This classic, hearty stew is perfect for chilly days. The slow cooking tenderizes the beef and blends the flavors beautifully, resulting in a rich, comforting meal.
Prep Time: 30 minutes
Cook Time: 8 hours on LOW or 5-6 hours on HIGH
Total Time: 8 hours 30 minutes
Servings: 6-8
Ingredients
For the Beef & Seasoning:
· 2-3 lbs beef chuck roast, trimmed and cut into 1.5-inch cubes
· 1 tsp salt
· ½ tsp black pepper
· 3 tbsp all-purpose flour
For Sautéing:
· 2 tbsp olive oil or vegetable oil
For the Aromatics:
· 1 large yellow onion, chopped
· 4 cloves garlic, minced
For the Stew Base:
· 4 cups low-sodium beef broth
· 1 tbsp Worcestershire sauce
· 2 tbsp tomato paste
· 1 tsp dried thyme
· 2 bay leaves
· 1 tsp paprika (optional, for depth)
For the Vegetables:
· 1 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks
· 4 large carrots, peeled and cut into 1-inch chunks
· 3 celery stalks, cut into 1-inch chunks
· 1 cup frozen peas
For the Slurry (to thicken):
· 3 tbsp cornstarch mixed with ¼ cup cold water
Instructions
- Prep & Coat Beef: Pat the beef cubes very dry with paper towels. In a large bowl or zip-top bag, toss the beef with salt, pepper, and flour until evenly coated.
- Brown the Beef: Heat oil in a large skillet or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides (about 3-4 minutes total). Transfer the browned beef to the bowl of your slow cooker.
- Sauté Aromatics: In the same skillet, add the chopped onion. Cook for 3-4 minutes until softening. Add the minced garlic and cook for 1 more minute until fragrant. Transfer this mixture to the slow cooker on top of the beef.
- Deglaze (Optional but Recommended): Pour about ½ cup of the beef broth into the hot skillet. Scrape up all the browned bits from the bottom with a wooden spoon. Pour this flavorful liquid into the slow cooker.
- Combine in Slow Cooker: To the slow cooker, add the remaining beef broth, Worcestershire sauce, tomato paste, thyme, bay leaves, and paprika. Stir to combine everything.
- Cook: Place the lid on the slow cooker. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender.
- Add Vegetables: About 1.5 hours before serving (on LOW) or 45 minutes before serving (on HIGH), add the potatoes, carrots, and celery. Stir to submerge them in the liquid. Replace the lid and continue cooking until the vegetables are tender.
- Thicken the Stew: In a small bowl, mix the cornstarch with cold water until smooth. Stir the slurry into the hot stew. Add the frozen peas. Cover and cook on HIGH for an additional 15-20 minutes, until the stew has thickened.
- Serve: Remove and discard the bay leaves. Taste and adjust seasoning with more salt and pepper if needed. Serve hot in bowls, garnished with fresh parsley if desired. Perfect with crusty bread for dipping.
Tips for the Best Stew
· Brown for Flavor: Don’t skip browning the beef! It creates a fond (browned bits) in the pan that adds incredible depth to the stew’s flavor.
· Be Patient with Thickening: Let the cornstarch slurry bubble and cook for the full 15-20 minutes; it needs to reach a boil to activate its full thickening power.
· Make Ahead & Storage: This stew tastes even better the next day. Store cooled stew in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
· Variations: Try adding a splash of red wine when deglazing the pan, or swap in parsnips or mushrooms for some of the other vegetables. For an herby finish, stir in a tablespoon of chopped fresh rosemary or thyme at the end.
Enjoy your cozy, homemade meal