Slow Cooker Beef Stew 6-Ingredient

Slow Cooker Beef Stew 6-Ingredient. You know those nights when you open the fridge and just stare at it? Nothing sounds good, nothing looks easy, and you have no idea what to make. That’s exactly when this beef stew saves dinner.

All you need is six simple things you probably already have at home. You put the raw beef right into the slow cooker, throw the vegetables on top, pour some beef broth over everything, and put the lid on. That’s the whole job. No browning the meat first. No mixing flour into anything. No standing at the stove and stirring. You just build it in layers, walk away, and let the slow cooker work its magic all day long. By dinnertime, the beef is fall-apart soft, the vegetables are perfectly cooked, and the whole house smells amazing. It’s a big, cozy, hearty meal that feels like a lot of work — but really wasn’t. Layer everything in, pour the broth on top, and walk away. A warm, filling bowl of stew will be waiting for you at dinnertime — no fuss, no mess!

Slow Cooker Beef Stew 6-Ingredient

Servings: 4

Ingredients

• 2 pounds beef stew meat → cut into 1 to 1½-inch chunks
• 3 cups low-sodium beef broth
• 1 pounds carrots → peeled and cut into 1-inch pieces
• 1 pounds baby potatoes → cut in half (or in quarters if big)
• 1 pieces medium yellow onion → chopped
• 2 teaspoons kosher salt → plus more if needed
• 1 teaspoons black pepper → optional

Slow Cooker Beef Stew: Steps

1. Add the beef: Put the 2 pounds beef stew meat, cut into 1 to 1½-inch chunks right into the bottom of a 5- to 6-quart slow cooker. Spread the pieces out so they cover the bottom in one layer.
2. Add the veggies: Toss the 1 pieces medium yellow onion, chopped on top of the beef first. Then add the 1 pounds carrots, peeled and cut into 1-inch pieces and 1 pounds baby potatoes, cut in half (or in quarters if big) on top. Try to keep everything spread out so it all cooks evenly.
3. Add salt and pepper: Sprinkle the 2 teaspoons kosher salt, plus more if needed and 1 teaspoons black pepper (optional) all over the meat and vegetables so every bite gets some flavor.
4. Pour in the broth: Slowly pour the 3 cups low-sodium beef broth over everything in the pot. Let it trickle down between all the pieces. It’s okay if a few veggies stick up above the liquid a little bit.
5. Cook low and slow: Put the lid on the slow cooker. Cook on LOW for 8 to 480 minutes, or cook on HIGH heat for 4 to 5 hrs. The beef is ready when it’s very soft and easy to break apart with a fork.
6. Taste and thicken: Give the stew a taste. Sprinkle in a bit more salt or pepper if it needs it. Want it a little thicker? Use your spoon to mash a few of the soft potatoes against the side of the pot, then stir them in.
7. Serve it up: Scoop the stew into bowls while it’s still hot. Make sure each bowl gets a good mix of beef, carrots, potatoes, and broth. Enjoy!

Notes

Helpful tips:

Any kind of beef stew meat works here — chuck is a great pick because it gets really soft after long cooking.
To make the stew thicker, mash a handful of the cooked potatoes right in the pot and stir them in.
This stew tastes even better the next day!