Slow Cooker Beef Stew

Ethan Walker

This hearty slow cooker beef stew features tender chunks of chuck roast, golden carrots, potatoes, and a silky gravy that tastes like a cozy autumn hug.

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Prep Time 20

Cook Time 8

Total Time 8 20

Course Dinner

Cuisine American

Servings bowls

Calories 420 kcal

Equipment

Slow Cooker (6-quart)
Large skillet
Ladle

Ingredients

Main Ingredients

2 lbs chuck roast cut into 1 1/2-inch cubes
3 cups beef broth low sodium preferred
4 carrots peeled and sliced
4 potatoes cut into chunks
1 cup peas frozen or fresh, stirred in at the end

Seasoning & Flavor

2 tbsp tomato paste for depth
1 tsp Worcestershire sauce
3 cloves garlic minced
2 bay leaves
1 tsp dried thyme
1 tsp salt to taste
1/2 tsp black pepper freshly ground

Instructions

Season beef cubes with salt and pepper. Optional: sear in a hot skillet until browned for extra flavor.
Transfer beef to slow cooker. Add carrots, potatoes, onions, and garlic.
Pour in beef broth. Stir in tomato paste, Worcestershire sauce, thyme, and bay leaves.
Cook on LOW for 8–10 hours or HIGH for 4–5 hours, until beef is fork-tender.
Thirty minutes before serving, mix cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and stir into stew to thicken.
Stir in peas during the last 15 minutes. Adjust seasoning and serve warm.

Notes

Serve with crusty bread, buttery biscuits, or cornbread. Stew can be made ahead, refrigerated up to 3 days, or frozen for 3 months.

Nutrition

Calories: 420kcalCarbohydrates: 28gProtein: 36gFat: 18gSaturated Fat: 6gCholesterol: 95mgSodium: 720mgPotassium: 950mgFiber: 4gSugar: 5gVitamin A: 8200IUVitamin C: 18mgCalcium: 60mgIron: 5.2mg

Keyword beef stew with potatoes, comfort beef stew, crockpot beef stew, easy beef stew recipe, hearty beef stew, slow cooker fall dinners

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