Slow Cooker Beef Stew - The Best Version
Transform your weeknight dinner with this exceptional slow cooker beef stew. The extended, gentle cooking renders the beef meltingly tender whilst the vegetables soften into the savoury broth, creating a truly comforting dish. This foolproof recipe is designed to impress family and friends alike, requiring minimal hands-on time but delivering maximum flavour. Serve with crusty bread or mashed potatoes for a satisfying, warming meal that tastes even better the next day
Watch: Slow Cooker Beef Stew - The Best Version
Original recipe video — click to play
Ingredients
Main
- 900 g beef chuck, cut into cubes, cut into 4 cm cubes
Choose a well-marbled cut for best results
- 400 g potatoes, cut into chunks
Waxy varieties like Charlotte work well
- 300 g carrots, cut into chunks
- 250 g onions, roughly chopped
- 500 ml beef stock
Use good quality stock for deeper flavour
Seasonings
- 30 ml tomato puree
- 15 ml Worcestershire sauce
- 3 ml dried thyme
- 2 leaves dried bay leaf
Remove before serving
- to taste salt and black pepper
Thickening
- 30 g plain flour
For coating the beef
Finishing
- 15 g fresh parsley, chopped(optional)
Add in final 10 minutes or sprinkle on serving
For garnish
- 30 ml olive oil
For browning the beef
Method
- 1
Pat the beef cubes dry with kitchen paper. Season the flour with salt and pepper, then coat the beef pieces evenly.
~5 minsTip: Drying the meat helps it brown better
- 2
Heat olive oil in a large frying pan over medium-high heat. Working in batches, brown the beef on all sides until golden, approximately 2-3 minutes per batch. Transfer to the slow cooker.
~10 minsTip: Browning develops deep, rich flavour
- 3
Add the chopped onions, carrots and potatoes to the slow cooker with the beef.
~5 mins - 4
Pour in the beef stock and add the tomato puree, Worcestershire sauce, thyme and bay leaves. Stir well to combine.
~5 minsTip: Ensure the puree is well distributed
- 5
Cover and cook on Low for 8 hours or on High for 5 hours. The beef should be fork-tender and the vegetables soft.
~8 hrsTip: Low setting produces the most tender results
- 6
Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed.
~5 mins - 7Optional step
If desired, sprinkle with fresh chopped parsley before serving. Ladle into bowls and serve hot.
~5 minsTip: Fresh herbs brighten the finished dish
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. You can assemble all the ingredients in the slow cooker bowl the evening before, cover it, and refrigerate overnight. Simply place the bowl in the slow cooker base in the morning and begin cooking. This method works particularly well if you've browned the beef earlier in the day
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