Why You’ll Love This Recipe

• Beef chuck makes up the heart of the stew: The recipe uses 2 pounds cut into substantial 1½-inch cubes.
• The beef is browned first: Searing it in batches adds a deliberate browning stage before slow cooking.
• It is packed with vegetables: Potatoes, carrots, onion, celery and garlic all cook with the beef.
• The broth is full of savory ingredients: Beef broth combines with tomato paste and Worcestershire sauce.
• Classic herbs keep the seasoning familiar: Dried thyme and rosemary join paprika, salt and black pepper.
• You have two slow-cooker schedules: Choose LOW for 7–8 hours or HIGH for 4–5 hours.
• Doneness is based on texture: The beef should be tender and the vegetables cooked through.
• Finishing is simple: Taste, adjust the seasoning if necessary and garnish with fresh parsley before serving.

Ingredients

• 2 lbs beef chuck, cut into 1½-inch cubes
• 4 medium potatoes, peeled and cut into chunks
• 4 carrots, sliced
• 1 medium onion, chopped
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped

Ingredient Notes

Beef Chuck

Use 2 pounds of beef chuck cut into 1½-inch cubes. The beef is seasoned, lightly coated in flour and browned before going into the slow cooker.

Potatoes

The recipe calls for four medium potatoes, peeled and cut into chunks. They go into the slow cooker before the browned beef and cook for the full slow-cooking period.

Carrots, Onion and Celery

Four sliced carrots, one chopped medium onion and two sliced celery stalks join the potatoes to create the vegetable base of the stew.

Garlic

Three minced garlic cloves go directly into the slow cooker with the vegetables. The supplied method does not call for sautéing the garlic separately.

Beef Broth

Three cups of beef broth provide the primary cooking liquid. Whisk it with the tomato paste, Worcestershire sauce and seasonings before pouring it into the slow cooker.

Tomato Paste

Two tablespoons of tomato paste are incorporated into the broth mixture rather than cooked separately in the skillet.

Worcestershire Sauce

One tablespoon goes into the liquid mixture and contributes to the savory profile of the beef stew.

Thyme, Rosemary and Paprika

The broth is seasoned with 1 teaspoon each of dried thyme, dried rosemary and paprika.

Salt and Black Pepper

The ingredient list provides 1 teaspoon salt and ½ teaspoon black pepper. The method uses them to season the beef initially and also directs you to taste and adjust the seasoning at the end if needed.

All-Purpose Flour

Two tablespoons of all-purpose flour are used to lightly coat the seasoned beef before browning.

Olive Oil

Heat 2 tablespoons of olive oil in the skillet before browning the flour-coated beef over medium-high heat.

Fresh Parsley

Two tablespoons of chopped fresh parsley provide the final garnish just before the warm stew is served.

Equipment

• Slow cooker
• Skillet
• Mixing bowl or large measuring vessel
• Whisk
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Ladle for serving

How to Make Slow Cooker Beef Stew

1. Season and Flour the Beef

   Season the beef with salt and black pepper, then lightly coat with flour.

2. Brown the Beef

   Heat olive oil in a skillet over medium-high heat. Brown the beef in batches until nicely seared.

3. Add the Vegetables

   Add the potatoes, carrots, onion, celery, and garlic to the slow cooker.

4. Add the Browned Beef

   Place the browned beef on top of the vegetables.

5. Prepare the Broth Mixture

   Whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and paprika. Pour over everything.

6. Slow Cook Until Tender

   Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender and the vegetables are cooked through.

7. Check the Seasoning

   Stir gently, taste, and adjust seasoning if needed.

8. Garnish and Serve

   Garnish with fresh parsley and serve warm with crusty bread.

Tips for the Best Results

• Keep the beef cubes substantial: The recipe specifies 1½-inch pieces of beef chuck.
• Season before adding the flour: Salt and black pepper go onto the beef before its light flour coating.
• Brown in batches: The supplied method specifically calls for batches rather than placing all 2 pounds of beef into the skillet at once.
• Look for a good sear: The goal of the skillet stage is nicely seared beef before it enters the slow cooker.
• Build the slow cooker in the supplied order: Add the vegetables first and place the browned beef over them.
• Whisk the broth mixture separately: Combine the broth, tomato paste, Worcestershire sauce, thyme, rosemary and paprika before pouring it over the beef and vegetables.
• Use tenderness as the finishing cue: Whether cooking on LOW or HIGH, the beef should be tender and the vegetables cooked through.
• Season again only after tasting: Stir gently at the end, taste the stew and then adjust the seasoning if needed.

Common Mistakes to Avoid

Skipping the Flour Coating

The recipe specifically calls for lightly coating the seasoned beef with 2 tablespoons of all-purpose flour before browning.

Skipping the Browning Stage

This Slow Cooker Beef Stew does not send raw beef directly into the slow cooker. Brown the chuck in olive oil first until nicely seared.

