Here’s a comforting Slow Cooker Beef Stew recipe that’s hearty, tender, and full of flavor:
Slow Cooker Beef Stew Recipe
Ingredients (serves 4–6)
- 2 lbs (900 g) beef chuck, cut into 1-inch cubes
- 3 carrots, peeled and chopped
- 3 potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, can replace with more broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 tablespoons flour (for coating beef)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup frozen peas (add at the end of cooking)
Instructions
- Prep the beef:
- Season the beef cubes with salt and pepper.
- Toss them lightly in flour to coat.
- Brown the beef (optional but enhances flavor):
- Heat olive oil in a skillet over medium-high heat.
- Sear the beef cubes on all sides until browned.
- Assemble in slow cooker:
- Add beef, carrots, potatoes, onion, and garlic to the slow cooker.
- Mix tomato paste with beef broth and wine, then pour over the ingredients.
- Add thyme, rosemary, and bay leaves.
- Cook:
- Cover and cook on low for 7–8 hours or high for 3–4 hours, until beef is tender.
- Finish:
- About 30 minutes before serving, stir in frozen peas.
- Adjust seasoning with salt and pepper.
- Serve hot with crusty bread or over rice.
Tips
- Browning the beef adds depth but isn’t required if you’re short on time.
- You can add other root vegetables like parsnips or turnips for variety.
- For a thicker stew, mash a few potato pieces in the slow cooker or stir in 1–2 tablespoons cornstarch mixed with water at the end.
If you want, I can also make a one-step dump-and-go version that’s perfect for busy days with almost no prep.
Do you want me to do that?
