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Slow Cooker Beef Stew - Cozy, Hearty, and Hands-Off

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Beef: 2 to 2.5 pounds beef chuck roast, cut into 1.5-inch cubes (or pre-cut stew meat)
  • Salt and black pepper
  • Flour: 2 tablespoons (for dredging)
  • Olive oil or vegetable oil: 2 to 3 tablespoons
  • Onion: 1 large yellow onion, diced
  • Garlic: 3 to 4 cloves, minced
  • Carrots: 4 medium, peeled and cut into 1-inch pieces
  • Celery: 2 stalks, sliced
  • Potatoes: 1.5 pounds Yukon Gold or red potatoes, cut into 1.5-inch chunks
  • Mushrooms (optional): 8 ounces, halved
  • Tomato paste: 2 tablespoons
  • Beef broth: 3 cups, low sodium
  • Worcestershire sauce: 1 tablespoon
  • Bay leaves: 2
  • Dried herbs: 1 teaspoon dried thyme, 1 teaspoon dried rosemary
  • Smoked paprika (optional): 1/2 teaspoon
  • Frozen peas: 1 cup (added at the end)
  • Cornstarch: 2 tablespoons (for slurry)
  • Fresh parsley: Chopped, for garnish

Method
 

  1. Prep the beef: Pat the beef dry with paper towels. Season generously with salt and pepper. Toss with the flour to lightly coat. This helps with browning and thickening later.
  2. Brown the beef: Heat oil in a large skillet over medium-high heat. Sear the beef in batches until browned on two sides, 2 to 3 minutes per side. Don’t crowd the pan. Transfer browned beef to the slow cooker.
  3. Sauté aromatics: In the same skillet, add the onion with a pinch of salt. Cook 3 to 4 minutes, scraping up browned bits. Stir in garlic for 30 seconds. Add tomato paste and cook 1 minute to caramelize. Transfer everything to the slow cooker.
  4. Add vegetables: Add carrots, celery, potatoes, and mushrooms (if using) to the slow cooker over the beef.
  5. Build the broth: Pour in beef broth and Worcestershire. Add thyme, rosemary, smoked paprika (if using), and bay leaves. Stir gently to combine.
  6. Cook low and slow: Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until the beef is very tender and the vegetables are cooked through.
  7. Thicken the stew: Stir together cornstarch with 2 tablespoons cold water. Stir the slurry into the stew. Add peas. Cook on High for 15 minutes, uncovered or partially covered, until the gravy thickens slightly.
  8. Finish and serve: Remove bay leaves. Taste and adjust seasoning with salt and pepper. Sprinkle with chopped parsley. Serve with crusty bread or over mashed potatoes.