This Slow Cooker Beef and Peas recipe is a delicious, hearty dinner that brings classic homemade comfort straight to your table. Tender chunks of beef slowly cook in a rich, savory gravy with sweet green peas, onions, garlic, and flavorful herbs.
As everything simmers together, the beef becomes wonderfully tender while the gravy develops a deep, comforting flavor. It’s an easy family-friendly meal that requires minimal preparation and makes your kitchen smell amazing!
Serve it over creamy mashed potatoes, fluffy rice, or buttered egg noodles for a satisfying dinner everyone will enjoy.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 7–8 hours on LOW or 4–5 hours on HIGH
- Total Time: 7 hours 15 minutes to 8 hours 15 minutes
- Servings: 6
- Course: Dinner, Main Course
- Cuisine: American
- Method: Slow Cooker
- Difficulty: Easy
Ingredients
For the Beef
- 2 pounds beef chuck roast, cut into 1½-inch cubes
- 1 tablespoon olive oil (optional, for browning)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- 1 bay leaf
For the Peas and Gravy
- 1½ cups frozen green peas
- 2 tablespoons butter
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh parsley, chopped
Instructions
Step 1: Prepare the Beef
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Cut the beef chuck roast into evenly sized cubes. Pat the beef dry with paper towels and season with salt, black pepper, and paprika.
For extra flavor, heat olive oil in a large skillet over medium-high heat. Brown the beef in batches for 2–3 minutes per side. Transfer the beef to your slow cooker.
Browning is optional, but it adds a delicious deep flavor to the finished dish.
Step 2: Add the Vegetables
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Add the diced onion, sliced carrots, and minced garlic to the slow cooker.
Spread the vegetables around the beef so everything cooks evenly.
Step 3: Prepare the Savory Cooking Sauce
In a small bowl, whisk together the beef broth, Worcestershire sauce, and tomato paste.
Stir in the Italian seasoning and dried thyme.
Pour the mixture over the beef and vegetables. Add the bay leaf and butter.
Step 4: Slow Cook Until Tender
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Cover the slow cooker with the lid.
Cook on:
- LOW: 7–8 hours
- HIGH: 4–5 hours
Cook until the beef is fork-tender and the carrots are soft.
Avoid opening the lid unnecessarily because releasing heat can increase the cooking time.
Step 5: Add the Green Peas
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About 20–30 minutes before serving, stir the frozen green peas into the slow cooker.
Cover and continue cooking until the peas are heated through and tender.
Adding the peas near the end helps them retain their bright green color and prevents them from becoming mushy.
Step 6: Thicken the Gravy
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Remove the bay leaf.
In a small bowl, whisk together the cornstarch and cold water until smooth.
Stir the mixture into the slow cooker. Cover and cook on HIGH for another 15–20 minutes, until the gravy thickens.
Taste and adjust the seasoning with additional salt and pepper if needed.
Step 7: Garnish and Serve
beef stew with peas and carrots
Sprinkle freshly chopped parsley over the beef and peas.
Serve hot over creamy mashed potatoes, rice, or egg noodles. Spoon plenty of the delicious gravy over each serving and enjoy!
Tips for the Best Slow Cooker Beef and Peas
- Choose beef chuck: It becomes tender and flavorful during slow cooking.
- Brown the beef: This optional step adds a deeper, richer flavor.
- Add peas near the end: This keeps them from becoming overly soft.
- Cut vegetables evenly: Similar-sized carrot pieces cook more consistently.
- Thicken the gravy at the end: Cornstarch creates a smooth, rich consistency.
- Taste before serving: Adjust the salt, pepper, and herbs to your preference.
Delicious Variations
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1. Beef, Peas, and Potatoes: Add 1 pound of baby potatoes, halved, at the beginning of cooking.
2. Mushroom Beef and Peas: Add 8 ounces of sliced mushrooms with the onions and carrots.
3. Garlic Butter Beef and Peas: Add an extra tablespoon of butter and 2 additional minced garlic cloves.
4. Creamy Beef and Peas: Stir in ¼ cup of heavy cream during the final few minutes of cooking.
5. Extra Vegetable Beef Stew: Add chopped celery, green beans, or corn for additional vegetables.
6. Gluten-Free Version: Use certified gluten-free beef broth and Worcestershire sauce. Cornstarch is naturally gluten-free, but check product labels for cross-contact information.
What to Serve with Slow Cooker Beef and Peas
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This comforting beef dish pairs wonderfully with:
- Creamy mashed potatoes
- Buttered egg noodles
- Fluffy white rice
- Steamed broccoli
- Roasted green beans
- Warm dinner rolls
- Crusty garlic bread
- Fresh garden salad
Storage and Reheating
Refrigerator: Transfer leftovers to airtight containers within 2 hours. Store in the refrigerator at 40°F (4°C) or below for 3–4 days.
Freezer: Freeze in airtight, freezer-safe containers for up to 3 months for best quality.
Reheating: Reheat on the stovetop over medium-low heat until steaming hot. Add a splash of beef broth if the gravy becomes too thick.
Make Ahead: You can chop the onions and carrots, mince the garlic, and measure the seasonings a day ahead. Store them covered in the refrigerator until ready to cook.
Frequently Asked Questions
1. Can I use frozen peas in slow cooker beef and peas?
Yes! Frozen peas work perfectly. Add them during the final 20–30 minutes of cooking so they stay tender and bright green.
2. What cut of beef is best for this recipe?
Beef chuck roast is an excellent choice because it becomes tender during long, slow cooking. Beef stew meat is another convenient option.
3. Can I add potatoes to this recipe?
Absolutely! Add baby potatoes or diced Yukon Gold potatoes at the beginning with the carrots.
4. Why is my gravy too thin?
Vegetables and beef release moisture during cooking. Mix additional cornstarch with cold water and stir it into the hot cooking liquid. Cook until thickened.
5. Can I make this recipe without browning the beef?
Yes. Simply season the beef and add it directly to the slow cooker. The recipe will still be delicious.
6. Can I use canned peas instead of frozen peas?
Yes, but drain them well and add them during the last 5–10 minutes of cooking. They are already cooked and only need to heat through.
Printable Recipe Card
Slow Cooker Beef and Peas
beef stew with peas and carrots
Tender slow-cooked beef, sweet green peas, carrots, and a rich homemade gravy make this an easy and comforting family dinner.
PREP TIME
15 minutes
COOK TIME
7–8 hours
TOTAL TIME
7–8 hours 15 minutes
SERVINGS
6
Ingredients
- 2 pounds beef chuck roast, cubed
- 1 tablespoon olive oil (optional)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 bay leaf
- 1½ cups frozen green peas
- 2 tablespoons butter
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh parsley
Instructions
- Cut beef into cubes, pat dry, and season with salt, pepper, and paprika.
- Optionally brown beef in olive oil in a skillet.
- Transfer beef to the slow cooker. Add onion, garlic, and carrots.
- Whisk beef broth, Worcestershire sauce, tomato paste, Italian seasoning, and thyme. Pour over the beef and vegetables.
- Add butter and bay leaf. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until fork-tender.
- Stir in frozen peas during the final 20–30 minutes.
- Remove bay leaf. Mix cornstarch and cold water until smooth.
- Stir the slurry into the stew and cook on HIGH for 15–20 minutes until thickened.
- Garnish with fresh parsley and serve warm.
Notes
- Add peas near the end to preserve their color and texture.
- Serve over mashed potatoes, rice, or egg noodles.
- Refrigerate leftovers for 3–4 days.
