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Slow cooker beef stew with tender beef chunks, potatoes, carrots and peas in rich gravy, served with crusty bread

Slow Cooker Beef Stew

Tender chuck roast, Yukon Gold potatoes, and carrots in a rich, savory gravy — made two ways (dump-and-go or sear first), with freezer-prep and gluten-free thickening options.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2½ lbs beef chuck roast cut into 1½-inch chunks
  • 1½ lbs Yukon Gold potatoes cut into 1½-inch chunks (see potato notes below)
  • 4 medium carrots peeled and cut into 1-inch pieces
  • 2 celery ribs sliced
  • 1 large yellow onion chopped
  • 4 garlic cloves minced
  • 3½ cups beef broth low sodium if you prefer to control the salt
  • 2 tablespoons tomato paste
  • 1½ tablespoons Worcestershire sauce
  • 1 teaspoon soy sauce our secret umami booster — optional but recommended
  • 1½ teaspoons fine sea salt plus more to finish
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme or 4 fresh sprigs
  • ½ teaspoon dried rosemary
  • 2 bay leaves
  • 1 cup frozen peas added at the very end
  • 2 tablespoons cornstarch + 2 tablespoons cold water optional, for thicker gravy
  • Chopped fresh parsley to serve (optional)
Only if you sear the beef (optional Step 1): 2 tablespoons flour, ½ teaspoon extra salt and pepper, 2 tablespoons oil.

Equipment

  • 6-quart slow cooker
  • Chef's knife
  • Cutting board
  • Large skillet (for the optional sear)
  • Measuring cups and spoons
  • Wooden spoon
  • Ladle

Method
 

  2. Step 1 — Sear the beef (optional, for the deepest flavor). Pat the beef completely dry and toss it with the flour, salt, and pepper. Heat the oil in a heavy skillet over medium-high heat and sear the beef in two batches, 2–3 minutes per side, until well browned — do not crowd the pan, or the beef will steam instead of browning. Move the beef to the slow cooker, pour a splash of broth into the hot skillet, scrape up every browned bit (that is pure flavor), and pour it over the beef. In a hurry? Skip this step completely and put the raw beef straight into the slow cooker — it cooks fully and safely over the long cook time and still comes out tender, just a little less deeply flavored.
  3. Step 2 — Layer the vegetables and beef. Put the potatoes in the bottom of the slow cooker (they cook gently in the liquid), then add the beef (if you seared, it is already in), carrots, celery, onion, and garlic.
  4. Step 3 — Add the sauce. Whisk together the broth, tomato paste, Worcestershire, soy sauce, salt, pepper, paprika, thyme, and rosemary, and pour it over everything. Tuck in the bay leaves. Do not add extra liquid “just in case” — the vegetables release moisture as they cook, and 3½ cups is the right amount.
  5. Step 4 — Cook low and slow. Cover and cook on LOW for 8–9 hours or HIGH for 4½–5 hours, until the beef is fall-apart tender. Resist lifting the lid: every peek lets out heat and can add 15–20 minutes to the cook time.
  6. Step 5 — Add the peas. Stir in the frozen peas in the last 15 minutes of cooking — they only need to heat through and stay bright green.
  7. Step 6 — Thicken the gravy (optional). Stir the cornstarch and cold water into a slurry, stir it into the hot stew, cover, and cook 15 more minutes on HIGH until the gravy turns glossy.
  8. Step 7 — Finish and serve. Remove the bay leaves, taste, and adjust the salt and pepper. Rest 10 minutes, scatter with parsley, and serve hot.

Notes

6-quart cooker; fill ⅔–¾ full; peas go in at the end; tapioca thickener if freezing leftovers.