Slow Cooker Big Beef Stew
Warm, comforting, and packed with hearty flavors, this Slow Cooker Big Beef Stew is the ultimate weeknight meal for cold evenings. Tender chunks of seared beef chuck roast and an abundance of fresh vegetables, including carrots, celery, and russet potatoes, simmer together in a rich, savory broth infused with tomato paste, Worcestershire sauce, and aromatic herbs like thyme and rosemary. The slow-cooking process ensures melt-in-your-mouth beef and perfectly cooked veggies, while a last-minute addition of peas adds a pop of sweetness and color. With just 25 minutes of prep and 8 hours of effortless cooking in your slow cooker, this one-pot meal is perfect for busy families. Serve it piping hot with crusty bread or over egg noodles for a satisfying dinner everyone will love.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 1 medium yellow onion
- 4 medium carrots
- 3 celery stalks
- 3 large russet potatoes
- 3 garlic cloves
- 4 cups beef broth
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Trim any excess fat from the beef chuck roast and cut it into 1.5-inch cubes.
In a bowl, season the beef cubes with salt and pepper, then toss them in the all-purpose flour to coat evenly.
In a large skillet over medium-high heat, heat the olive oil. Sear the beef cubes in batches until browned on all sides, about 3-4 minutes per batch. Transfer the seared beef cubes to the slow cooker.
Peel and dice the onion. Slice the carrots and celery into 1-inch pieces. Peel and chop the potatoes into 1.5-inch chunks. Mince the garlic cloves.
Add the onion, carrots, celery, potatoes, and garlic to the slow cooker, placing them evenly around the beef.
In a mixing bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and the bay leaf. Pour this mixture over the beef and vegetables in the slow cooker.
Cover the slow cooker with its lid and cook on low heat for 8 hours, or until the beef is tender and the vegetables are cooked through.
About 15 minutes before serving, stir in the frozen peas and let them heat through.
Taste the stew and adjust seasoning with additional salt and pepper, if necessary.
Remove the bay leaf before serving. Garnish with fresh parsley if desired. Serve hot with crusty bread or over egg noodles.
Nutrition Facts
Calories |
3963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.7 g | 274% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7159 mg | 311% | |
| Total Carbohydrate | 302.6 g | 110% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 35.7 g | ||
| Protein | 220.3 g | 441% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 46.0 mg | 256% | |
| Potassium | 9782 mg | 208% | |
*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.
