Classic Slow Cooker Beef Stew Recipe Card
Prep Time15 minutesCook Time7–8 hours on LOW or 3–4 hours on HIGHTotal TimeApproximately 7 hours 15 minutesServings6–8 servingsCaloriesApproximately 420 calories per servingIngredients2–2½ pounds beef chuck roast or stew meat, cut into 1½-inch cubes2 tablespoons olive oil1½ pounds baby potatoes or Yukon Gold potatoes, quartered4–5 medium carrots, peeled and sliced1 large onion, chopped3–4 garlic cloves, minced4 cups beef broth1 (6-ounce) can tomato paste2 tablespoons Worcestershire sauce1 teaspoon dried thyme1 teaspoon dried rosemary2 bay leaves¼ cup all-purpose flour (or 2 tablespoons cornstarch for gluten-free)¼ cup cold water1 cup frozen peasSalt and black pepper, to tasteFresh chopped parsley, for garnish (optional)InstructionsHeat the olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper, then brown it on all sides in batches. Transfer the browned beef to your slow cooker.Add the potatoes, carrots, onion, and garlic to the slow cooker.In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary until smooth. Pour the mixture over the beef and vegetables.Add the bay leaves and gently stir everything together.Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours, until the beef is tender and the vegetables are cooked through.About 30 minutes before serving, whisk the flour with the cold water until smooth to make a slurry. Stir it into the stew and continue cooking until the broth thickens. For a gluten-free option, use cornstarch instead of flour.Stir in the frozen peas during the final 10 minutes of cooking.Remove the bay leaves, taste, and adjust the seasoning with additional salt and pepper if needed.Garnish with fresh parsley and serve hot with crusty bread, dinner rolls, or biscuits.NotesBrowning the beef first adds deeper flavor but can be skipped if you're short on time.Yukon Gold or baby potatoes hold their shape best during slow cooking.Add mushrooms, celery, or parsnips for extra flavor and texture.The stew tastes even better the next day as the flavors continue to develop.If the stew becomes too thick after refrigeration, stir in a little beef broth while reheating.StorageRefrigerator: Store in an airtight container for up to 4 days.Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.Reheat: Warm gently on the stovetop, in the microwave, or in the slow cooker until heated through.Nutrition (Per Serving – Approximate)Calories: 420Protein: 34gCarbohydrates: 28gFat: 18gSaturated Fat: 6gFiber: 5gSugar: 6gSodium: 720mg