Classic Sunday Slow Cooker Beef Stew

Tender chunks of beef, hearty potatoes, and sweet carrots simmer low and slow in a rich, savory broth until the meat practically falls apart with a fork. This timeless comfort meal is perfect for chilly evenings or Sunday family dinners.

Ingredients

• 2½ lbs beef chuck, cut into 1½-inch cubes
• 1 lb baby Yukon Gold potatoes, halved or quartered
• 4 large carrots, sliced into thick rounds
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp cornstarch
• 2 tbsp cold water
• Fresh parsley, chopped (optional)

Instructions

1. Place the beef, potatoes, carrots, onion, and garlic into the slow cooker.
2. Whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
3. Pour the broth mixture over the ingredients and add the bay leaves.
4. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender.
5. Remove the bay leaves.
6. Mix the cornstarch with the cold water until smooth, then stir it into the stew.
7. Cook for another 15–20 minutes until the broth thickens slightly.
8. Garnish with chopped parsley and serve hot with crusty bread.

Prep Time

15 minutes

Cook Time

8 hours (LOW) or 4–5 hours (HIGH)

Total Time

8 hours 15 minutes

Servings

6 servings