Slow Cooked Beef Stew
Warm your soul with this hearty Slow Cooked Beef Stew, a comforting one-pot classic brimming with tender beef, vibrant vegetables, and rich, flavorful broth. This recipe features expertly seared beef chuck simmered low and slow alongside carrots, celery, and potatoes, all infused with aromatic herbs like thyme and bay leaf. The addition of tomato paste and Worcestershire sauce gives the broth a deep, savory flavor, while a last-minute stir of peas adds a pop of freshness. Perfect for cozy dinners, this make-ahead-friendly dish requires minimal prep yet yields maximum flavor. Serve it steaming hot with a sprinkle of fresh parsley and a slice of crusty bread for the ultimate comforting meal. Tailored for slow cooker enthusiasts, this recipe is a must-try for easy, delicious, and nourishing home-cooked meals.
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Recipe Information
Ingredients
- 2 lbs Beef chuck, cut into 1-inch cubes
- 1 tsp Salt
- 1 tsp Black pepper
- 0.25 cup All-purpose flour
- 2 tbsp Vegetable oil
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 3 medium Carrots, peeled and cut into large chunks
- 2 stalks Celery stalks, sliced
- 4 medium Potatoes, peeled and cubed
- 4 cups Beef broth
- 2 tbsp Tomato paste
- 1 tbsp Worcestershire sauce
- 1 Bay leaf
- 2 sprigs Fresh thyme
- 1 cup Frozen peas
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
Season the beef cubes with salt and black pepper, then toss them in the flour until evenly coated.
Heat the vegetable oil in a large skillet over medium-high heat. In batches, sear the beef cubes until browned on all sides, about 3-4 minutes per batch. Transfer the browned beef to your slow cooker.
In the same skillet, add the diced onions and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Transfer the onions and garlic to the slow cooker.
Add the carrots, celery, and potatoes to the slow cooker, distributing them evenly.
In a medium bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour the mixture over the beef and vegetables in the slow cooker.
Add the bay leaf and thyme sprigs to the slow cooker. Stir the ingredients gently to combine.
Cover the slow cooker and cook on low for 7 hours, or on high for 4 hours, until the beef is tender and the vegetables are cooked through.
Twenty minutes before serving, stir in the frozen peas and continue to cook until heated through.
Remove the bay leaf and thyme sprigs. Taste the stew and adjust the seasoning with additional salt and pepper if needed.
Serve the stew hot, garnished with fresh parsley if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
3620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.1 g | 272% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6917 mg | 301% | |
| Total Carbohydrate | 239.8 g | 87% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 35.5 g | ||
| Protein | 203.4 g | 407% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 37.6 mg | 209% | |
| Potassium | 8384 mg | 178% | |
*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.
