Print

Slow Cooker Beef Stew Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 2 reviews

This Slow Cooker Beef Stew is a hearty, comforting meal perfect for cozy days. Tender chunks of chuck roast are seared to develop rich flavor, then slow-cooked with potatoes, carrots, and a medley of savory herbs in a luscious beef broth. Finished with fresh peas and parsley, this stew offers classic taste with minimal effort using a slow cooker.

  • Author: Emma
  • Prep Time: 25 minutes
  • Cook Time: 8 hours 30 minutes
  • Total Time: 8 hours 55 minutes
  • Yield: 7 servings
  • Category: Stew
  • Method: Slow Cooking
  • Cuisine: American

Ingredients

Beef and Seasoning

  • 2 1/2 lbs chuck roast, trimmed of excess fat and diced into 1-1/2 inch cubes (about 2 lbs once trimmed)
  • 2 1/2 Tbsp olive oil
  • Salt and freshly ground black pepper, to taste

Vegetables and Aromatics

  • 1 large yellow onion, chopped (1 1/2 cups)
  • 3 medium celery stalks, chopped (1 1/4 cups)
  • 4 cloves garlic, minced (1 1/2 Tbsp)
  • 1 1/2 lbs yellow potatoes, diced into 1 1/2-inch chunks
  • 1 lb carrots, peeled and cut into 1-inch chunks
  • 1 1/2 cups frozen petite peas

Flavorings and Liquids

  • 1/4 cup tomato paste
  • 3 cups low-sodium beef broth or chicken broth, divided
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp minced fresh thyme (or 1 tsp dried)
  • 1 (7-inch) single sprig rosemary (or 3/4 tsp dried)
  • 1 1/2 Tbsp cornstarch
  • 1 1/2 Tbsp cold water (for cornstarch slurry)
  • 1/4 cup minced fresh parsley

Instructions

  1. Prepare and Season Beef: Heat 1 Tbsp olive oil in a large heavy-bottomed skillet over medium-high heat. Pat the beef cubes dry with paper towels. Season with salt and pepper to taste.
  2. Sear Beef: Working with half of the beef at a time, sear in the hot skillet until browned on all sides, turning once halfway through, about 4 to 5 minutes total. Transfer the browned beef to the slow cooker. Add another 1 Tbsp olive oil to the skillet and repeat the searing process with the remaining beef. Leave excess oil in the skillet.
  3. Sauté Aromatics: Add remaining 1/2 Tbsp oil to the skillet. Reduce heat to medium. Sauté chopped onions and celery for 3 minutes until softened. Add minced garlic and cook for 30 seconds longer. Stir in tomato paste and cook, stirring constantly, for 1 minute to deepen flavor.
  4. Deglaze and Combine Ingredients: Pour 1 cup of beef broth into the skillet along with Worcestershire sauce, soy sauce, minced thyme, and rosemary sprig. Scrape any browned bits from the pan to incorporate flavor. Add diced potatoes and carrots over the beef layer in the slow cooker. Then pour the broth mixture from the skillet into the slow cooker along with the remaining 2 cups of broth. Season lightly with salt and pepper. Cover the slow cooker and cook on low heat for 7 to 8 hours until beef is tender.
  5. Thicken Stew and Add Peas: In a small bowl, whisk cornstarch with 1 1/2 Tbsp cold water until smooth to create a slurry. Pour the slurry into the slow cooker and gently stir. Cover and cook on high for an additional 20 to 30 minutes until stew thickens slightly.
  6. Finish and Serve: Stir in frozen petite peas and half of the minced fresh parsley. Adjust seasoning with additional salt and pepper if needed. Serve warm garnished with the remaining fresh parsley.

Notes

  • For best flavor, use low-sodium beef broth and adjust salt at the end.
  • Searing the beef before slow cooking locks in rich flavor and improves texture.
  • Use fresh herbs if possible for a brighter, fresher taste.
  • The peas are added at the end to retain their color and slight crunch.
  • Adjust cornstarch slurry thickness depending on your preferred stew consistency.
  • If you prefer a quicker cook, this recipe can be adapted for pressure cooking but the flavor profile will slightly differ.

Find it online: https://allcookedup.com/slow-cooker-beef-stew-recipe/