Slow Cooker Beef Stew
A warm and hearty Slow Cooker Beef Stew packed with tender beef, soft potatoes, and carrots simmered in a rich, flavorful broth. Simple to prepare, comforting to eat, and perfect for busy days or cozy nights.
Ingredients
Beef & Vegetables
- 2 lbs beef chuck cut into 1-inch cubes
- 4 medium carrots sliced
- 3 Yukon potatoes chopped
- 1 onion diced
- 3 garlic cloves minced
- 2 celery stalks sliced (optional)
- 1 cup peas add at the end
Broth & Seasoning
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 tsp salt more to taste
- ½ tsp black pepper
Thickening (Optional)
- 2 tbsp flour
- 2 tbsp water for slurry
Instructions
Brown the Beef (Optional but Recommended)
- Heat a skillet over medium-high heat.
- Season beef with salt and pepper.
- Sear the beef on all sides until browned.
- Transfer beef to the slow cooker.
Add Vegetables
- Layer potatoes and carrots at the bottom of the slow cooker.
- Add onions, garlic, and celery on top.
Build the Broth
- Stir together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Pour over the beef and vegetables.
- Add bay leaves.
Slow Cook
- Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is tender and vegetables are soft.
Thicken the Stew (Optional)
- Mix flour with water to create a slurry.
- Stir into the stew 20–30 minutes before serving.
- Add peas during this step if using.
Serve
- Remove bay leaves.
- Adjust seasoning if needed.
- Serve warm with bread, rice, or biscuits.
Notes
- Beef chuck gives the most tender and flavorful results.
- For extra richness, add ½ cup red wine when deglazing.
- Add peas near the end to keep their bright color and sweetness.
Nutrition
Calories: 380kcalCarbohydrates: 32gProtein: 31gFat: 15gSaturated Fat: 5gCholesterol: 95mgSodium: 640mgFiber: 4gSugar: 5g
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