Slow Cooker Beef Stew

The first time I made this stew on a gray November Sunday, my apartment smelled so incredible that my neighbor actually knocked on my door to ask what was happening in my kitchen. That accidental dinner invitation turned into a standing monthly gathering.

I once forgot to add the peas until literally five minutes before serving, and honestly nobody noticed because the stew was already so good. Now I add them earlier just for the pops of bright green color against the rich red broth.

Ingredients

• Beef stew meat: Chuck roast cut into cubes works best here because the connective tissue breaks down beautifully over eight hours
• Carrots celery and potatoes: These classic trio vegetables become meltingly tender and absorb all the herbs
• Onion and garlic: The aromatic foundation that makes your whole house smell amazing
• Beef broth: Use a good quality one you would drink on its own since it becomes the backbone of flavor
• Diced tomatoes: Include all the juices for natural sweetness and body
• Tomato paste: Concentrates the savory depth without making it taste like pasta sauce
• Worcestershire sauce: Adds that umami richness people can never quite identify
• Dried thyme and rosemary: These woody herbs hold up perfectly to long cooking times
• Frozen peas: Add these late so they keep their shape and bright color
• Cornstarch: Optional but gives you that perfect ladle coating consistency

Instructions

Layer your ingredients:

Add the beef first followed by all your vegetables in layers rather than mixing everything together

Pour in the liquids:

Add the broth tomatoes with their juices tomato paste and Worcestershire directly over everything

Season generously:

Sprinkle the salt pepper thyme rosemary and tuck the bay leaves into the liquid

Give it one gentle stir:

Just enough to distribute the spices without breaking up the vegetables too much

Let it work its magic:

Cover and cook on LOW for 8 hours or HIGH for 4 to 5 hours until the beef shreds easily

Add the peas:

Stir in frozen peas about 20 minutes before you plan to serve

Thicken if desired:

For a heartier consistency stir in cornstarch mixed with cold water and cook 15 more minutes

Final touches:

Fish out those bay leaves and adjust salt before serving hot

Save

This stew has become my go to for bringing meals to new parents and sick friends because it travels so well and feels like a genuine hug in a bowl.

Making It Ahead

The flavors deepen overnight in the refrigerator so this is actually perfect for making a day ahead. Reheat gently on the stove adding a splash of broth if needed.

Freezing Instructions

Portion the cooled stew into freezer safe containers leaving space at the top for expansion. It keeps beautifully for three months and thaws overnight in the refrigerator.

Serving Suggestions

A crusty baguette for dunking is non negotiable in my house but buttered egg noodles or fluffy mashed potatoes work just as well for soaking up that incredible broth.

• Crusty bread warm from the oven
• A simple green salad with vinaigrette
• Light red wine like Pinot Noir

Save

There is something profoundly satisfying about a meal that takes care of itself while you go about your day.

Recipe FAQs

→ Can I brown the beef before cooking?

Yes, browning the beef in a skillet before slow cooking enhances the stew’s flavor and adds a deeper color.

→ What can I substitute for potatoes?

Sweet potatoes or parsnips are delicious alternatives to regular potatoes, adding a unique sweetness and texture.

→ How do I thicken the stew?

Mix 2 tablespoons of cornstarch with cold water and stir it into the stew in the last 15–20 minutes of cooking to thicken.

→ Can I prepare this on a stovetop instead?

Yes, simmer the ingredients gently on low heat for 2-3 hours until the beef and vegetables are tender.

→ Is this dish suitable for gluten-free diets?

Use gluten-free beef broth and Worcestershire sauce to ensure the stew remains gluten-free.