🥩 Classic Slow Cooker Beef Stew (dump-and-go)
You’ll need:
1–2 lb raw cubed beef (chuck is best)
3 carrots, sliced
3–4 potatoes, cubed
1 onion, chopped
2 cloves garlic (or 1 tsp garlic powder)
2 cups beef broth
2 tbsp tomato paste (optional but nice)
1 tsp salt
½ tsp pepper
1 tsp paprika or thyme
1–2 tbsp cornstarch (optional, to thicken later)
How to make it:
Throw everything except cornstarch into the slow cooker.
Stir a little so the beef is coated in liquid.
Cook
Low: 7–8 hours
High: 3–4 hours
Want it thicker? Mix cornstarch with 2 tbsp cold water, stir in during the last 20–30 minutes.
🌮 Slow Cooker Shredded Beef (tacos, rice bowls, sandwiches)
You’ll need:
1–2 lb raw cubed beef
1 cup beef broth
1 small onion, sliced
2 cloves garlic
1 tsp cumin
1 tsp chili powder
½ tsp salt
½ tsp pepper
Optional: splash of lime juice or vinegar at the end
How to make it:
Dump everything in.
Cook Low 7–8 hrs or High 3–4 hrs.
Shred the beef with two forks.
Use for tacos, burritos, rice bowls, sandwiches—whatever you’re craving 🌯
🍛 Super Simple Beef & Gravy (comfort food mode)
You’ll need:
1–2 lb raw cubed beef
2 packets brown gravy mix (or 1 cup gravy + 1 cup broth)
1 cup water or broth
1 tsp onion powder
½ tsp pepper
How to make it:
Stir gravy mix + liquid in the slow cooker.
Add beef.
Cook Low 6–8 hrs or High 3–4 hrs.
Serve over mashed potatoes, rice, or noodles 😮💨
⚠️ Quick tips (so it turns out great)
Raw beef is totally safe in a slow cooker — no need to pre-sear (just more flavor if you do).
Make sure beef is mostly covered by liquid so it doesn’t dry out.
Don’t open the lid a lot — heat escapes and slows cooking.
Tough cuts (chuck, stew meat) get more tender the longer they cook.
If you tell me what ingredients you already have (or what you’re craving: cozy, spicy, saucy, etc.), I’ll customize one perfectly for you 😄
