Name: Slow-Cooked Beef Stew with Vegetables
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 bay leaf; 1 large onion, diced; 1 tsp fresh thyme (or ½ tsp dried); 2 cups sliced carrots; 2 lbs beef chuck, cut into 1-inch cubes; 2 tbsp flour (optional, for dredging); 2 tbsp olive oil; 2 tbsp tomato paste; 3 cloves garlic, minced; 3 medium potatoes, peeled and diced; 4 cups low-sodium beef broth; Salt and pepper to taste

This Slow-Cooked Beef Stew with Vegetables is a hearty, comforting dish with tender beef, vibrant carrots, potatoes, and savory broth. Perfect for cozy dinners, it’s easy to prepare and fills your home with irresistible aromas.

Why You’ll Love This Recipe

This Slow-Cooked Beef Stew with Vegetables is the ultimate comfort food, delivering melt-in-your-mouth beef and tender vegetables in a rich, savory broth that warms the soul. The slow cooker does all the heavy lifting, transforming simple ingredients into a deeply flavorful meal with minimal effort. Perfect for chilly evenings, family gatherings, or meal prep, this stew is a crowd-pleaser that’s gluten-free adaptable and bursting with wholesome goodness. The tender beef, paired with hearty potatoes and sweet carrots, creates a balanced, satisfying dish that’s even better the next day. Customize it with your favorite veggies or spices, and enjoy a bowl of cozy perfection that’s as nourishing as it is delicious.

Recipe Tips and Tricks

Brown Beef First: Searing locks in flavor and adds depth to the stew.
Cut Veggies Evenly: Ensures uniform cooking and consistent texture.
Use Low Setting: Slow cooking enhances tenderness without overcooking veggies.
Skim Fat: Remove excess fat from broth after cooking for cleaner taste.
Thicken if Needed: Add a cornstarch slurry for a thicker stew.
Taste Before Serving: Adjust salt, pepper, or herbs for perfect balance.
Layer Ingredients: Place root veggies at the bottom for even cooking.
Deglaze Pan: Use broth or wine to capture browned bits from searing.

Yield: 8 Servings

Slow-Cooked Beef Stew with Vegetables

Tender beef and veggies in a rich, slow-cooked savory broth.

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 30 minutes

Ingredients

1 bay leaf
1 large onion, diced
1 tsp fresh thyme (or ½ tsp dried)
2 cups sliced carrots
2 lbs beef chuck, cut into 1-inch cubes
2 tbsp flour (optional, for dredging)
2 tbsp olive oil
2 tbsp tomato paste
3 cloves garlic, minced
3 medium potatoes, peeled and diced
4 cups low-sodium beef broth
Salt and pepper to taste

Instructions

Prep Beef: Pat beef cubes dry; season with salt and pepper for flavor.
Dredge Beef (Optional): Toss beef in flour to coat; shake off excess for browning.
Sear Beef: Heat olive oil in a skillet; brown beef 4-5 minutes, working in batches.
Deglaze Pan: Add ¼ cup broth to skillet; scrape browned bits and set aside.
Layer Veggies: Place potatoes, carrots, and onion in a 6-quart slow cooker.
Add Beef: Place seared beef and pan juices over veggies for even cooking.
Add Broth: Pour in remaining broth, tomato paste, thyme, and bay leaf; stir gently.
Cook Low: Cover and cook on LOW for 8 hours until beef is tender.
Taste and Adjust: Remove bay leaf; season with salt and pepper to taste.
Serve: Let rest 10 minutes; ladle into bowls and enjoy with crusty bread.

Notes

Use a 6-quart slow cooker for ample space and even cooking.
Brown beef in batches to avoid steaming and ensure caramelization.
Leftovers are perfect for soups or shepherd’s pie filling.
Skim fat from surface before serving for a cleaner broth.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 801Total Fat 48gSaturated Fat 19gUnsaturated Fat 29gCholesterol 209mgSodium 220mgCarbohydrates 23gFiber 4gSugar 4gProtein 66g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.