Capacity note
Use a cooker that holds the ingredients within its recommended fill range. Do not compress the batch under the lid.
For a smaller cooker, scale every ingredient down rather than reducing only the liquid.
Slow cook
Classic Slow Cooker Beef and Vegetable Stew
Published
Layer thawed beef, root vegetables, broth, and herbs for a rich low-and-slow stew.
What you need
- 2 pounds thawed beef chuck, cut into 1 1/2-inch pieces
- 1 pound Yukon Gold potatoes, cut into 1-inch pieces
- 4 carrots, cut into thick rounds
- 1 onion, chopped
- 3 tablespoons tomato paste
- 3 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
Method
- Place the potatoes, carrots, and onion in the crock, then arrange the thawed beef on top.
- Whisk the tomato paste, broth, Worcestershire, thyme, salt, and pepper; pour it over the beef and add the bay leaf.
- Cover and cook on low for 7 to 8 hours, keeping the lid in place, until the beef is tender and reaches a safe temperature.
- During the final 20 minutes, stir in the cornstarch slurry, cover, and cook until the broth thickens. Discard the bay leaf.
Food-safety checkpoint
Use thawed beef and keep it refrigerated until prep. Check the thickest pieces with a food thermometer.
Cool leftovers in shallow containers and refrigerate within two hours.
Products that fit this slow cook
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Hamilton Beach Set & Forget 6 Quart Programmable Slow Cooker
This is the one to buy for most people because it nails the core job of a slow cooker: steady low-and-slow results without babysitting.
All-Clad 5.5-Quart Slow Cooker
The All-Clad is the upgrade for shoppers who want a higher-end, traditional slow cooker from a premium cookware brand.
Safety note: Do not place frozen beef in the slow cooker; USDA advises thawing meat and poultry before slow cooking.