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A close-up of a bowl of rich slow cooker beef stew, featuring tender beef chunks, potatoes, carrots, and peas, garnished with parsley.

Slow Cooker Beef Stew

A rich and hearty beef stew made in your slow cooker. This recipe is designed to develop deep flavor throughout the day.
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Prep Time 20 minutes
Cook Time 8 hours
Resting Time 1 hour
Total Time 9 hours 20 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 lbs beef chuck roast cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 1 cup dry red wine optional
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 lbs potatoes peeled and cut into 1-inch chunks
  • 1 lb carrots peeled and cut into 1-inch chunks
  • 1/2 cup frozen peas

Equipment

  • Slow Cooker
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Large bowl

Method
 

  1. In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, then remove from skillet and set aside.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
  4. Transfer the browned beef, cooked onions, and garlic to your slow cooker.
  5. Pour in the beef broth and red wine (if using). Stir in the tomato paste, thyme, and rosemary.
  6. Add the potatoes and carrots to the slow cooker.
  7. Cover and cook on low for 8 hours or on high for 4-6 hours, until the beef is tender.
  8. Stir in the frozen peas during the last 30 minutes of cooking.
  9. Let the stew rest for 60 minutes before serving to allow flavors to meld.

Nutrition

Calories: 550kcalCarbohydrates: 40gProtein: 45gFat: 25gSaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 6gSugar: 10gVitamin A: 50IUVitamin C: 30mgCalcium: 5mgIron: 20mg

Notes

For a thicker stew, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 30 minutes of cooking. Serve hot with crusty bread.

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