This slow cooker beef stew has been my go-to comfort meal for rainy weekends and busy weeknights. I first arrived at this combination of ingredients during a blustery autumn when I wanted something that would fill the house with slow-simmered aromas and deliver fork-tender beef without hours of attention. The long, gentle cooking extracts flavors from the chuck and vegetables, yielding a stew that balances beefy depth, a touch of tomato brightness from paste, and the mellow sweetness of carrots and onions. The butter-forward browning step gives the meat a rich crust that the slow cooker itself can rarely produce, and that little bit of searing transforms the end result.

What makes this version special is the simple, dependable technique and pantry-friendly ingredients. I use low-sodium beef broth so I can control the salt at the end, and Yukon Gold potatoes because they hold their shape while becoming buttery and tender inside. When friends come over, this stew feels celebratory but is the kind of recipe anyone can make — the slow cooker does the heavy lifting, and the final cornstarch slurry gives the sauce a luxurious finish. Every time I serve it, there is a short silence around the table, followed by the inevitable request for seconds.

Ingredients

• Beef: I recommend 2 1/2 pounds chuck roast trimmed and cut into 1-inch chunks. Chuck has the right amount of fat and connective tissue that breaks down into gelatin during slow cooking for a silky mouthfeel. Avoid lean roasts which can dry out.
• Butter: 3 tablespoons unsalted butter for browning. Salted butter will work but reduce added salt later. Butter helps with Maillard reaction and adds a rounded flavor to the crust.
• Aromatics: 1 1/2 cups yellow onion, diced (about one large) and 4 teaspoons minced garlic (about 4 cloves). Cook the onion until softened to release sweetness before adding tomato paste.
• Vegetables: 5 medium carrots cut into bite-size pieces, 1 pound baby Yukon Gold potatoes washed and quartered, and 3 stalks celery chopped. Yukon Golds hold shape and have a buttery center.
• Liquids and sauces: 4 cups beef broth (low sodium recommended), 1 1/2 tablespoons Worcestershire sauce, and 6 ounces tomato paste. These create a complex base and a glossy, savory backbone.
• Seasonings and thickener: 1 teaspoon ground black pepper, 1 teaspoon salt to start, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried thyme, 2 bay leaves, and a slurry of 3 tablespoons cornstarch mixed with 1/4 cup cold water to finish and thicken the sauce.

Instructions

Prepare and brown the beef: Pat the beef chunks very dry with paper towels and season lightly with a pinch of salt and pepper. Heat a large skillet over medium-high heat and add 3 tablespoons unsalted butter. Once the butter is foaming, brown the beef in batches so pieces are not crowded. Sear about 45 seconds per side until a deep golden crust forms. Transfer seared beef to the slow cooker. Browning builds flavor through the Maillard reaction and contributes a richer final stew. Sauté aromatics and combine: Reduce the skillet heat to medium and add the diced onion. Sauté until softened and translucent, about 5 minutes. Add 4 teaspoons minced garlic and cook 30 seconds until fragrant. Stir in 6 ounces tomato paste and cook for about 1 minute, scraping up any browned bits from the skillet; this brightens and caramelizes the paste, reducing acidity. Transfer the aromatic mixture to the slow cooker over the beef. Add vegetables and liquids: Pour 4 cups low-sodium beef broth and 1 1/2 tablespoons Worcestershire sauce into the slow cooker. Add 5 medium carrots cut into bite-size pieces, 1 pound baby Yukon Gold potatoes quartered, 3 stalks chopped celery, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried thyme, and 2 bay leaves. Gently stir to combine, making sure the liquid comes at least halfway up the solids. The slow, moist heat will break down collagen and let flavors meld. Slow-cook until tender: Cover and cook on the low setting for 8 to 9 hours or on high for 4 to 5 hours. The stew is done when the beef is tender enough to pull apart with a fork and the vegetables are cooked through but not mushy. Avoid opening the lid often; each lift drops the internal temperature and adds cooking time. Thicken and finish: When the stew is ready, remove and discard bay leaves. Whisk together 3 tablespoons cornstarch with 1/4 cup cold water to create a smooth slurry. Stir the slurry into the hot stew and cover for 10 minutes, or cook on high for 10 minutes more until the sauce thickens. Taste and adjust salt and pepper. Serve immediately with a spoonful of sauce over each bowl.

Storage Tips

Allow the stew to cool to room temperature for no more than two hours before refrigerating. Store in airtight containers in the refrigerator for 3 to 4 days. For longer storage, portion into freezer-safe containers or heavy-duty freezer bags, leaving 1 inch headspace, and freeze up to 3 months. Reheat on the stove over medium-low, stirring occasionally, or in the microwave in covered portions. If the sauce has thickened excessively after refrigeration, stir in a splash of beef broth while reheating to loosen it.

Ingredient Substitutions

If you do not have chuck, brisket is an acceptable substitute though it may shred more. For a gluten-free dish, use a gluten-free Worcestershire or omit it and add 1 teaspoon tamari for umami. Swap Yukon Gold with red potatoes for a similar result; avoid starchy russets which can disintegrate. Replace butter with 2 tablespoons neutral oil for dairy-free browning. You can swap cornstarch for an equal amount of arrowroot powder mixed with cold water for thickening.

Serving Suggestions

Serve this stew with a slice of crusty bread or over creamy mashed potatoes to soak up the sauce. A green salad with a bright vinaigrette cuts through the richness, while roasted root vegetables add seasonal depth. Garnish with chopped flat-leaf parsley for freshness or a dollop of sour cream for tang. For a hearty family meal, place a loaf of warm country bread and a simple coleslaw on the table.

Cultural Background

Stew is a universal comfort food with regional interpretations across the globe. This version leans on classic North American beef stew traditions that emphasize long, slow braising and root vegetables. The inclusion of Worcestershire sauce and tomato paste nods to modern home cooking influences, lending umami and depth. Historically, stews were a practical way to use tougher cuts and stretch ingredients into a nourishing communal meal.

Seasonal Adaptations

In winter, add parsnips and turnips for earthy warmth; in autumn, include a splash of red wine in the liquids for complexity. For spring, keep the stew lighter by reducing potatoes and adding pearl onions and fresh peas near the end of cooking. Holiday variants can include a cinnamon stick and a splash of balsamic vinegar for a festive glaze.

Meal Prep Tips

Assemble all components in a resealable bag the night before: seared beef, chopped vegetables, and aromatics with tomato paste. Refrigerate and transfer to the slow cooker in the morning to start. For freezer meal prep, flash-cool the cooked stew, portion, and freeze. Label with date and reheating instructions. Use microwave-safe containers for convenient single-serve reheats.

There is something joyful about bringing a warm pot of this stew to the table. It gathers people, sparks conversation, and comforts in a way few meals do. I encourage you to make it your own with the variations suggested and to savor the small ritual of browning the meat before letting the slow cooker work its magic.