Slow Cooker Beef Stew (Printable Version)

Tender beef with carrots, potatoes and herbs slow-cooked in a rich savory gravy - just like your favorite diner would serve.

# The Ingredients You'll Need:

→ Beef and Seasoning

01 - 900 g beef chuck, cut into 1-inch cubes
02 - Salt, to taste
03 - Pepper, to taste
04 - 2 tbsp cornstarch (or flour for non-GF)
05 - 2 tbsp olive oil (for browning, optional)

→ Vegetables

06 - 4 medium carrots, peeled and sliced
07 - 3 medium potatoes, peeled and diced
08 - 2 stalks celery, chopped
09 - 1 large onion, diced
10 - 3 cloves garlic, minced
11 - 1 cup frozen peas (add at the end)

→ Broth & Flavor

12 - 3 cups beef broth
13 - 2 tbsp tomato paste
14 - 1 tbsp Worcestershire sauce
15 - 1 tsp dried thyme
16 - 1 tsp dried rosemary
17 - 2 bay leaves
18 - Optional: ½ cup red wine

# Step-by-Step Instructions:

01 - Season beef with salt, pepper, and toss with cornstarch. Optional: Brown beef in batches in a skillet with olive oil for added flavor.
02 - Add all vegetables (except peas) to the slow cooker. Place beef on top.
03 - In a small bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and wine if using. Pour over the beef and vegetables. Add bay leaves.
04 - Cover and cook on low for 8 hours or high for 4–5 hours, until beef and vegetables are tender.
05 - In the last 30 minutes, stir in peas and adjust seasoning to taste. Discard bay leaves. Serve hot with crusty bread or over mashed potatoes.

# Additional Tips::

01 -
  • Ready in the morning, dinner ready when you come home
  • Fall apart tender beef without constant attention
  • Uses everyday ingredients you likely already have
  • Perfect one pot meal that feeds the whole family
02 -
  • Perfect for meal prep and tastes even better the next day
  • Contains a full serving of vegetables in each portion
  • Can be made in advance and reheated for busy weeknights
03 -
  • Always brown the meat if time allows. Those extra 15 minutes create flavor compounds that simply cannot develop in a slow cooker alone.
  • Cut vegetables in larger pieces than you think necessary. They will shrink and soften considerably during the long cooking time.
  • For the richest gravy, make sure to scrape up any browned bits from the pan after searing meat and add those to your slow cooker. Professional chefs call these flavor gold.
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