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Slow Cooker Beef Stew

A hearty slow cooker beef stew with tender beef, potatoes, carrots, and celery in a rich savory broth.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

For the stew
  • 2 pounds beef chuck cut into 1 1/2-inch pieces
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 4 medium carrots peeled and sliced into thick rounds
  • 3 stalks celery sliced
  • 1 1/2 pounds Yukon Gold potatoes cut into chunks
  • 3 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
For thickening and finishing
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon fresh parsley chopped

Equipment

  • 1 slow cooker 6-quart recommended
  • 1 large skillet for browning beef
  • 1 mixing bowl for coating beef
  • 1 Measuring cups and spoons
  • 1 Knife and cutting board
  • 1 small bowl for cornstarch slurry

Method
 

Prepare the stew
  1. Pat the beef dry with paper towels. Season with salt and pepper, then toss with the flour until lightly coated.
  2. Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches, then transfer the browned beef to the slow cooker.
  3. Add the chopped onion to the same skillet and cook for 2 to 3 minutes until it begins to soften. Stir in the garlic and tomato paste and cook for 30 seconds more. Scrape the mixture into the slow cooker.
  4. Add the carrots, celery, and potatoes to the slow cooker. Pour in the beef broth, then add the thyme, rosemary, and bay leaves. Stir gently to combine.
  5. Cover and cook on low for 8 hours, or until the beef is very tender and the vegetables are cooked through.
Thicken and serve
  1. Remove the bay leaves. Stir together the cornstarch and cold water in a small bowl until smooth, then stir the slurry into the stew.
  2. Cover and cook for 15 to 20 minutes more, until the broth thickens.
  3. Taste and adjust seasoning if needed. Ladle into bowls, garnish with chopped parsley, and serve hot.

Notes

Browning the beef adds the best flavor. Cook on low for the most tender texture. If the stew becomes too thick after storing, stir in a splash of broth while reheating. Refrigerate leftovers within 2 hours and reheat until hot throughout.