Beef Stew is one of my favorite Winter meals next to Pot Roast and if you live in the Midwest where it’s -16 below out this stew will warm you right up. Beef and potatoes are a Midwest favorite and this stew will not disappoint.
The total prep time for this beef stew is about 10 minutes. Mainly just chopping and prepping your vegetables. The slow cooker does the rest. At the end of the cooking time, you take about a cup of broth that was cooking away in the slow cooker and whisk in some cornstarch and add that back into the stew. This will thicken the stew up a bit and will create a gravy. It is incredible how tender the beef, potatoes, and carrots get! I did not add any salt to this recipe because Worcestershire sauce and beef broth have plenty of salt in them already but feel free to sprinkle some salt on top if you wish. I think the only thing I’d do differently next time is cut the potatoes into smaller chunks.
How to make a Slurry
Some of you have mentioned in the comments that you think 1/2 cup of cornstarch is too much for this stew or that it is thick. When you mix cornstarch together with the beef broth that creates what is called a slurry. It will be a thick pasty mixture that helps thicken the stew. You can adjust the thickness by slowly incorporating more water or more beef broth into it. There are many videos on Google or Youtube to watch and if you have never done this before I’d suggest watching some of those videos.
How to Make Slow Cooker Beef Stew
Check out the recipe card below for the full instructions
- First cut all of the potatoes, carrots, and onions into large chunks. Using large chunks (about 2 inches square) makes sure they don’t turn to mush in the crock pot.
- Add the beef to the crock pot, then the potatoes and onions and carrots (if used).
- Next add beef broth, garlic, Italian seasoning, Worcetershire sauce, liquid smoke, and pepper. Stir the pot and put the lid on top. Let the slow cooker do the rest. 6 to 8 hrs on low heat.
- When the stew is done cooking, slowly whisk in beef broth to the corn starch in a small bowl. Mix well and add that back into the slow cooker. If the slurry mixture is too thick gradually add water to it to make a consistency you like. Cook for another 15 to 30 minutes longer or until the stew has thickened.
- Instant Pot: Follow instructions 1 – 3. Select Meat/Stew function according to manufacturer’s instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build. After the cooking is done, allow the pressure cooker to release naturally.
- Instant Pot: Select Saute function on Instant Pot.
- Instant Pot: Take out 1 cup of beef broth and whisk in 1/4 cup of cornstarch. Mix well and add that back into the slow cooker. Cook for another 15 to 30 minutes longer or until the stew has thickened.
- Serving Size: 1 cup
Other Recipes to Try
25 Slow Cooker Recipes for Dinner
Maple Bacon Corn Bread Muffins
If you’ve tried this Slow Cooker Beef Stew or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to Pinterest.
Print
Weight Watchers Beef Stew
- Yield: 8 1x
Ingredients
- 2 lbs Chuck Roast, cut into 1 inch cubes
- 7 small potatoes such as yukon gold
- 1/2 Onion cut into chunks
- 1/2 cup of baby Carrots
- 2 cups Beef Stock or broth
- 1 tablespoon of garlic
- 1 tsp Italian Seasoning
- 1/2 tsp of liquid Smoke
- 1 tablespoon of Worcestershire sauce
- salt and pepper to taste
- 1/4 cup of cornstarch + water
Instructions
- First cut all of the potatoes, carrots, and onions into large chunks. Using large chunks (about 2 inches square) makes sure they don’t turn to mush in the crock pot.
- Add the beef to the crock pot, then the potatoes and onions and carrots (if used).
- Next add beef broth, garlic, Italian seasoning, Worcestershire sauce, liquid smoke, and pepper. Stir the pot and put the lid on top. Let the slow cooker do the rest. 6 to 8 hrs on low heat.
- When the stew is done cooking, slowly whisk in beef broth to the corn starch in a small bowl. Mix well and add that back into the slow cooker. If the slurry mixture is too thick gradually add water to it to make a consistency you like. Cook for another 15 to 30 minutes longer or until the stew has thickened.
- Instant Pot: Follow instructions 1 – 3. Select Meat/Stew function according to manufacturer’s instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build. After the cooking is done, allow the pressure cooker to release naturally.
- Instant Pot: Select Saute function on Instant Pot.
- Instant Pot: Take out 1 cup of beef broth and whisk in 1/4 cup of cornstarch. Mix well and add that back into the slow cooker. Cook for another 15 to 30 minutes longer or until the stew has thickened.
- Serving Size: 1 cup
Notes
My WW Personal Points: 6 Click here to see in recipe builder (will have to log in)
- Category: Easy
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 2
- Fat: 16
- Saturated Fat: 6
- Carbohydrates: 3
- Fiber: 3
- Protein: 29
Keywords: Beef Stew
Jenna says
When you add the cornstarch to the beef broth it’s supposed to make what is called a slurry which helps thicken the stew. It will be thick but if it’s too thick you can add some more beef broth or water even. Hope that helps. If you’ve never made a slurry before I’d look it up on Youtube or Google how to make it.
Amy says
There’s potential, but against my better judgement, I added the entire 1/2 c. corn starch to the 1 c. broth – BIG mistake! Did you maybe mean 1/4 c.? Using this much corn starch actually makes the broth thick and pasty and feels powdery in the mouth. Before adding the corn starch, I tested the broth and it was too thin and needed salt, so I think thickening is needed. If I make this again, I will cut the corn starch in half. Also make sure your beef broth is well seasoned or there’s no depth of flavor.
★★
Jenna says
That is listed at the top of the recipe card.
Dana says
How many servings does this recipe yield?
Jenna says
low heat
Gail Martin says
do I put crock pot on high or low?
Patty says
Would the points be lower if I substitute parsnip for the potatoes