Ohhh yes 😌 slow cooker beef stew—deep, cozy flavors with almost no effort. This one gives you tender beef, rich gravy, and perfectly soft veggies every time.
Slow Cooker Beef Stew (Classic & Hearty)
🕒 Time
- Prep: 15–20 minutes
- Cook: 8 hours LOW or 4–5 hours HIGH
- Serves 4–6
Ingredients
- 2 lb (900 g) beef chuck, cut into 1½-inch cubes
- 3 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil (optional but recommended)
- 1 onion, chopped
- 3 carrots, sliced
- 2–3 potatoes, cubed
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
Optional upgrades:
- ½ cup red wine
- Mushrooms or peas
- Fresh parsley
Instructions
1️⃣ Prep the Beef (Flavor Boost Step)
- Toss beef with flour, salt, and pepper.
- (Optional but worth it) Brown beef in a hot pan with oil for 2–3 minutes per side.
2️⃣ Load the Slow Cooker
Add in this order:
- Potatoes & carrots
- Onion, celery, garlic
- Beef
- Tomato paste, Worcestershire, herbs
- Broth (and wine if using)
3️⃣ Slow Cook
- LOW: 8 hours (best texture)
- HIGH: 4–5 hours
Do not lift the lid while cooking.
4️⃣ Finish & Serve
- Remove bay leaf
- Taste and adjust seasoning
- Sprinkle with fresh parsley
Serve with crusty bread or over mashed potatoes 🥖🥔
Pro Tips for the BEST Stew
- Use chuck roast only—lean cuts get dry
- Cut veggies chunky so they don’t turn mushy
- For thicker gravy, mash a few potatoes into the stew at the end
- Let stew rest 10–15 minutes before serving
Variations
- 🍺 Guinness beef stew (replace wine with stout)
- 🌶 Spicy stew (add chili flakes)
- 🥕 Low-carb (skip potatoes, add turnips)
- ❄️ Freezer-friendly (cool completely before freezing)
If you want, I can give you a dump-and-go version, no-flour gluten-free version, or a pressure cooker (Instant Pot) method.
