Slow-Cooker Beef Stew

Course: Entree / Slow Cooker

Cuisine: American

Prep Time: 15

Cook Time: 8

Beef searing: 10

Total Time: 8 25

Servings:

Calories: 358kcal

Author: Kris Longwell

Slow-Cooker Beef Stew is one of the most comforting dishes of all time. And making it in your slow-cooker is a snap! We get it all together the night before, and then let it slow cook the next day for the perfect (and easy) dinner!

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Equipment

8-Quart Slow Cooker

Ingredients

2 lbs chuck roast cut into bite-sized pieces
Salt and pepper
1 cup all-purpose flour
2 tablespoon olive oil or vegetable
3 cups potatoes yellow or gold, cubed
3 medium carrots peeled and sliced
4 stalks celery sliced
1 medium onion chopped
4 cloves garlic minced
2 tablespoon tomato paste
4 cups beef broth
1 cup red wine
2 tablespoon Worcestershire sauce
1 tablespoon rosemary fresh
1 teaspoon thyme dried
1 teaspoon smoked paprika
2 bay leaves
¼ cup cornstarch

Instructions

Liberally season the meat all over with salt and pepper. Place the flour on a large platter and dredge the beef pieces in it until coated.
2 lbs chuck roast, Salt and pepper, 1 cup all-purpose flour
Heat the oil in a large skillet over medium-high heat. Working in a couple of batches, add the floured meat to the skillet and cook until browned all over, about 3 minutes. Repeat with the remaining beef.
2 tablespoon olive oil
Place the seared beef into the slow-cooker. Next, add the remaining ingredients (except the cornstarch) plus 2 teaspoon of salt and 1 teaspoon of black pepper into the slow cooker and stir to fully mix.
3 cups potatoes, 3 medium carrots, 4 stalks celery, 1 medium onion, 4 cloves garlic, 2 tablespoon tomato paste, 4 cups beef broth, 1 cup red wine, 2 tablespoon Worcestershire sauce, 1 tablespoon rosemary, 1 teaspoon thyme, 1 teaspoon smoked paprika, 2 bay leaves
Cook on LOW for 8 hours or on HIGH for 3 to 4 hours.
Just before serving, in a small bowl, mix the cornstarch together with 4 tablespoon of cool tap water. Stir the cornstarch slurry into the stew and continue stirring until slightly thickened. This only takes a minute or two. The stew is now ready to serve.
¼ cup cornstarch

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

No need to use an expensive cut of beef for this stew. We recommend a nice chuck roast. Cut away any excess fat. Streaks of fat in the meat are good, it will add flavor and become melt-in-your-mouth delicious. You can often find pre-cut stew meat in the meat department of most well-stocked supermarkets.

We love using yellow or gold potatoes, but really any variety will work, including red, russet, or fingerling. And no need to peel the potatoes!

Leftovers will keep in the fridge for up to 1 week, and the stew freezes beautifully for up to 3 months. Reheat leftovers in a pot on the stove over medium heat.

Nutrition