Slow Cooker Beef and Vegetable Stew (Print)
Tender beef and vegetables simmered slowly for rich, comforting flavors perfect for easy family meals.
# Ingredient List:
→ Beef
01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - 2 tbsp all-purpose flour
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
# How-To Steps:
01 - Toss beef cubes with flour, salt, and pepper in a large bowl until evenly coated.
02 - Place coated beef in the bottom of the slow cooker. Add carrots, potatoes, celery, onion, and garlic on top.
03 - Mix beef broth, tomato paste, and Worcestershire sauce in a separate bowl until combined.
04 - Pour the liquid mixture over the beef and vegetables. Add thyme, rosemary, and bay leaves.
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. Taste and adjust seasoning if needed. Serve hot.
# Expert Suggestions:
01 -
- The beef becomes so tender you can cut it with a spoon
- It practically cooks itself while you go about your day
- The leftovers taste even better the next time around
02 -
- Browning the beef first adds incredible depth but is not required
- The stew will thicken as it cools, so dont worry if it looks thin while hot
- Low and slow gives you the most tender results
03 -
- Cut your vegetables into similar sizes so they cook evenly
- Resist the urge to lift the lid too often, as it releases valuable heat