Description
A hearty and flavorful slow cooker beef stew that warms you up on cold days, packed with vegetables and tender beef.
Ingredients
Scale
- 2 lbs beef stew meat (chuck roast or round), cut into 1-inch cubes
- 4 medium carrots, peeled and chopped
- 4 Yukon Gold potatoes, diced
- 1 large onion, chopped
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 3 tbsp tomato paste
- 4 cups beef broth (low-sodium preferred)
- 2 tbsp Worcestershire sauce
- 1/2 cup red wine (optional; substitute more broth if desired)
- 1 cup frozen peas (add at the end)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil (for optional browning)
- 1/4 cup all-purpose flour (for dredging, optional)
- Fresh parsley, for garnish
Instructions
- Brown the Beef (Optional): Pat beef dry, toss with flour, salt, and pepper. Heat olive oil in a skillet and brown beef on all sides (2–3 minutes per batch). Transfer to slow cooker.
- Build the Stew: Add carrots, potatoes, onion, celery, and garlic to slow cooker. Stir in tomato paste, Worcestershire sauce, wine (if using), thyme, rosemary, bay leaves, and beef broth. Mix well.
- Cook: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef and veggies are tender.
- Finish: Add frozen peas 30 minutes before serving. Remove bay leaves, season to taste, and garnish with fresh parsley.
Notes
- For a thicker stew, add a slurry of cornstarch and water at the end.
- This stew can be made a day ahead and tastes even better the next day.
- Feel free to substitute vegetables based on your preference or what’s in season.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: slow cooker, beef stew, hearty meals, comfort food, easy dinner