Can I use a different cut of meat?

Absolutely. The beauty of slow cooking is flexibility. Tougher cuts like chuck or brisket are ideal because they become tender with low, slow heat. If you use a leaner cut, shorten the cooking time and watch for dryness.

How do I prevent the vegetables from getting too soft?

Cut vegetables into slightly larger pieces and layer them under or around the meat. You can also add more delicate items like peas or green beans during the last 30 minutes of cooking to preserve texture.

Can I make this stew on the stovetop instead of the slow cooker?

Yes. Brown the beef, add the liquids and vegetables, then simmer gently for 2 to 3 hours until the meat is tender. Keep the lid slightly ajar to maintain a gentle simmer.

Do I need to thicken the broth?

Not always. The broth will naturally reduce and thicken slightly as flavors meld. If you prefer a thicker gravy, whisk a cornstarch slurry into the stew in the last 20 to 30 minutes, or mix in a tablespoon of flour during the browning stage for a roux-like effect.

How can I make this stew gluten-free?

Use cornstarch instead of flour to thicken, and check your Worcestershire sauce for gluten-containing additives. Most of the core ingredients are naturally gluten-free.

Easy Best Ever Slow Cooker Beef Stew 2026

Name: Best Ever Slow Cooker Beef Stew
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 2 pounds beef chuck, cut into 1-inch cubes; 4 cups beef broth; 4 large carrots, sliced; 4 medium potatoes, diced; 1 medium onion, chopped; 2 cloves garlic, minced; 1 cup frozen peas; 2 tablespoons Worcestershire sauce; 1 teaspoon thyme; Salt and pepper to taste

Description

A comforting and nourishing slow cooker beef stew that fills your home with savory aromas.

Ingredients

Scale

2 pounds beef chuck, cut into 1-inch cubes
4 cups beef broth
4 large carrots, sliced
4 medium potatoes, diced
1 medium onion, chopped
2 cloves garlic, minced
1 cup frozen peas
2 tablespoons Worcestershire sauce
1 teaspoon thyme
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Pat the beef cubes dry and season lightly with salt and pepper.
Brown the beef in a heavy skillet over medium-high heat until the edges caramelize.
Chop the onion, slice the carrots, and dice the potatoes. Mince the garlic and set the vegetables near the slow cooker.
Deglaze the pan with a splash of beef broth or water, scraping up the browned bits. Pour those juices into the slow cooker with the beef.
Place half the vegetables in the bottom of the slow cooker, then add the seared beef. Layer the remaining vegetables on top.
Pour in the beef broth, Worcestershire sauce, thyme, and more salt and pepper. Stir gently and cover.
Cook on low for 7 to 8 hours or on high for 4 to 5 hours.
During the last 20 to 30 minutes of cooking, stir in the frozen peas.
Taste and adjust the seasoning just before serving, and remove thyme stems if using fresh.
Serve hot in warmed bowls garnished with fresh parsley, if desired.

Notes

For a thicker stew, add a tablespoon of cornstarch mixed with cold water in the last 20 minutes. If you prefer a heartier stew, add a cup of pearl barley at the start, with slight adjustments to the liquid.

Prep Time: 20 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 600mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 35g
Cholesterol: 80mg