1–2 tablespoons cornstarch mixed with 2 tablespoons water (slurry) for thickening at the end
Salt and pepper to taste
Optional: 1 cup frozen peas added near the end for color and a pop of sweetness
Fresh parsley, chopped, for garnish
Instructions
Season the beef generously with salt and pepper. In a large skillet, heat the olive oil over medium-high heat and brown the beef in batches, letting it develop a rich crust on all sides. Transfer browned pieces to the slow cooker as you go. The fond in the pan is flavor gold—don’t skip it.
Pour a splash of beef broth into the hot skillet and scrape up all the browned bits with a wooden spoon. This deglazing step lifts the caramelized goodness and enriches the sauce.
To the slow cooker, add the onions, garlic, carrots, potatoes, tomato paste, thyme, bay leaves, Worcestershire, wine (if using), and the remaining broth. Stir to combine and ensure the ingredients are mostly submerged for even cooking.
Cover and cook on low for 8–10 hours or on high for 4–6 hours, until the beef is melt-in-your-mouth tender and the vegetables are soft but not mushy.
About 15–20 minutes before you’re ready to eat, whisk the cornstarch slurry and stir it into the stew. This will lightly thicken the sauce into a cozy, glossy finish. If you prefer a thinner sauce, skip this step or add it later in smaller amounts.
Remove the bay leaves, taste, and adjust salt and pepper as needed. If you’re using peas, stir them in now and let them warm through. Ladle into bowls, garnish with parsley, and serve hot with crusty bread or mashed potatoes.
Notes
Cozy, easy slow cooker beef stew with tender beef, potatoes and carrots in a glossy sauce—perfect for weeknights.
