Here’s an easy, classic slow cooker beef stew that develops deep, rich flavor while you go about your day. The key is browning the beef and adding the vegetables at the right time so they don’t turn to mush.
Classic Slow Cooker Beef Stew
This is a hearty, all-in-one meal. For the best texture, we use chuck roast and add the root vegetables partway through cooking.
Prep Time: 20 minutes | Cook Time: 8 hours on LOW (or 4-5 on HIGH) | Serves: 6
Ingredients
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2 lbs beef chuck roast, cut into 1-inch cubes
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1 tsp salt, plus more to taste
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1/2 tsp black pepper
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1/4 cup all-purpose flour
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2 tbsp olive oil, divided
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1 medium yellow onion, chopped
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3 cloves garlic, minced
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2 tbsp tomato paste
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4 cups beef broth (low-sodium is best)
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1 tbsp Worcestershire sauce
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2 bay leaves
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1 tsp dried thyme
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1 lb baby potatoes, halved if large
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3 large carrots, peeled and cut into 1-inch chunks
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2 celery stalks, cut into 1-inch chunks
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Optional for thickening: 2 tbsp cornstarch mixed with 2 tbsp cold water
Instructions
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Prep and Sear the Beef
Pat the beef cubes completely dry with paper towels (this is crucial for browning). Toss them in a bowl with the salt, pepper, and flour until evenly coated. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the beef in a single layer (work in batches to avoid crowding) until deeply browned on all sides, about 1-2 minutes per side. Transfer the seared beef directly to the slow cooker. -
Build the Flavor Base
Reduce the skillet heat to medium. Add the remaining 1 tablespoon of oil and the chopped onion. Cook for 3-4 minutes until softened. Add the garlic and tomato paste, stirring constantly for 1 minute until fragrant. Pour in a splash of the beef broth and scrape up all the browned bits from the bottom of the pan (that’s where the flavor is). -
Combine and Cook the Beef
Pour the onion mixture into the slow cooker over the beef. Add the remaining beef broth, Worcestershire sauce, bay leaves, and dried thyme. Stir to combine. Cover and cook on LOW for 5 hours. The beef should be starting to get tender but not fully falling apart. -
Add the Vegetables
After 5 hours, add the potatoes, carrots, and celery to the slow cooker. Stir them in gently. Cover and continue to cook on LOW for 3 more hours, or until the vegetables are fork-tender and the beef is meltingly tender. -
Thicken and Finish
Remove the bay leaves. If you prefer a thicker stew, stir in the cornstarch slurry, turn the heat to HIGH, and cook for a final 15-20 minutes uncovered until the broth thickens into a gravy. Taste and add more salt and pepper if needed.
Tips for the Best Beef Stew
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The Cut Matters: Always use chuck roast. Other “stew meat” can be a mix of lean cuts that become tough and dry. Chuck’s marbling makes it fall-apart tender.
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Don’t Skip the Sear: That deep brown crust on the beef creates the intense, savory flavor that defines a great stew.
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Vegetable Timing: Adding root vegetables at the beginning will make them mushy after 8 hours. The 3-hour mark is the sweet spot for perfectly tender pieces.
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Serving Idea: Ladle into bowls and serve with crusty bread for dipping, or over creamy mashed potatoes or egg noodles.
Let me know if you’d like any substitutions or variations (like adding red wine or mushrooms). Enjoy your warm, comforting meal!