Go Back
Two photos of slow cooker beef stew with tender beef, carrots, and potatoes in a rich gravy.

Slow Cooker Beef Stew

Fall-apart tender chuck roast with potatoes and carrots in a rich, savory gravy, cooked low and slow.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Servings: 6 Servings
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 pounds beef chuck roast cut into 1 1/2-inch cubes
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 3 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 pound baby potatoes halved
  • 4 large carrots cut into chunks
  • 2 celery stalks sliced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas
  • Chopped parsley for garnish

Equipment

  • 6-quart slow cooker
  • Large skillet
  • Wooden spoon

Method
 

  1. Toss the seasoned beef with the flour.
  2. Sear the beef in batches in olive oil until browned and add it to the slow cooker.
  3. Tip: Browning builds deep flavor.
  4. Cook the onion, then the garlic and tomato paste, and add to the slow cooker.
  5. Add the broth, Worcestershire, potatoes, carrots, celery, bay leaves, and thyme.
  6. Cook on low 8 hours or high 4 to 5 hours until the beef is tender.
  7. Stir in the peas for the last 10 minutes and garnish with parsley.

Notes

Thicken with a cornstarch slurry if you want a heartier gravy.
The stew tastes even better the next day.