13 Slow Cooker Beef Stew Recipes With Tender Beef and Thick Gravy

Slow cooker beef stew is a reliable choice for weeknight dinners when you want minimal prep.

These 13 recipes all aim for tender beef and gravy that thickens nicely in the pot.

You will see variations with different vegetables, seasonings, and add-ins to match what you have on hand.

Each one uses straightforward steps and common ingredients.

Choose a recipe that fits your schedule and try it soon.

Helpful Tips Before You Start

A few key steps will help the beef turn out tender and the gravy come out thick in these recipes.

Choose chuck roast

This cut has the right amount of fat and connective tissue to break down during long cooking and stay moist.

Brown the meat first

Sear the beef in a hot skillet before adding it to the slow cooker to build flavor that carries into the gravy.

Add thickener near the end

Stir in a cornstarch slurry during the final hour of cooking so the gravy thickens without turning gluey.

Cut vegetables evenly

Keep potatoes and carrots in similar sized pieces so they finish cooking at the same time as the beef.

Red Wine Beef Stew with Pearl Onions and Mushrooms

This red wine beef stew combines tender beef with earthy mushrooms and sweet pearl onions in a gravy that clings to every bite. The wine brings a subtle richness that feels special without being fussy. It suits weeknight dinners when you want a hands-off meal that still tastes like it took effort.

The slow cooker turns the beef soft while the vegetables stay intact and soak up the sauce. Pearl onions add a gentle sweetness that balances the deeper notes from the wine and mushrooms. The finished gravy thickens enough to coat a spoon.

Red Wine Beef Stew with Pearl Onions and Mushrooms

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons all-purpose flour
• 1 tablespoon vegetable oil
• 1 cup dry red wine
• 2 cups beef broth
• 8 ounces cremini mushrooms, halved
• 1 cup pearl onions, peeled
• 2 carrots, peeled and sliced
• 3 garlic cloves, minced
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and black pepper to taste

Instructions

 

• Place the beef cubes in a bowl and toss with the flour, salt, and pepper until evenly coated.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and brown on all sides, working in batches if needed.
• Transfer the browned beef to the slow cooker. Pour the red wine into the hot skillet and scrape up the browned bits, then add this liquid to the slow cooker.
• Add the beef broth, mushrooms, pearl onions, carrots, garlic, thyme, and bay leaves to the slow cooker. Stir gently to combine.
• Cover and cook on low for 8 hours until the beef is very tender.
• Remove the thyme sprigs and bay leaves before serving.

Notes

If the gravy seems thin at the end, remove the lid for the last 30 minutes of cooking to let it reduce. A dry red wine like cabernet or merlot works best here. Leftovers taste even better the next day and reheat well on the stovetop with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet

Guinness Beef Stew with Cabbage and Barley

This Guinness beef stew brings together rich stout, chewy barley, and sweet cabbage for a satisfying meal. It works well on busy weeknights or lazy weekends when you want dinner ready without much effort. The result is fork-tender beef in a thick, flavorful gravy with a hint of malty depth from the Guinness.

Guinness Beef Stew with Cabbage and Barley

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Course Main Course

Cuisine Irish

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 1 1/2 pounds beef stew meat
• 1 cup pearl barley
• 3 cups chopped green cabbage
• 12 ounces Guinness stout
• 2 cups beef broth
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Place the beef stew meat in a mixing bowl and toss it with the flour, salt, and pepper until evenly coated.
• Add the coated beef to the slow cooker along with the pearl barley, chopped cabbage, Guinness stout, beef broth, onion, carrots, garlic, and thyme.
• Stir all the ingredients until they are well combined.
• Cover the slow cooker and cook on low for 8 hours, until the beef is very tender and the barley has helped create a thick gravy.
• Give the stew a final stir before serving.

Notes

The barley naturally thickens the gravy during the long cook time, so avoid adding extra thickeners unless the stew looks too loose after 8 hours. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Mixing Bowl

Italian-Style Beef Stew with Tomatoes and Rosemary

This stew brings the bright taste of tomatoes and the piney note of rosemary to a classic slow cooker beef dish. The long cooking time turns the beef tender while the tomatoes and flour build a thick gravy that clings to each bite. It works well for cool evenings when you want something hearty but still light enough for a weeknight.

