Here’s a full, simple, and flavorful recipe using raw cubed beef in a slow cooker — no pre-browning required (though you can if you want extra flavor).
🥩 Slow Cooker Beef Stew (Using Raw Cubed Beef)
⏱ Prep Time: 15 minutes
🕒 Cook Time: 7–8 hours (LOW) or 4–5 hours (HIGH)
🍽 Servings: 6
🛒 Ingredients
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2 lbs beef stew meat (raw, cubed chuck works best)
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4 medium potatoes, peeled and cubed
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3 carrots, sliced
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2 celery stalks, chopped
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1 medium onion, chopped
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3 cloves garlic, minced
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3 cups beef broth
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1 (14.5 oz) can diced tomatoes (optional)
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2 tablespoons tomato paste
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1 tablespoon Worcestershire sauce
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon dried thyme
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1 teaspoon dried rosemary (optional)
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1 teaspoon paprika
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2 tablespoons cornstarch (for thickening, optional)
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2 tablespoons water (for slurry)
👩🍳 Instructions
1️⃣ Add Everything to Slow Cooker
Place raw cubed beef directly into the slow cooker.
Add potatoes, carrots, celery, onion, and garlic.
2️⃣ Add Liquids & Seasonings
Pour in:
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Beef broth
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Diced tomatoes
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Tomato paste
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Worcestershire sauce
Sprinkle in:
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Salt
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Pepper
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Thyme
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Rosemary
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Paprika
Stir gently to combine.
3️⃣ Cook
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LOW: 7–8 hours (best for tender beef)
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HIGH: 4–5 hours
Beef should be fork-tender.
4️⃣ Thicken (Optional)
In last 30 minutes, mix cornstarch and water.
Stir into stew and cook until thickened.
🍽 Serve With
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Crusty bread
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Rice
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Mashed potatoes
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Or by itself as a hearty stew
💡 Tips
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For richer flavor, brown beef in a skillet first (optional).
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Add frozen peas during last 30 minutes.
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Bay leaf can be added for deeper flavor (remove before serving).
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If stew is too thin, cook uncovered last 30–45 minutes.
If you’d like, I can also give you:
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A slow cooker beef tips & gravy version
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A Mexican-style shredded beef version
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Or a 3-ingredient super simple version 😊