Mom's Slow Cooker Beef Stew: Easy Recipe
A Hug in a Bowl Comfort Food.
A simple, heartwarming beef stew, just like mom used to make. Tender beef, chunky vegetables, and a rich gravy, all simmered to perfection in the slow cooker.
I remember coming home from school on chilly afternoons, and the second I opened the door, I knew. The air would be thick with the promise of dinner—that deep, beefy, herby smell that meant Mom had her slow cooker working its magic. It wasn't a fancy meal, but it felt like the most luxurious thing in the world. We'd sit around the table, steam fogging up the windows, and just be together. This recipe is more than just food; it’s a feeling. It's that sense of being completely taken care of. Now, making it in my own kitchen, for my own family, feels like I'm passing down that same warmth and comfort. It's a simple legacy, I guess, one spoonful at a time.
Why This Stew Feels Like Home
- •It's a true 'set it and forget it' meal, perfect for those busy days.
- •The beef becomes incredibly tender, practically melting in your mouth.
- •The aroma that fills your house is honestly the most comforting thing ever.
- •It's a one-pot wonder, which means cleanup is a breeze. Thank goodness.
Wow, this is the one. I’ve tried so many beef stew recipes, but this one has that 'something' I’ve been missing. It tastes exactly like the comfort food of my childhood. My entire family devoured it and asked for seconds!
Essential Ingredient Guide
- Beef Chuck: Look for a piece with good marbling. That fat renders down during the long cooking time and makes the beef so, so tender and flavorful. It's worth it.
- Tomato Paste: This adds a deep, savory umami flavor that you can't get from anything else. It's a small amount but it makes a huge difference to the richness of the gravy.
- Worcestershire Sauce: My mom's secret weapon. It adds a little tangy, savory kick that just brightens everything up without being overpowering.
Complete Cooking Process
- **Searing is Key:** Taking the time to brown the beef first is non-negotiable for me. It creates a beautiful crust and a depth of flavor that you just don't get from dumping it all in raw.
- **Layering Flavors:** We build the flavor from the ground up—searing the meat, sautéing the onions and garlic, and deglazing the pan. Each step adds another layer of deliciousness.
- **Low and Slow Wins:** Patience is the real main ingredient here. The low, slow heat of the cooker is what transforms tough cuts of meat and simple vegetables into something truly special.
Your Questions, Answered
→Can I use a different cut of beef?
Absolutely. Brisket or round roast would also work well. Just look for a cut that benefits from long, slow cooking.
→Can I add other vegetables?
For sure! Celery, mushrooms, or even parsnips would be lovely additions. Add heartier vegetables at the beginning and softer ones, like peas or corn, toward the end.
→My gravy is too thin. What do I do?
Oops, that happens! An easy fix is to make a slurry. Just whisk a tablespoon of cornstarch with two tablespoons of cold water, then stir it into the stew during the last 30 minutes of cooking. It'll thicken up beautifully.
Mom's Slow Cooker Beef Stew: Easy Recipe
Enjoy mom's slow cooker beef stew! Tender beef and veggies create a comforting and simple meal. Perfect for busy weeknights and family dinners.
Timing
Prep Time
20 minutes
Cook Time
6-8 hours
Total Time
6 hours 20 minutes
Recipe Details
Ingredients
For the Stew
- 012 lbs beef chuck, cut into 1.5-inch cubes
- 021/4 cup all-purpose flour
- 031 teaspoon salt
- 041/2 teaspoon black pepper
- 052 tablespoons olive oil
- 061 large yellow onion, chopped
- 073 cloves garlic, minced
- 084 cups beef broth, low-sodium
- 091/4 cup tomato paste
- 101 tablespoon Worcestershire sauce
- 111 teaspoon dried thyme
- 122 bay leaves
- 134 large carrots, peeled and cut into 1-inch chunks
- 143 large potatoes (like Yukon Gold or Russet), peeled and cubed
- 151 cup frozen peas
For Serving (Optional)
- 01Fresh parsley, chopped
- 02Crusty bread
Instructions
Prep the Beef: In a medium bowl, toss the beef cubes with the flour, salt, and pepper until they're lightly coated. It doesn't have to be perfect, just a nice dusty layer.
Sear the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the beef in a single layer—you might need to do this in two batches. Brown it on all sides. Honestly, this step is what builds that deep, rich flavor, so don't skip it! Once browned, transfer the beef to your slow cooker.
Sauté Aromatics: In the same skillet, add the chopped onion. Cook for a few minutes until it starts to soften. Add the minced garlic and cook for another minute until you can really smell it. Ugh, that smell is just the best.
Deglaze and Combine: Pour a splash of the beef broth into the skillet and scrape up all those delicious brown bits from the bottom. Whisk in the tomato paste, Worcestershire sauce, and thyme. Pour this whole beautiful mixture over the beef in the slow cooker.
Add Veggies & Liquid: Add the remaining beef broth, bay leaves, carrots, and potatoes to the slow cooker. Give it a gentle stir to combine everything.
Slow Cook: Cover and cook on low for 7-8 hours or on high for 4-5 hours. You'll know it's ready when the beef is fall-apart tender and the vegetables are soft.
Final Touch: About 10 minutes before serving, stir in the frozen peas. They just need to warm through. Remove the bay leaves before you ladle it into bowls.
Serve: Serve hot, garnished with a sprinkle of fresh parsley if you're feeling fancy. And please, have some crusty bread on hand for dipping. It's essential.
Notes & Tips
- 1If you have fresh thyme, feel free to use a few sprigs instead of dried. Just remember to remove them with the bay leaves before serving.
- 2This stew also freezes wonderfully. Let it cool completely, then store it in freezer-safe containers for up to 3 months.
Tools You'll Need
- •Don't overcrowd the pan when you're browning the beef. Give the pieces space to get a nice, even crust.
- •Cut your vegetables into fairly large, uniform chunks so they don't turn to mush during the long cooking time.
- •Taste and adjust the seasoning at the end. It might need another pinch of salt or pepper to really make the flavors pop.