Easy Slow Cooker Beef Stew
A hearty and comforting stew made with tender beef and vibrant vegetables, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 1 lb stewing beef (like chuck), cut into 1" pieces Tender and juicy after slow cooking.
- ⅓ cup all-purpose flour Adds a creamy texture that thickens the stew.
- ½ tsp salt Enhances the flavors.
- ½ tsp black pepper Provides warmth.
- 1 tbsp extra-virgin olive oil Adds richness and helps brown beef.
- 1 medium onion, diced Sweet and aromatic foundation.
- 1 large garlic clove, chopped Infuses savory aroma.
- 4 medium russet potatoes, peeled and cubed Absorb flavors beautifully.
- 3 medium carrots, chopped Adds sweetness and color.
- 3 stalks celery, chopped Delivers fresh crunch.
- 3 cups low-sodium beef broth Keeps the stew hearty.
- 1 packet dry onion soup mix Adds flavor.
- 2 tsp Worcestershire sauce Adds umami flavor.
- 1 tbsp dried rosemary Fragrant and earthy.
- 1 tsp dried thyme Complements the beef.
- 1 cup frozen peas Adds sweetness, added near the end.
Instructions
Preparation
- In a zip-top bag, combine the flour, salt, and pepper. Toss the beef chunks until they are well-coated.
- Heat the olive oil in a skillet over medium-high heat and brown the beef on all sides.
- Transfer the beef to the slow cooker with diced onions and chopped garlic.
Cooking
- Add the cubed potatoes, chopped carrots, and celery to the slow cooker.
- Pour in the beef broth and sprinkle the onion soup mix on top.
- Add the Worcestershire sauce, dried rosemary, thyme, and bay leaf. Stir together.
- Cover and cook on LOW for 6–8 hours or on HIGH for 4–6 hours.
- About 15–30 minutes before serving, stir in the frozen peas and cook until tender.
- Serve the stew hot, garnished with fresh herbs if desired.
Notes
Browning the beef is crucial for building flavors. Add balsamic vinegar or tomato paste for extra richness. Use various vegetables to increase nutrition and adjust seasoning at the end.