Slow Cooker Beef Stew

Beef chuck, potatoes and carrots simmer low and slow until the meat falls apart and the broth turns rich and deeply savory — set it in the morning, dinner’s ready by evening.

Tips for the best Slow Cooker Beef Stew

Brown the beef before it goes into the slow cooker. It builds a deeper, more savoury broth.
Choose chuck: its marbling breaks down over the long cook and makes the meat tender.
Cut the vegetables into large chunks so they hold their shape over 8 hours.

Ingredient swaps

No Worcestershire sauce? Use a little soy sauce instead.
Swap Yukon Gold potatoes for any waxy potato, or use sweet potatoes.
Add a handful of frozen peas at the end for colour.

Slow Cooker Beef Stew

Beef chuck, potatoes and carrots simmer low and slow until the meat falls apart and the broth turns rich and deeply savory — set it in the morning, dinner’s ready by evening.

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Prep Time 20

Cook Time 8

Total Time 8 20

Servings: 6 servings

Course: Dinner

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 lb beef chuck roast, cut into 1.5-inch cubes
3 tbsp all-purpose flour
1 tsp salt, plus more to taste
0.5 tsp black pepper
2 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
4 carrots, cut into chunks
3 celery stalks, sliced
1.5 lb yukon gold potatoes, cut into chunks
4 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 bay leaves
1 tsp dried thyme

Equipment

1 Slow cooker
1 Large skillet

Method

Toss the beef cubes with flour, salt and pepper until lightly coated.
Heat olive oil in a large skillet over medium-high heat and brown the beef in batches, about 2-3 minutes per side. Transfer to the slow cooker.
Add the onion and garlic to the slow cooker along with the carrots, celery and potatoes.
Whisk the beef broth with the tomato paste and Worcestershire sauce, then pour over everything in the slow cooker. Add the bay leaves and thyme.
Cover and cook on low for 8 hours, or on high for 4-5 hours, until the beef is fork-tender.
Discard the bay leaves, taste and adjust salt, then ladle into bowls to serve.