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Classic Slow Cooker Beef Stew

Aaron
The ultimate fall comfort food: tender beef chuck roast simmered for hours with potatoes, carrots, and savory herbs in a rich gravy.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 380 kcal

Equipment

  • Slow Cooker (6 qt)
  • skillet

Ingredients
  

  • 2.5 lbs beef chuck roast, cut into 1.5-inch chunks
  • 1 lb Yukon Gold potatoes, chopped
  • 4 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tbsp cornstarch (for thickening)

Instructions
 

  • Season beef chunks with salt and pepper. Sear in a skillet with oil over high heat until browned.
  • Transfer beef to slow cooker. Deglaze skillet with a splash of broth or wine and pour over beef.
  • Add potatoes, carrots, celery, onion, garlic, broth, tomato paste, Worcestershire, and herbs to the pot.
  • Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until beef is tender.
  • Mix cornstarch with cold water. Stir into stew. Cook on HIGH for 15 minutes to thicken.

Notes

Sear the beef for best flavor. Use a cornstarch slurry to thicken at the end.
Keyword crockpot beef stew, fall comfort food, slow cooker recipes