Go Back

Slow Cooker Beef Stew

This slow cooker beef stew is a hearty, flavorful dish made with tender beef, root vegetables, and an aromatic broth, perfect for comforting family meals.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For Browning the Beef
  • 1 tbsp olive oil Adds richness and helps in browning the beef for enhanced flavor.
  • 2 lbs beef cubes Provides protein and serves as the hearty main component of the stew.
  • 1 tbsp smoked paprika Adds a warm, smoky flavor that deepens the stew's taste profile.
  • to taste Kosher salt and pepper Essential for seasoning and enhancing the overall flavor of the dish.
For the Stew
  • 1 medium yellow onion Contributes sweetness and depth when sautéed, forming a flavor base.
  • 1 bulb fennel Offers a subtle anise flavor, complementing the other vegetables beautifully.
  • 3 medium carrots Adds natural sweetness and texture, making the stew hearty.
  • 2 lbs Yukon gold potatoes Provides creaminess and substance, absorbing delicious broth while cooking.
  • 3 cloves garlic Infuses the stew with aromatic flavors and enhances overall depth.
  • 4 cups beef broth Forms the liquid base, enriching the stew and providing moisture.
  • 2 tbsp Worcestershire sauce Introduces a complex umami flavor that enhances the meatiness.
  • 2 tbsp tomato paste Adds richness and acidity, balancing the flavors in the stew.
  • 2 leaves bay leaves Provides an aromatic infusion that enhances overall flavor depth.
  • 2 tbsp cornstarch Used for thickening the stew to your desired consistency.

Method
 

Preparation
  1. Heat 1 tablespoon of olive oil in a large heavy-bottom skillet over medium-high heat.
  2. Add half of the beef cubes, sprinkle with 1 tablespoon of smoked paprika, and season with salt and pepper. Cook until seared golden brown, about 3-4 minutes. Transfer to the slow cooker and repeat with the remaining meat.
Cooking
  1. Reduce heat to medium-low, add the remaining tablespoon of oil, and sauté the onions and fennel until soft, about 4-5 minutes. Transfer to the slow cooker.
  2. Stir in the carrots, potatoes, garlic, beef broth, Worcestershire sauce, tomato paste, and bay leaves, except for cornstarch, and cook on LOW for 8 hours or on HIGH for 4 hours.
  3. Combine cornstarch with a bit of water to make a slurry. When cooking time is up, add the slurry to the slow cooker, stir until combined, cover, and cook on HIGH for an additional 20 minutes to thicken the sauce.
Serving
  1. Serve garnished with fresh parsley. Leftovers can be stored in an airtight container in the fridge for up to four days or frozen for up to four months.

Notes

This stew pairs wonderfully with crusty bread for dipping, a fresh green salad, or over creamy mashed potatoes. For added flavor, consider marinating the beef in Worcestershire sauce and spices, and don’t rush the browning step as it adds great depth to the stew’s flavor.