. Ingredients
Main ingredients
| Ingredient | Quantity |
|---|---|
| Beef chuck, cut into 1-inch cubes | 900 g (2 lb) |
| Potatoes, peeled and cubed | 700 g |
| Mushrooms, sliced | 250 g |
| Yellow onion, chopped | 1 large |
| Garlic, minced | 4 cloves |
| Beef broth | 3 cups (720 ml) |
| Olive oil | 1 tbsp |
| Worcestershire sauce | 1 tbsp |
| Soy sauce | 1 tbsp |
| Tomato paste | 2 tbsp |
| Dried thyme | 1 tsp |
| Dried rosemary | ½ tsp |
| Paprika | 1 tsp |
| Black pepper | ½ tsp |
| Salt | ½–¾ tsp, or to taste |
| Bay leaf | 1 |
For thickening the gravy
-
2 tbsp cornstarch
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2 tbsp cold water
For garnish
– 2 tbsp fresh parsley, chopped
2. Full cooking instructions
Step 1 — Prepare the beef
Pat the beef dry with paper towels. Season with salt, black pepper, and paprika.
For deeper flavor, heat olive oil in a skillet over medium-high heat and brown the beef in batches for 2–3 minutes per side. This step is optional, but it gives the stew a richer taste.
Step 2 — Prepare the vegetables
Cut the potatoes into even-sized chunks. Slice the mushrooms, chop the onion, and mince the garlic.
If you prefer firmer mushrooms, reserve some to add during the final hour of cooking.
Step 3 — Assemble the slow cooker
Place the potatoes, onion, mushrooms, garlic, and browned beef into the slow cooker.
Add the tomato paste, Worcestershire sauce, soy sauce, thyme, rosemary, paprika, and bay leaf.
Pour in the beef broth and stir gently to distribute the seasonings. The ingredients do not need to be completely submerged.
Step 4 — Slow cook until tender
Cover and cook:
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LOW: 7–8 hours
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HIGH: 4–5 hours
The stew is ready when the beef is fork-tender and the potatoes are soft but still hold their shape. Actual cooking time varies with the size of the beef pieces and your slow cooker.
Step 5 — Thicken the gravy
About 20–30 minutes before serving, mix the cornstarch and cold water in a small bowl until smooth.
Stir the mixture into the stew, replace the lid, and cook on HIGH for another 15–20 minutes until the gravy thickens.
For a thicker, richer gravy, mash one or two potato pieces into the liquid and stir.
Step 6 — Taste and finish
Remove the bay leaf. Taste and adjust the salt, pepper, and Worcestershire sauce as needed.
Sprinkle with fresh parsley and gently stir.
Step 7 — Serve
Ladle the beef, potatoes, and mushrooms into bowls, spooning plenty of thick gravy over the top.
Serve hot with crusty bread, dinner rolls, or a fresh green salad.
3. Nutrition information
Estimated per serving — 1 of 6 servings
Approximately 480 calories
Protein
39 g
Carbohydrates
38 g
Total fat
18 g
Dietary fiber
4–6 g
Saturated fat
6–8 g
Total sugars
4–7 g
Sodium
650–950 mg
Estimates depend on beef fat content, broth, soy sauce, and serving size.
Estimated nutrition for the full recipe
| Nutrient | Approximate total |
|---|---|
| Calories | 2,880 kcal |
| Protein | 234 g |
| Carbohydrates | 228 g |
| Total fat | 108 g |
| Dietary fiber | 24–36 g |
4. Tips for the best beef stew
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Choose chuck beef: It becomes tender and flavorful during slow cooking.
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Brown the beef first: This creates a deeper, roasted flavor.
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Cut potatoes evenly: Similar-sized pieces cook more consistently.
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Don’t add too much liquid: Slow cookers retain moisture, so too much broth can make the gravy thin.
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For extra flavor: Add ½ cup of red wine before the broth, if desired, and allow it to simmer briefly in the skillet.
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For a gluten-free version: Use certified gluten-free broth, tamari instead of regular soy sauce, and gluten-free Worcestershire sauce.
5. Storage and reheating
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Refrigerate leftovers within 2 hours in airtight containers.
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Store in the refrigerator for 3–4 days.
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Freeze for up to 3 months for best quality.
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Reheat on the stove over medium-low heat until steaming hot, adding a splash of broth if the gravy has thickened too much.
Serving suggestion: Finish each bowl with fresh parsley and cracked black pepper. The rich gravy pairs especially well with warm bread or buttery mashed potatoes.