Slow Cooker 5-Ingredient Beef Stew!!!

1. Layer in Slow Cooker

Place beef cubes in the bottom of the slow cooker.
Add carrots and potatoes.
In a bowl, whisk beef broth and tomato paste until smooth; pour over everything.
Do not stir.

2. Cook Low & Slow

Cover and cook on LOW for 7–8 hours (or HIGH for 4–5 hours), until beef is fork-tender and vegetables are soft.

3. Optional Finishing Touches

Skim excess fat if desired.
For thicker stew: Mix 1 tbsp cornstarch + 2 tbsp cold water; stir into cooker. Cook uncovered on HIGH 15–20 minutes.
Season with salt & pepper to taste (broth often provides enough sodium).

Serving Suggestions

🥖 With bread: Crusty sourdough, buttered biscuits, or garlic toast for dipping
🥗 With sides: Simple green salad or steamed peas
🍷 Drink pairings: Red wine (Cabernet), lager beer, or warm apple cider

Make-Ahead & Storage Tips

Fridge: Keeps up to 4 days—flavor deepens overnight!
Freeze: Freeze in portions up to 3 months. Thaw and reheat gently.
Prep ahead: Cube meat and chop veggies morning-of; store in fridge.

Frequently Asked Questions

Q: Gluten-free?
A: Yes! Use GF-certified beef broth.

Q: Can I add onions or celery?
A: Absolutely—but this recipe keeps it to 5 core ingredients for simplicity. Add them if you’d like!

Q: Stew too thin?
A: Simmer uncovered last 30 minutes or thicken with cornstarch slurry.

Q: No tomato paste?
A: Substitute with ¼ cup crushed tomatoes or omit—it adds richness but isn’t essential.

❤️ The Heart of the Dish

This isn’t just dinner—it’s a bowl of resilience and care. It’s what you make when the world feels heavy, and all you need is something warm, honest, and nourishing.

So drop that beef, pile those spuds, and trust the slow cooker. Because the best meals aren’t complicated—they’re hearty, humble, and made with love.