Slow Cooker Beef Stew Recipe With Gravy

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So you’re craving something hearty, delicious, and ridiculously easy to make, but your motivation levels are currently somewhere below “folding laundry”? Been there, my friend, been there. If the thought of slaving over a hot stove for hours makes you want to order pizza instead, then you, my friend, are in the right place. We’re diving headfirst into the magical world of slow cooker beef stew, and trust me, it’s going to be epic.

Why This Recipe is Awesome

Let’s be real, life is too short for complicated cooking. This beef stew is basically a hug in a bowl, delivered straight from your slow cooker. It’s “set it and forget it” with a capital S-E-T. Your kitchen will smell like a gourmet restaurant, and you’ll look like a culinary genius with minimal effort. It’s practically magic, and even I, with my questionable track record in the kitchen, can pull this off. Plus, hello, minimal cleanup! We love a recipe that doesn’t involve scrubbing pots for days.

Ingredients You’ll Need

• Beef Chuck Roast: About 2-3 pounds, cut into bite-sized cubes. Think of these as little flavor bombs waiting to happen.
• Carrots: 3-4 medium, peeled and chopped. The classic stew veggie!
• Potatoes: 1.5-2 pounds, peeled and cubed. Russets or Yukon Golds work best. Starch is your friend here.
• Onion: 1 large, chopped. Because no stew is complete without a good onion base.
• Garlic: 4-6 cloves, minced. More if you’re feeling spicy (or just really love garlic, no judgment).
• Beef Broth: 4 cups. The liquid gold that’s going to make everything tender and delicious.
• Worcestershire Sauce: 2 tablespoons. For that umami magic.
• Tomato Paste: 2 tablespoons. Adds depth and a lovely richness.
• Herbs: 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary (or a sprig or two of fresh if you’re fancy).
• Salt & Pepper: To taste. Don’t be shy!
• For the Gravy (the best part!): 1/4 cup all-purpose flour, 1/2 cup cold water.

Step-by-Step Instructions

1. Prep your ingredients: Chop, dice, and mince everything like you mean it. It’s like a culinary obstacle course, but the prize is deliciousness.
2. Brown the beef (optional, but recommended!): In a hot skillet with a little oil, sear those beef cubes until they’re nicely browned on all sides. This adds a TON of flavor. Don’t overcrowd the pan, or you’ll steam the meat instead of browning it.
3. Load ‘er up: Toss the browned beef (or raw, if you’re feeling extra lazy) into your slow cooker. Add the chopped carrots, potatoes, onion, and minced garlic.
4. Sauce it up: Pour in the beef broth, Worcestershire sauce, and tomato paste. Sprinkle in the dried herbs, salt, and pepper. Give it a good stir to make sure everything is happily coated.
5. Cook it low and slow: Cover your slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. The longer, the more tender the beef!
6. Make the gravy: Once the stew is done, scoop out about 1.5 cups of the liquid into a small saucepan. In a separate small bowl, whisk together the flour and cold water until smooth. Pour this slurry into the saucepan with the stew liquid.
7. Thicken it up: Heat the saucepan over medium heat, stirring constantly, until the gravy thickens. This usually takes a few minutes. Once it’s gloriously thick and glossy, stir it back into the main pot of stew.
8. Serve and bask in your glory: Ladle that beautiful stew into bowls. Garnish with some fresh parsley if you’re feeling extra.

Common Mistakes to Avoid

• Not browning the beef: It’s an extra step, yes, but it makes a world of difference in flavor. Don’t skip it unless you *really* want to live life on the edge.
• Over-salting: Broth and Worcestershire sauce already have salt. Start with less, and you can always add more at the end. Nobody likes a sodium bomb stew.
• Using watery veggies: If your veggies are super wet when you add them, it can dilute the flavor of your stew. Pat them dry-ish if you’re feeling fancy.
• Skipping the gravy thickening: Soggy stew is a sad stew. Make that gravy! It’s what transforms this from good to *OMG-I-need-more*.

Alternatives & Substitutions

Feeling adventurous? Swap out the potatoes for sweet potatoes or even parsnips for a different vibe. Don’t have beef broth? Vegetable broth works in a pinch, but it will change the flavor profile, so just know that. If you’re not a fan of thyme or rosemary, try a bay leaf or a pinch of dried sage. As for the beef, **chuck roast is king** for stew, but you could technically use stew meat, just make sure it’s cut from a tougher, fattier cut for tenderness. And if you’re feeling super lazy, you can skip browning the beef entirely, but just don’t tell anyone I told you that. 😉

FAQ (Frequently Asked Questions)

• Can I make this ahead of time? Absolutely! Stews are often even better the next day after the flavors have had time to mingle. Just reheat gently.
• What if I don’t have a slow cooker? No worries! You can totally make this in a Dutch oven on the stovetop on low heat or in a conventional oven at around 325°F (160°C) for 2-3 hours.
• Can I add more veggies? Go for it! Peas, corn, or green beans are great additions, but add them in the last hour or so of cooking so they don’t get mushy.
• Is it okay if the lid of my slow cooker is cracked? Ideally, no. A cracked lid means heat escapes, and your stew might not cook evenly or as quickly. Try to find a lid that fits snugly.
• Can I make this vegetarian/vegan? You bet! Swap the beef for hearty mushrooms (like cremini or portobello) or chunks of firm tofu. Use vegetable broth, and you’re golden.
• My stew is too thin, help! Did you remember the gravy step? If not, you can always make a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) and stir it into the simmering stew on the stovetop.

Final Thoughts

And there you have it! A ridiculously easy and incredibly satisfying slow cooker beef stew that will make you look like you’ve been practicing your chef skills for years. It’s the perfect comfort food for a chilly evening, a lazy Sunday, or whenever your tummy starts rumbling for something amazing. So go forth, embrace the slow cooker, and **enjoy the delicious results**. You’ve earned it!

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