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Slow Cooker Beef Stew: A Comforting, Flavorful Classic

A warm and hearty classic featuring tender beef, perfectly cooked vegetables, and a rich, savory broth. Perfect for chilly nights, family dinners, or meal prep!

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Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Stew:
  • ¼ cup all-purpose flour
  • 2 teaspoons dried thyme
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 medium yellow onion diced (~1 ½ cups)
  • 4 medium carrots sliced (~2 ½ cups)
  • 2 medium celery stalks sliced (~¾ cup)
  • 1 pound Yukon gold or red potatoes cubed (~3 medium)
  • 2 ¼ pounds boneless beef chuck roast cut into chunks
  • 2 dried bay leaves
  • 1 ½ cups beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
Optional Garnish:
  • Chopped fresh parsley
  • Additional black pepper

Method
 

Prepare the Slow Cooker:
  1. In a 6-quart or larger slow cooker, combine the flour, dried thyme, kosher salt, black pepper, and garlic powder. Stir to mix evenly.
Prep the Vegetables:
  1. Dice the onion.
  2. Peel and slice the carrots into 1-inch rounds.
  3. Slice the celery into ½-inch pieces.
  4. Cube the potatoes into 1-inch chunks.
Cut and Coat the Beef:
  1. Trim any large pieces of fat from the chuck roast and cut it into 1–1 ½-inch chunks. Toss the beef in the flour mixture until evenly coated.
Assemble the Ingredients:
  1. Place the coated beef into the slow cooker. Add the diced onion, carrots, celery, potatoes, and bay leaves on top.
Mix the Broth:
  1. In a medium bowl or measuring cup, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour over the beef and vegetables, stirring gently to combine.
Cook the Stew:
  1. Cover and cook on LOW for 6–8 hours or HIGH for 4 hours, until the beef is tender and the vegetables are cooked through.
Taste and Adjust Seasoning:
  1. Taste the stew and add additional salt or black pepper as needed.
Serve:
  1. Ladle the stew into bowls and garnish with chopped parsley and a sprinkle of black pepper, if desired. Serve warm with your favorite sides.

Notes

  • For gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch.
  • Add variety by including parsnips, mushrooms, or turnips.
  • For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in during the last 30 minutes of cooking.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.