Slow Cooker Hearty Stew (Printable version)

Tender beef and root vegetables simmered slowly with herbs for a warm, satisfying meal.

# What You'll Need:

→ Meats

01 - 2 lbs beef stew meat, cut into 1-inch cubes

→ Vegetables

02 - 3 medium carrots, peeled and sliced
03 - 3 medium potatoes, peeled and diced
04 - 2 celery stalks, sliced
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced

→ Liquids

07 - 4 cups low-sodium beef broth
08 - 1 can (14.5 oz) diced tomatoes, undrained
09 - 2 tbsp tomato paste
10 - 2 tbsp Worcestershire sauce

→ Spices & Herbs

11 - 1 tsp dried thyme
12 - 1 tsp dried rosemary
13 - 2 bay leaves
14 - 1 tsp salt, or to taste
15 - 1/2 tsp black pepper

→ Thickeners

16 - 2 tbsp cornstarch
17 - 2 tbsp cold water

# Directions:

01 - Place beef, carrots, potatoes, celery, onion, and garlic into the slow cooker.
02 - Pour in beef broth, diced tomatoes with juices, tomato paste, and Worcestershire sauce. Stir to combine.
03 - Sprinkle thyme, rosemary, bay leaves, salt, and pepper over the mixture. Mix gently.
04 - Cover and cook on low for 8 hours or on high for 4 to 5 hours until beef is tender and vegetables are cooked through.
05 - In a small bowl, whisk together cornstarch and cold water until smooth.
06 - Stir the slurry into the stew. Cover and cook on high for 15 to 20 minutes until the stew thickens slightly.
07 - Remove bay leaves before serving.

# Expert advice:

01 -
  • You get eight hours of your life back because the slow cooker does the heavy lifting while you're living your day.
  • The beef becomes so tender it practically melts, and the vegetables soak up all that savory depth without turning to mush.
  • One pot, minimal prep, and somehow tastes like you've been simmering it all afternoon.
02 -
  • If you skip removing the bay leaves, biting into one is genuinely unpleasant and tastes like biting a stick, so don't rush this final step.
  • The cornstarch slurry must be whisked smooth before adding or you'll end up with gelatinous lumps floating in an otherwise perfect stew.
  • Browning the beef in a hot skillet first adds a caramelized depth that transforms this from good to genuinely memorable, even though it adds 10 minutes and a pan to wash.
03 -
  • Brown your beef in a hot skillet before adding it to the slow cooker—five minutes of caramelization changes everything about the depth of flavor.
  • Use a 6-quart or larger slow cooker so the ingredients have room to mingle and cook evenly without crowding.
  • If you're cooking on high instead of low, reduce the time by half, but watch it closely because vegetables can get mushy when rushed.

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