Description

A hearty, forgiving slow cooker beef stew that requires minimal active prep time. Tender chuck roast and vegetables simmer in a rich, savory broth for a comforting family meal.

Ingredients

Scale

2–3 pounds beef chuck roast, cut into 1-inch cubes
4 medium carrots, chopped into 1-inch chunks
1.5 pounds Yukon Gold potatoes, cut into 1-inch cubes
1 large yellow onion, diced
4–6 cloves garlic, minced
2 cups low-sodium beef broth
2 tablespoons tomato paste
½ cup dry red wine (optional)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 teaspoon dried rosemary (or 1 tablespoon fresh)
2 bay leaves
2 tablespoons cornstarch mixed with 2 tablespoons cold water
Salt and black pepper to taste
Optional: 2 stalks celery, 1 cup green beans, ½ cup frozen peas, or 8oz sliced mushrooms

Instructions

Cut the beef chuck roast into 1-inch cubes and pat dry. Season generously with salt and pepper.
Chop carrots, potatoes, and onion into 1-inch pieces. Mince the garlic.
Layer the vegetables in the slow cooker: place carrots and potatoes at the bottom, followed by onions and garlic.
Place the seasoned beef cubes on top of the vegetables.
In a separate bowl, whisk together beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
Pour the liquid mixture over the beef and vegetables, ensuring ingredients are mostly submerged.
Cover and cook on LOW for 6-8 hours (or HIGH for 3-4 hours).
Check that beef is fork-tender. Remove bay leaves.
Stir the cornstarch and cold water slurry into the stew.
Replace lid and cook on HIGH for 20-30 minutes until the sauce thickens.
Taste and adjust seasoning with salt and pepper. Add optional vegetables like peas or green beans in the last 10 minutes if desired.
Serve hot with crusty bread or mashed potatoes.

Notes

For best flavor, sear the beef cubes in a skillet before adding to the slow cooker. Use low-sodium broth to control salt levels. Ensure vegetables are cut uniformly for even cooking. Do not overfill the slow cooker; leave space for steam circulation. Remove bay leaves before serving.

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

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 5
Sodium: 650
Fat: 18
Saturated Fat: 7
Carbohydrates: 25
Fiber: 4
Protein: 28

Keywords: slow cooker, beef stew, family dinner, easy recipes, comfort food, one pot meal, winter recipes