Hearty Slow Cooker Beef Stew (Printable)
Tender beef chunks and vegetables slow-cooked in a rich, savory broth for the ultimate comfort food experience.
# What You Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 4 medium carrots, peeled and sliced
03 - 3 medium potatoes, peeled and diced
04 - 2 celery stalks, chopped
05 - 1 large onion, diced
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas
→ Liquids
08 - 4 cups beef broth
09 - 1/2 cup dry red wine (optional)
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce
→ Thickeners & Spices
12 - 1/4 cup all-purpose flour
13 - 2 tbsp olive oil
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1 tsp dried rosemary
17 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Season the beef cubes with salt and pepper, then toss with the flour until coated.
02 - In a large skillet over medium-high heat, heat the olive oil. Brown the beef in batches until all sides are seared. Transfer to the slow cooker.
03 - Add the carrots, potatoes, celery, onion, and garlic to the slow cooker.
04 - In a bowl, whisk together the beef broth, red wine (if using), tomato paste, and Worcestershire sauce. Pour over the beef and vegetables.
05 - Add the bay leaves, thyme, and rosemary. Stir gently to combine.
06 - Cover and cook on low for 8 hours, or until the beef and vegetables are tender.
07 - In the last 30 minutes of cooking, add the frozen peas. Adjust seasoning with salt and pepper as needed.
08 - Remove bay leaves before serving. Serve hot, garnished with fresh parsley if desired.
# Expert Suggestions:
01 -
- The hands-off cooking method means you can throw everything together in the morning, go about your day, and return to a home perfumed with savory aromas and dinner ready to ladle into bowls.
- Each spoonful delivers that perfect balance of tender meat, velvety broth, and vegetables that have absorbed all the rich flavors while still maintaining their integrity.
02 -
- Skipping the beef-browning step might save time but costs tremendously in flavor, as I learned the hard way during a particularly rushed Sunday morning when I dumped everything in raw and ended up with a pallid, less complex result.
- Placing the potatoes on top of the meat rather than on the bottom prevents them from disintegrating completely, allowing them to maintain some structure while still absorbing all those wonderful flavors.
03 -
- Cutting the vegetables in larger, uniform pieces ensures they cook at the same rate and maintain their texture throughout the long cooking process rather than dissolving into mush.
- For an even richer flavor profile, try replacing one cup of the beef broth with a good quality stout beer, which adds incredible depth without making the stew taste like alcohol.