Slow Cooker Hearty Stew (Printable)

Tender beef and root vegetables slowly simmered with herbs for a warm, flavorful main dish.

# What You Need:

→ Meats

01 - 2 pounds beef stew meat, cut into 1-inch cubes

→ Vegetables

02 - 3 medium carrots, peeled and sliced
03 - 3 medium potatoes, peeled and diced
04 - 2 celery stalks, sliced
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced

→ Liquids

07 - 4 cups low-sodium beef broth
08 - 1 can (14.5 ounces) diced tomatoes, undrained
09 - 2 tablespoons tomato paste
10 - 2 tablespoons Worcestershire sauce

→ Spices & Herbs

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 2 bay leaves
14 - 1 teaspoon salt, or to taste
15 - ½ teaspoon black pepper

→ Thickeners

16 - 2 tablespoons cornstarch
17 - 2 tablespoons cold water

# Steps:

01 - Add beef, carrots, potatoes, celery, onion, and garlic to the slow cooker.
02 - Pour in beef broth, diced tomatoes with their juices, tomato paste, and Worcestershire sauce; stir to blend. Sprinkle thyme, rosemary, bay leaves, salt, and black pepper; mix gently.
03 - Cover and cook on low for 8 hours or on high for 4 to 5 hours until beef is tender and vegetables are fully cooked.
04 - Whisk cornstarch and cold water in a small bowl until smooth.
05 - Stir slurry into the stew, cover, and cook on high for an additional 15 to 20 minutes until slightly thickened.
06 - Remove bay leaves before serving.

# Expert Hints:

01 -
  • Eight hours of hands-off cooking means dinner is ready without the last-minute scramble.
  • The beef becomes so tender it barely needs your teeth, and the vegetables soak up all those savory, herbaceous flavors.
  • It tastes even better the next day, making it perfect for meal prep or unexpected guests.
02 -
  • If you skip the final thickening step, you'll have a delicious soup instead of a stew—not wrong, just different, so decide which you actually want.
  • The cornstarch slurry must be smooth and lump-free, or you'll end up with gritty pockets in your stew.
  • Don't let the stew sit uncovered after thickening or it'll keep getting thicker as it cools; cover it if you're making it ahead.
03 -
  • If you have time on a lazy weekend morning, quickly brown the beef in a skillet before adding it to the slow cooker—this builds a deeper, more savory flavor that makes people ask for seconds.
  • Taste and adjust salt near the end of cooking; the broth concentrates as it simmers, and you might need less than you think.

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