The easiest way to make a delicious beef stew
Warm, filling, hearty and savory....these are the words that come to mind when I think of beef stew.
Bring a slow cooker into the picture and even more heartwarming culinary verbiage jumps in. Words such as: easy, long cooking staple, and delicious aroma. There is no question that beef stew and a slow cooker are a match made in heaven.
Interesting beef stew fact: It is nearly impossible to take a mouth-watering picture of this tasty dish. Beef stew is basically the culinary version of the ugly duckling. There is no special angle, magical filter or editing program that can make it look as good as it tastes. But...since this is the easiest way to make a delicious beef stew, I am willing to risk posting an unattractive picture or two.
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Lazy Slow Cooker Beef Stew Hacks:
- I make my beef stew using mini potatoes. I am often too lazy to cut up potatoes and this solves my problem. However, this recipe would work just as well with diced potato.
- I am a fan of buying minced garlic by the jar. I prefer Spice World. Of course, fresh minced garlic would be a delicious upgrade to this recipe.
- If you prefer a thicker gravy, as I do, the easiest way to thicken it up is to add mashed potato flakes. At the end of the cooking process, I add potato flakes one tablespoon at a time right into the pot until the gravy is the consistency I am looking for.
- The long-cooking nature of this dish can make almost any meat tender. I generally buy boneless stew beef when I make this and even my harshest critics tell me it is tender and delicious.
- I always use a slow cooker liner. Make for a much lazier clean-up!
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📖 Recipe
Slow Cooker Garlic Herb Beef Stew
(Click on the stars to leave a rating)
Print Pin Rate SaveAll nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
Equipment
- 6qt slow cooker
- Mixing Spoon
- Small bowl for sluffy
- Measuring cups/spoons
Ingredients
- 2 lbs beef stew meat
- 1 lb mini potato rinsed
- 8 oz baby carrots about 1//2 a bag
- 2 cup diced onion I use frozen
- 3½ cups beef broth
- 1 tablespoon Worcestershire sauce or your favorite steak sauce
- 2 tablespoon minced garlic
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tsp dried marjoram
- ½ teaspoon salt or more to taste
- ¼ teaspoon ground black pepper or more to taste
- 1 cup green beans I use frozen
For thickening (optional)
- 2 tablespoon potato starch
- 2 tablespoon cold water
Instructions
- To a well greased slow cooker, add 2 lbs beef stew meat, 1 lb mini potato, 8 oz baby carrots , 2 cup diced onion, 3½ cups beef broth, 1 tablespoon Worcestershire sauce, 2 tablespoon minced garlic, 1 tablespoon dried thyme, 1 tablespoon dried rosemary, 1 teaspoon dried marjoram, ½ teaspoon salt, and ¼ teaspoon ground black pepper
- Stir to combine
- Cook on low for 8 - 10 hours or high for 4-5 hours
- 15 minutes before serving sitr in 1 cup green beans. Check to see if more salt or pepper is needed.
To Thicken Sauce
- To thicken sauce, use a small bowl to make a slurry by stir together 2 tablespoon potato starch and 2 tablespoon cold water
- Stir the slurry into the stew. It should start to thicken within a few minutes.
Final Step
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Notes
- If you prefer a thicker stew, increase the potato starch and water to 3 tablespoons each.
- For the most tender beef, cooking on low for 8-10 hours is recommended.
- Fresh green beans may be used in place of frozen
- Store leftovers in the refrigerator for up to 4 days
- Freeze for up to 3 months
Nutrition
All nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
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Stacy says
I really live this recipe technique. I am going to buy a new slow cooker because I gave mine away. I was out of State at the time but just want to say that this looks fool proof!
admin says
Definitely time for a new one! I couldn't live without mine!!
Judy says
Is there a way to cut the time to 8 hours. I don’t get up that early to fix for dinner at 6:00 pm
admin says
8 hours of cooking should actually be fine. The meat and veggie should be cooked through by then. The only reason I suggest longer is because the extra time helps to tenderize the meat a little more. If you try it at 8 hours, I would love to hear what you thought!
Thanks for reaching out to ask!
Susan
Kathleen Williams says
You could always put in on the night before, that's what I do
admin says
I don’t know why I have never tried putting it on the night before, but it is certainly a great idea. Do you leave it on warm all day? Or refrigerate it in the morning and then reheat?
Thank you for the suggestion!
Max Hoeppner says
Please remove the pictures within the instructions. They are not necessary. Thank you.
The Lazy Slow Cooker says
Done!