Easy Slow Cooker Beef Stew

This hearty slow cooker beef stew recipe delivers tender beef and vegetables in a savory broth. It’s the perfect set-it-and-forget-it meal for busy weeknights, offering maximum flavor with minimal effort. Enjoy a comforting bowl without the fuss.

Gather these common pantry staples and fresh produce for a delicious beef stew.

• Beef stew meat
• All-purpose flour
• Salt
• Black pepper
• Beef broth
• Carrots
• Potatoes
• Onion
• Celery
• Worcestershire sauce
• Paprika
• Garlic
• Bay leaf

Customize this classic beef stew with these easy ingredient swaps.

• Beef: Chuck roast, cut into cubes, is a great choice. If ‘beef stew meat’ is unavailable, use a similarly marbled cut.
• Broth: Vegetable broth works if you cannot find beef broth. For a richer flavor, use a high-quality, low-sodium beef broth.
• Vegetables: Feel free to add other hardy vegetables like parsnips, turnips, or peas. Add peas during the last 30 minutes of cooking.
• Thickener: If you prefer a thicker stew, you can create a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) and stir it in during the last hour of cooking.

1. Gather all ingredients.
2. Place beef in the slow cooker.
3. Mix flour, salt, and pepper together in a small bowl; pour over beef and stir until coated. Tossing the beef in flour helps to thicken the stew later on.
4. Add beef broth, carrots, potatoes, onion, celery, Worcestershire sauce, paprika, garlic, and bay leaf; stir to combine. Ensure all ingredients are submerged in the liquid.
5. Cover, and cook until beef is tender enough to cut with a spoon. Cook on Low for 8 to 12 hours, or on High for 4 to 6 hours. The longer cooking time on Low yields more tender beef.
6. Remove bay leaf before serving. Ladle into bowls.
7. Serve hot and enjoy!

• Not browning the beef first: While this recipe skips browning for ease, searing the beef before adding it to the slow cooker adds a deeper flavor and a richer color to the stew. If you have the time, brown your beef in a hot skillet with a little oil before adding it to the slow cooker.
• Overcrowding the slow cooker: Ensure there is enough space for everything to cook evenly. Do not overfill the slow cooker, as this can lead to uneven cooking and a watery stew.

• Heartier Vegetables: Add diced parsnips, turnips, or sweet potatoes along with the regular potatoes for extra nutrients and flavor.
• Herb Boost: Stir in fresh thyme or rosemary sprigs during the last hour of cooking for an aromatic lift. Remove them before serving.

• Serve this slow cooker beef stew hot over fluffy mashed potatoes or rice to soak up the delicious broth.
• Enjoy with crusty bread for dipping. Garlic bread is a fantastic accompaniment.

Nutritional information is an estimate and can vary based on ingredients used.

Can I make this ahead?

Yes, this slow cooker beef stew is perfect for making ahead. The flavors meld beautifully overnight, making it even tastier the next day. Simply reheat it on the stovetop or in the microwave.

How do I store leftovers?

Store leftover beef stew in an airtight container in the refrigerator for up to 3-4 days. For longer storage, cool the stew completely and freeze it in freezer-safe containers for up to 2-3 months.

This easy slow cooker beef stew is a timeless classic that brings warmth and comfort to any meal. Its simple preparation and heartyIngredients make it a go-to recipe for busy families and anyone craving a delicious, home-cooked dish.

Easy Slow Cooker Beef Stew

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A hearty and comforting beef stew made in the slow cooker with tender meat, carrots, and potatoes in a savory broth. This no-fuss meal is perfect for busy weeknights, offering maximum flavor with minimal effort. Family-friendly and rich with savory depth.

• Author: basma
• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hrs 15 mins
• Yield: 6–8 servings 1x
• Category: Dinner
• Method: Stewing
• Cuisine: American

Ingredients

Scale 1x2x3x

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1½ cups beef broth (low-sodium preferred)
4 medium carrots (peeled and sliced)
3 medium potatoes (diced)
1 medium onion (chopped)
1 celery stalk (chopped)
1 teaspoon Worcestershire sauce
1 teaspoon ground paprika
1 clove garlic (minced)
1 large bay leaf (remove before serving)

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Instructions

1. Pat beef cubes dry with paper towels.
2. In a large bowl, toss beef with flour, salt, and pepper.
3. Brown beef in a skillet in batches until seared, 1-2 minutes per side.
4. Transfer meat to the slow cooker. Add onions, carrots, celery, garlic, Worcestershire sauce, and paprika.
5. Pour in broth and stir. Add bay leaf and cook on low for 6-8 hours or high for 3-4 hours.
6. Add potatoes in the last 2 hours of cooking.
7. Remove bay leaf before serving. Adjust seasoning if needed.

Notes

Use chuck roast if stew meat is unavailable.
Vegetable or mushroom broth work as substitutions for beef broth.
Carrots and potatoes can be swapped for parsnips, turnips, or sweet potatoes.
Browning beef is optional but enhances flavor.
Store leftovers in the fridge for up to 4 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 2g
• Sodium: 4000mg
• Fat: 20g
• Saturated Fat: 9g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 100mg