There is something about walking in the door to the smell of beef stew that has been quietly bubbling away all afternoon. This version leans on a classic French technique – searing the beef first – to build a deep, glossy gravy, then lets the slow cooker do the rest of the heavy lifting while you get on with your day.
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Chuck roast is the star here because its marbling melts into the sauce and turns the meat spoon-tender. Yukon Gold potatoes hold their shape, carrots sweeten the broth, and a splash of Worcestershire and tomato paste gives the gravy that savory, almost caramelized depth you would expect from a much fussier recipe.
The whole thing comes together in about 20 minutes of active time and then cooks low and slow for 8 hours. That means you can start it before work and serve dinner the moment you walk back in the door.
Why You'll Love This Recipe
About the Ingredients
3 lb (1.4 kg) boneless beef chuck roast, cut into 1 1/2-inch chunks
Chuck is ideal because its marbling breaks down into tenderness. If chuck is unavailable, use beef round or brisket, but add 30 minutes of cook time.
2 tbsp (30 ml) vegetable oil, divided
Use a neutral, high-smoke-point oil for searing. Canola or avocado oil works equally well.
1 large yellow onion (about 2 cups / 260 g), diced
Yellow onion gives the sweetest, deepest base. Sweet onion is a fine substitute if you want a milder flavor.
3 medium carrots (about 2 cups / 260 g), peeled and cut into 1-inch rounds
Look for firm, bright orange carrots with no soft spots. Parsnips make a lovely earthy swap.
1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1 1/2-inch chunks
Yukon Golds hold their shape better than russets. If using russets, add them in the last 3 hours of cooking.
3 tbsp (45 g) tomato paste
Tomato paste adds body and a subtle sweetness. If you only have tomato sauce, use 1/4 cup and reduce the broth by 2 tablespoons.
2 tbsp (15 g) all-purpose flour
Flour thickens the gravy as it cooks. For a gluten-free stew, swap in 1 tablespoon cornstarch whisked into the broth.
3 cups (720 ml) low-sodium beef broth
Low-sodium broth lets you control the salt. If using regular broth, skip the added salt until the end.
1 tbsp (15 ml) Worcestershire sauce
Worcestershire adds umami depth. Soy sauce or a splash of balsamic vinegar are good substitutes.
1 tsp (2 g) dried thyme
Dried thyme holds up well in long cooking. Fresh thyme is fine too – use 1 tablespoon and add it in the last hour.
2 dried bay leaves
Bay leaves round out the gravy. Remove them before serving so no one bites into one.
1 1/2 tsp (9 g) kosher salt, plus more to taste, and 1 tsp (2 g) black pepper
Kosher salt seasons more evenly than table salt. If using fine table salt, reduce to 1 teaspoon.
Tips & Tricks
Do not skip the sear
Browning the beef in batches over medium-high heat (about 400F / 205C on an electric skillet) creates the flavor base for the whole stew. Crowding the pan steams the meat instead of browning it.
Layer the potatoes on top
Keep potatoes above the liquid line so they steam rather than dissolve. They will be tender but intact after 8 hours.
Thicken at the end if needed
If the gravy looks thin after cooking, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in on High for 15 minutes until it bubbles and coats a spoon.
Season in stages
Salt the beef before searing, then taste and adjust only at the end, since the broth reduces and concentrates as it cooks.
Pro Tips
Step-by-Step Instructions
1. Pat the beef dry
Blot the beef chunks thoroughly with paper towels and season all over with the salt and pepper. Dry meat browns properly, which is the foundation of a rich gravy.
2. Sear in batches
Heat 1 tablespoon of oil in a large skillet over medium-high heat (about 400F / 205C). Sear half the beef for 2 to 3 minutes per side until deeply golden brown, then transfer to the slow cooker. Repeat with the remaining oil and beef.
3. Soften the onion
Add the onion to the same skillet and cook for 4 to 5 minutes, stirring, until translucent and lightly golden at the edges. Stir in the tomato paste and flour and cook for 1 minute until it smells toasty.
4. Deglaze the pan
Pour in 1/2 cup of the beef broth and scrape up every browned bit from the bottom of the skillet. Simmer for 1 minute until the liquid thickens slightly, then pour everything into the slow cooker.
5. Load the slow cooker
Add the remaining broth, Worcestershire sauce, thyme, and bay leaves to the slow cooker and stir to combine. Layer the carrots and potatoes on top of the beef without stirring them in.
6. Cook low and slow
Cover and cook on Low for 8 hours or on High for 4 to 5 hours, until the beef shreds easily with a fork and the carrots are knife-tender.
7. Finish and season
Remove the bay leaves, taste the gravy, and adjust salt and pepper. If the gravy is thin, whisk in a cornstarch slurry and cook on High for 15 minutes until it bubbles at the edges and coats the back of a spoon.
8. Rest and serve
Let the stew rest uncovered for 10 minutes so the gravy settles, then ladle into bowls with crusty bread. The internal temperature of the beef should read at least 200F / 93C for fall-apart tenderness.