The flavor stays savory and herbal without being heavy. Carrots and onions add natural sweetness that balances the tomatoes.

Italian-Style Beef Stew with Tomatoes and Rosemary

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and sliced
• 1 can (14 ounces) diced tomatoes
• 2 tablespoons fresh rosemary, chopped
• 2 cups beef broth
• 3 tablespoons tomato paste
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Place the beef cubes in a bowl with the flour, salt, and pepper. Toss until the meat is evenly coated.
• Heat the olive oil in a large skillet over medium heat. Add the beef and cook until browned on all sides, about 5 minutes.
• Transfer the beef to the slow cooker. Add the onion, garlic, carrots, diced tomatoes, rosemary, beef broth, tomato paste, and oregano.
• Stir everything together, cover, and cook on low for 8 hours.
• Stir once more before serving to check the thickness of the gravy.

Notes

Fresh rosemary gives the cleanest flavor here, so chop it right before adding. If the gravy seems thin at the end, leave the lid off for the last 30 minutes. Leftovers reheat well and taste even better the next day. Serve over creamy polenta or with crusty bread to soak up the sauce.

Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet

Hungarian Paprika Beef Stew with Caraway

This stew brings the warm, earthy flavors of Hungarian paprika and caraway to a slow-cooked beef dish. The beef becomes very tender while the broth turns into a thick gravy that clings to the vegetables. It works well for weeknight family meals or weekend gatherings when you want something filling with little hands-on time.

The paprika gives a deep color and mild spice, while the caraway adds a gentle aromatic note. Cooking everything together in the slow cooker lets the flavors blend without much attention.

Hungarian Paprika Beef Stew with Caraway

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Course Main Course

Cuisine Hungarian

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch pieces
• 2 tablespoons Hungarian sweet paprika
• 1 teaspoon caraway seeds
• 1 large onion, diced
• 3 carrots, peeled and sliced
• 3 medium potatoes, cubed
• 2 cups beef broth
• 3 tablespoons all-purpose flour
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the vegetable oil in a large skillet over medium-high heat. Add the beef stew meat and brown it on all sides for about 5 minutes.
• Transfer the browned beef to the slow cooker. Sprinkle the flour, salt, and black pepper over the meat and stir to coat evenly.
• Add the diced onion, sliced carrots, cubed potatoes, minced garlic, Hungarian sweet paprika, and caraway seeds to the slow cooker.
• Pour the beef broth over all the ingredients and stir gently to combine everything.
• Cover and cook on low for 8 hours, until the beef is fork-tender and the gravy has thickened.
• Stir once more before serving to distribute the gravy.

Notes

Add the paprika with the other dry ingredients at the start so it fully infuses the gravy during the long cook. If the gravy seems too thin at the end, remove the lid for the last 30 minutes to let it reduce. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Hungarian
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife

Chipotle Beef Stew with Black Beans and Corn

This chipotle beef stew combines smoky peppers with black beans and sweet corn for a hearty meal that stands out from plain beef stews. The slow cooker turns the beef tender while the gravy thickens around the other ingredients.

It works well on cool evenings when you want something filling with a gentle kick of heat. The beans and corn add texture without needing extra steps.

Chipotle Beef Stew with Black Beans and Corn

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1½ pounds beef stew meat
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, minced
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cumin
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn
• Salt and black pepper
• Chopped cilantro for garnish

Instructions

 

• Place the beef stew meat in the slow cooker. Sprinkle the flour, salt, and pepper over the meat and toss to coat evenly.
• Add the onion, garlic, chipotle peppers, beef broth, tomato paste, and cumin. Stir everything together.
• Cover and cook on low for 7 to 8 hours until the beef is fork-tender.
• Stir in the black beans and corn. Cover and cook for 30 more minutes.
• Taste and adjust salt if needed. Ladle into bowls and top with chopped cilantro.

Notes

Add the beans and corn only at the end so they stay firm. Use one chipotle for milder heat or three if you want more smoke. Leftovers keep well in the fridge for three days and reheat with a splash of broth to loosen the gravy.

Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board

French Beef Bourguignon-Style Stew with Bacon

This slow cooker version brings the classic French flavors of beef bourguignon into an easy weeknight or weekend meal. The bacon adds a smoky depth while the beef simmers until it falls apart and the gravy thickens around the vegetables.

