Yummy Slow Cooker Beef Stew
Warm up your home with the comforting aroma of Yummy Slow Cooker Beef Stew, an easy, hearty dish that's perfect for chilly evenings or busy days. This classic beef stew recipe combines tender, melt-in-your-mouth chunks of seared beef, perfectly cooked vegetables like carrots, celery, potatoes, and sweet peas, all simmered in a rich, flavorful broth infused with garlic, tomato paste, Worcestershire sauce, and fragrant thyme. Thanks to the magic of slow cooking, the robust flavors deepen as the stew gently cooks for hours, making every bite irresistibly delicious. With minimal prep time and a hands-off cooking process, this recipe is ideal for feeding the whole family or meal prep for the week. Serve it piping hot with crusty bread or over rice, and don’t forget a sprinkle of fresh parsley for the perfect finishing touch. This is comfort food at its finest!
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 0.25 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 4 whole carrots
- 3 whole celery stalks
- 1 large yellow onion
- 3 medium russet potatoes
- 3 cloves garlic cloves
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley
Instructions
Prepare the ingredients: Peel and chop the carrots and celery into bite-sized pieces. Dice the onion and potatoes, and mince the garlic cloves. Set aside.
Place the flour, salt, and black pepper in a large bowl. Add the beef stew meat and toss to coat evenly.
Heat olive oil in a large skillet over medium-high heat. Sear the beef stew meat in batches, browning each side. Transfer the seared meat to the slow cooker.
In the same skillet, sauté the onion and garlic for 2-3 minutes until fragrant and soft. Add them to the slow cooker.
Add the carrots, celery, and potatoes to the slow cooker on top of the beef.
In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, and dried thyme. Pour the mixture over the ingredients in the slow cooker.
Tuck the bay leaf into the slow cooker. Stir gently to combine all the ingredients.
Cover and cook on low heat for 8 hours (or 4-5 hours on high), until the beef is tender and the vegetables are cooked through.
About 30 minutes before serving, add the frozen peas to the slow cooker and adjust seasoning with salt and pepper if needed.
Remove the bay leaf before serving. Garnish the stew with fresh parsley and serve hot with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1099 mg | 48% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.4 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1343 mg | 29% | |
*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.
