Description
This Slow Cooker Beef Stew is the ultimate comfort food, featuring tender chunks of beef, hearty vegetables, and a rich, savory broth. It simmers all day in your crockpot, making dinner effortless and delicious. Perfect for chilly nights and family gatherings, this classic dish is easy to prepare and packed with flavor.
Ingredients
Units
Scale
For the Beef Stew
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Vegetables
- 4 large carrots, peeled and sliced
- 3 large potatoes, peeled and cubed
- 1 large onion, chopped
- 3 celery stalks, sliced
- 3 cloves garlic, minced
Broth and Seasoning
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 cup frozen peas (added at the end)
Instructions
- Prep and Season Beef: In a large bowl, toss beef cubes with flour, salt, and pepper to coat evenly. This will help thicken the stew as it cooks and give the beef a nice sear.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Add the beef in batches, browning on all sides (about 2-3 minutes per batch). Transfer browned beef to the slow cooker as you go. Searing is optional but adds more flavor.
- Add Vegetables: Add carrots, potatoes, onion, celery, and garlic to the slow cooker on top of the beef. Scatter them evenly for even cooking.
- Add Liquids and Seasonings: Stir in beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Mix well to combine everything and ensure the flavors distribute throughout the stew.
- Slow Cook: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is melt-in-your-mouth tender and the vegetables are soft.
- Finish and Serve: About 30 minutes before serving, stir in frozen peas. Remove bay leaves. Taste and adjust seasoning if needed. Ladle the stew into bowls and serve hot, optionally garnished with fresh parsley.
Notes
- Searing the beef is optional but highly recommended for deeper flavor.
- If the stew is too thin at the end, you can thicken it with a slurry of cornstarch and water.
- Leftovers taste even better the next day and can be stored refrigerated for up to 4 days.
- Feel free to swap in other root vegetables, like parsnips or turnips.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 375
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