It works well for family dinners or when you want something hearty without much hands-on time. The result is tender beef in a rich, savory gravy with earthy mushrooms and sweet carrots.

French Beef Bourguignon-Style Stew with Bacon

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 4 slices bacon, chopped
• 2 carrots, sliced into rounds
• 1 yellow onion, chopped
• 8 ounces cremini mushrooms, quartered
• 2 cloves garlic, minced
• 1 cup dry red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Cook the chopped bacon in a skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pan.
• Add the beef cubes to the same skillet and brown on all sides. Transfer the beef to the slow cooker.
• Sprinkle the flour over the beef in the slow cooker and stir to coat. Add the cooked bacon, carrots, onion, mushrooms, and garlic.
• In a bowl, whisk together the red wine, beef broth, tomato paste, thyme, salt, and pepper. Pour this mixture over the ingredients in the slow cooker.
• Add the bay leaves, cover, and cook on low for 8 hours until the beef is very tender.
• Remove the bay leaves before serving. Stir the stew gently to check the gravy consistency.

Notes

For a thicker gravy, mix an extra tablespoon of flour with a little cold broth and stir it in during the last hour of cooking. The red wine gives the stew its signature depth, so avoid substituting it with more broth if possible. Leftovers reheat well the next day as the flavors continue to meld.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet

Beef Stew with Butternut Squash and Sage

This slow cooker beef stew brings together tender chunks of beef and sweet butternut squash in a savory gravy. Fresh sage adds an earthy note that pairs well with the natural sweetness of the squash. It makes a good choice for cool evenings when you want something filling without much hands-on time.

The gravy thickens as the ingredients cook down together in the slow cooker. You get a balanced mix of meaty flavor and soft vegetables that holds up well as leftovers.

Beef Stew with Butternut Squash and Sage

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet
• Cutting Board

Ingredients

  

• 1 1/2 pounds beef stew meat, cut into 1-inch pieces
• 4 cups butternut squash, peeled and cut into 1-inch cubes
• 1 large onion, diced
• 3 cloves garlic, minced
• 8 fresh sage leaves, chopped and divided
• 3 cups beef broth
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Pat the beef dry and toss it with the flour, salt, and pepper until evenly coated.
• Heat the olive oil in a large skillet over medium-high heat. Add the beef in batches and brown on all sides, then transfer it to the slow cooker.
• Add the onion, garlic, and half the sage to the same skillet. Cook for 2 minutes, scraping up any browned bits, then pour the mixture into the slow cooker.
• Add the butternut squash cubes and beef broth to the slow cooker. Stir to combine everything.
• Cover and cook on low for 8 hours, until the beef is fork-tender and the gravy has thickened.
• Stir in the remaining sage right before serving.

Notes

Chop the sage just before adding the final portion so its flavor stays bright. If the gravy seems thin after cooking, remove the lid for the last 30 minutes to let it reduce. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board

Smoky Bacon and Onion Beef Stew

This stew brings together smoky bacon and sweet onions to create a rich base for tender beef. The slow cooker turns the meat soft while the gravy thickens naturally from flour and reduced broth. It suits weeknight dinners when you want a hearty meal without much hands-on time.

The flavor leans savory with a gentle smokiness and onion depth. Serve it when the weather turns cool or when you need a reliable one-pot dish that reheats well.

Smoky Bacon and Onion Beef Stew

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch cubes
• 4 slices bacon, chopped
• 2 large yellow onions, thinly sliced
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 tablespoon smoked paprika
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper to taste

Instructions

 

• Cook the chopped bacon in a skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pan.
• Add the beef cubes to the same skillet. Brown them on all sides in the bacon fat, then transfer the beef to the slow cooker.
• Place the sliced onions and minced garlic in the skillet. Cook until the onions soften, about 5 minutes. Stir in the flour and cook for 1 minute more.
• Pour the beef broth into the skillet and scrape up any browned bits. Add the smoked paprika, thyme, bay leaves, salt, and pepper. Bring the mixture to a simmer.
• Transfer the skillet contents to the slow cooker along with the reserved bacon. Stir everything to combine.
• Cover and cook on low for 8 hours. Remove the bay leaves before serving.

