The Best Slow Cooker Beef Stew

Chef Amber

Tender beef and hearty vegetables simmered low and slow in a rich gravy.

Print Recipe

Prep Time 15

Cook Time 8

Total Time 8 15

Calories: 350

Beef Chuck Roast: Cut into 1-inch cubes. The best cut for stew.
Vegetables: Potatoes (Yukon Gold or Russet, peeled and cubed), Carrots (chunks), Celery (sliced), and Onion (diced).
Beef Broth: The liquid base.
Flavor Boosters: Worcestershire Sauce (for umami), Garlic (minced), Paprika, Salt, and Pepper.
Thickener: All-purpose Flour (to coat the meat or thicken the sauce).
Aromatics: A dried Bay Leaf (essential for that slow-cooked flavor).

Step 1: Coat the Beef
Place beef cubes in a bowl. Sprinkle with flour, salt, pepper, and paprika. Toss to coat evenly. (Optional Pro Step: Sear the meat in a skillet first for extra flavor, but you can skip this for an easy dump-and-go meal).
Step 2: Combine in Slow Cooker
Add the potatoes, carrots, celery, onion, and garlic to the bottom of your slow cooker. Place the beef on top.
Step 3: Add Liquids
Pour in the beef broth and Worcestershire sauce. Add the bay leaf. Gently stir to combine.
Step 4: Cook
Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours. The meat is done when it shreds easily with a fork. Discard the bay leaf before serving.

Nutrition Facts (per serving)

Carbs: 25g | Protein: 30g | Fat: 12g