A bowl of beef stew with tender beef chunks, carrots, potatoes, and thick rich gravy, sprinkled with parsley.
This beef stew is cozy, thick, and full of best-ever slow cooker flavor. The beef turns fork-tender, the veggies get perfectly soft, and the gravy is rich enough to coat a spoon. It’s the kind of easy weeknight dinner that tastes like it cooked all day—because it did.
Introduction
The trick to great beef stew is simple: sear the beef for flavor, then let the slow cooker do the rest. That quick browning step gives the gravy a deep, savory taste you just can’t fake.
I also like to thicken the stew at the end so it’s hearty and scoopable, not soupy. Trust me—this one is a family favorite.
Why You’ll Love This Beef Stew
- Cozy comfort food: Rich gravy and tender beef hits the spot.
- Slow cooker easy: Hands-off cooking for busy days.
- Thick and hearty: Not watery, not bland.
- Great leftovers: Tastes even better the next day.
- Freezer-friendly: Perfect for stocking your freezer.
Ingredients for Beef Stew
Image: Ingredients laid out including stew beef, potatoes, carrots, onion, celery, garlic, broth, tomato paste, Worcestershire, and herbs.
Stew
- Beef stew meat (2 1/2 lb): Chuck is best; cut into 1 1/2-inch cubes.
- Potatoes (1 1/2 lb): Holds up well; use Yukon Gold or red potatoes.
- Carrots (1 lb): Sweet and tender.
- Celery (2 ribs): Adds savory base flavor.
- Onion (1 large): Builds sweetness and depth.
- Garlic (3 cloves): Big flavor.
- Beef broth (3 cups, low-sodium): Stew base.
- Tomato paste (2 Tbsp): Deep flavor and color.
- Worcestershire sauce (1 Tbsp): Adds depth.
- Dried thyme (1 tsp) + bay leaf (1): Classic.
- Salt (1 1/2 tsp) + pepper (1 tsp): Season well.
Thickener
- Cornstarch (2 Tbsp) + cold water (2 Tbsp): Makes the stew thick and cozy.
How to Make Beef Stew
Image: A four-panel collage showing beef being seared, ingredients added to slow cooker, broth poured in, and finished thick beef stew in a bowl.
Beef Stew Recipe Step-by-Step
- 1. Sear the beef.
Season beef with salt and pepper. Sear in a hot skillet over medium-high in batches for 2–3 minutes per side. Transfer to the slow cooker.
- 2. Add vegetables.
Add potatoes, carrots, celery, onion, and garlic to the slow cooker.
- 3. Add broth and seasonings.
Whisk broth, tomato paste, Worcestershire, thyme, and bay leaf. Pour into the slow cooker.
- 4. Slow cook.
Cook on LOW 8 hours or HIGH 4–5 hours until beef is tender.
- 5. Thicken.
Mix cornstarch with cold water and stir into the stew. Cook on HIGH 10–15 minutes until thickened.
- 6. Serve.
Remove bay leaf. Taste and adjust seasoning. Serve warm with crusty bread.
Tips for Perfect Beef Stew
- Sear for flavor: It makes the stew taste deeper.
- Cut potatoes chunky: Helps them hold shape.
- Add thickener late: Keeps texture perfect.
- Season at the end: Stew concentrates as it cooks.
Variations & Substitutions
- Add peas: Stir in 1 cup frozen peas at the end.
- Mushroom boost: Add sliced mushrooms for extra savory flavor.
- Extra herbs: Add rosemary (1/2 tsp) for a stronger herb note.
Storing & Reheating
- Fridge: Store 4 days.
- Reheat: Warm on the stove; add broth if needed.
- Freeze: Freeze up to 2 months.
Serving Suggestions & Pairings
- Crusty bread or biscuits
- Simple salad
- Roasted green beans
Reader Review
“So thick and flavorful! The searing step made a huge difference, and the beef was incredibly tender.”
Final Notes
If you make this beef stew, leave a rating and tell me—do you like it extra thick or a little more brothy?