Slow Cooker Supper Stew (Printable)

A comforting slow-cooked blend of beef and root vegetables.

# What You’ll Need:

→ Meats

01 - 2 lbs beef stew meat, cut into 1-inch cubes

→ Vegetables

02 - 3 medium carrots, peeled and sliced
03 - 3 medium potatoes, peeled and diced
04 - 2 celery stalks, sliced
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced

→ Liquids

07 - 4 cups low-sodium beef broth
08 - 1 (14.5 oz) can diced tomatoes, undrained
09 - 2 tbsp tomato paste
10 - 2 tbsp Worcestershire sauce

→ Spices & Herbs

11 - 1 tsp dried thyme
12 - 1 tsp dried rosemary
13 - 2 bay leaves
14 - 1 tsp salt
15 - 1/2 tsp black pepper

→ Thickeners

16 - 2 tbsp cornstarch
17 - 2 tbsp cold water

# Steps:

01 - Place the beef, carrots, potatoes, celery, onion, and garlic into the slow cooker.
02 - Pour in the beef broth, diced tomatoes with their juices, tomato paste, and Worcestershire sauce. Stir well to combine.
03 - Sprinkle the thyme, rosemary, bay leaves, salt, and pepper over the mixture. Mix gently.
04 - Cover and cook on low setting for 8 hours or on high for 4–5 hours until the beef is tender and vegetables are cooked through.
05 - In a small bowl, whisk together the cornstarch and cold water until completely smooth.
06 - Stir the cornstarch mixture into the stew. Cover and cook on high for an additional 15–20 minutes until slightly thickened.
07 - Remove and discard the bay leaves before serving.

# Expert Advice:

01 -
  • The beef becomes so tender it practically melts, and you barely lift a finger to make it happen.
  • Your kitchen smells incredible for hours, which is honestly half the appeal on a dreary day.
  • It's naturally gluten-free and packed with vegetables that somehow disappear into the broth in the best way.
  • You can prep it in 20 minutes and forget about it until dinner is ready.
02 -
  • Bay leaves must come out or someone will bite one, and it's not pleasant—count them on the way in and count them on the way out.
  • Don't skip the cornstarch slurry; without it you'll have soup instead of stew, and the difference is more important than you'd think.
  • If your beef isn't tender after 8 hours, give it another hour or two on low—slow cookers vary, and some meat is tougher than others.
03 -
  • If your slow cooker runs hot, start on low even if you only have a few hours—it's better to undercook than discover tough, stringy beef.
  • Don't lift the lid constantly to check progress; every peek lets heat escape and adds 15 minutes to cooking time.

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