Introduction
This slow-cooker beef stew is a deeply flavorful, warming dish ideal for cold days or busy schedules. With tender beef, hearty vegetables, and a subtle smoky undertone, it delivers the classic comfort of stew with minimal effort. Everything cooks low and slow, producing a rich, savory meal that tastes even better the next day.
Description
The stew features melt-in-your-mouth beef chunks simmered with potatoes, carrots, onions, and a smoky broth enhanced by paprika and optional smoked ingredients. The long cooking time allows the flavors to build naturally, creating a thick, robust sauce that coats every bite. It is satisfying, filling, and perfect for family dinners or meal prep.
Ingredients
2 pounds beef stew meat, cut into chunks
3 large carrots, sliced
3 potatoes, diced
1 large onion, chopped
3 garlic cloves, minced
4 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon regular paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 bay leaves
2 tablespoons flour (optional, for thickening)
1 tablespoon oil (for browning, optional)
Instructions
1. Optional but recommended: Heat oil in a skillet and brown the beef on all sides. This deepens the flavor.
2. Add browned beef to the slow cooker.
3. Add carrots, potatoes, onion, and garlic.
4. In a separate bowl, whisk together beef broth, tomato paste, Worcestershire sauce, smoked paprika, paprika, salt, and pepper.
5. Pour the mixture over the beef and vegetables.
6. Add bay leaves.
7. Cover and cook on low for 7–8 hours or on high for 4–5 hours, until beef is very tender.
8. For a thicker stew: Stir flour with a few tablespoons of the hot broth in a small bowl to make a slurry, then mix it back into the stew. Cook for an additional 20–30 minutes.
9. Remove bay leaves before serving.
Tips
Browning the beef first adds depth and caramelized flavor, but the recipe still works if you skip it.
Cut vegetables into uniform sizes so they cook evenly.
For an even smokier flavor, add a small piece of smoked sausage or a dash of liquid smoke.
If the stew tastes too salty, add more potatoes or a splash of water.
Variations
Add peas or green beans in the last 30 minutes of cooking.
Substitute sweet potatoes for regular potatoes for a sweeter, earthier flavor.
Add a teaspoon of thyme or rosemary for a more herb-forward stew.
Use fire-roasted diced tomatoes for extra smokiness.
Replace part of the broth with red wine for a richer, deeper flavor.
Correction
If the stew is too thin: add a flour or cornstarch slurry and cook longer.
If the stew turns too thick: add additional broth until desired consistency is reached.
If the beef is tough: cook longer on low heat; it needs more time to break down.
If flavors are flat: add a pinch of salt, more smoked paprika, or a splash of Worcestershire sauce.
Enjoy
Serve hot with crusty bread, over mashed potatoes, or alongside rice. Leftovers taste even better the next day as the flavors continue to develop.