Crowding the Beef in the Skillet

The supplied method tells you to brown the beef in batches. Keep that sequence rather than trying to sear all the pieces at once.

Changing the Layering Order

The vegetables go into the slow cooker first, followed by the browned beef. The seasoned broth mixture is then poured over everything.

Relying Only on the Clock

The recipe gives time ranges but also provides clear doneness cues: tender beef and vegetables that are cooked through.

Stirring Aggressively at the End

The directions specifically call for stirring gently before tasting and adjusting the seasoning.

Substitutions and Variations

No ingredient substitutions are included in the supplied Slow Cooker Beef Stew recipe. Beef chuck, potatoes, carrots, onion, celery and garlic make up the main beef-and-vegetable combination, while beef broth, tomato paste and Worcestershire sauce form the savory cooking liquid.

The recipe does provide flexibility in cooking schedule. Use LOW for 7–8 hours or HIGH for 4–5 hours, checking for the same tender beef and fully cooked vegetables with either option.

Serving Suggestions

Serve the beef stew warm and garnish it with the supplied 2 tablespoons of chopped fresh parsley. Ladle the beef, vegetables and broth together so each serving gets a good mixture of everything.

Crusty bread is the serving accompaniment specifically included in the original directions. No additional sides or garnishes are required by the supplied recipe.

Storage and Reheating

Specific storage and reheating instructions were not included with the supplied recipe, so this article does not assign a storage duration or reheating method that was not provided.

Frequently Asked Questions

What cut of beef should I use for Slow Cooker Beef Stew?

The supplied recipe calls for 2 pounds of beef chuck cut into 1½-inch cubes.

Do I have to brown the beef first?

The supplied method includes browning as a specific step. After seasoning and lightly coating the beef with flour, brown it in olive oil in batches until nicely seared.

Why is the beef coated in flour?

The recipe calls for a light flour coating before the beef is browned. No additional flour is added later in the supplied method.

What vegetables are in this beef stew?

The recipe contains potatoes, carrots, onion, celery and garlic.

How much beef broth do I need?

Use 3 cups of beef broth.

How long does beef stew cook on LOW?

Cover and cook it on LOW for 7–8 hours, until the beef is tender and the vegetables are cooked through.

How long does beef stew cook on HIGH?

The supplied HIGH setting is 4–5 hours, with the same tenderness and vegetable doneness cues.

What herbs are used in this stew?

The recipe includes 1 teaspoon dried thyme and 1 teaspoon dried rosemary, along with 1 teaspoon paprika.

When do I add the tomato paste?

Whisk the tomato paste with the beef broth, Worcestershire sauce, thyme, rosemary and paprika, then pour that mixture over the beef and vegetables.

When should I adjust the seasoning?

After the slow-cooking stage, stir gently and taste. Adjust the seasoning at that point if needed.

What should I serve with Slow Cooker Beef Stew?

The supplied directions recommend serving the stew warm with crusty bread and finishing it with chopped fresh parsley.

How many servings does this beef stew make?

A serving yield was not included in the supplied recipe, so an exact number of portions has not been assigned.

Related Recipes

• Slow Cooker Beef Recipes
• Beef Stew Recipes
• Beef and Potato Recipes
• Comfort Food Recipes
• Easy Slow Cooker Dinners

Recipe Card: Slow Cooker Beef Stew

Ingredients

• 2 lbs beef chuck, cut into 1½-inch cubes
• 4 medium potatoes, peeled and cut into chunks
• 4 carrots, sliced
• 1 medium onion, chopped
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped

Instructions

1. Season the beef with salt and black pepper, then lightly coat with flour.
2. Heat olive oil in a skillet over medium-high heat. Brown the beef in batches until nicely seared.
3. Add the potatoes, carrots, onion, celery, and garlic to the slow cooker.
4. Place the browned beef on top of the vegetables.
5. Whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and paprika. Pour over everything.
6. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender and the vegetables are cooked through.
7. Stir gently, taste, and adjust seasoning if needed.
8. Garnish with fresh parsley and serve warm with crusty bread.

Recipe Notes

• Cut the beef chuck into 1½-inch cubes.
• Season the beef with salt and black pepper before lightly coating it with flour.
• Brown the beef in batches over medium-high heat until nicely seared.
• Add the vegetables to the slow cooker before placing the browned beef on top.
• Whisk the broth ingredients together before pouring them over the beef and vegetables.
• Cook on LOW for 7–8 hours or HIGH for 4–5 hours.
• Use tender beef and cooked-through vegetables as the finishing cues.
• Taste and adjust the seasoning after cooking if needed.
• Finish with chopped fresh parsley and serve warm with crusty bread.
• No prep time, serving yield or nutrition information was supplied.

Storage and Reheating

Specific storage and reheating instructions were not included with the supplied recipe.