Beef Stew in the Slow Cooker with Potatoes
Hearty, cozy, and full of flavor, this beef stew in the slow cooker with potatoes is the ultimate comfort food for cold weather. An easy weeknight meal that tastes like it cooked all day—because it did!
Equipment
- Slow Cooker
Ingredients
- 3 lbs beef chuck cut into 1.5" cubes
- Salt and pepper
- 2 –3 tbsp cooking oil
- 2 tbsp butter
- 2 onions chopped
- 5 cloves garlic minced
- 4 carrots peeled and chopped
- 4 celery ribs chopped
- 2 tbsp tomato paste
- 1.5 lbs potatoes cut into 1-inch pieces
- 4 cups beef broth
- 1 cup red wine
- 1 tsp thyme 1/2 tsp rosemary (optional)
- 2 bay leaves
- 1.5 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- Cornstarch slurry: 1/4 cup water 3 tbsp cornstarch
- Optional: 2 tbsp soy sauce to deepen flavor
Instructions
- Season beef with salt and pepper. Heat oil in a skillet and brown beef in batches. Transfer to slow cooker.
- Add butter to the skillet and sauté onions, garlic, carrots, and celery. Transfer to slow cooker.
- Add tomato paste, beef broth, red wine, thyme, rosemary, bay leaves, Worcestershire sauce, and brown sugar. Stir well.
- Cover and cook on low for 8 hours or high for 4 hours.
- Mix cornstarch slurry and stir into the stew. Cook on high for another 20–30 minutes until thickened.
- Stir in soy sauce if using, adjust salt and pepper to taste, and serve hot.
Notes
This was AMAZING and so easy! Total comfort food. The perfect dinner to make when it’s chilly outside. I’ve been trying to make more stews lately and this one is a new favorite.