The very first time I made this beef stew, I remember lifting the lid of my crockpot after hours of slow simmering and being hit with the most comforting aroma—rich beef, sweet carrots, earthy herbs, and that unmistakable warmth that instantly makes a kitchen feel like home. I hadn’t expected it to be so emotional, but something about the bubbling broth and tender vegetables brought me right back to childhood winters. It was one of those moments when I knew I’d be making this recipe again and again, especially on days when my house needs that extra cozy touch.
Why You’ll Love This Recipe
You’ll love this beef stew because it gives you maximum comfort with minimum effort, and I say that as someone who has tried countless versions before finally landing on this one that tastes like it simmered all day on grandma’s stove but comes together easily in your own kitchen.
Ingredients
- 2 lbs stewing beef, cut into 1-inch cubes
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and cubed
- 3 large carrots, chopped
- 3 celery stalks, sliced
- 4 cups beef broth
- 1 packet onion soup mix
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas
- Salt and pepper to taste
- 2 tablespoons cornstarch (optional, for thickening)
I’ve played around with ingredient variations over the years, and this combination always gives me the most reliable and deeply flavored stew. If you can’t find stewing beef, chuck roast cut into cubes works beautifully because of its natural marbling. Yukon gold potatoes are my favorite, but russets also hold up well. And don’t skip the onion soup mix—it may seem old-fashioned, but it adds the savoriness that makes this stew taste like it took far more effort than it actually did.
Equipment Needed
- Slow cooker (6-quart or larger)
- Large skillet
- Wooden spoon
- Cutting board
- Chef’s knife
- Measuring cups and spoons
You don’t need fancy tools for this recipe, which is one of the reasons I rely on it so often. A good cutting board and a sharp knife make the prep feel almost therapeutic. I do recommend browning the beef in a skillet before adding it to the crockpot, but if your slow cooker has a sauté function, you can skip the extra pan. Any size slow cooker works as long as it can comfortably hold all the ingredients without crowding, which helps the stew cook evenly.
Step-by-Step Instructions
When I make this stew, I always start by browning the beef in a hot skillet. I know some people toss the meat straight into the crockpot, but trust me—taking that extra ten minutes to sear the cubes on all sides adds a depth of flavor that transforms the whole dish. You’ll hear that satisfying sizzle as each piece hits the pan, and your kitchen will smell incredible before the stew even starts cooking. Once the meat has a golden crust, I transfer it right into the slow cooker.
Next, I add the onions and garlic to the same skillet and let them pick up the browned bits left behind from the beef. This step really matters. Those little caramelized pieces dissolve later into the stew and boost the overall richness. After a couple of minutes, when the onions soften and smell sweet, I scrape everything into the crockpot with the beef. From here, it’s all about building layers of flavor in one cozy pot.(See the next page below to continue…)