Slow Cooker Classic Beef Stew
A classic, hearty slow cooker beef stew loaded with tender beef, potatoes, carrots, celery, and a rich, savory broth. Toss everything into the slow cooker in the morning and come home to the coziest fall dinner.
Prep Time: 15 minutes
Cook Time: 8–10 hours
Servings: 6–8
Ingredients
2 lbs beef stew meat
1½ lbs mini potatoes
1 medium yellow onion, roughly chopped
3 medium carrots, peeled and chopped
3 celery stalks, washed and chopped
1 (10.5 oz) can cream of mushroom & roasted garlic soup
3–4 cups beef broth
3 tablespoons tomato paste
2 packets beef stew seasoning
2 tablespoons minced garlic
4 sprigs fresh thyme
Crusty bread or fresh rolls, for serving
Instructions
Add the stew meat, potatoes, onion, carrots, celery, cream of mushroom & roasted garlic soup, 3 cups beef broth, tomato paste, beef stew seasoning, and minced garlic to the slow cooker.
Stir everything together until the beef and vegetables are evenly coated in the seasonings and broth mixture.
Place the fresh thyme sprigs on top.
Cover and cook on LOW for 8–10 hours, or until the beef is fork-tender and the vegetables are cooked through.
Remove and discard the thyme stems. Stir the stew well. If you'd like a thinner consistency, add some or all of the remaining cup of beef broth until it reaches your desired consistency.
Taste and adjust seasoning if needed.
Ladle into bowls and serve warm with crusty bread or fresh rolls for dipping.
Shell’s Notes
Broth: Start with 3 cups. You can always add more toward the end depending on how thick you like your stew.
Potatoes: If your mini potatoes are larger, cut them in half so they cook evenly.
Leftovers: This is one of those meals that's even better the next day. Store leftovers covered in the refrigerator and reheat gently on the stovetop or in the microwave.
