Ultimate Slow Cooker Beef Stew Recipe

Introduction

Experience rich, comforting flavors with this Ultimate Slow Cooker Beef Stew. Tender chunks of chuck roast simmer with hearty vegetables and aromatic herbs, creating a perfect dish for cozy evenings.

Ingredients

• 3 pounds boneless chuck roast
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper
• 1 yellow onion, chopped
• 4 carrots, peeled and cut into 2-inch chunks
• 4 Yukon potatoes, cut into 2-inch chunks
• 4 cups beef broth
• 1/4 cup tomato paste
• 1 dried bay leaf
• 1 teaspoon thyme
• 4 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 2 tablespoons unsalted butter
• 2 tablespoons flour

Instructions

1. Step 1: Preheat a large skillet or the insert of your slow cooker on high heat.
2. Step 2: Season the beef with half of the kosher salt and all of the black pepper.
3. Step 3: Add the beef to the hot skillet and brown each side for 4-6 minutes until deeply colored. Remove the beef from the pan.
4. Step 4: Add the chopped onions to the skillet and cook for 3 minutes, stir, then cook for another 3 minutes.
5. Step 5: Cut the browned beef into 2-3 inch chunks and place them into the slow cooker.
6. Step 6: Transfer the cooked onions to the slow cooker along with carrots, potatoes, beef broth, remaining salt, tomato paste, bay leaf, thyme, garlic, and Worcestershire sauce. Stir until well combined.
7. Step 7: Cover and cook on low for 7 hours.
8. Step 8: In a small bowl, mix the butter and flour to form a paste (a beurre manié). Stir this mixture into the slow cooker and cook for an additional hour, or until the stew thickens.

Tips & Variations

• For deeper flavor, brown the beef in batches to avoid overcrowding the pan.
• You can substitute Yukon potatoes with red potatoes or sweet potatoes for a different texture.
• Add a splash of red wine along with the beef broth for extra richness.
• Consider adding peas or green beans in the last 30 minutes of cooking for added color and nutrition.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. The stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this stew?

Yes, other tough cuts like brisket or round roast will work well because they become tender during slow cooking.

Do I have to brown the beef before slow cooking?

Browning the beef adds depth of flavor and improves the stew’s color, but you can skip this step if you’re short on time. The stew will still be delicious.

Ultimate Slow Cooker Beef Stew Recipe

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★★★★★

4.9 from 58 reviews

This Ultimate Slow Cooker Beef Stew is a hearty and comforting dish made with tender chunks of chuck roast, fresh vegetables, and a rich, flavorful broth. Slow-cooked to perfection, it combines savory beef, carrots, potatoes, and aromatic herbs for a satisfying meal that’s perfect for cozy dinners.

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Seasoning

• 3 pounds boneless chuck roast
• 1 teaspoon Kosher salt (divided)
• 1/2 teaspoon coarse ground black pepper

Vegetables

• 1 yellow onion, chopped
• 4 carrots, peeled and cut into 2-inch chunks
• 4 Yukon potatoes, cut into 2-inch chunks
• 4 cloves garlic, minced

Liquids and Flavorings

• 4 cups beef broth
• 1/4 cup tomato paste
• 1 dried bay leaf
• 1 teaspoon thyme
• 1 tablespoon Worcestershire sauce

Thickening Agent

• 2 tablespoons unsalted butter
• 2 tablespoons flour

Instructions

1. Preheat and season beef: Preheat a large skillet or the slow cooker insert on high heat. Season the chuck roast with half of the Kosher salt and all of the black pepper.
2. Brown the beef: Place the beef in the hot skillet and brown on each side for 4-6 minutes until deeply browned. This step locks in flavor and adds richness to the stew.
3. Sauté onions: Remove beef from the skillet and add chopped onions. Cook for 3 minutes, stir, then cook for an additional 3 minutes until softened and translucent.
4. Prepare slow cooker: Cut the browned beef into 2-3 inch chunks and place them into the slow cooker.
5. Add vegetables and seasonings: To the slow cooker, add the sautéed onions, carrots, potatoes, beef broth, remaining salt, tomato paste, bay leaf, thyme, minced garlic, and Worcestershire sauce. Stir all ingredients to combine well.
6. Slow cook the stew: Cover and cook on low for 7 hours, allowing the beef to become tender and the flavors to meld.
7. Thicken the stew: In a small bowl, mix the unsalted butter and flour to create a beurre manié (butter-flour paste). Stir this mixture into the slow cooker.
8. Final cook: Cook for an additional hour on low or until the stew thickens to your desired consistency. Remove the bay leaf before serving.

Notes

• For extra flavor, you can deglaze the skillet after browning the beef by adding a splash of beef broth or red wine and scraping the bottom to release browned bits.
• Feel free to add other root vegetables like parsnips or turnips for variety.
• Adjust seasoning at the end to taste, adding more salt or pepper as needed.
• This stew tastes even better the next day after the flavors have melded further.
• Serve with crusty bread or over buttered egg noodles for a satisfying meal.

Keywords: beef stew, slow cooker recipe, comfort food, chuck roast stew, hearty dinner, slow cooked beef