Description

This Slow Cooker Beef Stew is a hearty and comforting dish perfect for fall and winter dinners. Tender beef cubes are seared to lock in flavor, then slow-cooked with fresh vegetables, herbs, and a savory broth. With its rich taste and wholesome ingredients, this stew promises a satisfying and warming meal that’s easy to prepare and perfect for family gatherings.

Ingredients

Scale

Beef and Coating

2 pounds beef stew meat (cut into 1-inch cubes)
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper

Cooking Ingredients

2 tablespoons olive oil
4 cups beef broth
3 carrots (peeled and sliced)
3 potatoes (peeled and diced)
2 celery stalks (sliced)
1 medium onion (chopped)
3 cloves garlic (minced)
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves

Finishing Ingredients

1 cup frozen peas (added at the end)
Fresh parsley for garnish (optional)

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Instructions

Prepare the Beef: In a large bowl, toss the beef stew meat with all-purpose flour, salt, and black pepper until the pieces are evenly coated. This helps to thicken the stew as it cooks.
Sear the Beef: Heat olive oil in a skillet over medium-high heat. Working in batches, sear the beef cubes until they are browned on all sides, about 2–3 minutes per side. This step seals in the juices and enhances the flavor. Transfer the browned beef to the slow cooker.
Add Vegetables and Seasonings: Place the sliced carrots, diced potatoes, celery, chopped onion, minced garlic, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves into the slow cooker with the beef. Stir gently to combine all ingredients.
Pour in Broth and Cook: Pour the beef broth over the ingredients in the slow cooker and stir slightly to combine. Cover the slow cooker with the lid and cook the stew on low for 8–9 hours or on high for 4–5 hours, until the beef is tender and the vegetables are cooked through.
Add Peas and Finish Cooking: About 15–20 minutes before the end of the cooking time, stir in the frozen peas to warm through. Remove the bay leaves before serving.
Serve and Garnish: Spoon the stew into bowls and garnish with fresh parsley if desired. Serve hot, accompanied by crusty bread or over mashed potatoes for a complete meal.

Notes

For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the stew during the last 30 minutes of cooking.
Serve the stew with crusty bread, mashed potatoes, or over egg noodles for added comfort.
If gluten-free, replace the all-purpose flour with cornstarch or a gluten-free flour blend.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 1/2 cups
Calories: 430
Sugar: 6g
Sodium: 620mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 33g
Cholesterol: 95mg