Slow Cooker Beef Stew
Alright, Pull Up a Chair (And Maybe a Blanket)
I swear, every time the temperature dips below what I’d call sweatshirt weather, my brain just yells, “It’s stew season!” I’ve been making this slow cooker beef stew for—gosh, it must be over a decade now. There was a winter (2016 I think?) when my radiator was on the fritz and, I’m telling you, the only thing that kept me warm was a bowl of this stuff and an extra pair of socks. It’s like my culinary security blanket. There’s something about tossing it all in the slow cooker in the morning (preferably with a coffee in hand) and forgetting about it until the house starts smelling like a cozy English pub. Oh, and don’t get me started on my uncle’s habit of “checking” if it’s ready every half-hour. He never brings a spoon back clean.
Why You’ll Love This (Or at Least Why I Do)
I make this when I want dinner without any fuss. My family goes absolutely bonkers for it, probably because it makes the whole house smell like pure, slow-cooked happiness (even the dog hovers suspiciously close to the kitchen). Honestly, it’s a life-saver on days when I completely forget dinner is a thing grownups are supposed to _plan_. Plus, if you’ve ever tried those beef stew packets—let’s just say, this is way better, and I haven’t had a salty disaster since I started making it this way. Harriet next door once said, “It tastes like you actually tried.” (Was that a compliment? I think so?)
Here’s What You’ll Need (Swaps Welcome)
- About 1.5 to 2 pounds diced beef chuck – I usually grab whatever’s on sale. Once in a pinch, I used stew meat from the freezer section, and nobody noticed; honest!
- 4 carrots, peeled and chunky sliced – Two if they’re huge, more if they’re sad and skinny.
- 3 big potatoes (I prefer Yukon Gold, but reds or even sweet potatoes work if that’s what you’ve got lurking in the pantry)
- 1 onion, chopped – Red, yellow, whatever you find first. Gran swore by yellow, but honestly, I don’t think it matters.
- 3 cloves garlic, minced (or one of those jarred ones, I won’t tell)
- 2 cups beef broth – If all you’ve got is chicken, that’ll do in a stretch.
- 2 tablespoons tomato paste – Sometimes I use ketchup when the paste can’s hiding.
- 1 cup frozen peas – Optional, but they add nice color. And, you know, peas.
- 2 teaspoons Worcestershire sauce – Or, if not on hand, a glug of soy sauce (not even kidding, it works).
- 1 teaspoon dried thyme
- 1 teaspoon salt (give or take, depending how salty your broth is)
- 2 bay leaves
- A little black pepper – I just twist the grinder a few times.
- 2 tablespoons flour (or cornstarch, for thickening at the end if you like it less brothy)
Let’s Get Cooking: Step-by-Step But Not fussy
- Start by browning the beef. Yeah, I know it’s tempting to toss it in raw (I’ve done that too) but honestly, if you brown it in a skillet with a splash of oil, it gives the stew a deeper flavor. But—if you’re really pressed for time, just throw it in; nobody’s judging.
- Throw everything except the peas and thickeners into your slow cooker. Yup, just pile in the veggies, browned (or not) beef, broth, paste, Worcestershire, herbs, salt and pepper.
- Give it a quick stir. Or, you know, shake the pot gently if it’s really full. If it looks weird at this point—don’t stress. It always does. (Trust me.)
- Set your slow cooker on low for 8-9 hours. Or if you started too late, high for about 5-6. (This is about the time I sneak a taste, but beware: it is magma-hot.)
- 30 minutes before you want to eat, stir in the peas. Also, mix your flour (or cornstarch) with a bit of cold water and stir that in for thickening. Sometimes I skip this if I’m feeling lazy, and it’s still great—just more like beef soup.
- Fish out the bay leaves (I’ve forgotten once or twice—crunchy surprise!), give it a stir, and serve it up, preferably with a hunk of bread or over mashed potatoes. Or both, if you’re feeling fancy.
Some Notes I Really Wish I’d Known Sooner
- Potatoes get mushy if you cut them too small. I *always* forget this at least once per year.
