AI-generated serving inspiration; not a photograph of a tested recipe.
Chuck needs time to soften, which makes it a good match for a slow cooker. A quick sear builds savory flavor before the beef joins chunky vegetables; cornstarch thickens the broth near the end without a heavy flour coating.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
A full meal fits in each bowl.
Peas added at the end keep their color.
Ingredient notes
Use chuck rather than a lean quick-cooking steak.
The listed cook time includes the finishing stage; slow cookers vary.
Equipment you’ll need
6-quart slow cooker
Large skillet
Tongs
Helpful cooking tips
Dry beef browns more readily.
Avoid overfilling the slow cooker; follow its fill guidelines.
Make it your own
Variations
Stir in 1 tbsp Worcestershire sauce with the broth.
Substitutions
Replace potatoes with peeled turnips for a different root vegetable texture.
What to serve with it
Offer crusty bread or a crisp cabbage salad.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can I skip the sear?
Yes, although the broth will taste less deeply browned. Add the raw thawed beef directly and cook until fork-tender.
Let’s get cooking
Classic Beef Stew
A slow-simmered bowl of beef chuck, potatoes, and carrots with a rich tomato-seasoned broth.
Prep time
25 min
Cook time
8 hrs 15 min
Total time
8 hrs 40 min
Servings
6
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
6-quart slow cooker · Large skillet · Tongs
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Pat the beef dry. Heat oil in a skillet over medium-high heat and brown beef in two batches, about 6 minutes per batch.
Place potatoes, carrots, onion, beef, broth, tomato paste, garlic, thyme, salt, and pepper in a 6-quart slow cooker. Stir and cover.
Cook on LOW for about 7 1/2 hours, until the beef is fork-tender. Cook longer if it still resists a fork.
Mix cornstarch with cold water. Stir into the stew with the peas and cook on HIGH for 20–30 minutes until thickened and bubbling.
Taste the broth and adjust salt before serving. Remove any large pieces of fat.
Cook’s notes
Dry beef browns more readily.
Avoid overfilling the slow cooker; follow its fill guidelines.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/classic-beef-stew.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
