Is there a dish more comforting than this Slow Cooker Beef Stew? It warms up cold fall and winter days perfectly. It offers incredible heartiness and a delightful burst of flavors. You’ll want to make this stew repeatedly! It has rapidly gained popularity among readers, give it a try and you’ll understand why!
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The Best Recipe for Beef Stew
I’m thinking this is precisely what you should prepare for this upcoming Tuesday. I always cherish having stew or chili on Halloween; I’m not sure why, but it’s becoming a tradition.
It probably has something to do with the fact that it’s consistently chilly here when we take our kids out for trick-or-treating (sometimes even snowing!). Hence, I adore having some warm, comforting stew before we set out, and afterward, I enjoy sipping hot cocoa when we return. I tend to get cold easily.
Why Was This Beef Stew Slow Cooked?
My preferred way to prepare beef stew is by using this slow cooker method because it provides ample time for the beef to become tender, melting in your mouth, while also allowing the flavors to meld and create pure bliss.
Ingredients
- Chuck roast
- Olive oil
- Salt and pepper
- Fresh vegetables including yellow onion, celery, garlic, yellow potatoes and carrots
- Tomato paste
- Low-sodium beef broth or chicken broth
- Worcestershire sauce
- Low-sodium soy sauce
- Fresh thyme and rosemary
- Cornstarch
- Frozen peas
For the whole printable recipe, scroll below.
Make Beef Stew in a Slow Cooker: Directions
- Dry the beef and season it with salt and pepper. Then, brown the beef in a skillet with olive oil and transfer it to the slow cooker.
- In a skillet, sauté the onions and celery, followed by the garlic, and then add the tomato paste.
- Pour 1 cup of beef broth into the pan to deglaze it, and also add Worcestershire sauce, soy sauce, thyme, and rosemary.
- Add the potatoes and carrots to the slow cooker, then pour in the beef broth mixture. Follow by pouring in the remaining broth and seasoning with salt and pepper.
- Cook on low heat 7 – 8 hours.
- Whisk cornstarch with water, then stir it into the stew. Cook on high heat for an additional 20 minutes to help thicken slightly. Finally, stir in the peas and half of the parsley.
- Serve heated and top with any extra parsley.
Does the beef need to be browned first?
I strongly recommend not skipping the step of browning the beef, as it imparts essential flavor to this stew. It’s worth the additional 10 minutes of effort, trust me. The same goes for sautéing the onions and celery; if you don’t do it, they will have a different flavor and texture.
Are Any Ingredients Optional?
I understand it might seem like a lengthy list of ingredients, but I don’t advise omitting any of them. The herbs contribute freshness, and ingredients like soy sauce and Worcestershire sauce add layers of flavor.
Should I use fresh herbs?
If necessary, you can use dried herbs instead of fresh, but fresh herbs are preferable. You can also search for a roasting herb blend that typically includes thyme, rosemary, and parsley, so you don’t have to buy them separately.
Is it Safe to Cook on High Heat?
For optimal results, I recommend cooking on low heat. This will make the beef exceptionally tender.
How to Serve Beef Stew
This slow cooker stew is essentially a complete meal with the beef and veggies, but for a straightforward side, you can’t go wrong with fresh bread for dipping. Another excellent option would be a spinach salad with some fresh apples or pears.
Tips for Making the Best Slow Cooker Beef Stew Ahead of Time
- Prepare by cutting up the beef, onions, carrots, celery, and garlic the night before cooking. Store them separately in the fridge. Wait to chop the potatoes so they don’t brown. This will give you a significant head start the following morning since this recipe does require a lot of prep work.
- You can also measure out and whisk together the beef broth mixture in advance, then have it ready to pour into the skillet the next day.
More Slow cooker Recipes
Recipe Card
Beef Stew
Ingredients
- Chuck roast
- Olive oil
- Salt and pepper
- Fresh vegetables including yellow onion, celery, garlic, yellow potatoes and carrots
- Tomato paste
- Low-sodium beef broth or chicken broth
- Worcestershire sauce
- Low-sodium soy sauce
- Fresh thyme and rosemary
- Cornstarch
- Frozen peas
Instructions
- Dry the beef and season it with salt and pepper. Then, brown the beef in a skillet with olive oil and transfer it to the slow cooker.
- In a skillet, sauté the onions and celery, followed by the garlic, and then add the tomato paste.
- Pour 1 cup of beef broth into the pan to deglaze it, and also add Worcestershire sauce, soy sauce, thyme, and rosemary.
- Add the potatoes and carrots to the slow cooker, then pour in the beef broth mixture. Follow by pouring in the remaining broth and seasoning with salt and pepper.
- Cook on low heat 7 – 8 hours.
- Whisk cornstarch with water, then stir it into the stew. Cook on high heat for an additional 20 minutes to help thicken slightly. Finally, stir in the peas and half of the parsley.
- Serve heated and top with any extra parsley.