Rich, slow-cooked comfort in a bowl — that’s what this hearty beef stew delivers. With tender chunks of beef chuck, fork-ready potatoes, and a savory broth thickened by long, low heat, it’s the kind of meal that makes weeknights feel special and chilly afternoons worth braving. If you like hearty meat-forward dishes, you might also enjoy a meaty snack like this beef pepperoni snack alongside a steaming bowl.
Why you’ll love this dish
This stew is dependable, forgiving, and rich without fuss. It takes inexpensive beef chuck and transforms it into melt-in-your-mouth bites after hours in the slow cooker. You can prep in 20 minutes, set it, and come back to an aromatic, family-sized dinner. It’s perfect for:
- Busy weeknights when you want a hands-off meal.
- Feeding a crowd on a rainy day.
- Meal-prep — leftovers improve overnight as flavors meld.
“I made this on a Sunday and the whole house smelled like comfort. The beef fell apart and the potatoes soaked up all the good flavor.” — a home cook
Step-by-step overview
Before you start, here’s what happens in simple terms. Brown the beef to build flavor. Toss everything into the slow cooker with beef broth and tomato paste for acid and depth. Cook low and slow for about 8 hours so connective tissue breaks down and the broth turns richly savory. Finish with a quick stir and serve warm.
What you’ll need
- 2 lbs beef chuck, cut into 1-inch pieces (use well-marbled chuck for best tenderness)
- 4 cups beef broth (low-sodium if watching salt)
- 3 medium potatoes, diced (Yukon Gold or russet both work)
- 2 carrots, sliced (about 1 cup)
- 1 onion, chopped (yellow or sweet)
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Substitution notes:
- Swap beef broth for a mix of beef broth and a splash of red wine for deeper flavor.
- If you want a thicker stew, add 1–2 tablespoons of flour or cornstarch slurry near the end of cooking.
Step-by-step instructions
- Pat the beef dry with paper towels. Season lightly with a pinch of salt and pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- Add beef pieces in a single layer and brown on all sides, working in batches so the meat sears instead of steams. This step adds a lot of flavor.
- Transfer the browned beef to the slow cooker.
- Add diced potatoes, sliced carrots, chopped onion, minced garlic, tomato paste, dried thyme, remaining salt, and black pepper to the slow cooker. Stir to combine.
- Pour 4 cups of beef broth over everything, making sure ingredients are mostly submerged.
- Cover and cook on low for 8 hours, or until beef is tender and vegetables are cooked through.
- Just before serving, give the stew a good stir, taste for seasoning, and adjust salt or pepper as needed.
Tip: If you prefer a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the stew during the last 15–20 minutes of cooking.
Best ways to enjoy it
This stew is a main event on its own, but a few pairing ideas elevate the meal:
- Serve over buttered mashed potatoes or with crusty bread to soak up the broth.
- A simple green salad with a bright vinaigrette cuts through the richness.
- For a charcuterie-style starter, offer thin slices of beef salami and pickles to nibble before the stew arrives.
Presentation tip: Ladle the stew into wide bowls, garnish with chopped parsley, and tuck a warm roll on the side.
Storage and reheating tips
- Refrigerate leftovers within two hours of cooking. Store in an airtight container for 3–4 days.
- Freeze up to 3 months in freezer-safe containers or heavy-duty freezer bags. Leave about 1 inch headroom if freezing in containers to allow expansion.
- To reheat: thaw overnight in the fridge, then warm gently on the stovetop until simmering. Reheat to an internal temperature of 165°F for safety. If reheating from frozen, simmer low and slow until fully heated, stirring occasionally.
Pro chef tips
- Don’t skip browning the meat: the fond (browned bits) is flavor-building. If you’re short on time, sear at higher heat for shorter periods but still brown well.
- Cut beef into even 1-inch pieces so everything cooks uniformly.
- If your slow cooker runs hot, check doneness an hour or two early. Every model is different.
- For clearer broth, skim excess fat with a spoon after the stew has cooled slightly. Refrigerating and removing solidified fat is also effective.
- Add delicate herbs like parsley just before serving to keep color and brightness.
Creative twists
- Red wine boost: add 1/2 cup red wine with the broth for deeper flavor.
- Guinness or stout: replace 1 cup of broth with stout for a hearty, caramel edge.
- Pressure-cooker version: brown meat in the sauté mode, then cook on high pressure for 35–40 minutes with a natural release.
- Vegetarian swap: use hearty mushrooms or seitan and vegetable broth; reduce cook time to avoid overcooking vegetables.
- Make it spicy: add a diced jalapeño or 1/2 teaspoon smoked paprika and a pinch of cayenne.
Your questions answered
Q: How long does total prep and cook time take?
A: Prep is about 20–30 minutes (mostly chopping). Cook time is roughly 8 hours on low in a slow cooker. Active time is minimal once everything’s in the pot.
Q: Can I use stew meat instead of chuck?
A: Yes. Stew meat is usually trimmed chuck or similar cuts and will work fine—just ensure pieces are uniform for even cooking.
Q: Is it safe to leave a slow cooker running overnight?
A: Modern slow cookers are designed for long unattended cooking. Place the cooker on a heat-resistant surface, keep it ventilated, and follow manufacturer guidelines. Don’t leave it on an unstable or flammable surface.
Q: How do I thicken the broth if it’s too thin?
A: Stir in a slurry of 1–2 tablespoons cornstarch mixed with cold water during the last 15–20 minutes, or mash a few potato pieces into the broth for natural thickening.
Q: Can I make this ahead for a dinner party?
A: Absolutely. Make it a day ahead—the flavors deepen overnight. Reheat gently and adjust seasoning before serving.
If you want a printable shopping list or a stovetop adaptation, tell me how many people you’re serving and I’ll scale it and tweak the method.
Beef Stew
Ingredients
Main Ingredients
- 2 lbs beef chuck, cut into 1-inch pieces Use well-marbled chuck for best tenderness.
- 4 cups beef broth Low-sodium if watching salt.
- 3 medium potatoes, diced Yukon Gold or russet work well.
- 2 medium carrots, sliced About 1 cup.
- 1 medium onion, chopped Yellow or sweet.
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preparation
- Pat the beef dry with paper towels. Season lightly with a pinch of salt and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
- Add beef pieces in a single layer and brown on all sides, working in batches.
- Transfer the browned beef to the slow cooker.
- Add diced potatoes, sliced carrots, chopped onion, minced garlic, tomato paste, dried thyme, remaining salt, and black pepper to the slow cooker. Stir to combine.
- Pour 4 cups of beef broth over everything, ensuring ingredients are mostly submerged.
Cooking
- Cover and cook on low for 8 hours, or until beef is tender and vegetables are cooked through.
- Just before serving, stir the stew, taste for seasoning, and adjust salt or pepper as needed.