Best Slow Cooker Beef Stew

Slow cooker beef stew in a white bowl with parsley and a roll in the background.

5 from 11 votes

Slow Cooker Beef Stew is reminiscent of Irish beef stew– it has humble ingredients like chuck roast paired and wholesome vegetables including onions, garlic, celery, carrots, and potatoes. The spice blend delivers a medley of savory flavor that really brings everything together.

Prep Time20

Cook Time4

Total Time4 20

Course: Soup

Cuisine: American

Servings:

Calories: 479kcal

Author: Ryan Allen

Equipment

Ingredients

2 ½ lbs chuck roast (cut into 1-inch chunks and large portions of fat removed)
3 tbsp butter
1 ½ cup yellow onion (diced)
4 tsp garlic (minced)
4 cups beef broth
1 ½ tbsp Worcestershire Sauce
5 carrots (cut into bite size pieces
1 lb baby Yukon gold potatoes (washed and quartered)
6 oz tomato paste
3 sticks celery (chopped)
1 tsp ground black pepper
1 tsp salt
½ tsp dried rosemary
½ tsp dried thyme
2 bay leaves
¼ cup cold water
3 tbsp cornstarch

Instructions

Heat 3 tablespoons of butter in a large skillet over medium-high heat—Brown the beef in 3 separate batches for 45 seconds on each side. Remove the meat and place it in the slow cooker.
Add the onion to the skillet and cook until softened. It takes about 3-4 minutes. Then, add garlic and continue to cook for 30 seconds. Add onions and garlic to the slow cooker.
Next, add beef broth, Worcestershire sauce, carrots, potatoes, tomato paste, celery, black pepper, salt, rosemary, and thyme. Stir until well combined. Then, place bay leaves on top.
Cover and cook on low for 8 to 9 hours or high for 4 to 5 hours.
Whisk the cold water and cornstarch together until there are no lumps. Pour into the stew and mix. Continue to cook for 10 minutes or until the sauce begins to thicken.

Notes

If you don't want to use chuck roast. Rump roasts and Bottom rounds are good options. I recommend adding 1 hour to the cooking time for the most tender beef.
Work in small batches when browning the meat so every piece gets a great sear.
Choose the low setting when possible for the most tender meat and better-developed flavors.
Cool the stew completely before refrigerating the leftovers. Reheat over medium heat or in the microwave the next day. The flavors in the leftovers are so good!

Nutrition