Beef Stew – Best Ever Easy Broth-Based Slow Cooker Beef Stew

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bowl of beef stew with beef chunks carrots potatoes in brown broth

A cozy bowl of broth-based beef stew with tender beef chunks, carrots, potatoes, and herbs, with steam rising and crusty bread nearby.
This beef stew is cozy, hearty, and perfect when you want a comfort-food dinner without a heavy sauce. It’s a broth-based beef stew, so it’s rich and savory but still light enough to enjoy any night of the week. The slow cooker does the work, and you come back to fork-tender beef and vegetables that taste like they simmered all day—because they did.

Introduction

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The secret to the best beef stew is a quick sear before the slow cooker. Browning the beef adds deep flavor to the broth, so your stew tastes restaurant-level with very little effort.

Another key step is adding the potatoes and carrots at the right time so they don’t turn mushy. Trust me, a little timing makes a big difference here.

This beef stew is a reader-favorite for cozy weekends, meal prep lunches, and easy weeknight dinners.

Why You’ll Love This Beef Stew

  • Ultimate comfort food: Tender beef and cozy veggies in savory broth.
  • Easy slow cooker dinner: Let it cook while you live your life.
  • Broth-based and lighter: Rich flavor without a heavy cream sauce.
  • Great for meal prep: Tastes even better the next day.
  • Freezer friendly: Perfect for stocking your freezer.

Ingredients for Beef Stew

ingredients for beef stew including beef chuck carrots potatoes celery onion garlic and beef broth
Simple ingredients for a savory broth-based stew

Stew base

  • Beef chuck roast, cut into 1-inch cubes (2 pounds): Best for tender slow-cooked stew; stew meat works too.
  • Salt (1 1/2 teaspoons) + black pepper (1 teaspoon): Season the beef well.
  • Olive oil (1 tablespoon): For searing.
  • Onion, chopped (1 large): Adds sweetness and depth.
  • Carrots, sliced (3 cups): Sweet and hearty.
  • Celery, sliced (1 1/2 cups): Classic stew flavor.
  • Garlic, minced (4 cloves): Big flavor boost.
  • Yukon gold potatoes, chunked (1 1/2 pounds): Creamy texture; russet potatoes also work.

Broth and seasoning

  • Beef broth, low-sodium (6 cups): Low-sodium lets you control salt.
  • Tomato paste (2 tablespoons): Adds richness and color without making it “tomato-y.”
  • Worcestershire sauce (1 tablespoon): Deep savory flavor (no alcohol).
  • Bay leaves (2): Cozy stew flavor.
  • Dried thyme (1 teaspoon): Classic herb note.
  • Smoked paprika (1/2 teaspoon): Optional, adds warmth.

Thickener

  • Cornstarch (2 tablespoons) + cold water (2 tablespoons): Slurry to thicken at the end, if you want.

Beef Stew Recipe Step-by-Step

four panel collage showing steps to make slow cooker beef stew
Sear, slow cook, then thicken to your liking
  • 1. Sear: Pat beef dry and season with salt and pepper. Sear in a hot skillet with oil 2–3 minutes per side until browned. Work in batches so it browns instead of steaming.
  • 2. Build: Add onion, carrots, celery, potatoes, and garlic to the slow cooker. Add seared beef on top.
  • 3. Pour: Stir broth with tomato paste and Worcestershire, then pour into the slow cooker. Add bay leaves, thyme, and paprika.
  • 4. Cook: Cover and cook on LOW 8–9 hours or HIGH 4–5 hours, until beef is fork-tender.
  • 5. Thicken: If you want a slightly thicker broth, stir in cornstarch slurry and cook 10–15 minutes on HIGH until it lightly thickens.
  • 6. Finish: Remove bay leaves. Taste and adjust salt and pepper. If it looks too thick, stir in a splash of broth until it’s just right.

Tips for Perfect Beef Stew

  • Sear the beef for deeper flavor in the broth.
  • Cut vegetables into similar sizes so they cook evenly.
  • Add slurry at the end so you control thickness.
  • Taste at the end—broth concentrates as it cooks.
  • For brighter flavor, add a squeeze of lemon before serving.

Variations & Substitutions

  • Turkey-free note: This recipe is beef-based; swap beef with lamb chunks if you want a twist.
  • Extra veggies: Add mushrooms or green beans in the last hour.
  • Spicy: Add a pinch of red pepper flakes.
  • Gluten-free: Use cornstarch slurry (already gluten-free) and check Worcestershire label.
  • Leftovers: Serve over rice or mashed potatoes for a hearty bowl.

Storing & Reheating

Fridge: Store 4 days in a sealed container.
Freezer: Freeze up to 3 months. Thaw overnight in the fridge.
Reheat: Warm on the stove over medium-low, adding broth as needed.

Serving Suggestions & Pairings

  • Crusty bread or dinner rolls
  • Simple green salad
  • Roasted Brussels sprouts or green beans

Recipe Card

Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Yield: 8 servings
Category: Soup
Method: Slow Cooker
Cuisine: American
Diet: —

Reader Review: The broth had so much flavor, and the beef was fall-apart tender. Perfect cozy dinner.

If you make this beef stew, leave a rating and comment. Do you like your stew more brothy or thicker?

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