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This slow cooked beef dinner is the kind of meal that fills your home with mouthwatering aromas and leaves everyone asking for seconds. It’s perfect for those days when you want a comforting dish that requires little hands-on time but delivers big on flavor and tenderness.
I first made this on a chilly weekend when I needed something hearty. The beef fell apart so tenderly, and the sauce had such balanced sweetness and umami that it quickly became a household favorite.
Ingredients
- Two pounds beef sirloin, chuck roast, or stew meat: choose well-marbled beef for juicy, tender results
- Salt and black pepper: simple seasoning that enhances the natural flavor of the beef
- Olive oil: for optional browning that adds extra richness
- Beef broth: low sodium is best so you can control the saltiness of the dish
- Soy sauce: brings a salty, umami depth
- Worcestershire sauce: adds tang and complexity
- Brown sugar: balances the savory with a touch of sweetness
- Tomato paste: thickens the sauce naturally and deepens flavor
- Garlic: minced for sharp, aromatic punch
- Smoked paprika: offers a subtle smoky warmth Spanish paprika is a great choice if you want to elevate this step
- Onion powder: rounds out flavor
- Red pepper flakes (optional): a tiny kick of heat, use sparingly if sensitive to spice
- Baby potatoes, baby carrots, mushrooms, onion (optional): add texture and natural sweetness to the dish
- Cornstarch mixed with cold water: thickens the sauce for a luscious finish
Step-by-Step Instructions
- Sear the Beef:
- Pat the beef chunks dry with paper towels, then season all over with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Working in batches so you don’t crowd the pan, brown the beef on all sides until a deep crust forms. This caramelization builds savory flavor that really makes the finished dish stand out. If you’re pressed for time, you can skip this step, but I recommend it whenever possible.
- Combine the Sauce:
- In a bowl, whisk together beef broth, soy sauce, Worcestershire sauce, brown sugar, tomato paste, minced garlic, smoked paprika, onion powder, and red pepper flakes until everything is smooth and well blended. This sauce will gently soak into the beef as it cooks, giving it layers of flavor.
- Layer in the Slow Cooker:
- Place the browned (or unbrowned) meat into the slow cooker. If you are adding vegetables like baby potatoes, carrots, mushrooms, and onion, spread them evenly around and on top of the beef. Pour the sauce mixture over everything making sure the meat and vegetables get coated.
- Slow Cook Low and Slow:
- Cover the slow cooker and cook on the low setting for 6 to 8 hours or on high for 3 to 4 hours until the meat is fork tender and practically melts in your mouth. The slow cooking allows the flavors to marry and the beef to become incredibly soft.
- Thicken the Sauce:
- About 20 minutes before serving, stir together cornstarch and cold water until smooth. Pour this slurry into the slow cooker, cover, and turn to high. Cook for another 15 to 20 minutes to thicken the sauce. This step adds a silky finish that clings to the beef perfectly.
- Serve and Enjoy:
- Spoon the beef and thickened sauce over mashed potatoes, rice, or egg noodles for a satisfying meal. A sprinkle of fresh parsley adds brightness if you have it on hand.
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One of my favorite parts of this recipe is the smoked paprika. It adds a subtle, almost smoky depth that takes the sauce from ordinary to memorable. Cooking this on a cold afternoon always reminds me of cozy family dinners around the table, sharing stories and warm plates of food.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. When reheating, add a splash of broth or water to loosen the sauce as it thickens more in the fridge. This dish freezes well too—portion into freezer-safe containers and thaw overnight in the fridge before warming gently on the stove.
Ingredient Substitutions
If you don’t have Worcestershire sauce, a splash of balsamic vinegar or a little extra soy sauce can work in a pinch. For the broth, beef bouillon mixed with water is an easy alternative. You can also swap the baby vegetables for whatever you have on hand like parsnips, turnips, or sweet potatoes.
Serving Suggestions
This beef dinner pairs wonderfully with creamy mashed potatoes or buttery egg noodles. If you want to keep it lighter, serve with steamed rice and a side of sautéed greens like spinach or kale. A crisp green salad balances the richness nicely on the plate.
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Frequently Asked Questions
- → What cut of beef works best for this dish?
Chuck roast, sirloin, or stew meat are ideal as they become tender during slow cooking and absorb the sauce well.
- → Is browning the beef necessary before cooking?
Browning adds depth of flavor and a richer color but can be skipped if short on time.
- → Can I add vegetables to the slow cooking process?
Yes, baby potatoes, carrots, mushrooms, and onions are recommended and will become tender as they cook alongside the beef.
- → How do I thicken the sauce at the end?
Mix cornstarch with cold water to create a slurry, then stir it into the simmering sauce and cook until it thickens.
- → What sides pair well with this slow cooked beef?
This hearty dish goes well with mashed potatoes, rice, or egg noodles to soak up the flavorful sauce.