Classic Roast Beef Stew

Image of Suzan Najjar
Suzan Najjar Website
Rated 5.0 based on 2 customer reviews
Classic Roast Beef Stew
Classic Roast Beef Stew
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  • 2 pounds tri-tip beef roast, trimmed and cut into 1-inch cubes
  • salt and freshly ground black pepper to taste
  • 1 onion, halved
  • 2 cloves garlic, chopped
  • 2 cups beef broth, or as needed to cover
  • 1 pound russet potatoes, cut into cubes
  • 4 carrots, chopped
  • 1 tablespoon ghee
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme


  1. Liberally season beef with salt and pepper.
  2. Melt ghee in a large skillet. Sear beef cubes in hot butter until completely browned, 2 to 3 minutes; remove beef with a slotted spoon to the pot of a slow cooker.
  3. Add onion and garlic to slow cooker. Pour enough beef broth into the cooker to assure beef is completely covered.
  4. Cover and cook on High for 2 hours.
  5. Remove the onion halves from the pot and discard; add potatoes, carrots, rosemary, and thyme.
  6. Cover and cook 2 hours or until beef and vegetables are tender.
Mealthy tip:

Adding potatoes and carrots for the last two hours of cooking time will help keep the vegetables from getting too soft and mushy.


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(2 Reviews)

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What others are saying

Image of Laura Griffin
November 06, 2017 at 10:28pm

Laura Griffin says:

This beef stew recipe is solid! Classic dish and great flavors. Also, ghee for the win! I've been using this butter alternative for awhile, so it's nice to see it used in a dish. Yum!

Image of Jen the Mighty
September 12, 2017 at 12:38am

Jen the Mighty says:

I used chicken broth instead of beef, but the results were delicious. I suppose the beef broth would make this even richer! Also substituted butter for ghee, as I didn't have that handy either. This is a very easy dinner and I could easily see setting my cooker in the morning and letting it cook all day for an even richer flavor!