Hearty Slow Cooker Beef Stew - Easy 6-Hour Dinner

Chuck roast needs two things: low heat and time. This stew gives it both, and you don't have to stand over the stove to make it happen.

Everything goes in the slow cooker cold, including the meat. Six hours later the beef shreds under a spoon and the gravy coats the back of it.

About the Ingredients

2.5 lb (1.1 kg) beef chuck roast, cut into 1.5-inch chunks

Chuck is the right cut because the fat and connective tissue melt over six hours. If you only have stew meat, use it, but check it at five hours so it doesn't dry out.

1.5 lb (680 g) Yukon Gold potatoes, cut into 1-inch pieces

Yukon Golds hold their shape better than russets. If you use russets, cut them larger, or they'll turn to mush.

4 medium carrots, cut into 1-inch rounds

Whole carrots beat baby carrots here because they stay firm. Baby carrots work in a pinch, but add them at the same time.

1 large yellow onion, diced

Yellow onion gives the deepest base. A white onion is fine; a red one turns the gravy pink.

3 cloves garlic, minced

Fresh garlic, not powder. If you're out, use 1 teaspoon garlic paste.

3 cups (720 ml) low-sodium beef broth

Low-sodium matters because the stew reduces and concentrates. If you only have regular broth, skip the added salt.

2 tablespoons tomato paste

Tomato paste adds body and a little sweetness. No paste? Use 1/4 cup tomato sauce and cut the broth by 1/4 cup.

1 tablespoon Worcestershire sauce

This is the umami shortcut. Soy sauce works as a swap, but use 2 teaspoons, not a full tablespoon.

1 teaspoon dried thyme

Dried thyme holds up over long cooking. Fresh thyme goes in at the end, or it disappears.

2 bay leaves

Pull them out before serving. A forgotten bay leaf is bitter.

3 tablespoons cornstarch mixed with 3 tablespoons cold water

This slurry thickens the gravy at the end. Arrowroot works too, but use 2 tablespoons.

Salt and black pepper to taste

Season the meat before it goes in. You can't fix bland beef later.

Frequently Asked Questions

Step-by-Step Instructions

1. Season the beef

Pat the chuck chunks dry with paper towels, then season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Dry meat browns better if you decide to sear it.

2. Layer the slow cooker

Put the potatoes, carrots, and onion in the bottom of a 6-quart slow cooker. Scatter the garlic over the top. This keeps the vegetables from floating and the meat from drying out.

3. Add the beef and liquids

Nestle the beef chunks on top of the vegetables. Whisk the broth, tomato paste, Worcestershire sauce, and thyme together in a bowl, then pour it over everything. Tuck in the bay leaves.

4. Cook low and slow

Cover and cook on low for 6 to 7 hours or on high for 4 hours. The beef is done when it shreds with light pressure from a fork and the potatoes pierce easily with a knife.

5. Thicken the gravy

In a small bowl, stir the cornstarch and cold water until smooth. Remove the bay leaves, then stir the slurry into the stew. Cover and cook on high for 15 minutes, until the gravy bubbles at the edges and coats a spoon.

6. Taste and serve

Taste for salt and pepper. Serve in bowls with crusty bread or over egg noodles. The stew thickens more as it sits.

Delicious Variations

Beef and barley

Add 1/2 cup pearl barley with the broth and skip the cornstarch. The barley thickens the stew on its own.

Smoky chipotle

Stir in 1 minced chipotle pepper in adobo with the broth for a mild heat. Cut the thyme to 1/2 teaspoon so it doesn't fight the smoke.

Mushroom and red wine

Swap 1 cup of the broth for dry red wine and add 8 ounces sliced cremini mushrooms. The wine needs the full six hours to mellow.

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Hearty Slow Cooker Beef Stew – Easy 6-Hour Dinner

Slow Cooker Hearty Beef and Vegetable Stew makes dinner simple with tender beef, sweet carrots, and buttery potatoes in a rich, thick gravy.

20 minPrep time375 minCook time6Servings385 kcalCalories

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🧂 Ingredients

• 2.5 lb (1.1 kg) beef chuck roast, cut into 1.5-inch chunks
• 1.5 lb (680 g) Yukon Gold potatoes, cut into 1-inch pieces
• 4 medium carrots, cut into 1-inch rounds
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 cups (720 ml) low-sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 3 tablespoons cornstarch mixed with 3 tablespoons cold water
• Salt and black pepper to taste

📋 Instructions

1. 1Season the beef — Pat the chuck chunks dry with paper towels, then season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Dry meat browns better if you decide to sear it.
2. 2Layer the slow cooker — Put the potatoes, carrots, and onion in the bottom of a 6-quart slow cooker. Scatter the garlic over the top. This keeps the vegetables from floating and the meat from drying out.
3. 3Add the beef and liquids — Nestle the beef chunks on top of the vegetables. Whisk the broth, tomato paste, Worcestershire sauce, and thyme together in a bowl, then pour it over everything. Tuck in the bay leaves.
4. 4Cook low and slow — Cover and cook on low for 6 to 7 hours or on high for 4 hours. The beef is done when it shreds with light pressure from a fork and the potatoes pierce easily with a knife.
5. 5Thicken the gravy — In a small bowl, stir the cornstarch and cold water until smooth. Remove the bay leaves, then stir the slurry into the stew. Cover and cook on high for 15 minutes, until the gravy bubbles at the edges and coats a spoon.
6. 6Taste and serve — Taste for salt and pepper. Serve in bowls with crusty bread or over egg noodles. The stew thickens more as it sits.

👨🍳 Chef's Note: If you brown the beef first, do it in batches so the pieces sear instead of steam. A crowded pan gives you gray meat and no crust.

Servings: 6

Cuisine: American

Course: Main Course

Easy Recipes for Everyday Cooking20 minutes375 minutes395 minutes

Nutrition (per serving): 385 kcal · 34g protein · 28g carbs · 15g fat