Slow Cooker Beef Stew (Printable)

Tender beef and vegetables slow-cooked with herbs to a rich, comforting dish perfect for family dinners.

# What You Need:

→ Meats

01 - 2 lbs beef stew meat, cut into 1-inch cubes

→ Vegetables

02 - 3 large carrots, peeled and sliced
03 - 3 celery stalks, sliced
04 - 4 medium potatoes, peeled and diced
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas

→ Liquids

08 - 4 cups beef broth
09 - 1 (14.5 oz) can diced tomatoes, undrained
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce

→ Spices & Herbs

12 - 2 tsp salt
13 - 1 tsp black pepper
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 2 bay leaves

→ Optional Thickeners

17 - 2 tbsp cornstarch mixed with 2 tbsp cold water

# How To Make It:

01 - Place beef stew meat in the bottom of the slow cooker.
02 - Layer carrots, celery, potatoes, onion, and garlic over the meat.
03 - Add beef broth, diced tomatoes with juice, tomato paste, Worcestershire sauce, salt, pepper, thyme, rosemary, and bay leaves.
04 - Stir gently to combine ingredients. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours until beef and vegetables are tender.
05 - About 20 minutes before serving, stir in frozen peas.
06 - For a thicker consistency, stir in cornstarch slurry, cover, and cook on HIGH for 15–20 minutes until thickened.
07 - Remove bay leaves, adjust seasoning to taste, and serve hot.

# Expert Suggestions:

01 -
  • The house fills with an aroma that makes everyone gravitate toward the kitchen
  • It transforms inexpensive cuts of beef into something extraordinary
  • Leftdays taste even better than the first night
02 -
  • Browning the beef first adds deep caramelized flavor but it still turns out wonderfully tender if you skip this step
  • The vegetables will continue softening as leftovers so do not worry if they seem firm on day one
  • Salt needs adjustment after cooking because it concentrates as the liquid reduces
03 -
  • Cut all vegetables into similar sizes so they cook evenly
  • Low and slow gives you the most tender beef and developed flavor

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