Can I double this recipe for a crowd?

Yes, but make sure your slow cooker’s big enough. I once tried it in a smaller one, and let’s just say dinner was delayed while I found a very patient neighbor and an extra pot.

Can I use frozen beef?

It is safer to thaw beef first. Cooking from frozen can keep the meat in the danger zone for too long. Thaw overnight in the fridge or use cold water to speed things up.

How do I thicken the stew without lumps?

Make a slurry of cornstarch and cold water, whisk until smooth, and stir into the stew near the end. Cook on high for 10-15 minutes. Alternatively, mash a few potatoes in the pot to thicken naturally.

My vegetables are overcooked. How can I prevent that?

Cut vegetables into larger chunks and add delicate items like peas or green beans during the last 20-30 minutes. Root vegetables like carrots and potatoes get tender at different rates, so adjust by size.

Can I leave the slow cooker on when I’m not home?

Most modern slow cookers are safe for unattended use. Follow the manufacturer’s instructions. For long trips, use a timer or delay-start feature if your model has one.

Easy Slow Cooker Beef Stew 2026

Name: Slow Cooker Beef Stew
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 2 lbs beef chuck roast, cut into 1-inch cubes; 4 medium carrots, sliced; 3 medium Yukon Gold potatoes, diced; 1 medium yellow onion, chopped; 4 cloves garlic, minced; 4 cups low-sodium beef broth; 2 tbsp tomato paste; 1 tsp dried thyme; 1 bay leaf; Salt and pepper to taste; 2 tsp Worcestershire sauce

Description

A comforting slow cooker beef stew featuring tender beef, carrots, and potatoes that cooks while you go about your day.

Ingredients

Scale

2 lbs beef chuck roast, cut into 1-inch cubes
4 medium carrots, sliced
3 medium Yukon Gold potatoes, diced
1 medium yellow onion, chopped
4 cloves garlic, minced
4 cups low-sodium beef broth
2 tbsp tomato paste
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste
2 tsp Worcestershire sauce

Cook Mode Prevent your screen from going dark

Instructions

In a skillet over medium-high heat, sear the beef until browned on all sides for about 5 minutes.
Transfer the seared beef to a slow cooker along with carrots, potatoes, onion, garlic, broth, tomato paste, thyme, bay leaf, Worcestershire sauce, salt, and pepper.
Stir well to combine and cover the slow cooker.
Cook on low for 8 hours or high for 4 hours until the beef is tender.
Taste before serving; adjust seasoning as needed. Remove the bay leaf before serving.

Notes

If you want a thicker stew, stir in a cornstarch slurry or cook uncovered for 15 minutes on high. Leftovers develop flavor and can be refrigerated for up to four days or frozen for up to three months.

Prep Time: 15 minutes
Cook Time: 240 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 30g
Cholesterol: 80mg