Learn how to make the ultimate comfort food with this easy Slow Cooker Beef Stew recipe. Tender, melt-in-your-mouth beef simmered in a rich, savory gravy with potatoes, carrots, and peas. Perfect for busy weeknights!
Nothing beats coming home to the aroma of a cozy, slow-cooked dinner. This classic beef stew is the ultimate "set it and forget it" comfort meal. By letting everything simmer low and slow, the beef becomes incredibly tender, and the broth transforms into a rich, deeply flavorful gravy.
Here is how to make it from scratch.
Cook Time
Prep time: 20 minutes
Cook time: 4 hours (High) or 8 hours (Low)
Servings: 6
Ingredients
The Meat & Veggies
2 lbs beef chuck roast, cut into 1-inch cubes
1 lb baby potatoes (or Yukon Gold), halved or quartered
4 large carrots, sliced into thick rounds
1 medium yellow onion, chopped
3 cloves garlic, minced
1 cup frozen peas (added at the end)
The Rich Broth & Seasonings
3 cups low-sodium beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme (or a few fresh sprigs)
1 tsp dried rosemary
2 bay leaves
Salt and freshly ground black pepper, to taste
1/4 cup all-purpose flour (for coating the beef)
2 tbsp olive oil (for searing)
To Thicken (Optional)
2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
Instructions
1. Sear the Beef (The Flavor Secret)
While you can throw everything straight into the pot, searing the meat adds a massive depth of flavor.
Pat the beef cubes dry with a paper towel and season generously with salt and pepper.
Toss the beef in the flour until lightly coated.
Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until a golden-brown crust forms on all sides (about 2–3 minutes per side). Transfer the beef to your slow cooker.
2. Build the Base
Add the chopped potatoes, carrots, onion, and minced garlic to the slow cooker with the beef.
In a medium bowl or measuring cup, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour it over the meat and vegetables.
Tuck the thyme, rosemary, and bay leaves into the liquid.
3. Low and Slow
Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours. The beef should be completely fork-tender when done.
4. Finish and Serve
To thicken the gravy: About 30 minutes before serving, stir in the cornstarch slurry if you prefer a thicker stew. Turn the slow cooker to High.
Add the green: Stir in the frozen peas during the last 10 minutes of cooking so they stay bright green and plump.
Discard the bay leaves, ladle into deep bowls, and garnish with fresh parsley if desired. Serve with some crusty bread for dipping!
Chef's Tip: Always choose chuck roast over pre-cut "stew meat." Chuck roast has the perfect amount of marbling and collagen, which breaks down during the slow cook to create incredibly tender meat and a rich gravy.
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