Slow Cooker Beef Stew
- joeharper269
- Nov 13, 2024
- 2 min read

Here’s a cozy Slow Cooker Beef Stew recipe! It’s easy to prepare and perfect for a comforting meal with tender beef, hearty vegetables, and a rich, savory broth.
Slow Cooker Beef Stew
Ingredients
2 lbs beef stew meat, cut into 1-inch cubes
Salt and black pepper, to taste
2 tablespoons olive oil (for browning the meat, optional)
4 cups beef broth (low sodium)
1 cup water
3 medium carrots, sliced
3 medium potatoes, diced
1 cup diced celery
1 cup frozen or fresh peas
1 medium onion, chopped
3 cloves garlic, minced
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
¼ cup flour or cornstarch (optional, for thickening)
Fresh parsley, chopped (for garnish)
Instructions
Brown the Beef (Optional):
Season the beef cubes with salt and black pepper.
In a skillet, heat olive oil over medium-high heat and brown the beef cubes in batches. This step adds extra flavor but is optional.
Combine Ingredients in the Slow Cooker:
Add the browned beef (or raw beef, if skipping browning) to the slow cooker.
Add the beef broth, water, carrots, potatoes, celery, peas, onion, garlic, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf.
Stir to combine.
Cook:
Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef and vegetables are tender.
Thicken the Stew (Optional):
To thicken, mix ¼ cup of flour or cornstarch with ¼ cup water to make a slurry. Stir it into the stew during the last 30 minutes of cooking.
Season and Serve:
Discard the bay leaf and season with additional salt and black pepper if needed.
Ladle the stew into bowls and garnish with fresh parsley.
Tips:
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Serving Suggestion: Enjoy with a slice of crusty bread or warm dinner rolls!
This stew is perfect for cozy evenings—just set it and forget it!
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