- Don’t salt too heavily at the start—tasted way saltier once, and it was like licking a salt lick. Not recommended.
- Tomato paste is your friend. But too much makes it weirdly tangy. Balance, my friend—balance.
Stuff I’ve Tried (Yes, Even the Odd Experiments)
- Added a splash of red wine once—kind of delicious, actually. But I think Guinness gave it a ‘bit too much’ oomph and my kids weren’t fans.
- Tried rutabaga in place of some potatoes. Not bad, just… kinda earthy?
- Skipped browning the meat—tasted fine, but, actually, I find it works better flavor wise if you do brown it.
- Put extra peas in once—looked like St. Patrick’s Day. Maybe a tad too green for me, but hey, to each their own.
Don’t Sweat the Equipment
You do need a slow cooker (duh), but honestly, one time mine died and I just used a big heavy pot in the oven at 300F for, like, 4 hours. Kept checking every hour, and it turned out pretty close. So if you’re low on gadgets, don’t panic. A ladle helps but, worst case scenario, I’ve poured it with a coffee mug. Nobody has to know.
Storing This Stew (But It’ll Probably Disappear)
In theory, this keeps great in an airtight container in the fridge for up to 3 days. Freezes well too—if it ever, ever lasts that long, which in my house is basically never. Actually, I think it tastes even better the next day (if you’re lucky enough to have leftovers). One tip—if reheating, add a splash of broth or water so it doesn’t go too thick or gluey.
How We Like to Serve It (For What It’s Worth)
I’m convinced this stew begs for a chunk of crusty bread. Maybe that’s my carb tooth talking. Sometimes I ladle it right over some creamy mashed potatoes (double comfort). Sunday nights see us eating it straight from mugs, sitting on the couch watching a bit of telly. That’s probably not terribly formal, but it’s become our thing.
Lessons I’ve Learned (The Hard Way, Honestly)
- Once rushed the thickening step and ended up with weird lumpy bits. Don’t be me—stir well, and add slowly.
- Over-filled the slow cooker once and it basically boiled over—not my finest hour.
- Forgot to taste before serving—everyone added salt at the table. Lesson learned: sneak a taste first every time.
Some Real Questions I’ve Gotten (Yes, Really!)
- Can I make this ahead? Oh, definitely. It sits in the fridge like a champ. Reheat it gently, though, so the veggies don’t fall apart.
- Can I use chicken instead of beef? Eh, you could try, but I find beef works best for that classic stew flavor.
- What if I don’t have Worcestershire? Dash of soy sauce or a sprinkle of balsamic does the trick. Or just skip it—it’ll survive.
- How do you keep the veggies from getting mushy? Cut ‘em chunky, and on second thought, maybe add the carrots a little later if you remember, but I forget half the time and it’s fine.
- Do I have to use flour? Nope! You can leave it out, or use cornstarch or even just let it be soupier. Nothing wrong with that.
- Why does my stew taste bland sometimes? Try a splash of vinegar or lemon juice near the end. Sometimes it just needs a little pep.
- Is this kid-friendly? My two have never complained, unless I go wild with the black pepper. Or the time I tried parsnips. That was a hard pass.
Oh, before I forget—I actually once dropped a spoon in the slow cooker and only realized when we were serving it. Fish out any stray utensils before dinner, yeah? Anyway, let me know if you try it, and don’t worry if it’s not perfect the first go round; honestly, that’s half the charm of home cooking. Happy stewing!
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 cups beef broth
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
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1Season beef cubes with salt and pepper. Toss with flour until evenly coated.
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2Heat olive oil in a large skillet over medium-high heat. Brown the beef on all sides, then transfer to the slow cooker.
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3Add carrots, potatoes, onion, and garlic to the slow cooker over the beef.
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4In a bowl, whisk together beef broth and tomato paste. Pour the mixture into the slow cooker. Add thyme.
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5Cover and cook on low for 8 hours, or until the beef and vegetables are tender.
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6Stir well before serving. Adjust seasoning with salt and pepper if needed.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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