Recipe Details

• Author: deesviral
• Prep Time: 15 minutes
• Cook Time: 8 hours (LOW)
• Total Time: 8 hours 15 minutes
• Yield: 6–8 servings
• Category: Stew / Slow Cooker
• Cuisine: American
• Keywords: crock pot beef stew, thick beef stew, comfort food, slow cooker stew, deesviral

Ingredients

• 2 lbs stew beef (cubed chuck roast)
• 4 cups potatoes, chopped
• 3 cups carrots, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 cups beef broth
• 2 tablespoons tomato paste (or 1/2 cup ketchup)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

1. Add stew beef, potatoes, carrots, onion, and garlic to the crock pot.
2. Pour in beef broth, then add tomato paste, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and paprika.
3. Stir gently to combine.
4. Cover and cook on LOW for 7–8 hours, until beef is tender and vegetables are cooked through.
5. In a small bowl, whisk cornstarch and water to make a slurry.
6. Stir slurry into the stew during the last 30 minutes of cooking.
7. Cover and continue cooking until stew thickens.
8. Taste and adjust seasoning if needed before serving.

Tips & Variations

• Brown the beef before slow cooking for deeper flavor.
• Add frozen peas during the last 20 minutes for color.
• Serve with crusty bread or biscuits to soak up the gravy.

Why This Recipe Works

Slow cooking breaks down the tough fibers in chuck roast, making the beef incredibly tender. The cornstarch slurry creates a thick, cozy gravy, while simple seasonings allow the natural flavors of the meat and vegetables to shine.