This is the dinner that cooks itself while you get on with your day. Beef, potatoes, carrots, and onion go into the slow cooker in the morning with a savory broth, and by evening the meat is fork-tender and the gravy has turned rich and glossy. Ten minutes of prep is genuinely all it takes — no browning pan, no watching the stove.

The long, gentle cook is what makes cheap, flavourful stewing beef shine. Serve it in deep bowls with crusty bread for mopping up the gravy, or over mashed potatoes when the evening calls for something extra comforting. It tastes even better the next day, so leftovers are worth planning for.

Ingredients

2 lb (900 g) beef chuck, cut into 1 1/2-inch (4 cm) cubes
1/3 cup (40 g) all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups (950 ml) low-sodium beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
2 bay leaves
1 1/2 lb (680 g) baby potatoes, halved
4 large carrots, cut into 1-inch (2.5 cm) pieces
2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, to thicken)
Chopped fresh parsley, to serve

Instructions

Toss the beef with the flour, salt, pepper, and paprika in a large bowl until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches, 2 to 3 minutes per side, without crowding the pan. Transfer to the slow cooker. (Browning adds flavour; if you are short on time, skip it and add the coated beef straight to the slow cooker.)
Add the onion and garlic to the same skillet and cook for 2 minutes, stirring. Pour in a splash of the broth and scrape up the browned bits, then pour everything into the slow cooker.
Add the remaining broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir to combine, then nestle the potatoes and carrots around the beef.
Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the beef is fork-tender.
If you prefer a thicker gravy, stir in the cornstarch mixture during the last 30 minutes of cooking. Remove the bay leaves, taste for salt, and serve scattered with parsley.

Tips and Substitutions

Chuck is the right cut here: leaner stewing cuts dry out over a long cook, while chuck turns meltingly tender.

Add 1 cup (150 g) of frozen peas in the last 30 minutes for extra colour and sweetness.

For a deeper flavour, add 1 cup (240 ml) of red wine in place of 1 cup of the broth.

Leftovers freeze beautifully; cool completely first and freeze in portions for up to 3 months.

Storage and Reheating

Cool leftovers within 2 hours and refrigerate in an airtight container for up to 4 days. Reheat gently on the stove over medium-low heat, or in the microwave in short bursts, until steaming hot throughout. Add a splash of broth if the gravy has thickened in the refrigerator.

Allergen Information

Contains wheat (gluten, from the flour coating) and fish (Worcestershire sauce contains anchovy). Check broth and sauce labels for allergens. For a gluten-free version, use a gluten-free flour blend or omit the flour and thicken with cornstarch only.

Food Safety

Cook beef stew until the meat is fork-tender and steaming hot throughout; as a guide, beef should reach an internal temperature of at least 145°F (63°C). Do not leave cooked stew at room temperature for more than 2 hours. Refrigerate leftovers promptly.

Nutrition

Estimated nutrition per serving: 460 calories, 36 g protein, 38 g carbohydrates, 17 g fat. Values are estimates only and will vary with the cut of beef and vegetables used.

Related Recipes

For another hands-off dinner, try Herb Roasted Whole Chicken with Garlic Butter or browse Dinner. Start the meal with Loaded Baked Potato Soup on a cold evening.