Hey there, friends! Today, I’m excited to share my all-time favorite cozy meal recipe: slow cooker beef stew. This dish is a lifesaver on those hectic days when you still want something homemade and hearty. With just 15 minutes of prep, your slow cooker will handle the rest, filling your home with a comforting aroma as it does its magic. If you’ve got a few hours and a love for tender, rich flavors, you’re in the right place! For more easy family dinner ideas, check out my tasty crescent roll breakfast recipes here.
Why you’ll love this recipe
I adore this slow cooker beef stew because it brings all the heartiness of a home-cooked meal without needing me to babysit a pot. It’s practical for any busy day and guarantees clean plates around the table. Plus, the ingredients are simple and budget-friendly—you might already have most of them in your pantry! You’ll especially love how the beef becomes melt-in-your-mouth tender. There’s something wonderful about coming home to a warm meal waiting for you, especially when the weather is chilly.
Ingredients
- 2 lbs beef chuck roast
- 4 medium carrots
- 3 medium Yukon Gold potatoes
- 1 medium yellow onion
- 4 cloves garlic
- 4 cups low-sodium beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt to taste
- Pepper to taste
- 2 tsp Worcestershire sauce
Step-by-step instructions
Prepping the Beef
- Searing: In a skillet over medium-high heat, sear the beef until browned on all sides, about 5 minutes. This step is crucial for locking in those flavors, so don’t skip it!
Preparing the Stew
Assemble the ingredients:
Place the seared beef in the slow cooker. Add the chopped carrots, potatoes, onion, and garlic.
Add the broth and seasonings:
Pour in the beef broth, then stir in the tomato paste, thyme, bay leaf, Worcestershire sauce, salt, and pepper.
Cooking
Slow cook:
Cover and cook on low for 8 hours, or on high for 4 hours if you’re short on time. The beef should be tender and the flavors well combined.
Finish and serve:
Before serving, taste and adjust the seasoning as needed.
Recipe tips & variations
- Veggie Variations: Feel free to throw in other veggies you have on hand, like celery or peas. They’ll add a nice color and flavor.
- Thickening: If you prefer a thicker stew, stir in a cornstarch slurry in the last 30 minutes of cooking.
- Flavor Boost: A splash of red wine can enhance the stew’s depth of flavor. Add it at the same time as the broth.
Storage & reheating
Leftovers (if there are any!) store wonderfully in the fridge for up to 3 days. Just pop them into an airtight container. For reheating, the microwave works fine, but you could also reheat it gently on the stove.
FAQs
Can I make this dish gluten-free?
Yes. Just use gluten-free beef broth and Worcestershire sauce.
Can I freeze this stew?
Yes. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Can I brown the beef the night before?
Yes. You can sear the beef ahead of time and refrigerate it overnight to save time the next day.
Can I use a different cut of beef?
Yes, but chuck roast works best because it becomes tender during slow cooking.
Recipes you may like
- Breakfast Potatoes – Easy and Crispy
- Breakfast Pizza – Easy and Cheesy
- Crescent Roll Breakfast Recipes
Give this recipe a try, and let me know how it turns out in the comments below. Trust me, it’s a keeper!
Slow Cooker Beef Stew
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
Description
A cozy slow cooker beef stew that is perfect for busy days, filled with tender flavors and simple ingredients.
Ingredients
- 2 lbs beef chuck roast
- 4 medium carrots
- 3 medium Yukon Gold potatoes
- 1 medium yellow onion
- 4 cloves garlic
- 4 cups low-sodium beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt to taste
- Pepper to taste
- 2 tsp Worcestershire sauce
Instructions
- In a skillet over medium-high heat, sear the beef until browned on all sides, about 5 minutes.
- Transfer the seared beef to your slow cooker. Add the chopped carrots, potatoes, onion, and garlic.
- Pour in the beef broth, then stir in the tomato paste, thyme, bay leaf, Worcestershire sauce, salt, and pepper.
- Cover and set your slow cooker to low for 8 hours, or high for 4 hours.
- Before serving, taste and adjust seasoning if needed.
Notes
- Feel free to throw in other veggies like celery or peas.
- If you prefer a thicker stew, stir in a cornstarch slurry in the last 30 minutes of cooking.
- A splash of red wine can enhance the stew’s depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg