Slow Cooker Hearty Stew (Print Version)

Tender beef and root vegetables simmered slowly with herbs for a warm, satisfying meal.

# Recipe Ingredients:

→ Meats

01 - 2 pounds beef stew meat, cut into 1-inch cubes

→ Vegetables

02 - 3 medium carrots, peeled and sliced
03 - 3 medium potatoes, peeled and diced
04 - 2 celery stalks, sliced
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced

→ Liquids

07 - 4 cups low-sodium beef broth
08 - 1 can (14.5 ounces) diced tomatoes, undrained
09 - 2 tablespoons tomato paste
10 - 2 tablespoons Worcestershire sauce

→ Spices & Herbs

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 2 bay leaves
14 - 1 teaspoon salt, or to taste
15 - 1/2 teaspoon black pepper

→ Thickeners

16 - 2 tablespoons cornstarch
17 - 2 tablespoons cold water

# Directions:

01 - Place beef, carrots, potatoes, celery, onion, and garlic into the slow cooker.
02 - Pour in beef broth, diced tomatoes with juices, tomato paste, and Worcestershire sauce. Stir to combine.
03 - Add thyme, rosemary, bay leaves, salt, and black pepper. Mix gently to distribute evenly.
04 - Cover and cook on low heat for 8 hours or on high for 4 to 5 hours, until beef is tender and vegetables are cooked through.
05 - Whisk cornstarch and cold water together in a small bowl until smooth.
06 - Stir the cornstarch mixture into the stew, cover, and cook on high for an additional 15 to 20 minutes until slightly thickened.
07 - Remove bay leaves before serving. Enjoy warm.

# Expert Advice:

01 -
  • It handles itself while you live your day, filling your home with a smell that makes everyone ask what's for dinner.
  • The beef gets so tender it practically dissolves on your tongue, and the vegetables soak up every bit of that savory depth.
  • It's forgiving enough for beginners but seasoned enough to impress people who think they're too good for slow cooker meals.
02 -
  • Browning the beef first in a hot skillet adds a savory depth that makes the whole stew taste more intentional, not just convenient—it's worth the extra 10 minutes if you have time.
  • Don't let the stew cook longer than 8 hours on low or the beef starts falling apart into shreds instead of staying in tender chunks, and the vegetables turn to mush.
03 -
  • Cut your vegetables slightly larger than you think they should be—they shrink as they cook and soften, and you want them to hold their shape through the long hours.
  • If your slow cooker runs hot, check the stew around the 7-hour mark on low; every machine has its own personality, and you want to catch it before the beef overcooks.

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