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Slow Cooker Beef Stew Recipe

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This hearty Slow Cooker Beef Stew is packed with tender beef, wholesome vegetables, and a rich, savory broth. Perfect for chilly days, it’s a classic comfort food that’s easy to prepare and full of flavor.

Ingredients

Scale
  • 2 lbs beef stew meat, cubed
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 4 medium carrots, sliced into chunks
  • 3 medium potatoes, peeled and cubed
  • 2 stalks celery, sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 1 cup frozen peas (optional, added at the end)

Instructions

  • Prepare the Beef:
    • Toss the beef stew meat with the flour, salt, and pepper to coat evenly.
    • Heat the olive oil in a skillet over medium-high heat. Sear the beef in batches until browned on all sides. This step is optional but adds depth of flavor.
  • Add Ingredients to the Slow Cooker:
    • Place the browned beef into the slow cooker.
    • Add the carrots, potatoes, celery, onion, and garlic on top of the beef.
  • Make the Broth:
    • In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary.
    • Pour the mixture over the beef and vegetables. Add the bay leaves.
  • Cook the Stew:
    • Cover and cook on low for 6–8 hours or on high for 4–5 hours, until the beef is tender and the vegetables are cooked through.
  • Add Peas (Optional):
    • If using frozen peas, stir them into the stew during the last 30 minutes of cooking.
  • Serve:
    • Remove the bay leaves before serving.
    • Serve hot with crusty bread or over mashed potatoes for a hearty meal.

Notes

For a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew in the last 30 minutes of cooking. You can also adjust the seasoning with additional salt and pepper to taste.

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