Slow Cooker Beef Stew with Cornbread

Name: Slow Cooker Beef Stew with Cornbread
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6
Cuisine: American
Ingredients: 2 pounds beef chuck roast, cut into 1 inch cubes; 4 large carrots, peeled and sliced; 3 stalks celery, chopped; 1 large onion, diced; 4 cups beef broth; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 2 tablespoons cornstarch; 1 cup yellow cornmeal; 1 cup all purpose flour; 1/4 cup sugar; 1 tablespoon baking powder; 1 cup milk; 1 large egg; 1/4 cup melted butter

A comforting and hearty beef stew paired with warm, crumbly cornbread for a perfect Sunday dinner.

By Enzo81 Kitchen· American· October 18, 2026

enzo81.xyz

Prep

20 minutes

Cook

8 hours

Total

8 hours 20 minutes

Serves

There is nothing quite like coming home to the smell of a slow cooked meal after a long weekend. This beef stew is a family favorite because it gets so tender in the crock pot, and it fills the house with the most wonderful aroma. It is the kind of dinner that feels like a big hug in a bowl.

I always like to serve this with a generous side of fresh cornbread to soak up every last drop of the savory gravy. If you want to make it ahead of time, the flavors actually taste even better the next day after they have had time to settle in the fridge.

Ingredients

2 pounds beef chuck roast, cut into 1 inch cubes
4 large carrots, peeled and sliced
3 stalks celery, chopped
1 large onion, diced
4 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
2 tablespoons cornstarch
1 cup yellow cornmeal
1 cup all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 cup milk
1 large egg
1/4 cup melted butter

9Instructions

1
Place the beef, carrots, celery, and onion into your slow cooker.
2
Whisk together the beef broth, tomato paste, and thyme in a bowl, then pour it over the beef and vegetables.
3
Cover and cook on low for 7 to 8 hours until the beef is fork tender.
4
In the last 30 minutes of cooking, stir in the cornstarch mixed with a little cold water to thicken the juices.
5
Preheat your oven to 400 degrees Fahrenheit and grease a square baking pan.
6
Mix the cornmeal, flour, sugar, and baking powder in a bowl.
7
Add the milk, egg, and melted butter, stirring until just combined.
8
Pour the batter into the prepared pan and bake for 20 minutes until golden.
9
Serve the hot stew in bowls with a square of cornbread on the side.

Tips

Store any leftover stew in an airtight container in the fridge for up to three days. You can reheat the cornbread in the toaster oven to bring back that delicious crispy edge.

#Dinner #Comfort Food #Slow Cooker #Healthy #Family Meal

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