This Beef and Vegetable Stew is a slow cooker classic! Tender beef chunks simmer with potatoes, carrots, and peas in a rich, savory broth. Packed with wholesome veggies and cozy flavors, it’s an effortless, one-pot meal perfect for chilly days or anytime you crave hearty, soul-warming comfort.
Recipe Tips and Tricks
- Sear the Beef: Browning the meat first adds depth—worth the extra step if you can!
- Cut Evenly: Chop veggies into uniform sizes for consistent cooking.
- Thicken Naturally: Mash a few potatoes at the end or add a flour slurry for a thicker broth.
- Low Heat Magic: Cooking on low keeps the beef tender and flavors melded.
- Fresh Herbs: Add parsley or thyme at the end for a bright finish.
Why You’ll Love This Recipe
Oh, you’re going to adore this Beef and Vegetable Stew—it’s the ultimate slow cooker hug! You’ll love how the crockpot transforms tough beef into melt-in-your-mouth bites, swimming in a rich, savory broth alongside a rainbow of hearty veggies. It’s the kind of dish that fills your home with an irresistible aroma, promising comfort with every spoonful. Perfect for those crisp days when you want something warm and satisfying, or any time you need a meal that feels like a big, cozy embrace. The best part? It’s so easy—just toss everything in and let it simmer while you go about your day. Packed with protein and nutrients, it’s wholesome and delicious, whether you’re feeding a family or savoring leftovers solo. This stew is pure, simple joy—slow-cooked to perfection!
Slow Cooker Beef and Vegetable Stew
Tender beef and veggies in a savory broth, slow-cooked to perfection—crockpot comfort!
Ingredients
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil (for searing, optional)
- 1 medium onion, chopped
- 3 medium potatoes, peeled and cubed
- 3 large carrots, peeled and sliced
- 1 cup frozen peas
- 4 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 2 garlic cloves, minced
- 1 teaspoon dried thyme (or 2 sprigs fresh)
- Salt and pepper to taste (about 1 teaspoon each)
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Hey, let’s make a Beef and Vegetable Stew that’ll warm you from the inside out! If you’ve got a few minutes, heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear your beef cubes—about 2-3 minutes per side until they’re golden and crusty. That step’s optional but adds such a cozy depth! Once done, toss the beef into your slow cooker.
- Now, pile in the chopped onion, cubed potatoes, and sliced carrots—they’re the hearty heart of this stew. Pour in the beef broth, then stir in the tomato paste, minced garlic, thyme, salt, and pepper until everything’s nicely mingled. Give it a quick mix—look at that rustic beauty already!
- Pop the lid on, set it to low for 8 hours (or high for 4 if you’re in a rush), and let it simmer away. Your kitchen’s going to smell like a warm, savory dream—resist peeking too much!
- When it’s done, the beef should be fork-tender and the veggies soft. Stir in the frozen peas—they’ll cook in just a few minutes from the residual heat. If you like a thicker broth, scoop out a bit of liquid, whisk it with the flour to make a slurry, and stir it back in—let it sit for 5-10 minutes to thicken up.
- Taste it and tweak the salt or pepper if it needs a little love. Ladle it into bowls, sprinkle some fresh parsley on top for that green pop, and dig in—this is slow-cooked comfort at its finest!
Notes
- Add peas at the end to keep them bright and snappy.
- If it’s too thin, mash a few potatoes into the broth for natural thickness.
- Perfect for batch cooking—leftovers taste even better the next day!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 337Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 112mgSodium 394mgCarbohydrates 22gFiber 3gSugar 4gProtein 41g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Beef Stew Meat: Chuck or round cuts are ideal—affordable and tenderize beautifully over time.
- Potatoes: Yukon Golds or red potatoes hold their shape; russets work but may break down.
- Carrots: Add sweetness and color—baby carrots save prep time.
- Peas: Frozen peas bring a pop of green; add them late to keep them vibrant.
- Onion: Yellow onions melt into the broth; sweet onions add extra depth.
- Beef Broth: Low-sodium keeps it balanced; homemade stock takes it up a notch.
- Tomato Paste: A spoonful deepens the flavor—don’t skip it!
- Garlic: Fresh minced garlic adds punch; powder subs in a pinch.
Variations and Substitutions
This stew loves a good tweak! Swap beef for lamb or pork for a different vibe—both slow-cook beautifully. Vegetarian? Use mushrooms or lentils instead—they’ll soak up the broth like champs. No peas? Green beans, corn, or celery step in with ease. Swap potatoes for sweet potatoes or turnips for a twist, or add parsnips for extra earthiness. Want it richer? Splash in some red wine or a dash of Worcestershire sauce. Gluten-free? Skip the flour and thicken with cornstarch or mashed veggies. Spice it up with paprika or cayenne, or keep it mild with extra herbs like rosemary or bay leaves. This recipe’s flexible—make it your own cozy creation!
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days—flavors improve!
- Freezer: Freeze in portions for up to 3 months; thaw in the fridge overnight.
- Reheating: Warm on the stovetop over medium heat with a splash of broth, or microwave in bursts.
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