Slow Cooker Beef Stew with Garlic and Herbs

When you want a hands-off, deeply flavored comfort meal, this slow cooker beef stew with garlic and herbs delivers. With bold garlic, fragrant thyme, and slow-simmered beef and root vegetables, it’s a cozy dish you’ll want to make again and again. Below is the full recipe, my tips, variations, internal links to related recipes, and answers to common questions so your stew turns out perfect every time.

Why This Stew Stands Out

Bold Garlic + Fresh Herbs = Flavor You Can Smell Before You Taste

One thing I can’t resist is the fragrance of garlic and fresh herbs simmering together. In this recipe, garlic becomes mellow and sweet, while thyme and parsley infuse every drop of broth. It’s a flavor profile that elevates the simple stew into something memorable.

Slow Cooker Convenience, Rich Results

This stew is a true dump‑and‑go recipe. You brown the beef (optionally), toss everything into the slow cooker, and walk away. The long cook time gives the flavors time to meld, and the result is just as rich as more labor-intensive methods. It fits perfectly alongside other slow cooker recipes on the site.

Ingredients & What You’ll Need

The Ingredient List

• 2½ lbs beef chuck, trimmed and cut into 1‑inch cubes
• Salt and freshly ground black pepper, to taste
• 3 tablespoons all‑purpose flour (for coating beef)
• 2 tablespoons olive oil (for browning, optional)
• 1 large onion, chopped
• 4–5 cloves garlic, minced
• 3 carrots, sliced
• 3 potatoes, diced
• 2 ribs celery, chopped
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme (or 1 tbsp fresh, chopped)
• 1 teaspoon dried parsley (or fresh)
• 4 cups beef broth (or stock)
• Fresh parsley, for garnish

Why Each Ingredient Matters

The beef chuck, with its fat marbling and connective tissue, softens over long cooking and yields richness. Garlic provides aromatic punch. Thyme and parsley bind flavors across meat, vegetables, and broth. Tomato paste, Worcestershire sauce.

Step‑by‑Step Instructions

1. Brown the Beef (Optional but Recommended)

1. Season beef cubes with salt and pepper. Toss in flour to coat lightly.
2. Heat olive oil in a skillet over medium-high heat.
3. In batches, sear beef until browned on all sides. Remove and set aside.

2. Build the Base and Aromatics

1. In the same skillet (or directly in slow cooker if skipping sear), sauté onion and garlic until soft and fragrant.
2. Add tomato paste and stir for about a minute.

3. Combine Everything & Slow Cook

1. Transfer beef (and any juices) to the slow cooker.
2. Add carrots, potatoes, and celery.
3. Sprinkle in thyme and parsley.
4. Stir in Worcestershire sauce, then pour beef broth.
5. Cover and cook on LOW for 7–8 hours, or HIGH for 4–5 hours, until beef is tender.

4. Final Adjustments

About 30 minutes before serving, taste your stew. If the broth is too thin, you can thicken it by mixing a small amount of flour or cornstarch with cold water and stirring it in. You can also mash a few potato pieces to thicken naturally. Discard any tough herb stems. Garnish with fresh parsley just before serving.

Tips, Variations & Serving Ideas

Pro Tips for Success

• Don’t skip browning if you can. It adds a deep caramelization that enhances flavor.
• Use fresh herbs when possible for brighter flavor, especially in the garnish.
• Cut vegetables in uniform sizes so everything cooks evenly.
• Keep a ladle handy and stir once or twice during cooking if your slow cooker tends to stick.

Variations You’ll Love

• Swap potatoes with sweet potatoes or parsnips.
• Add mushrooms or pearl onions for earthier notes.
• Add a splash of balsamic vinegar or a teaspoon of mustard just before serving to brighten flavor.
• Make it keto‑friendly: omit potatoes and use extra celery or turnips.

Serving & Pairing Suggestions

This stew is hearty on its own, but shines when served with crusty bread, buttered toast, or biscuits to soak up the broth. A side green salad or garlicky sautéed greens offers balance. You can also pair it with lighter recipes on the site earlier in the week for variety.

Leftovers store well: refrigerate for up to 4 days in a sealed container. Reheat gently on low heat, adding a little extra broth if it becomes too thick. Freeze portions for up to 3 months (note that potato texture may soften a bit on thawing).

FAQ

Do I have to brown the beef first?

No—but browning gives your stew deeper color and richer flavor. If you’re short on time, you can skip it and still get a tasty result.

Will the garlic become too strong or bitter?

No—cooked garlic mellows and becomes sweet. By simmering it gently with beef and broth, it imparts aroma without harshness.

How long should I cook this on high versus low?

Use LOW for 7–8 hours if you’re home during the day; HIGH for 4–5 hours will also work if you need faster results.

Is it possible to thicken without flour?

Yes—mashing a few potato pieces into the broth or letting it simmer uncovered toward the end helps it thicken naturally. A cornstarch slurry also works.

Can I adjust the herbs or garlic amount?

Absolutely. Feel free to use more garlic if you love it, or replace thyme with rosemary, oregano, or even a bay leaf for variation.

Conclusion

This slow cooker beef stew with garlic and herbs is a perfect blend of comfort and bold flavor. It brings together tender beef, hearty vegetables, and the aromatics of garlic and herbs with minimal effort. Try it on a busy day and enjoy the reward of deep, satisfying flavor waiting at dinner time.

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