Nothing beats a warm bowl of homemade Slow Cooker Beef Stew on a chilly evening! Tender chunks of beef, hearty potatoes, sweet carrots, and onions simmer slowly in a rich, savory broth until everything is melt-in-your-mouth delicious. This easy crockpot recipe is perfect for busy weeknights because the slow cooker does most of the work for you.
Recipe Details
Prep Time: 20 minutes
Cook Time: 8 hours on LOW
Total Time: 8 hours 20 minutes
Servings: 6
Course: Dinner
Ingredients
hearty slow cooker beef stew with roasted root vegetables – miadishes
- 2 pounds beef chuck, cut into 1-inch cubes
- 1½ pounds potatoes, peeled if desired and cut into chunks
- 4 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 bay leaf
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 cup frozen peas (optional)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
Step 1: Prepare the beef
Pat the beef cubes dry with paper towels. Season them with salt, black pepper, and paprika. Sprinkle the flour over the beef and toss until the pieces are lightly coated. This helps the gravy thicken as the stew cooks.
Step 2: Brown the beef
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Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches for about 2–3 minutes per side. Avoid overcrowding the pan. This step adds a deeper, richer flavor, although you can skip it if you’re short on time.
Step 3: Add the vegetables
Cách nấu bò kho bánh mì thơm ngon, chuẩn vị có thể bạn chưa biết
Place the potatoes, carrots, celery, onion, and garlic in the bottom of your slow cooker. Spread them out evenly so they cook consistently.
Step 4: Add the beef and seasonings
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Arrange the browned beef over the vegetables. Add the dried thyme, rosemary, and bay leaf.
Step 5: Prepare the broth
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In a bowl or measuring jug, whisk together the beef broth, tomato paste, and Worcestershire sauce until the tomato paste dissolves. Pour the mixture evenly over the beef and vegetables.
Step 6: Slow cook until tender
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Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender and the potatoes and carrots are soft. Keep the lid closed as much as possible to maintain the cooking temperature.
Step 7: Add the peas
If using peas, stir them in during the final 15–20 minutes of cooking. Remove the bay leaf and taste the stew. Adjust the salt and pepper if needed.
Step 8: Serve and enjoy
Ladle the hot stew into bowls and garnish with fresh parsley. Serve with crusty bread, warm dinner rolls, or a simple green salad for a comforting homemade dinner.
Tips for the Best Slow Cooker Beef Stew
- Choose the right beef: Beef chuck is ideal because it becomes tender and flavorful during long, slow cooking.
- Brown the meat first: This adds a rich, savory flavor to the finished stew.
- Cut vegetables evenly: Similar-sized pieces help everything cook at the same rate.
- Keep the lid closed: Opening it frequently releases heat and can extend the cooking time.
- Make thicker gravy: If you prefer a thicker stew, stir 1 tablespoon of cornstarch with 1 tablespoon of cold water, then mix it into the stew during the final 15–20 minutes.
- Add peas near the end: This helps them keep their color and texture.
What to Serve with Beef Stew
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Crusty Bread
Perfect for dipping into the rich beef gravy.
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Homemade Dinner Rolls
Soft, warm rolls make this comforting meal even better.
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Fresh Green Salad
A crisp, refreshing side that balances the hearty stew.
Storage and Reheating
- Refrigerator: Store cooled leftovers in an airtight container for 3–4 days.
- Freezer: Freeze in freezer-safe containers for up to 3 months. Potatoes may become slightly softer after thawing.
- Reheating: Warm on the stovetop over medium-low heat or in the microwave until the stew reaches 165°F (74°C). Add a little broth or water if the gravy has thickened too much.
- Make ahead: Prepare the stew a day in advance and refrigerate it. The flavors often become even richer overnight.
Printable Recipe Card
Slow Cooker Beef Stew
Classic Beef Stew | pragma.kitchen
A hearty homemade beef stew with tender beef, potatoes, carrots, and a rich savory broth. An easy crockpot dinner for the whole family.
Prep Time
20 minutes
Cook Time
8–9 hours on LOW
Total Time
8 hr 20 min–9 hr 20 min
Servings
6
Ingredients
- 2 lb beef chuck, cubed
- 1½ lb potatoes, chopped
- 4 carrots, sliced
- 2 celery stalks, sliced
- 1 chopped onion
- 3 minced garlic cloves
- 3 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 tbsp all-purpose flour
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- 1 bay leaf
- Salt and black pepper, to taste
- 1 cup frozen peas (optional)
- Fresh parsley, for garnish
Instructions
- Season beef with salt, pepper, and paprika. Toss with flour.
- Brown beef in olive oil in batches, if desired.
- Add potatoes, carrots, celery, onion, and garlic to the slow cooker.
- Place beef and herbs on top.
- Whisk broth, tomato paste, and Worcestershire sauce together. Pour into the slow cooker.
- Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until beef is fork-tender.
- Add peas during the final 15–20 minutes, if using. Remove the bay leaf and adjust seasoning.
- Garnish with parsley and serve hot.
