Slow Cooker Beef Stew is the perfect comfort food. Tender pieces of beef simmer in a tasty broth with vegetables, creating a meal that’s both delicious and easy to make. This recipe offers rich flavors with minimal effort, so you can enjoy a warm, hearty dinner without spending hours in the kitchen. Whether it’s a cold night or you’re craving something filling, this stew is the ideal choice.

Why You’ll Love This Recipe?

Slow Cooker Beef Stew is great because it’s so easy. You can prep everything in the morning, set it to cook, and come home to a complete meal. The slow cooking makes the beef tender and the flavors rich. Plus, it’s a one-pot meal, so there’s less cleanup! Whether you’re cooking for a family, a crowd, or just yourself, this stew makes a delicious and simple dinner.

Ingredients: For the perfect Slow Cooker Beef Stew, you’ll need:

2 pounds beef chuck roast (cut into 1-inch cubes)
4 cups beef broth (low-sodium is best)
4 large carrots (peeled and sliced)
4 medium potatoes (peeled and diced)
1 onion (diced)
2 cloves garlic (minced)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1 teaspoon salt (to taste)
2 tablespoons flour (optional, for thickening)
1 cup frozen peas (added in the last 30 minutes)
1 bay leaf

Instructions:

Prepare the beef and vegetables: Cut the beef into 1-inch cubes and place them in the slow cooker. Add the carrots, potatoes, onion, and garlic, spreading them evenly.

Add seasonings and liquids: Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour in the beef broth so that most of the ingredients are covered with liquid.

Cook on low: Cover the slow cooker and cook on low for 7-8 hours or high for 4-5 hours. Cooking on low gives the beef more time to become tender, so it’s the best option if you can wait.

Thicken the stew (optional): If you want a thicker stew, mix 2 tablespoons of flour with 2 tablespoons of water to create a slurry. Stir it into the stew about 30 minutes before it’s done.

Add peas: Stir in the frozen peas about 30 minutes before serving.

Taste and adjust: Before serving, taste the stew and add more salt, pepper, or Worcestershire sauce if needed.

Serve: Scoop the stew into bowls and enjoy! You can also serve it with crusty bread for a complete meal.

Leftovers and Storage: 

If you have leftovers, you’re in luck—this stew gets even better the next day! Let it cool, then store it in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. When reheating, stir occasionally and add a little broth or water if it’s too thick.

Calories:

 This stew is filling and nutritious but can be a bit high in calories due to the beef and potatoes. A serving (about 1.5 cups) has around 300-350 calories, depending on the ingredients. If you want to cut calories, use leaner beef or fewer potatoes and add more veggies like zucchini or celery. The stew is high in protein and fiber, making it a satisfying meal.

FAQs:

Can I use a different cut of beef?

Yes! You can use other cuts like round roast or brisket. Just cut them into 1-inch cubes for even cooking.

Can I make this ahead of time?

Absolutely! This stew is great for meal prep. Make it a day or two ahead, let it cool, and store it in the fridge. It will taste even better after sitting.

Can I add other vegetables?

Definitely! You can add vegetables like celery, parsnips, or turnips. Just chop them into similar-sized pieces so they cook evenly.

How can I make it spicier?

If you like spice, add crushed red pepper flakes, diced jalapeños, or hot sauce to taste.

Can I make this in a pressure cooker or Instant Pot? Yes! For a quicker version, cook the stew in a pressure cooker or Instant Pot on high for 35-40 minutes and allow the pressure to release naturally. Follow your specific appliance’s instructions for best results.