This Slow-cooker Beef Stew is the ultimate hands-off recipe and that’s why I love it! I just spend 15 minutes in the morning prepping, pop it all in the slow-cooker, then go about my day. Late afternoon, after school pick-up, we walk through the door to be greeted with the amazing aroma of this delicious, homemade, ready-to-eat dinner. Because it cooks low and slow, the vegetables and beef are meltingly tender, flavour-packed and comforting. It’s the perfect example of how you can make gorgeous food using just simple, low-cost ingredients.
A more economical cut of beef is used, along with simple veggies, which cook down beautifully over time so you end up with melt-in-the-mouth, fall-apart beef in a rich sauce with a delicious depth of flavour. And because it’s all made in the slow-cooker, there is minimal washing up, so in no time you can be snuggled up on the couch with a cup of tea (or glass of red wine!). The recipe makes a big batch, which you can freeze in portions for later use, saving you both time and money. On chilly days when I am tired and don’t feel like exerting myself in the kitchen, it’s wonderful to remember that I thawed out some of this flavoursome frozen stew and mashed potatoes overnight. I can just quickly reheat them and prep some simple steamed greens for a wholesome satisfying meal.
What to serve with Slow-cooker Beef Stew?
As the stew already contains carrots and peas, I find that serving it with just Freezer-friendly Mashed Potatoes does the trick. But, really, this dish is ideal for serving with any vegetables of your choice, such as steamed green veggies like cauliflower, broccoli, broccolini (tenderstem broccoli), green beans, snow peas (mangetout), zucchini (courgette) or baby spinach. You could of course also serve the stew with pasta, creamy polenta, rice or crusty bread.
Tips for cooking the best Slow-cooker Beef Stew
- Thicken it – This stew starts off in the slow-cooker with a thin, soup-like consistency. The vegetables in this recipe are naturally starchy and, as the stew sits and the veg releases its starches, the soup will thicken. To thicken further, cornflour (cornstarch) and water are added in the last 15 minutes of cooking. If you would like a thicker, gravy-like stew, spoon the sauce (the sauce only) out of the slow-cooker into a pan othe stovetop and cook it over medium heat, uncovered, until it is at your desired consistency.
- Sear the meat first – Browning the meat first in a frying pan is what gives the stew a deep flavour, which can’t be achieved without this searing. Cook the meat in batches to avoid overcrowding.
- Don’t skip the Worcestershire – This is what really ups the flavour and adds “umami” (savoury flavour).
- Go slow – The stew needs time to cook so that the connective tissues in the beef can break down. If the beef is still firm at the end of your cooking time, continue cooking until it is tender.
How can I make this low-carb?
To keep the meal low-carb, instead of serving with mashed potato, try zucchini (courgette) noodles (zoodles/courgetti) or cauliflower rice instead.
Watch how to make Slow-cooker Beef Stew
If you enjoyed Slow-cooker Beef Stew, I think you’ll love:
Slow-cooked Traditional Goulash Recipe
Slow-cooked Beef Stroganoff Pot Pies Recipe
Mexican Slow-cooked Beef Recipe
Slow-cooked Osso Buco Recipe
Slow-cooked Sticky Pork Belly Recipe
Slow-cooker Beef Stew
“So delicious 😋 The meat just fell apart and the flavours were spot on.” Share PrintIngredients
- 1.2 kg (2½ lb) chuck (braising) steak, cut into bite-sized pieces (see note 1)
- 1 tsp sea salt flakes, plus extra to taste
- ½ tsp freshly cracked black pepper, plus extra to taste
- 35 g (¼ cup) plain (all-purpose) flour
- 3 tbsp olive oil
- 60 ml (¼ cup) water
- 1 onion, chopped
- 1 tbsp freshly minced garlic
- 3 large carrots, peeled and sliced diagonally
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 750 ml (3 cups) beef stock
- 1 tsp dried thyme or two sprigs of fresh thyme
- 2 bay leaves
- 155 g (1 cup) frozen peas
- 3 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water
- Freezer-friendly Mashed Potatoes
- Fresh thyme leaves (optional)
Equipment
Instructions
- Prep the beef – Place the beef in a large, shallow dish and sprinkle it with the salt, pepper and flour. Use tongs to toss the beef so that it is evenly coated in the flour mixture.
- Brown the beef – Heat half the olive oil in a large, heavy-based frying pan over medium–high heat. Cook the beef in batches, using more olive oil as needed (taking care to not overcrowd the pan, otherwise the beef will stew and not caramelise), for 2–3 minutes per batch, or until browned. Set aside on a plate.
- Add the water to the pan and scrape up any browned, sticky bits from the base.
- Add the onion and garlic, then cook, stirring, for 1–2 minutes.
- Transfer to the slow-cooker – Transfer the beef, onion and garlic to the slow-cooker.
- Cook – Add the carrot, tomato paste, Worcestershire sauce, beef stock, thyme and bay leaves. Stir to combine. Cook on high for 3–4 hours or on low for 7–8 hours, or until the carrots and beef are tender.
- In the last 15 minutes of cooking, add the peas and cornflour mixture and stir them through. Remove and discard the bay leaves and thyme sprigs, if using. Leave the slow-cooker lid off (this will allow for the mixture to thicken slightly) for the last 15 minutes.
- Serve – Season to taste with the extra salt and pepper, serve with mashed potatoes and a sprinkle of thyme leaves, if desired.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Charlotte says:
Whole family loved it. Definitely a keeper! Thank you!
Claudia says:
Absolutely delicious! So tasty. Will definitely be making this again.
Lauren says:
This was delicious. I realised too late that I did not have enough potatoes to do mash – so I popped some stew dumplings on top to steam for the last 30mins and this combo was amazing.
Nicole says:
Oh that sounds divine… even better than mash! Thank you Lauren, I am so glad you enjoyed it! Nic x
Hazel says:
So lovely! So much flavour! Thank you for your beautiful recipes. I’ve enjoyed all of them so far.
Rachel says:
The best beef stew I’ve ever had I would say!! You nailed this recipe Nic!! Perfection!!
Kira says:
Yum!!! We have 4 children ages 4/8. I don’t think I’ve seen them polish off their bowls so quickly and ask for seconds!