Notes

Fry the bacon until quite crisp so its smoky flavor stays strong even after hours in the slow cooker. If the gravy seems thin at the end, mix a teaspoon of cornstarch with cold water and stir it in for the final 30 minutes. Leftovers keep well in the fridge for three days and taste even better after the flavors settle.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet

Ginger-Soy Beef Stew with Shiitake Mushrooms

This stew combines tender chunks of beef with earthy shiitake mushrooms in a savory ginger and soy broth. It works well for weeknight dinners or weekend meal prep when you want something hearty that mostly cooks on its own.

The slow cooker turns the beef soft and thickens the liquid into a gravy that coats the vegetables. The flavors stay balanced without needing extra seasoning at the table.

Ginger-Soy Beef Stew with Shiitake Mushrooms

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 1/2 pounds beef chuck roast, cut into 1-inch cubes
• 8 ounces shiitake mushrooms, stems removed and caps sliced
• 1/4 cup low-sodium soy sauce
• 3 tablespoons minced fresh ginger
• 4 garlic cloves, minced
• 2 cups beef broth
• 4 carrots, peeled and cut into 1-inch pieces
• 1 large onion, diced
• 3 tablespoons cornstarch
• 2 green onions, thinly sliced

Instructions

 

• Add the beef cubes, sliced shiitake mushrooms, soy sauce, minced ginger, minced garlic, beef broth, carrot pieces, and diced onion to the slow cooker. Stir once to combine.
• Cover and cook on low for 8 hours until the beef is very tender.
• In a small bowl, stir the cornstarch with 3 tablespoons of water until smooth. Pour the mixture into the slow cooker and stir well.
• Cover again and cook on high for 30 minutes until the gravy thickens.
• Ladle the stew into bowls and top each serving with the sliced green onions.

Notes

The shiitake mushrooms add liquid as they cook, which blends into the gravy, so taste before adding any extra salt. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the gravy.

Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board

Beef Stew Provençal with Olives and Orange Zest

This beef stew brings bright Mediterranean flavors to the slow cooker. The combination of briny olives and fresh orange zest cuts through the rich gravy while tender chunks of beef soak up the herbed tomato sauce. It works well for weeknight meals when you want something a little different from a standard beef stew.

The dish has a thick, savory gravy that clings to the meat and vegetables. Orange zest added at the end keeps the flavors lively without turning bitter during the long cook.

Beef Stew Provençal with Olives and Orange Zest

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large onion, diced
• 3 carrots, peeled and sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup dry red wine
• 1 can (14 oz) diced tomatoes
• 1/2 cup pitted Kalamata olives, halved
• 1 tablespoon fresh thyme leaves
• 2 bay leaves
• Zest of 1 orange
• 2 tablespoons chopped fresh parsley

Instructions

 

• Toss the beef cubes with the flour, salt, and pepper in a bowl until evenly coated.
• Heat a large skillet over medium-high heat. Brown the beef in batches, turning to sear all sides. Transfer the browned beef to the slow cooker.
• Add the onion, carrots, and garlic to the same skillet. Cook for 3 minutes, stirring to loosen any browned bits.
• Pour the beef broth and red wine into the skillet. Scrape the bottom, then transfer everything to the slow cooker.
• Add the diced tomatoes, olives, thyme, and bay leaves to the slow cooker. Stir to combine.
• Cover and cook on low for 8 hours until the beef is very tender.
• Remove the bay leaves. Stir in the orange zest and parsley just before serving.

Notes

The orange zest should go in at the very end so its bright flavor stays fresh against the rich gravy. If the sauce seems thin after cooking, remove the lid for the last 30 minutes on high to thicken it. Leftovers reheat well the next day, and the olives keep their texture without becoming mushy.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet

Stout and Root Vegetable Beef Stew with Thyme

This slow cooker stew brings together beef, dark stout, and earthy root vegetables for a hearty meal that feels right at home on chilly evenings. The thyme adds a gentle herbal note while the long cook time turns the beef tender and thickens the gravy naturally.

It suits family dinners or casual gatherings when you want something filling without much hands-on work. The stout gives a subtle roasted flavor that pairs well with the sweetness of the vegetables.

