Prep Time: 15 minutes
Cook Time: 7–8 hours on LOW or 4–5 hours on HIGH
Servings: 6
Ingredients
2 lbs (900 g) beef chuck, cut into bite-sized cubes
2 cans (15 oz / 425 g each) white beans, drained and rinsed
3 medium carrots, sliced into thick rounds
1 medium onion, diced
3 cloves garlic, minced
4 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon black pepper
Salt to taste
2 tablespoons olive oil
2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
Instructions
Season the beef: Pat the beef cubes dry and season with salt and black pepper.
Brown the beef: Heat olive oil in a skillet over medium-high heat. Brown the beef on all sides for about 2–3 minutes per side. This step adds extra flavor.
Prepare the slow cooker: Add the carrots, onion, and garlic to the slow cooker.
Add the beef: Place the browned beef on top of the vegetables.
Make the broth: Whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, and parsley. Pour over the beef and vegetables.
Slow cook: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender.
Add the white beans: Stir in the drained white beans during the final 30–45 minutes of cooking so they warm through without becoming mushy.
Thicken the stew (optional): Stir in the cornstarch slurry during the last 20–30 minutes and cook until the broth reaches your preferred consistency.
Serve: Ladle the hot stew into bowls and serve with warm bread or dinner rolls.
Tips for the Best Beef Stew
Use beef chuck for tender, flavorful results.
Cut the carrots thickly so they hold their shape during slow cooking.
Add the beans near the end to keep them intact.
For extra flavor, brown the beef before adding it to the slow cooker.
Enjoy this cozy, hearty homemade beef stew!