Delicious Variations
Red Wine Beef Stew
Replace 1 cup of the broth with dry red wine and deglaze the skillet with it for a deeper, more complex gravy.
Herb and Mushroom Stew
Add 8 ounces of sliced cremini mushrooms with the onions and stir in 1 tablespoon of fresh chopped rosemary at the end.
Smoky Chipotle Stew
Stir in 1 minced chipotle pepper in adobo with the broth for a gentle smoky heat that pairs beautifully with the sweet carrots.
How to Store Slow Cooker Beef Stew
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days. The flavor actually improves on day two as the gravy deepens.
Freezer
Freeze in portioned containers for up to 3 months. Leave 1 inch of headspace for expansion and thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat (about 300F / 150C) for 8 to 10 minutes, stirring occasionally, until steaming hot. Add a splash of broth if the gravy has thickened too much.
Frequently Asked Questions
Q: Can I put raw beef in the slow cooker without browning it first?
Yes, you can, but the stew will taste noticeably less rich. Searing takes about 8 minutes and creates the browned fond that gives the gravy its deep flavor, so it is worth the extra step.
Q: Why did my beef stew turn out tough?
The beef was likely undercooked or cooked too fast. Chuck roast needs a long, low cook – 8 hours on Low – for the connective tissue to break down into gelatin, so give it the full time and check that the meat shreds easily with a fork.
Q: Can I add the potatoes at the beginning?
Yes, Yukon Gold potatoes hold up well for the full 8 hours when kept on top of the beef above the liquid line. Russets break down more easily, so add them in the last 3 hours if you use them.
Q: How much liquid should I use in a slow cooker beef stew?
Use about 3 cups of broth for a 6-quart slow cooker – the vegetables release their own liquid as they cook. Resist the urge to add more, or the gravy will be watery.
Q: Can I make this beef stew in the Instant Pot instead?
Yes, brown the beef on Saute, add the remaining ingredients, and pressure cook on High for 35 minutes with a 10-minute natural release. Thicken with a cornstarch slurry at the end for a gravy-like consistency.
Give this slow cooker beef stew a try this week and let the aroma do the welcoming. If you make it, leave a comment below and tell me how your family liked it – and snap a photo for Instagram so I can see your cozy bowl!
Slow Cooker Beef Stew
This slow cooker beef stew delivers fork-tender chuck and silky gravy with just 20 minutes of hands-on work, perfect for cozy weeknight dinners.
🧂 Ingredients
- 3 lb (1.4 kg) boneless beef chuck roast, cut into 1 1/2-inch chunks
- 2 tbsp (30 ml) vegetable oil, divided
- 1 large yellow onion (about 2 cups / 260 g), diced
- 3 medium carrots (about 2 cups / 260 g), peeled and cut into 1-inch rounds
- 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1 1/2-inch chunks
- 3 tbsp (45 g) tomato paste
- 2 tbsp (15 g) all-purpose flour
- 3 cups (720 ml) low-sodium beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (2 g) dried thyme
- 2 dried bay leaves
- 1 1/2 tsp (9 g) kosher salt, plus more to taste, and 1 tsp (2 g) black pepper
📋 Instructions
- 1Pat the beef dry — Blot the beef chunks thoroughly with paper towels and season all over with the salt and pepper. Dry meat browns properly, which is the foundation of a rich gravy.
- 2Sear in batches — Heat 1 tablespoon of oil in a large skillet over medium-high heat (about 400F / 205C). Sear half the beef for 2 to 3 minutes per side until deeply golden brown, then transfer to the slow cooker. Repeat with the remaining oil and beef.
- 3Soften the onion — Add the onion to the same skillet and cook for 4 to 5 minutes, stirring, until translucent and lightly golden at the edges. Stir in the tomato paste and flour and cook for 1 minute until it smells toasty.
- 4Deglaze the pan — Pour in 1/2 cup of the beef broth and scrape up every browned bit from the bottom of the skillet. Simmer for 1 minute until the liquid thickens slightly, then pour everything into the slow cooker.
- 5Load the slow cooker — Add the remaining broth, Worcestershire sauce, thyme, and bay leaves to the slow cooker and stir to combine. Layer the carrots and potatoes on top of the beef without stirring them in.
- 6Cook low and slow — Cover and cook on Low for 8 hours or on High for 4 to 5 hours, until the beef shreds easily with a fork and the carrots are knife-tender.
- 7Finish and season — Remove the bay leaves, taste the gravy, and adjust salt and pepper. If the gravy is thin, whisk in a cornstarch slurry and cook on High for 15 minutes until it bubbles at the edges and coats the back of a spoon.
- 8Rest and serve — Let the stew rest uncovered for 10 minutes so the gravy settles, then ladle into bowls with crusty bread. The internal temperature of the beef should read at least 200F / 93C for fall-apart tenderness.
