Let the pot do the patient part
Slow Cooker Beef Stew
Chuck, potatoes and carrots spend the day in a savory broth while the beef turns tender. A short skillet step adds browned flavor, then a little thickening finishes the stew near serving time.
- Makes
- 6 generous stew bowls
- Preparation
- About 35 minutes
- Cooking
- About 8 to 9 hours on Low, then 20 to 30 minutes on High
Get everything ready
Ingredients
6 generous stew bowls
What you need
6 quart slow cooker with lid, 12 inch skillet, tongs, small bowl and food thermometer. Check the cooker manual for its permitted fill level. See slow cooker size and setup guidance.
Time to cook
Method
Start with the vegetables
Put the potatoes, carrots, celery and onion in the bottom of a clean 6 quart slow cooker. Keep the thawed beef refrigerated until you are ready to brown it. Check that this batch fits within the fill level in your cooker manual.
Brown the beef in batches
Pat the beef dry. Heat 1 tablespoon of the oil in a skillet over medium high heat. Brown half the beef for about 4 to 5 minutes, turning to color several sides, then put it directly into the cooker. Repeat with the remaining oil and beef. The centers will still be raw, so continue straight into cooking.
Bring the broth together
Reduce the skillet heat to medium. Stir the tomato paste in the pan for about 1 minute. Add about ½ cup of the measured beef stock and scrape up the browned bits. Pour that liquid into the cooker with the remaining stock, Worcestershire sauce, thyme, bay leaves, salt and pepper.
Cook until tender
Cover, turn the cooker on immediately and cook on Low for about 8 to 9 hours. Keep the lid on until the later part of cooking. The beef should yield easily to a fork and the potatoes and carrots should be tender. Stir and check that the stew reaches at least 165°F in several places. Continue cooking if needed.
Finish the gravy
Remove and discard both bay leaves. Mix the cornstarch with the cold water until smooth. Stir the slurry into the stew. Cover and turn to High for about 20 to 30 minutes, until the gravy thickens and the stew again reaches 165°F. Serve promptly.
Before you make it
Use chuck rather than a quick cooking steak
Chuck has the connective tissue that makes a long stew worthwhile. Pieces of similar size cook more evenly. A lean steak cut can turn dry before the vegetables finish.
A bigger guest list needs another cooker
This recipe is written for one 6 quart cooker. Do not double it in the same insert. Use separate cookers or separate cooking days and chill the finished food promptly.
Start cooking right away
Thaw meat first and put vegetables underneath it. Use Low or High for cooking, never Warm or a delayed start. See USDA slow cooker guidance.
Store the stew outside the insert
Divide leftovers into shallow containers and refrigerate promptly. Use within 3 to 4 days and reheat on the stove to 165°F. Follow USDA leftover guidance.
Cooking times and serving counts are estimates for one batch. The planner rounds up to complete batches. Extra batches need separate cooking space, and the full meal may take longer.
Choose your next cook
Learn about beef chuck, or find more comfort food meals for the kitchen.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.