Slow Cooker Hearty Stew

There is nothing quite like walking through the door after a long day and being greeted by the rich aroma of a stew that has been simmering all day. My slow cooker has saved countless weeknights, turning humble ingredients into something that feels like a warm embrace. This particular stew became a winter staple when I realized I could have a hearty dinner ready and waiting, no matter how chaotic the afternoon became.

I first made this stew during a particularly brutal winter when the idea of standing over a hot stove felt impossible. My husband took one bite, looked up with that genuine surprised expression, and asked what I had done differently. The secret was simply time and patience plus letting the slow cooker work its magic while we went about our day.

Ingredients

• Beef stew meat: Chuck roast cut into cubes works best here as the marbling keeps it moist during long cooking
• Carrots and celery: These aromatic foundation vegetables soften beautifully and add sweetness to the broth
• Potatoes: Russet or Yukon Gold hold their shape while becoming creamy in the center
• Onion and garlic: The flavor base that makes everything else taste better
• Frozen peas: Added near the end so they stay bright and sweet without turning mushy
• Beef broth: Use a good quality one you enjoy drinking on its own since it becomes the body of your stew
• Diced tomatoes: Add depth and a subtle acidity that balances the richness of the beef
• Tomato paste: Concentrated umami that deepens the color and flavor of the broth
• Worcestershire sauce: The secret ingredient for that savory, complex flavor profile
• Dried thyme and rosemary: Classic herb pairings that taste like comfort in a bowl
• Bay leaves: Gentle herbal notes that meld everything together
• Cornstarch slurry: Optional but perfect if you prefer a thicker, gravy-like consistency

Instructions

Prep the beef:

Cut your meat into uniform one-inch cubes so everything cooks at the same rate

Build the foundation:

Layer in your carrots, celery, potatoes, onion, and garlic right on top of the beef

Add the liquids:

Pour in the beef broth, diced tomatoes with their juice, tomato paste, and Worcestershire sauce

Season generously:

Sprinkle in the salt, pepper, thyme, rosemary, and tuck the bay leaves into the liquid

Set it and forget it:

Give everything a gentle stir, cover, and cook on LOW for 8 hours or HIGH for 4 to 5 hours

Finish with peas:

Stir in the frozen peas during the last 20 minutes so they heat through without losing their color

Thicken if desired:

For a heartier stew, stir in the cornstarch slurry and cook on HIGH for 15 to 20 minutes more

Final touches:

Fish out the bay leaves, taste and adjust the seasoning, then serve hot with your favorite bread

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This stew has become my go-to when friends need a meal brought over because it travels so well and feels like a proper hug in a bowl. There is something deeply satisfying about serving food that nourished itself while you went about your life.

Make It Your Own

Swap parsnips or sweet potatoes for some of the regular potatoes for a sweeter, more complex flavor profile. A splash of red wine added with the broth creates an even richer depth that tastes like it simmered all day on a back burner.

Serving Suggestions

Crusty bread is nonnegotiable for soaking up every last drop of that flavorful broth. For a lighter meal, serve it over rice or alongside a simple green salad dressed with vinaigrette to cut through the richness.

Storage & Reheating

This stew actually tastes better on day two when the flavors have had more time to meld together. Store in airtight containers in the refrigerator for up to four days or freeze for up to three months. Reheat gently on the stovetop with a splash of broth to loosen it up.

• Let the stew cool completely before freezing to prevent ice crystals from forming
• Thaw overnight in the refrigerator rather than on the counter for food safety
• The potatoes may soften slightly after freezing but the flavor remains wonderful

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There is profound comfort in a meal that requires so little effort yet delivers such satisfaction. I hope this stew becomes your answer to busy days and cold nights.

Recipe FAQs

→ How long should the stew cook in the slow cooker?

Cook on low for 8 hours or on high for 4 to 5 hours until beef and vegetables are tender.

→ Can I add vegetables other than carrots and potatoes?

Yes, parsnips or sweet potatoes can be substituted or added for a different flavor and texture.

→ How do I thicken the stew if it is too thin?

Mix cornstarch with cold water and stir into the stew about 15-20 minutes before serving to thicken it.

→ Is it necessary to brown the beef before cooking?

Browning beef in a skillet before slow cooking adds extra depth and richness but is optional.

→ What are good serving suggestions with this stew?

Serve with crusty bread or over rice to complement the hearty and savory flavors.

→ Can I make this stew gluten-free?

Use gluten-free beef broth and ensure Worcestershire sauce is gluten-free to maintain gluten-free status.