Servings
Font
Back
4.9 from 1,179 votes

Slow Cooker Beef Stew

Everyone's favorite cozy beef stew made in the crockpot! The meat is SO TENDER and the stew is rich, chunky + hearty!

Prep Time
15 mins
Cook Time
8 hrs 15 mins
Total Time
8 hrs 50 mins
Servings: 8 servings
Course: Main Course , Soup

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds stew meat cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper to taste
  • 1 pound baby red potatoes quartered
  • 4 carrots cut diagonally into 1/2-inch-thick slices
  • 1 onion diced
  • 3 cloves garlic minced
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce 
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 1 teaspoon caraway seeds optional
  • 2 bay leaves
  • ¼ cup all-purpose flour
  • 2 tablespoons chopped fresh parsley leaves

Instructions

    Cup of Yum
  1. Heat olive oil in a large cast iron skillet over medium heat.
  2. Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
  3. Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste.
  4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  5. In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.*
  6. Serve immediately, garnished with parsley, if desired.

Notes

  • *TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.