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A bowl of slow cooker beef stew with tender beef, potatoes, and carrots in rich gravy

Slow Cooker Beef Stew

A rich slow cooker beef stew with tender beef, potatoes, carrots, and a savory gravy. Just ten minutes of prep for a comforting family dinner.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Calories: 460
Ingredients Method Notes

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

Method
 

  1. Toss the beef with the flour, salt, pepper, and paprika in a large bowl until evenly coated.
  2. 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.)
  3. 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.
  4. Add the remaining broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir to combine, then nestle the potatoes and carrots around the beef.
  5. Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the beef is fork-tender.
  6. 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.

Notes

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.