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Slow Cooker Beef Stew

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A hands-off, comforting beef stew with tender chunks of beef chuck, carrots, and potatoes, simmered to perfection in a savory broth.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck, cut into 1-inch cubes Trim excess fat
  • 4 cups beef broth Low-sodium if you plan to salt later
  • 4 pcs carrots, sliced Cut on the bias for prettier pieces
  • 4 pcs potatoes, diced Yukon Gold or russet both work
  • 1 pcs onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Method
 

Preparation
  1. Trim any large pieces of fat from the beef and cut into 1-inch cubes. Season lightly with salt and pepper.
  2. Place the beef, sliced carrots, diced potatoes, chopped onion, and minced garlic into the slow cooker.
  3. Add the beef broth, tomato paste, Worcestershire sauce, and dried thyme.
  4. Stir gently to combine, ensuring the beef is mostly covered by the liquid. Adjust salt and pepper.
Cooking
  1. Cover and set the slow cooker to LOW. Cook for 7–8 hours, or until the beef is fork-tender and the vegetables are soft.
Finishing
  1. Taste and adjust seasoning before serving; if the broth is thin, thicken with a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water, stirred in and cooked on HIGH for 10–15 minutes).

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 28gFat: 12gSaturated Fat: 5gSodium: 700mgFiber: 5gSugar: 4g

Notes

This stew is forgiving and flexible; you can easily swap beef chuck for stewing beef or make it vegetarian-friendly by using vegetable broth. Consider adding red wine or balsamic for a richer broth. For leftovers, flavors deepen overnight.
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