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Slow Cooker Beef Stew

Slow cooker beef stew simmers beef chuck, Yukon Gold potatoes, carrots, and celery until fork-tender in a savory broth. A quick cornstarch slurry thickens the stew at the end for a hearty, spoonable finish.
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Prep Time 20 minutes
Cook Time 9 hours 31 minutes
Total Time 9 hours 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck cut into 1-inch cubes
  • 0.33 cup all-purpose flour
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 4 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1.5 lb Yukon Gold potatoes cut into 1-inch cubes
  • 4 carrots medium, cut into 1-inch pieces
  • 2 celery stalks sliced
  • 1 bay leaf
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Pat the thawed beef dry, then toss it with the flour, kosher salt, and black pepper until evenly coated.
  2. Heat the vegetable oil in a 12-inch skillet over medium-high heat and brown the beef in batches, about 2 to 3 minutes per side. Transfer it to a 6-quart slow cooker.
  3. Add the chopped yellow onion to the skillet and cook for 3 to 4 minutes, stirring occasionally.
  4. Stir in the garlic and tomato paste and cook for 30 seconds.
  5. Pour the beef broth and Worcestershire sauce into the skillet, scraping up the browned bits, and stir in the dried thyme.
  6. Add the Yukon Gold potatoes, carrots, celery, and bay leaf to the slow cooker.
  7. Pour the broth mixture over the vegetables and beef, then stir to combine.
  8. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the beef is fork-tender and the vegetables are tender.
  9. Remove the bay leaf, whisk the cornstarch with the cold water, and stir the slurry into the stew.
  10. Cover and cook on HIGH for 15 to 20 minutes, until thickened.

Notes

For the best browning, brown the beef in batches. Refrigerate leftovers for 3 to 4 days; freeze leftovers for up to 3 months. For a gluten-free option, use a gluten-free all-purpose flour blend.