Description

A hearty, affordable, and easy-to-make beef stew featuring root vegetables, perfect for busy weeknights. This slow cooker recipe requires minimal active effort and delivers comforting flavors with simple cleanup.

Ingredients

Scale

2–3 lbs beef chuck roast, cut into 1-inch cubes
2 tablespoons all-purpose flour
2 tablespoons oil (vegetable, canola, or olive oil)
1 large yellow onion, chopped
4–5 large carrots, chopped into chunks
2 medium yellow potatoes (Yukon Gold or Russet), diced
2 cups low-sodium beef broth
2 tablespoons tomato paste
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Instructions

Cut the beef chuck into 1-inch cubes and place them in a large bowl. Sprinkle with flour and toss until every piece is lightly coated.
Heat oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides (about 5 minutes total). This step is optional but recommended for flavor.
Place the seared beef (or raw beef if skipping searing) into a 4-6 quart slow cooker. Add the chopped onions, carrots, and potatoes.
In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, minced garlic, thyme, and rosemary. Pour this mixture over the meat and vegetables in the slow cooker.
Cover and cook on LOW for 6-8 hours, or on HIGH for 4 hours. The meat should be fork-tender.
Taste the broth and add salt and pepper if needed. If a thicker consistency is desired, stir in the cornstarch slurry and cook on HIGH for an additional 15 minutes.
Serve hot with crusty bread, mashed potatoes, or egg noodles.

Notes

For best results, do not skip searing the beef to develop flavor. Cut vegetables into uniform sizes for even cooking. Salt at the end to avoid over-salting, as broth and Worcestershire sauce contain sodium. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. If using frozen vegetables, add them in the last hour of cooking to prevent mushiness.

Prep Time: 15 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl with sides
Calories: 380
Fat: 15
Carbohydrates: 30
Fiber: 4
Protein: 25

Keywords: crockpot beef stew, slow cooker recipe, fall dinner, family dinner, budget meals, root vegetables, beef chuck, easy weeknight dinner, comfort food