Slow Cooker Beef Stew
Warm, hearty, and bursting with flavor, this Slow Cooker Beef Stew is the ultimate comfort food for chilly days. Tender chunks of seared beef, simmered to perfection with russet potatoes, carrots, celery, and a savory blend of tomato paste, Worcestershire sauce, and herbs, create a rich and satisfying one-pot meal. The slow cooker does all the heavy lifting, infusing every bite with deep, slow-cooked flavor while you go about your day. With a velvety broth thickened to just the right consistency and a pop of sweetness from freshly added peas, this fuss-free classic is ideal for weeknight dinners or meal prepping for the week ahead. Pair it with crusty bread for soaking up every last drop of goodness, and watch it become your go-to recipe for cozy, home-cooked stew. Perfect for family gatherings, this recipe serves six and is a guaranteed crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 4 medium Carrots
- 3 stalks Celery stalks
- 3 large Russet potatoes
- 2 tablespoons Tomato paste
- 4 cups Beef broth
- 2 leaves Bay leaves
- 1 teaspoon Dried thyme
- 2 tablespoons Worcestershire sauce
- 1 cup Frozen peas
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Cut the beef chuck roast into 1.5-inch cubes and season with salt and pepper.
In a large skillet over medium-high heat, heat the olive oil. Sear the beef cubes in batches until browned on all sides, about 5 minutes per batch. Transfer the browned beef to the slow cooker.
Dice the onion and mince the garlic. Add them to the same skillet and sauté for 2-3 minutes until softened. Add the tomato paste and cook for another minute, then transfer the mixture to the slow cooker.
Peel and slice the carrots, chop the celery stalks, and peel and cube the potatoes into 1-inch pieces. Add all the vegetables to the slow cooker.
Pour the beef broth over the ingredients in the slow cooker. Add the bay leaves, dried thyme, and Worcestershire sauce. Stir everything gently to combine.
Cover the slow cooker and set it to cook on low for 8 hours, or on high for 4 hours, until the beef and vegetables are tender.
About 15 minutes before the stew is done, mix the cornstarch with water in a small bowl to create a slurry. Stir the slurry into the stew to thicken the broth.
Add the frozen peas to the slow cooker and stir gently. Continue cooking for the remaining 15 minutes.
Remove the bay leaves before serving. Serve the beef stew warm with crusty bread or over mashed potatoes, if desired.
Nutrition Facts
Calories |
3913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.6 g | 274% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7333 mg | 319% | |
| Total Carbohydrate | 296.5 g | 108% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 47.8 g | ||
| Protein | 216.2 g | 432% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 574 mg | 44% | |
| Iron | 43.2 mg | 240% | |
| Potassium | 10438 mg | 222% | |
*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.
