Slow Cooker Hearty Beef Stew
Sink into comfort with this Slow Cooker Hearty Beef Stew—a soul-warming classic perfect for cozy evenings or family dinners. Tender chunks of seared beef chuck are gently simmered with a medley of carrots, potatoes, and celery in a flavorful broth enriched with tomato paste, Worcestershire sauce, and aromatic herbs like thyme and rosemary. The slow cooker does all the work, infusing every bite with rich, savory goodness, while frozen peas add a pop of color and sweetness in the final minutes. With just 20 minutes of prep and a hands-off cooking process, this one-pot wonder is ideal for busy days, yielding a comforting, home-cooked meal. Pair it with crusty bread for dipping or serve it over rice for a hearty, satisfying dish your family will love.
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1-inch cubes)
- 0.25 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion (chopped)
- 3 garlic cloves (minced)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoons Worcestershire sauce
- 4 medium carrots (peeled and cut into 1-inch chunks)
- 4 medium potatoes (peeled and cut into 1-inch chunks)
- 2 celery stalks (sliced)
- 1 teaspoons dried thyme
- 0.5 teaspoons dried rosemary
- 2 bay leaves
- 1 cups frozen peas
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a large mixing bowl, toss the beef chunks with the flour, salt, and black pepper until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef in batches, cooking for 2-3 minutes per side until browned. Transfer the seared beef to the slow cooker.
In the same skillet, add the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for 1 additional minute. Transfer the onion and garlic to the slow cooker.
In a small bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour the mixture over the beef and onions in the slow cooker.
Add the carrots, potatoes, celery, thyme, rosemary, and bay leaves to the slow cooker. Stir gently to combine the ingredients.
Cover the slow cooker with the lid and cook on LOW heat for 8 hours or HIGH heat for 4 hours, or until the beef is tender and the vegetables are cooked through.
During the last 30 minutes of cooking, stir in the frozen peas and allow them to heat through.
Discard the bay leaves. Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve the stew hot, garnished with fresh parsley. Enjoy with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
3446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.0 g | 274% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7110 mg | 309% | |
| Total Carbohydrate | 191.3 g | 70% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 32.6 g | ||
| Protein | 212.6 g | 425% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 7432 mg | 158% | |
*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.
