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Bowl of slow cooker beef stew with tender beef chunks carrots potatoes peas rich brown gravy steam rising crusty bread side

Slow Cooker Beef Stew

A hearty, comforting beef stew slow-cooked with vegetables in a rich broth.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 portions
Course: Main Dish, Stew
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Meat & Coating
  • 2 lb beef stew meat (cubed)
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
Liquid & Seasoning
  • 1 1/2 cups beef broth
  • 1 bay leaf
  • 1 tsp Worcestershire sauce
Vegetables
  • 3 carrots, sliced
  • 2 potatoes, diced
  • 1 onion, chopped
  • 1 celery stalk, chopped

Equipment

  • Slow cooker / crock pot
  • Large skillet (for browning, optional)

Method
 

  1. If desired, brown the beef in a skillet (coated with flour, salt & pepper) to add depth of flavor, then transfer to slow cooker.
  2. Add onion, celery, carrots and potatoes to the slow cooker, placing them around/over the beef.
  3. Pour beef broth and Worcestershire sauce over everything; add bay leaf. Stir gently to combine.
  4. Cover and cook on Low for 8 hours (or High for ~4 hours), until beef and vegetables are tender.
  5. If desired, thicken the sauce: mix a little flour or cornstarch with cold water, stir into the stew and cook uncovered until thickened.
  6. Remove bay leaf. Season to taste. Serve hot, optionally garnished with fresh parsley.

Notes

Adjust liquid if needed depending on slow cooker size. Browning meat first gives deeper flavor but is optional. Cook until fork-tender. Leftovers often taste better the next day.
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