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Slow Cooker Beef Stew (Tender & Flavorful)

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Method Nutrition Notes

Ingredients
  

Stew
  • 2 pounds beef chuck roast cubed
  • 2 tablespoons flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 4 carrots sliced
  • 3 celery stalks sliced
  • 4 Yukon Gold potatoes cubed
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 1 cup frozen peas
Thickener
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Method
 

  1. Toss the beef with flour, salt, and pepper.
  2. Brown the beef in olive oil and transfer it to the slow cooker.
  3. Add the onion, garlic, carrots, celery, and potatoes.
  4. Whisk together the broth, tomato paste, Worcestershire sauce, thyme, and rosemary, then pour over the ingredients.
  5. Add the bay leaves and cook on Low for 8–9 hours or High for 4–5 hours.
  6. Stir in the peas during the last 30 minutes.
  7. Mix the cornstarch with cold water, stir it into the stew, and cook until thickened.
  8. Remove the bay leaves, garnish with parsley, and serve hot.

Nutrition

Calories: 410kcal

Notes

  • Browning the beef before slow cooking creates a richer, more flavorful stew.
  • Yukon Gold potatoes hold their shape well and add a creamy texture.
  • For an even deeper flavor, prepare the stew a day in advance and reheat before serving.
  • Leftovers taste even better the next day and freeze beautifully for future meals.

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