This Slow Cooker Beef and Split Pea Stew is a hearty, comforting meal packed with tender beef, creamy split peas, carrots, celery, and savory herbs. As the stew slowly cooks, the split peas soften and naturally thicken the broth, creating a rich, satisfying texture without needing cream.
It’s perfect for chilly evenings, busy weekdays, or whenever you’re craving a filling homemade dinner. Simply prepare the ingredients, add them to your slow cooker, and let them simmer until everything is tender and flavorful.
Recipe Details
Prep time
20 minutes
Cook time
8–9 hours on LOW or 5–6 hours on HIGH
Servings
6 servings
Cooking method
Slow cooker
Ingredients
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- 1½ pounds beef chuck, cut into bite-sized cubes
- 1 cup dried green split peas, rinsed and picked over
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 medium yellow onion, diced
- 2 medium potatoes, peeled and cubed
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 tablespoon lemon juice (optional, to brighten the flavor)
- 2 tablespoons chopped fresh parsley, for garnish
Ingredient note: Use dried, unsoaked split peas. Rinse them thoroughly and remove any debris before adding them to the slow cooker. Cooking time may vary depending on the age of the peas and your slow cooker.
Step-by-Step Instructions
Step 1: Prepare the split peas and vegetables
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Rinse the split peas under cold running water and check for small stones or debris. Chop the onion, carrots, celery, and potatoes into evenly sized pieces. Mince the garlic.
Step 2: Brown the beef
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Pat the beef dry with paper towels and season lightly with black pepper. Heat the olive oil in a skillet over medium-high heat. Brown the beef in batches for about 2–3 minutes per side.
This step adds a deeper, richer flavor. If you’re short on time, you can skip browning and add the raw beef directly to the slow cooker.
Step 3: Add everything to the slow cooker
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Add the rinsed split peas, browned beef, carrots, celery, onion, potatoes, and garlic to the slow cooker.
Step 4: Prepare and pour in the broth
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Whisk the beef broth with the tomato paste and Worcestershire sauce. Pour the mixture over the ingredients. Add the dried thyme, rosemary, bay leaf, salt, and remaining black pepper.
Stir gently to distribute everything evenly. Make sure the split peas are submerged in the liquid.
Step 5: Slow-cook until tender
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Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the beef is fork-tender and the split peas are soft.
Cooking times vary by appliance. If the peas remain firm or the beef is tough, continue cooking and check periodically. Avoid lifting the lid unnecessarily, as this releases heat.
Step 6: Adjust the texture and seasoning
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Remove the bay leaf. Stir the stew well; some split peas will break down naturally and thicken the broth.
- If it’s too thick, add a little hot beef broth or water.
- If it’s too thin, mash a few of the cooked split peas against the side of the pot and stir them in.
- Add the optional lemon juice and taste for salt and pepper.
Step 7: Garnish and serve
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Ladle the hot stew into bowls and sprinkle with fresh parsley. Serve with crusty bread, dinner rolls, or a simple green salad for a complete meal.
Tips for the Best Beef and Split Pea Stew
- Use beef chuck: Its marbling helps it become tender and flavorful during long cooking.
- Rinse the peas: This removes dust and debris before cooking.
- Don’t skip enough cooking time: Split peas need time to soften, and older peas can take longer.
- Cut vegetables evenly: This helps the carrots and potatoes cook consistently.
- Season near the end: Taste before adding extra salt, especially if your beef broth is already salty.
- Remember the texture: Split peas naturally thicken the stew as they cook and cool.
Variations
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Extra vegetable stew
Add chopped parsnips, mushrooms, or extra celery for more flavor and texture.
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Smoky herb version
Add ½ teaspoon smoked paprika for a warm, smoky note that complements the beef.
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Extra-thick stew
Add another ¼ cup of split peas and a little extra broth if needed. Allow additional cooking time for the peas to soften.
What to Serve with Beef and Split Pea Stew
- Crusty sourdough or whole-grain bread
- Garlic bread or warm dinner rolls
- A crisp cucumber and tomato salad
- Steamed green beans
- Roasted Brussels sprouts
- Simple roasted potatoes, if you want an extra-hearty meal
Storage and Reheating
Refrigerator: Cool and refrigerate leftovers in airtight containers within 2 hours. Store for 3–4 days.
Freezer: Freeze in individual portions for up to 3 months for best quality. Leave a little space in containers for expansion.
Reheating: Warm on the stovetop over medium-low heat, stirring occasionally, or use the microwave. Heat leftovers to 165°F (74°C). Add broth or water as needed because split peas continue to absorb liquid.
Frequently Asked Questions
Do I need to soak split peas before slow cooking?
No. Dried green split peas generally do not need soaking. Rinse them and remove any debris before adding them to the slow cooker.
Can I use yellow split peas instead?
Yes. Yellow split peas can be substituted for green split peas in the same quantity. The flavor and final color will be slightly different.
Why are my split peas still hard?
They may need more cooking time, especially if they’re older. Continue cooking until they soften. Acidic ingredients can sometimes slow softening, so add extra lemon juice near the end rather than at the beginning.
Can I make this recipe without browning the beef?
Yes. Browning adds flavor, but it’s optional. Add the seasoned beef directly to the slow cooker if you prefer a simpler preparation.
Can I use frozen beef?
For food safety, thaw beef completely in the refrigerator before adding it to a slow cooker. Frozen beef can take too long to pass through safe cooking temperatures.
Is this stew gluten-free?
It can be. Check the labels on your beef broth and Worcestershire sauce to ensure they are gluten-free, and choose certified gluten-free products when necessary.
Printable Recipe Card
Slow Cooker Beef and Split Pea Stew
Stew made with beef, potatoes, carrots and herbs. Traditional St. Patrick’s Day Dish
A rich, comforting slow-cooked stew with tender beef, green split peas, and hearty vegetables.
PREP TIME
20 min
COOK TIME
8–9 hours
SERVINGS6
Ingredients
Beef chuck, cubed
1.5 lb
Dried green split peas
1.0 cup
Carrots
3 medium
Celery
2 stalks
Yellow onion
1 medium
Potatoes
2 medium
Garlic
3 cloves
Beef broth
6 cups
Tomato paste
1 tbsp
Worcestershire sauce
1 tbsp
Olive oil
1 tbsp
Thyme
1 tsp
Rosemary
0.5 tsp
Bay leaf, salt, pepper
To taste
Lemon juice and parsley
Optional
Instructions
- Rinse the split peas and prepare the vegetables.
- Season and optionally brown the beef in olive oil.
- Add beef, peas, carrots, celery, onion, potatoes, and garlic to the slow cooker.
- Mix broth, tomato paste, Worcestershire sauce, and herbs. Pour into the slow cooker and stir.
- Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the beef and peas are tender.
- Remove the bay leaf, adjust the seasoning and thickness, and finish with optional lemon juice and parsley.