Stout and Root Vegetable Beef Stew with Thyme

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons all-purpose flour
• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 medium potatoes, cubed
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 12 ounces stout beer
• 2 cups beef broth
• 2 tablespoons tomato paste
• 4 sprigs fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves

Instructions

 

• Toss the beef cubes with the flour, salt, and pepper until evenly coated.
• Heat a skillet over medium heat and brown the beef in batches until all sides are seared.
• Add the onion and garlic to the skillet and cook for two minutes until softened.
• Transfer the beef mixture to the slow cooker.
• Add the carrots, parsnips, potatoes, stout, beef broth, tomato paste, thyme sprigs, and bay leaves.
• Stir gently to combine all ingredients.
• Cover and cook on low for 8 hours until the beef is tender and the gravy has thickened.
• Remove the bay leaves and thyme stems before serving.

Notes

Brown the beef first for deeper flavor in the finished gravy. If the gravy seems thin at the end, remove the lid for the last 30 minutes to reduce it. Leftovers reheat well on the stove with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife

Beef Stew with Leeks and White Wine

This slow cooker beef stew brings tender chunks of beef and soft leeks together in a light gravy made with white wine. The wine adds a gentle tang while the leeks melt into the broth for a mild sweetness. It works well for weeknight dinners when you want something comforting yet a bit different from a classic red-wine stew.

The finished dish has fork-tender beef and a gravy that clings lightly to the vegetables. Serve it with crusty bread or over mashed potatoes for an easy meal that still feels special.

Beef Stew with Leeks and White Wine

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch chunks
• 2 large leeks, white and light green parts only, sliced and rinsed
• 1 cup dry white wine
• 2 cups beef broth
• 3 carrots, peeled and sliced into rounds
• 4 small Yukon gold potatoes, quartered
• 2 tablespoons all-purpose flour
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons olive oil
• Salt and black pepper to taste

Instructions

 

• Pat the beef dry and toss it with the flour, salt, and pepper until evenly coated.
• Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches, then transfer it to the slow cooker.
• Add the sliced leeks and minced garlic to the same skillet. Cook for 2 minutes until the leeks soften slightly, then pour in the white wine. Scrape up any browned bits and simmer for 1 minute.
• Transfer the leek mixture to the slow cooker. Add the carrots, potatoes, beef broth, thyme, and bay leaves. Stir gently to combine.
• Cover and cook on low for 8 hours or until the beef is very tender and the gravy has thickened.
• Remove the bay leaves, taste, and adjust salt and pepper before serving.

Notes

Rinse the sliced leeks in a bowl of cold water to remove any grit that hides between the layers. If the gravy seems thin at the end, mash a few potato pieces against the side of the pot to help thicken it naturally. Leftovers reheat well the next day and the flavors continue to blend.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife

Beef Stew with Sweet Potatoes and Cinnamon

This slow cooker beef stew brings together tender chunks of beef and soft sweet potatoes in a gravy warmed by cinnamon. The natural sweetness of the potatoes balances the savory beef, creating a cozy dish that works well for weeknight dinners or weekend family meals.

The long cooking time breaks down the beef while the sweet potatoes release starch to help thicken the gravy. A touch of cinnamon adds depth without overpowering the classic stew flavors.

Beef Stew with Sweet Potatoes and Cinnamon

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 1 medium onion, chopped
• 3 cups beef broth
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 2 tablespoons chopped fresh parsley

Instructions

 

• Place the beef cubes in a bowl and toss with the flour, salt, and pepper until evenly coated.
• Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook for 4 to 5 minutes, turning to brown on all sides.
• Transfer the browned beef to the slow cooker. Add the sweet potatoes, onion, beef broth, cinnamon, and bay leaf.
• Stir gently to combine, then cover and cook on low for 7 to 8 hours until the beef is fork-tender.
• Remove the bay leaf. Ladle the stew into bowls and sprinkle with chopped parsley before serving.

Notes

Stir the stew once or twice during the last hour of cooking if possible to help the sweet potatoes break down slightly and thicken the gravy further. If the gravy seems too thin at the end, mix a teaspoon of cornstarch with cold water and stir it in, then cook uncovered on high for 15 minutes. Leftovers reheat well the next day, though the sweet potatoes will soften more.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet