slow cooker beef stew — tender beef chunks with carrots, potatoes, celery, and peppers in a rich brown gravy-style broth.
Here’s a full, hearty recipe:
Classic Slow Cooker Beef Stew
Ingredients
Main:
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2 lbs (900g) beef chuck, cut into 1–1½ inch cubes
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3 tbsp flour
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1 tsp salt
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½ tsp black pepper
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2 tbsp olive oil
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4 carrots, chopped
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3 medium potatoes, diced
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2 celery stalks, chopped
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½ red bell pepper, diced
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½ green bell pepper, diced
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1 small onion, diced
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3 cloves garlic, minced
Broth:
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3 cups beef broth
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1 tbsp Worcestershire sauce
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2 tbsp tomato paste
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1 tsp dried thyme
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1 tsp dried rosemary
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1 bay leaf
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½ tsp paprika
Instructions
1️⃣ Prep & Brown the Beef (Important for flavor)
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Toss beef with flour, salt, and pepper.
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Heat oil in a skillet over medium-high heat.
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Brown beef in batches (about 2–3 minutes per side).
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Transfer to slow cooker.
2️⃣ Add Vegetables
Add carrots, potatoes, celery, peppers, onion, and garlic on top of beef.
3️⃣ Mix the Broth
Whisk together:
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Beef broth
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Worcestershire sauce
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Tomato paste
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Thyme
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Rosemary
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Paprika
Pour over everything. Add bay leaf.
4️⃣ Cook
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LOW: 7–8 hours
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HIGH: 4–5 hours
Beef should be fork-tender and potatoes soft.
Optional Thickening (If You Want It Richer)
If stew isn’t thick enough:
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Mix 1 tbsp cornstarch + 2 tbsp cold water
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Stir in during last 20 minutes
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Let cook until thickened
Dutch Oven / Stovetop Version
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After browning beef, add everything to a large pot.
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Bring to boil, then reduce to low.
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Simmer covered 1½–2 hours, stirring occasionally.
Instant Pot Version
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Sauté beef first.
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Add everything.
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Pressure cook 35 minutes.
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Natural release 10 minutes.
Flavor Boost Tips
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Add ½ cup red wine (replace some broth)
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Add 1 tsp balsamic vinegar at the end
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Stir in fresh parsley before serving
If you’d like, I can also give you:
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A thick “gravy-style” old-fashioned version
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A low-carb/keto version
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A vegetable-heavy version
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Or a restaurant-style rich brown stew
Just tell me which one 😊