Slow Cooker Beef Stew (Print)

Tender beef with carrots, potatoes, and savory broth cooked slow for a warm, hearty 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 - 14 oz can 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 in final 30 minutes)
16 - 2 tbsp chopped fresh parsley (for garnish)

# How to Make:

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

# Expert Advice:

01 -
  • Minimal prep work means you can literally dump everything in and walk away without guilt.
  • The meat becomes so tender it falls apart with just a spoon, no knife needed at the table.
  • One pot means one thing to clean, which feels like a minor miracle on a weeknight.
02 -
  • Don't peek constantly—every time you lift that lid, you're releasing heat and adding 15 minutes to your cooking time, which I learned the frustrating way.
  • If your broth is salty, use less salt upfront; you can taste and adjust at the very end, and frozen broth concentrates flavors as it simmers.
03 -
  • Pat your beef dry with paper towels before adding it—any surface moisture gets in the way of the heat doing its job properly.
  • If you're using gluten-free broth and Worcestershire sauce, this becomes naturally gluten-free without any fussy substitutions or compromises on flavor.

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