This collection of slow cooker recipes is designed for real life: meals that go together in the morning (or the night before) and are ready when you walk in the door. From hearty stews and tender meats to vegetarian mains and even a simple dessert, these recipes rely on affordable ingredients and straightforward techniques. The slow cooker does the work, so you can get on with your day.
Ingredients
- 2 lb (900 g) beef chuck roast, cut into 1½-inch chunks
- 1 tbsp (15 ml) olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 carrots, peeled and sliced into ½-inch rounds
- 3 celery stalks, sliced
- 1 lb (450 g) baby potatoes, halved
- 1 cup (240 ml) beef broth, low-sodium
- 2 tbsp (30 ml) tomato paste
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (2 g) dried thyme
- 1 tsp (2 g) dried rosemary
- 1 bay leaf
- 1 tsp (5 g) salt, plus more to taste
- ½ tsp (1 g) black pepper
- 2 tbsp (16 g) cornstarch mixed with 2 tbsp (30 ml) cold water (for thickening, optional)
- 2 tbsp (8 g) fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Working in batches, sear the beef chunks until browned on all sides, about 3–4 minutes per batch. Transfer the beef to the slow cooker.
- In the same skillet, add the onion and cook for 3 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant. Scrape the mixture into the slow cooker.
- Add the carrots, celery, potatoes, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on LOW for 8 hours or on HIGH for 5–6 hours, until the beef is fork-tender.
- If a thicker gravy is desired, remove the bay leaf and stir in the cornstarch slurry. Cook on HIGH for 15–20 minutes, uncovered, until the liquid thickens slightly.
- Season with additional salt and pepper to taste. Garnish with fresh parsley before serving.
Tips
- Substitute the meat: Use boneless short ribs or brisket instead of chuck; both become tender with long cooking. If using a lean cut like sirloin, reduce cooking time to 6 hours on LOW to avoid drying out.
- Don’t skip the sear: Browning the meat first adds deep flavor that you can’t get from the slow cooker alone. If you’re short on time, you can skip it, but the stew will be less rich.
- Adjust the vegetables: Root vegetables like parsnips or turnips work well. Add delicate vegetables like peas or green beans in the last 30 minutes of cooking to keep them from turning mushy.
- Thickening: If you prefer a thicker stew without cornstarch, mash a few of the potatoes against the side of the slow cooker before serving.
Serving Suggestions
Serve this stew over mashed potatoes, egg noodles, or with crusty bread for soaking up the broth. A simple green salad with a vinaigrette balances the richness. For a complete meal, add a side of steamed broccoli or roasted green beans.
Variations
- Beef and Mushroom: Add 8 oz (225 g) sliced cremini mushrooms with the onions. They add an earthy flavor and extra body.
- Red Wine Addition: Replace ½ cup (120 ml) of the beef broth with dry red wine like Merlot or Cabernet Sauvignon. Add it with the other liquids; the alcohol cooks off during the long simmer.
- Herb Swap: Use 2 teaspoons (4 g) dried Italian seasoning instead of thyme and rosemary for a slightly different flavor profile.
- Make it Spicy: Add 1–2 teaspoons (2–4 g) smoked paprika and a pinch of cayenne pepper for a smoky, mild heat.
Storage and Reheating
Cool the stew to room temperature within 2 hours of cooking. Transfer to airtight containers and refrigerate for up to 4 days. To freeze, store in freezer-safe containers for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat individual portions in a saucepan over medium heat, stirring occasionally, until bubbling and heated through to 165°F (74°C). You can also reheat in the microwave in 1-minute intervals, stirring between each.
Frequently Asked Questions
Can I cook this on HIGH instead of LOW? Yes, but the meat may be slightly less tender. Cook on HIGH for 5–6 hours, checking for doneness at the 5-hour mark. The potatoes and carrots should be easily pierced with a fork.
Why is my stew watery? The slow cooker doesn’t allow much evaporation, so the liquid stays thin. To fix it, remove the lid and cook on HIGH for 20–30 minutes to reduce, or use the cornstarch slurry as described. Also, make sure you’re not adding too much broth; the vegetables release moisture as they cook.
Can I add frozen vegetables? Yes, but add them in the last 30 minutes of cooking. Frozen vegetables are already blanched, so they only need to heat through. Adding them too early will make them mushy.
How do I know the beef is safe to eat? Beef chuck is a whole cut, so the safe minimum internal temperature is 145°F (63°C) with a 3-minute rest, but for stew, you want it much higher—around 200°F (93°C)—to break down the collagen. Use a meat thermometer to check that the beef is fork-tender; it will be well above the safe minimum.
Can I make this ahead of time? Absolutely. In fact, the flavor improves after a day in the fridge. Make the stew, cool it, and refrigerate for up to 4 days. Reheat gently on the stove or in the microwave.
What can I use instead of Worcestershire sauce? Soy sauce or tamari works as a substitute, though it will add a slightly different salty, umami flavor. You can also use balsamic vinegar mixed with a pinch of sugar.
Related
- Eggplant Caponata Crostini: Easy Italian Appetizer
- Crostini Nutrition Facts: Calories, Carbs & Healthier Tips
- Crostini Side Dishes: 12 Easy Recipes
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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