Slow Cooker Beef Stew
This classic beef stew features fork-tender chunks of beef simmered slowly with hearty root vegetables. The rich, savory broth is thickened to perfection, creating a soul-warming meal that improves the next day.
- Prep time: 24 minutes
- Cook time: 212 minutes
- Total time: 236 minutes
- Servings: 6
- Difficulty: Easy
- Cuisine: American
Ingredients
- 2 pounds beef chuck roast cut into 1-inch cubes
- 3 cups beef broth
- 3 large carrots sliced
- 3 medium gold potatoes cubed
- 1 cup frozen peas
- 1 yellow onion chopped
- 2 tablespoons tomato paste
- 2 cloves minced garlic
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 tablespoons cornstarch
Instructions
- Place beef cubes in the slow cooker.
- Add carrots, potatoes, onion, and garlic.
- Whisk together beef broth, tomato paste, Worcestershire sauce, and thyme.
- Pour the liquid over the beef and vegetables.
- Cook on low for 8 hours.
- In the last 30 minutes, stir in the peas.
- Whisk cornstarch with a splash of water and stir into the stew to thicken.
Tips
- Sear the beef in a pan before adding to the slow cooker for deeper flavor.
- Cut vegetables into uniform sizes for even cooking.
- Season with plenty of black pepper before serving.
Frequently Asked Questions
What is the best cut of beef to use?
Beef chuck roast is ideal because it breaks down well during long cooking times.
Can I add red wine?
Yes, replace 1/2 cup of the beef broth with a dry red wine like Cabernet.
How do I thicken the stew more?
Increase the cornstarch slurry or simmer uncovered on high for 20 minutes at the end.