This Slow Cooker Beef Stew is your go-to recipe for a comforting, effortless meal that practically cooks itself. Perfect for chilly days, this stew is packed with tender beef and hearty vegetables simmered to perfection. Grab your slow cooker and let’s get started!
Beef chuck is the star here, chosen for its marbling which breaks down over slow cooking, resulting in melt-in-your-mouth tenderness. All-purpose flour helps to thicken the stew and gives the beef a nice crust when browned. Olive oil is used for browning the beef and sautéing the aromatics, adding a subtle flavor. Beef broth and water make up the base of the stew, enhancing the beef's natural flavors. Potatoes and carrots provide the hearty, filling element, absorbing the stew's rich flavors. Onion and garlic are the aromatic base, adding depth and sweetness. Tomato paste brings a touch of acidity to balance the richness. Worcestershire sauce adds a umami punch, while dried thyme and a bay leaf offer herby notes. Season with salt and pepper to taste, and garnish with optional fresh parsley for a pop of color and freshness.
This stew is delicious served alongside crusty bread or over a bed of creamy mashed potatoes. A simple green salad with a tangy vinaigrette provides a refreshing contrast to the stew’s richness. For a heartier meal, serve with buttered egg noodles or steamed rice.
Start by tossing your beef cubes with flour, a little salt, and pepper in a bowl. This will help the beef brown nicely in the pan. Heat olive oil in a skillet over medium-high heat. You want the pan nice and hot before adding the beef to ensure a good sear. Brown the beef on all sides, working in batches if necessary to avoid overcrowding the pan. Once browned, transfer the beef to your slow cooker.
In the same skillet, add a touch more olive oil if needed, and sauté the onion and garlic until they’re fragrant and softened, about 3 minutes. This step adds so much flavor to the dish. Transfer to the slow cooker with the beef.
Next, pour in the beef broth and water. Add the tomato paste, stirring to incorporate it well. Toss in the Worcestershire sauce, thyme, and bay leaf. Give everything a good stir to combine. Now it’s time for the potatoes and carrots. Stir them in, ensuring they’re submerged in the liquid.
Set your slow cooker to low and let it cook for 8 hours, or if you’re in a hurry, set it to high for 4 hours. You’ll know it’s ready when the beef is tender and the potatoes are perfectly soft. Before serving, discard the bay leaf, taste, and adjust the seasoning with salt and pepper if needed. Garnish with chopped parsley, if desired, for a fresh finish.
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