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Slow cooker beef stew: hearty, comforting, and easy to make.

ULTIMATE COMFORT BEEF STEW

Amelia
This slow cooker beef stew is the ultimate comfort food, perfect for a cozy night in. Tender beef, flavorful gravy, and perfectly cooked vegetables combine for a hearty and satisfying meal that's easy to prepare.
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Prep Time 25 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 55 minutes
Course Main Course
Cuisine American
Servings 6
Calories 550 kcal

Equipment

  • Slow cooker
  • Large skillet
  • Cutting board
  • Chef's knife
  • Measuring cups
  • Measuring spoons
  • Paper towels
  • Wooden spoon or spatula
  • Ladle
  • Serving bowls

Ingredients
  

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 3 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 2 lbs potatoes, Yukon Gold or Russet, peeled and cubed
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Fresh parsley, chopped for garnish

Instructions
 

  • Pat the beef chuck cubes dry with paper towels. Season generously with salt and pepper.
  • Heat the vegetable oil in a large skillet over medium-high heat. Sear the beef in batches, making sure not to overcrowd the pan. Brown on all sides and set aside.
  • Add the chopped onion to the skillet and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
  • Pour a splash of beef broth (about 1/2 cup) into the skillet and scrape up any browned bits from the bottom of the pan (deglaze).
  • Transfer the seared beef, sautéed onions and garlic, and any pan drippings to the slow cooker.
  • Add the carrots, celery, potatoes, remaining beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf to the slow cooker.
  • Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours, or until the beef is fork-tender.
  • If you prefer a thicker stew, mix the cornstarch with cold water to create a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking.
  • Remove the bay leaf. Taste the stew and adjust the seasoning with salt and pepper as needed.
  • Garnish with fresh parsley, if desired. Serve hot and enjoy!

Notes

For a richer flavor, consider adding a cup of dry red wine to the stew. This stew can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Thaw completely before reheating. Searing the beef is crucial for developing a deep, rich flavor. Don't skip this step!