Slow Cooker Beef Stew (Printable)

Tender beef and hearty vegetables simmered slowly for a comforting family meal.

# What You Need:

→ Meats

01 - 2.5 lb beef chuck roast, cut into large chunks

→ Vegetables

02 - 4 large carrots, peeled and cut into 2-inch pieces
03 - 3 large potatoes, peeled and quartered
04 - 1 large onion, chopped
05 - 3 celery stalks, sliced
06 - 3 cloves garlic, minced

→ Liquids

07 - 2 cups beef broth
08 - 1 can (14 oz) diced tomatoes, undrained
09 - 2 tbsp Worcestershire sauce

→ Seasonings

10 - 1 tsp dried thyme
11 - 1 tsp dried rosemary
12 - 2 bay leaves
13 - 1 tsp salt, or to taste
14 - ½ tsp black pepper

→ Optional Additions

15 - 1 cup frozen peas (add during last 30 minutes)
16 - 2 tbsp chopped fresh parsley (for garnish)

# How-To:

01 - Place beef chunks at the bottom of the slow cooker.
02 - Layer carrots, potatoes, onion, celery, and garlic over the meat evenly.
03 - Pour beef broth, diced tomatoes with juice, and Worcestershire sauce over ingredients. Sprinkle thyme, rosemary, bay leaves, salt, and pepper on top.
04 - Cover and cook on low heat for 6 to 8 hours until meat and vegetables are tender.
05 - If using peas, stir them in during the last 30 minutes of cooking.
06 - Remove bay leaves, adjust seasoning to taste, and garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • Everything cooks unattended for six hours, so you actually get your afternoon back.
  • The broth turns silky and rich without any fussy deglazing or reduction techniques.
  • Chunks of beef become so tender they practically fall apart when you look at them.
02 -
  • Do not use the LOW setting for less than six hours; the beef won't become truly tender and you'll have regret for dinner.
  • If your slow cooker runs hot, start checking after five and a half hours so vegetables don't turn to soup.
  • Bay leaves are stubborn and hide; marking the pot with tape where you drop one helps you remember to fish it out.
03 -
  • Pat the beef dry before adding it to the slow cooker; any surface moisture helps it brown slightly when the slow cooker first warms up.
  • Taste the broth before adding salt; beef broth and Worcestershire sauce already contribute salt, and you don't want to oversalt.

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