Browning the beef before it goes into the slow cooker is the difference between a deep brown stew and a pale one. You do not skip this step. A hot skillet and a few minutes give the meat flavor that carries through the whole pot.
This recipe uses chuck roast, which is full of connective tissue. The low heat of a slow cooker breaks that down over hours, so you get fork-tender pieces. The vegetables stay intact because they go in later.
Plan for 8 hours on low or 4 on high. The longer time is better for the texture, but if you are in a hurry, high works.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) beef chuck roast, cut into 2-inch cubes
Chuck is the best for stew because the fat and collagen melt during cooking. If you prefer leaner, use bottom round, but it will be drier.
2 tablespoons olive oil
For searing. Use any neutral oil with a high smoke point, like canola.
1 medium onion, chopped
Yellow or sweet onion works. Chop into chunks so they do not melt away.
3 cloves garlic, minced
Fresh garlic is best. Use 1/2 teaspoon garlic powder if you are out.
4 carrots, peeled and cut into 1-inch chunks
Carrots add sweetness. You can swap for parsnips.
3 medium russet potatoes, peeled and cut into 1-inch chunks
Russets hold up well. Yukon Gold also work and do not need peeling.
2 cups (480ml) beef broth
Use low-sodium and add salt to taste. You can also use chicken broth or water with a bouillon cube.
2 tablespoons tomato paste
This gives color and a touch of umami. No tomato paste? Use a can of crushed tomatoes and reduce the broth by half.
1 teaspoon dried thyme
Thyme stands up to long cooking. Oregano is a decent substitute.
1 bay leaf
Remove before serving. If you do not have one, skip it.
Step-by-Step Instructions
1. Sear the beef
Heat the oil in a large skillet over medium-high heat. Pat the beef dry and season with salt and pepper. Sear in batches for 3-4 minutes per side until deeply browned. Transfer to the slow cooker.
2. Cook the onion
Lower the heat to medium. Add the onion to the same skillet and cook for 3 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant.
3. Deglaze the pan
Pour 1/2 cup of the beef broth into the skillet. Scrape the bottom to release any browned bits. Pour this mixture over the beef.
4. Assemble the stew
Add the carrots, potatoes, thyme, bay leaf, tomato paste, and the remaining beef broth to the slow cooker. Stir to combine. Do not over mix.
5. Set and cook
Cover and cook on low for 8 hours or on high for 4 hours. The beef should shred easily with a fork when done.
6. Thicken the stew
If you want a thicker gravy, remove the bay leaf. Mix 2 tablespoons cornstarch with 2 tablespoons cold water, then stir into the hot liquid. Cover for 15 minutes on high.
7. Finish and serve
Taste and season with salt and pepper. Serve hot, with crusty bread or over egg noodles.
Pro Tips
How to Store Slow Cooker Beef Stew
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze for up to 3 months in a freezer-safe container. Thaw in the fridge overnight.
Reheating
Reheat in a pot over medium-low heat, adding a splash of broth or water if it is too thick.
Delicious Variations
Herb swap
Use rosemary or sage instead of thyme. Add a sprig of fresh rosemary in the last hour.
Add mushrooms
Sauté 8 ounces of sliced mushrooms with the onion and add them to the pot.
Make it spicy
Stir in 1 teaspoon of smoked paprika and a pinch of cayenne with the tomato paste.
Frequently Asked Questions
Q: Do I have to brown the beef first?
Yes. Browning the meat is the most important step. It builds the dark flavor that makes the stew taste like it simmered all day. You can skip it if you are in a serious rush, but the stew will be blander.
Q: Can I cook this on high for 4 hours?
Yes, you can cook it on high for 4 hours. The beef will be tender but not as fall-apart as cooking on low for 8. The carrots and potatoes will be softer on high.
Q: How do I know when the stew is done?
The beef is done when a fork slides into a piece with almost no resistance. The potatoes should be fork-tender. If the beef is chewy, give it another 30 minutes.
Q: Can I use frozen vegetables?
Frozen carrots and potatoes will turn to mush after 8 hours. Add them in the last hour of cooking if you must use frozen.
Q: Why is my stew watery?
The beef and vegetables release liquid as they cook. If the stew is too thin, remove the lid and cook on high for 20 minutes to reduce it, or use the cornstarch slurry from the recipe.
This slow cooker beef stew is the set-it-and-forget-it dinner that feeds a crowd. Try it tonight and let the house smell like dinner. Save this recipe to make again.
Slow Cooker Beef Stew
This slow cooker beef stew turns a cheap chuck roast into fork-tender beef with carrots and potatoes in a rich gravy – just 20 minutes of prep.
🧂 Ingredients
- 2 lbs (900g) beef chuck roast, cut into 2-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and cut into 1-inch chunks
- 3 medium russet potatoes, peeled and cut into 1-inch chunks
- 2 cups (480ml) beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
📋 Instructions
- 1Sear the beef — Heat the oil in a large skillet over medium-high heat. Pat the beef dry and season with salt and pepper. Sear in batches for 3-4 minutes per side until deeply browned. Transfer to the slow cooker.
- 2Cook the onion — Lower the heat to medium. Add the onion to the same skillet and cook for 3 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant.
- 3Deglaze the pan — Pour 1/2 cup of the beef broth into the skillet. Scrape the bottom to release any browned bits. Pour this mixture over the beef.
- 4Assemble the stew — Add the carrots, potatoes, thyme, bay leaf, tomato paste, and the remaining beef broth to the slow cooker. Stir to combine. Do not over mix.
- 5Set and cook — Cover and cook on low for 8 hours or on high for 4 hours. The beef should shred easily with a fork when done.
- 6Thicken the stew — If you want a thicker gravy, remove the bay leaf. Mix 2 tablespoons cornstarch with 2 tablespoons cold water, then stir into the hot liquid. Cover for 15 minutes on high.
- 7Finish and serve — Taste and season with salt and pepper. Serve hot, with crusty bread or over egg noodles.
