Save This Slow Cooker Beef and Vegetable Stew became my go-to on busy days when I craved a warm, hearty meal but needed something totally hands-off. After a chilly walk home, nothing beats opening the door to the rich aroma of this stew simmering away. It is packed with tender beef, vibrant veggies, and a savory broth that comforts from the inside out.
I always turn to this recipe when I know my schedule is packed or during the first cold snap of fall. Each time I serve it, my family gathers around the table ready for seconds before the ladle has been set down.
Ingredients
- Beef chuck roast cut into cubes: adds deep savory flavor and becomes incredibly tender in the slow cooker Tip: choose well-marbled pieces for the juiciest stew
- Carrots sliced: bring natural sweetness and color Look for firm full-sized carrots for best texture
- Yukon Gold potatoes diced: create creamy chunks that hold their shape in the stew Choose potatoes with smooth skin and no greenish tinge
- Celery chopped: gives earthy balance and a soft crunch
- Onion diced: forms the backbone of the broth’s flavor Aim for yellow or sweet onions for mildness
- Garlic minced: infuses warmth into every spoonful Freshly minced will offer the best zing
- Tomato paste: thickens the broth and brings a subtle tang Opt for deep red paste with no metallic smell
- Beef broth: makes the base rich and hearty Use low-sodium broth to control saltiness
- Worcestershire sauce: deepens the umami and complexity A dash goes a long way
- Bay leaf and dried thyme: offer robust classic stew aroma and depth
- Frozen green peas: stirred in at the end for pop of color Choose bright green peas for sweetness and visual appeal
- Salt and black pepper: for seasoning Add freshly ground for top flavor
Instructions
- Prepare the Beef:
- Pat the beef cubes dry with paper towels This helps them brown better and develop deeper flavor during cooking
- Brown the Beef:
- Heat a splash of oil in a skillet over medium-high heat Working in batches brown the beef cubes on all sides until a deep crust forms Transfer each batch to the slow cooker Browning is optional but builds outstanding flavor
- Layer the Vegetables:
- Scatter onions carrots potatoes and celery into the slow cooker Nestle the beef cubes on top followed by minced garlic
- Mix the Broth Base:
- In a small bowl whisk together beef broth tomato paste Worcestershire sauce thyme and salt Pour this mixture evenly into the slow cooker Add the bay leaf
- Slow Cook to Perfection:
- Cover and cook on low for 8 hours or on high for about 4 hours The beef should be fork-tender and vegetables cooked through
- Finish with Peas and Season:
- About 20 minutes before serving stir in the green peas Taste and adjust salt and pepper Remove the bay leaf before serving
Save I absolutely love how the carrots become almost candy-sweet and the potatoes soak up all the broth. My kids once helped chop carrots and declared this is the meal that 'smells like cozy days.'
Storage Tips
Let leftover stew cool and store it in an airtight container in the refrigerator for up to four days. You can reheat single portions gently on the stove or microwave. The flavors keep deepening overnight which always surprises me even after making this for years.
Ingredient Substitutions
No Yukon Golds No worries Red potatoes or even peeled russets work fine. Swap out peas for chopped green beans or use parsnips instead of carrots if that is what you have. I once added leeks with excellent results.
Serving Suggestions
Serve this stew piping hot in deep bowls topped with a sprinkle of fresh parsley or chopped chives. Crusty bread or a slice of sourdough on the side is perfect for mopping up the last drops. Sometimes I add a dollop of horseradish cream for a kick or swirl in a bit of sour cream before serving.
Cultural and Historical Context
Classic beef stew recipes have roots in many cultures from French beef bourguignon to Irish stew. The slow cooker version is a modern solution for busy households but the essence of gathering loved ones over a pot of stew is timeless. Stews like this one have long been a way to make affordable cuts of beef shine and stretch a meal to feed many.
Seasonal Adaptations
Add butternut squash or sweet potatoes in autumn for extra color and flavor Stir in chopped kale or spinach in the last 20 minutes for a winter green boost Slip in zucchini or fresh corn kernels during summer months
Success Stories
A friend borrowed this recipe for her book club dinner and got more recipe requests than from anything else she served all year. My neighbor makes it every Sunday for her meal prep and told me it is the only lunch her kids never complain about.
Freezer Meal Conversion
Assemble all ingredients except peas in a freezer safe bag and freeze flat. When ready to cook just thaw overnight in the fridge and dump everything in the slow cooker in the morning. Add frozen peas before serving for that bright green finish.
Save The aroma invites everyone to the table before the stew is even served. This recipe is endlessly versatile and guaranteed to warm you up any night.
Common Questions
- → Can I use other cuts of beef?
Yes, chuck roast or brisket works well as they become tender during slow cooking.
- → How long should I cook it?
Generally, 6-8 hours on low produces tender meat and flavorful vegetables.
- → Can I add different vegetables?
You can include mushrooms, parsnips, or green beans for variety and extra nutrition.
- → Is it necessary to brown the beef first?
Browning adds depth of flavor, but you can skip this step for convenience.
- → How do I thicken the stew?
Mix cornstarch with cold water, then stir into the stew near the end and let cook until thickened.
- → Can leftovers be reheated?
Yes, refrigerate and reheat gently on the stove or in the microwave for another meal.