Ingredients
- 700 to 800 g beef chuck or stewing beef, cut into bite-sized chunks
- 700 g potatoes, peeled if desired and cut into large chunks
- 3 medium carrots, sliced into thick rounds
- 1 large onion, chopped
- 3 cloves garlic, minced
- 500 ml beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons cornstarch, optional, for thickening
- 2 tablespoons cold water, for the cornstarch slurry
- Fresh parsley, chopped, for garnish
A Closer Look at the Key Ingredients
Beef chuck or stewing beef. Chuck comes from the shoulder of the cow and contains plenty of connective tissue and marbling. Those qualities make it tough when cooked quickly but wonderfully tender and flavorful after hours of slow, moist cooking. As the collagen breaks down, it enriches the gravy and gives the meat its melt-in-your-mouth texture.
Potatoes. Large chunks hold up to long cooking much better than small pieces, which can turn mushy. Waxy or all-purpose potatoes, such as Yukon Gold-style varieties, keep their shape well. If you use floury potatoes, cut them generously.
Carrots. Thick slices of carrot add natural sweetness and color, and they soften without disintegrating during the long cook.
Onion and garlic. These form the savory base of the gravy. As they cook down, they release sweetness and depth that balance the richness of the beef.
Beef broth. The broth becomes the cooking liquid and the foundation of the gravy. Because slow cookers trap moisture, you do not need to cover the ingredients completely.
Tomato paste. Tomato paste adds concentrated savory flavor and a touch of acidity, which deepens the sauce and helps balance the richness.
Worcestershire sauce. This adds umami, tang, and complexity. It is one of the easiest ways to make a simple stew taste like it has been cooking all day.
Paprika, thyme, and rosemary. These classic seasonings bring warmth, earthy herbal notes, and a gentle smokiness that suit beef and potatoes perfectly.
Olive oil. Used for browning the beef, which develops a flavorful crust.
Cornstarch slurry (optional). A mixture of cornstarch and cold water thickens the gravy if you prefer a more stew-like consistency.
Fresh parsley. A sprinkle of chopped parsley adds freshness and color just before serving.
Instructions
Step 1: Prepare the Beef and Vegetables
Cut the beef into evenly sized chunks, trimming away any excessively large pieces of fat.
Wash the potatoes and cut them into large, roughly equal pieces so they cook evenly without falling apart. Slice the carrots thickly and chop the onion.
Mince the garlic and set everything aside.
Cutting everything into similar sizes is a small step that makes a big difference. Evenly sized pieces cook at the same rate, so you do not end up with mushy vegetables and tough beef in the same bowl.
Step 2: Brown the Beef for Extra Flavor (Optional)
Heat the olive oil in a large skillet over medium-high heat.
Pat the beef dry and brown it in batches for approximately 2 to 3 minutes per side. You do not need to cook it through. The goal is to develop a rich, caramelized crust.
Transfer the browned beef to the slow cooker.
Shortcut: You can skip this step if you are short on time. The dish will still be delicious, although browning adds extra depth to the gravy.
Patting the beef dry before it goes into the pan helps it brown instead of steam. Cooking in batches keeps the pan hot and prevents crowding.
Step 3: Layer the Ingredients
Place the potatoes and carrots in the bottom of the slow cooker, followed by the chopped onion and garlic.
Arrange the beef on top.
This layering helps keep the vegetables in contact with the cooking liquid while allowing the beef to become tender as it cooks.
Step 4: Make the Savory Broth
In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, paprika, thyme, rosemary, salt, and black pepper.
Pour the mixture evenly over the beef and vegetables.
The liquid does not need to cover everything completely. Slow cookers retain moisture, and the ingredients will release additional liquid as they cook.
Step 5: Slow Cook Until Tender
Cover with the lid and cook:
- LOW: 7 to 8 hours
- HIGH: 4 to 5 hours
Cooking times vary depending on your slow cooker and the size of the beef pieces.
The beef should be fork-tender, and the potatoes should be soft but still hold their shape. If the beef is still tough, continue cooking until it becomes tender.
Keep the lid closed as much as possible to maintain a consistent temperature.
Step 6: Thicken the Gravy (Optional)
If you prefer a thicker, stew-like sauce, mix the cornstarch with cold water in a small bowl until smooth.
Stir the slurry into the hot cooking liquid during the final 15 to 20 minutes of cooking. Cover and allow the sauce to thicken.
For an even richer gravy, remove a little of the cooking liquid, simmer it in a saucepan until reduced, and return it to the slow cooker.
Step 7: Taste and Serve
Taste the gravy and adjust the salt and pepper if needed.
Spoon the tender beef, potatoes, and carrots into serving bowls. Ladle the rich gravy over everything and finish with freshly chopped parsley.
Serve hot with crusty bread to soak up every last drop of that delicious sauce.