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Rich slow cooker beef stew in a deep charcoal bowl, tender browned beef chunks, Yukon Gold potatoes, carrots, peas and glossy thick gravy under soft window light. The lower title bubble reads Slow Cooker Beef Stew Recipe.
Good Fork Daily Editorial Kitchen

Slow Cooker Beef Stew Recipe

Rich slow cooker beef stew with tender chuck, potatoes and carrots, including browning, thickening and doneness cues that prevent watery gravy.
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Prep Time 30 minutes
Cook Time 8 hours
Resting 10 minutes
Total Time 8 hours 40 minutes
Servings: 8 servings
Course: Dinner, Soup
Cuisine: American
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds boneless beef chuck roast cut into 1 1/2-inch pieces
  • 1 1/2 teaspoons kosher salt divided
  • 1/2 teaspoon black pepper
  • 2 tablespoons neutral oil divided
  • 1 large yellow onion diced
  • 3 cloves garlic chopped
  • 2 tablespoons tomato paste
  • 2 1/2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 1/2 pounds Yukon Gold potatoes cut into 1 1/2-inch pieces
  • 4 large carrots cut into 1-inch pieces
  • 3 tablespoons cornstarch mixed with 3 tablespoons cold water
  • 1 cup frozen peas

Equipment

  • 6-quart slow cooker
  • Large skillet
  • Tongs
  • Whisk
  • Instant-read thermometer

Method
 

  1. Pat beef dry and season with most of the salt and pepper. Brown in two batches in hot oil, leaving space around each piece, then transfer to the slow cooker.
  2. Soften onion in the skillet for 4 minutes. Add garlic and tomato paste for 1 minute, then deglaze with 1/2 cup broth, scraping browned bits into the cooker.
  3. Add remaining broth, Worcestershire, thyme, bay leaf, potatoes and carrots. Keep the lid in place and do not use frozen beef.
  4. Cook on LOW for 7 to 9 hours or HIGH for 4 to 5 hours, until the beef separates easily with a fork and vegetables are tender.
  5. Discard the bay leaf. Stir in the cornstarch slurry and peas, cover, and cook on HIGH for 15 to 25 minutes until the gravy lightly coats a spoon.
  6. Taste for salt, rest uncovered for 10 minutes and skim excess surface fat if desired before serving.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • USDA slow-cooker safety guidance recommends thawing meat before cooking and keeping the lid in place; reheat leftovers to 165°F.
  • This recipe was developed through culinary research and editorial review.