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A bowl of hearty slow cooker beef stew with tender carrots and potatoes in a rich brown gravy.

Slow Cooker Beef Stew

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 servings
Calories 450 kcal

Ingredients
  

  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 1/4 cup all -purpose flour
  • 1/2 teaspoon sal t
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 pound Yukon Gold potatoes, cut into 1-inch chunks
  • 4 large carrots , peeled and sliced into rounds
  • 1 medium yellow onion, chopped
  • 3 cloves garlic , minced
  • 2 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 whole bay leaf

Instructions
 

  • Toss the beef cubes in a bowl with flour, salt, and pepper until evenly coated.
  • Heat olive oil in a large skillet over medium-high heat and sear beef in batches until browned on all sides, then transfer to the slow cooker.
  • Add potatoes, carrots, onion, and garlic to the slow cooker.
  • In a separate bowl, whisk together beef stock, Worcestershire sauce, thyme, and rosemary, then pour the mixture over the contents of the slow cooker.
  • Tuck the bay leaf into the liquid.
  • Cover and cook on low heat for 7 to 8 hours or high heat for 4 to 5 hours until the beef is fork-tender.
  • Remove the bay leaf and stir gently before serving.