Comforting Slow Cooker Beef Stew
Dive into a bowl of pure comfort with this hearty Slow Cooker Beef Stew, the ultimate one-pot meal perfect for chilly evenings. Tender chunks of seared beef chuck simmer low and slow for eight hours, soaking up rich flavors from a savory broth seasoned with garlic, thyme, rosemary, and Worcestershire sauce. Packed with wholesome vegetables like carrots, celery, golden potatoes, and sweet peas, this dish offers a delicious balance of protein and nutrients. The slow cooker does all the heavy lifting, leaving you with melt-in-your-mouth beef and perfectly cooked veggies in a luscious, velvety sauce. Serve this satisfying stew with a sprinkle of fresh parsley for a warm, home-cooked meal that’s sure to please the whole family. Perfect for meal prep or cozy Sunday dinners, this recipe is as comforting as it gets!
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 medium carrots, peeled and sliced into 1-inch chunks
- 3 stalks celery stalks, sliced
- 4 medium golden potatoes, diced into 1-inch pieces
- 4 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the beef cubes with salt and pepper, then toss them in the flour to coat evenly.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Transfer the seared beef to the slow cooker.
In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant. Transfer the onion and garlic mixture to the slow cooker.
Add the carrots, celery, and potatoes to the slow cooker, arranging them around the beef.
In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and the bay leaf. Pour the mixture over the beef and vegetables in the slow cooker.
Cover the slow cooker with the lid and cook on low heat for 8 hours, or until the beef is tender and the vegetables are cooked through.
About 30 minutes before the cooking time is up, stir in the frozen peas to heat through.
Before serving, remove the bay leaf and discard. Taste the stew and adjust seasoning with additional salt and pepper, if needed.
Serve the beef stew hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5943 mg | 258% | |
| Total Carbohydrate | 200.2 g | 73% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 33.7 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4897 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
