Here’s a classic Slow Cooker Beef Stew recipe that’s hearty, rich, and perfect for chilly days. It’s simple to prepare — the crockpot does most of the work!
🥘 Slow Cooker Beef Stew
Ingredients (6–8 servings)
- 2 lbs beef stew meat, cut into 1–1.5 inch cubes
- 3 tbsp flour (for dredging)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil (for browning, optional but recommended)
- 4 carrots, peeled and sliced
- 3–4 potatoes, diced (Yukon Gold or Russet)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 cup frozen peas (add at the end)
Optional add-ins:
- Celery, parsnips, mushrooms, red wine (½ cup in place of some broth)
Instructions
1. Prep the beef
- Toss the beef cubes with flour, salt, and black pepper until well coated.
2. (Optional) Brown the beef
- Heat olive oil in a skillet.
- Brown the beef on all sides (2–3 minutes per side).
- Browning adds flavor, but you can skip this to save time.
3. Add ingredients to the slow cooker
Place in the cooker in this order:
- Carrots
- Potatoes
- Onion
- Garlic
- Beef (browned or raw)
Then pour in:
- Beef broth
- Worcestershire sauce
- Tomato paste
- Thyme
- Rosemary
- Bay leaves
4. Cook
- Low for 7–8 hours, or
- High for 4–5 hours
Until the beef is tender and vegetables are soft.
5. Finish
- Stir in the peas during the last 10–15 minutes of cooking.
- Remove bay leaves.
- Taste and adjust seasoning (more salt, pepper, or herbs).
🍞 Serve With
- Crusty bread
- Mashed potatoes
- Rice
- Buttered noodles
🌟 Tips
- For a thicker stew: Mix 1 tbsp cornstarch + 2 tbsp cold water and stir it in during the last 30 minutes.
- For richer flavor: Add a splash of red wine or a dash of balsamic vinegar at the end.
If you’d like, I can give you:
📌 A gluten-free version
📌 A healthy/low-sodium version
📌 A hearty Guinness beef stew variation
Just let me know!
