This slow-cooker beef stew is the kind of hearty, smoky comfort food that fills your home with irresistible aroma. Tender beef, soft vegetables, and rich broth simmer together for hours, creating a warm and satisfying meal that’s perfect for busy days, cold evenings, or anyone craving a cozy, homemade classic.
SLOW-COOKER BEEF STEW: HEARTY, SMOKY, AND COMFORTING
Ingredients
| Ingredient | Quantity |
|---|---|
| beef stew meat, cut into chunks | 2 pounds |
| large carrots, sliced | 3 |
| potatoes, diced | 3 |
| large onion, chopped | 1 |
| garlic cloves, minced | 3 |
| beef broth | 4 cups |
| tomato paste | 2 tablespoons |
| Worcestershire sauce | 1 tablespoon |
| smoked paprika | 1 teaspoon |
| regular paprika | 1 teaspoon |
| salt | 1 teaspoon |
| black pepper | 1/2 teaspoon |
| bay leaves | 2 |
| flour (optional, for thickening) | 2 tablespoons |
| oil (for browning, optional) | 1 tablespoon |
Instructions
- If you want extra depth of flavor, heat the oil in a skillet and quickly brown the beef on all sides. This step adds a rich, caramelized layer to the stew.
- Transfer the browned beef into the slow cooker.
- Add the carrots, potatoes, onion, and garlic right on top.
- In a mixing bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, smoked paprika, paprika, salt, and black pepper.
- Pour this seasoned mixture over the meat and vegetables.
- Drop in the bay leaves.
- Cover the slow cooker and cook on low for 7–8 hours or high for 4–5 hours, until the beef becomes unbelievably tender.
- To thicken the stew, whisk the flour with a bit of hot broth to make a smooth slurry, stir it into the stew, and let it cook for another 20–30 minutes.
- Remove the bay leaves just before serving.
Tips
Browning the meat brings out a richer flavor, but the stew will still turn out delicious if you skip it. Keep your vegetables roughly the same size so everything cooks evenly. For an extra smoky note, add a dash of liquid smoke or a small piece of smoked sausage. If the stew ends up salty, simply add a bit more potato or a splash of water.
Variations
Toss in peas or green beans during the last 30 minutes. Swap in sweet potatoes for a deeper, earthy sweetness. Add thyme or rosemary for an herb-forward twist. Fire-roasted diced tomatoes can elevate the smokiness. Replace some broth with red wine for a richer flavor base.
Correction
If the stew is too thin, add a flour or cornstarch slurry and cook longer. If it becomes too thick, stir in extra broth. If the beef seems tough, let it cook longer on low so it breaks down properly. If the flavor tastes muted, add a little salt, more smoked paprika, or another splash of Worcestershire sauce.
Enjoy
Serve piping hot with crusty bread, spooned over mashed potatoes, or alongside rice. Leftovers taste even better the next day after the flavors blend together beautifully.
