lbs beef stew meat, cut into 1–2 inch cubes (chuck roast works well)
- 4 carrots, peeled and sliced into chunks
- 3–4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2–3 garlic cloves, minced
- 3 cups beef broth
- 2 tbsp tomato paste (optional, for depth)
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried rosemary (or 1 tbsp fresh)
- 1 bay leaf
- 2 tbsp flour (optional, for thickening)
- Salt and pepper to taste
- 2 tbsp olive oil (for browning, optional)
Instructions
1. Brown the beef (optional but adds flavor)
- Heat olive oil in a skillet over medium-high heat.
- Brown beef cubes on all sides, 2–3 minutes per side.
- Transfer to slow cooker.
2. Add vegetables and seasonings
- Add carrots, potatoes, onion, and garlic to the slow cooker.
- Stir in beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper.
3. Cook
- Low setting: 7–8 hours
- High setting: 4–5 hours
- Beef should be tender and vegetables cooked through.
4. Thicken the stew (optional)
- About 30 minutes before serving, mix 2 tbsp flour with 3–4 tbsp cold water to make a slurry.
- Stir into the stew and cook until thickened.
5. Serve
- Remove bay leaf.
- Serve hot with crusty bread, biscuits, or over rice.
💡 Tips
- Browning the beef first gives extra flavor but you can skip it if you’re short on time.
- For extra depth, add a splash of red wine to the broth.
- Frozen vegetables can be added, but fresh give the best texture.
I can also give a “dump-and-go” version that skips browning and thickening for an ultra-simple slow cooker beef stew if you want.
Do you want me to do that?
