Slow Cooker Beef and Vegetable Stew (Print Version)

Tender beef chunks and vegetables simmered slowly in rich broth for a hearty, comforting meal that's easy to prepare.

# What You'll Need:

→ Beef

01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - 2 tbsp all-purpose flour, optional for thickening
03 - 1 tsp salt
04 - 1/2 tsp black pepper

→ Vegetables

05 - 4 medium carrots, sliced
06 - 3 medium potatoes, peeled and diced
07 - 2 celery stalks, chopped
08 - 1 large onion, diced
09 - 3 cloves garlic, minced
10 - 1 cup frozen peas

→ Liquids

11 - 4 cups beef broth
12 - 1 tbsp tomato paste
13 - 1 tbsp Worcestershire sauce

→ Herbs & Seasonings

14 - 2 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 2 bay leaves

# Directions:

01 - In a large bowl, toss beef cubes with flour, salt, and pepper until evenly coated
02 - Place beef in the bottom of the slow cooker, then add carrots, potatoes, celery, onion, and garlic on top
03 - In a separate bowl, mix beef broth, tomato paste, and Worcestershire sauce, then pour over beef and vegetables
04 - Sprinkle thyme, rosemary, and bay leaves over the mixture
05 - Cover and cook on LOW for 8 hours or HIGH for 4 hours until beef is very tender and vegetables are cooked through
06 - Remove bay leaves, stir in frozen peas, and cook for an additional 10 minutes
07 - Taste and adjust seasoning as needed, then serve hot

# Expert Tips:

01 -
  • The hands-off cooking method turns an inexpensive cut of beef into something that tastes like it came from a high-end restaurant, all while you're off living your life.
  • Every spoonful delivers that perfect balance of tender meat, velvety broth, and vegetables that have absorbed all the savory flavors.
02 -
  • The first time I made this stew I skipped the flour coating step and ended up with a thin, watery broth that lacked body – don't make my mistake.
  • Adding the peas at the very end rather than cooking them for hours preserves their bright color and prevents them from turning mushy and dull.
03 -
  • Cut all your vegetables roughly the same size to ensure they finish cooking at the same time, preventing some from turning to mush while others remain firm.
  • For an even richer flavor profile, replace one cup of the beef broth with a good red wine – something you'd actually drink, not cooking wine from the grocery store.

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