Beef Stew Recipe
Slow-cooked beef with root vegetables and a rich gravy.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Liquids and Seasonings
Method
Preparation
- 1
Prepare the Beef
Cut the beef chuck roast into 1-inch cubes. Season with salt and black pepper.
- 2
Cooking
- 3
Brown the Beef
In a large skillet, heat the olive oil over medium-high heat. Add the cubed beef and brown on all sides, about 5-7 minutes. Transfer the browned beef to a slow cooker.
- 4
Sauté the Vegetables
In the same skillet, add the onions and garlic. Sauté for 3-4 minutes until softened. Add to the slow cooker.
- 5
Combine Ingredients
Add the carrots, potatoes, beef broth, Worcestershire sauce, bay leaves, and thyme to the slow cooker. Stir to combine.
- 6
Cook the Stew
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and the vegetables are cooked through.
- 7
Final Seasoning
Taste the stew and adjust seasoning with more salt and pepper if needed. Remove bay leaves before serving.