Easy Homestyle Beef Stew
A slow-cooked, hearty beef and root vegetable stew made with simple pantry ingredients, perfect for cozy weeknight meals.
Ingredients
Meat and Broth
- 2 pounds Stew meat (chuck) Use chuck or blade for best braising; use stew beef trimmed of excess fat if preferred.
- 4 cups Beef broth Use low-sodium broth to control salt; beef stock intensifies savory depth.
Vegetables
- 3 medium Carrots Peel and cut into 1-inch pieces; parsnips work as a sweeter alternative.
- 4 medium Potatoes (Yukon Gold or Russet) Cube into 1-inch pieces; sweet potatoes change texture and flavor slightly.
- 1 large Onion Coarsely chopped; use shallots for a milder onion presence.
- 3 cloves Garlic Minced for fresh aroma; substitute 1 teaspoon garlic powder if necessary.
Herbs and Seasoning
- 2 teaspoons Thyme Fresh provides brighter herbal notes; dried works when fresh is unavailable.
- 1-2 leaves Bay leaf Remove before serving to avoid sharp edges; use 1 leaf for subtle aroma.
- To taste Salt Start with 1 teaspoon and adjust after cooking to avoid over-salting.
- To taste Pepper Freshly ground black pepper is recommended for best flavor.
Cooking Fat
- 2 tablespoons Olive oil Use neutral oil like canola if you prefer less olive flavor.
Instructions
Sear the Meat
- Heat olive oil in a large skillet over medium heat until shimmering and hot.
- Brown the stew meat on all sides until a deep golden crust forms for richer flavor.
- Transfer the browned meat to the slow cooker using tongs or a slotted spoon to drain excess oil.
Assemble in Slow Cooker
- Add chopped root vegetables, minced garlic, and herbs to the slow cooker with the meat.
- Pour in beef broth and add salt and pepper to taste, ensuring vegetables are mostly submerged.
- Stir well to combine ingredients and distribute seasonings evenly throughout the pot.
Slow Cook and Serve
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender and forkable.
- Serve warm with your choice of bread, spooning stew over crusty slices or alongside soft rolls.
Notes
To thicken the gravy, remove a cup of cooking liquid, whisk with flour or cornstarch, then return to the slow cooker. For added richness, finish with a pat of butter stirred into the broth just before serving.