This Slow-Cooked Vegetable & Beef Stew is the ultimate comfort food for a cozy family dinner. Tender chunks of beef slowly simmer with potatoes, carrots, celery, onions, and peas in a rich, savory broth. The long, gentle cooking time allows the beef to become wonderfully tender while the vegetables absorb all the delicious flavors.
Ingredients
For the Stew
- 2 lbs beef chuck roast, cut into 1½-inch cubes
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 medium potatoes, peeled and cut into chunks
- 1½ cups frozen green peas
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
For Thickening
- 3 tablespoons cornstarch
- 3 tablespoons cold water
For Garnish
- Fresh parsley, chopped
Instructions
1. Brown the Beef
Pat the beef cubes dry with paper towels and season them with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Working in batches, sear the beef for 2–3 minutes per side, until browned.
Transfer the beef to the slow cooker.
Browning is optional, but it adds a deeper, richer flavor to the finished stew.
2. Add the Vegetables
Add the chopped onion, carrots, celery, and potatoes to the slow cooker.
Add the minced garlic and tomato paste.
3. Add the Seasonings and Liquid
Pour in the beef broth and diced tomatoes.
Add the Worcestershire sauce, thyme, rosemary, paprika, bay leaves, salt, and black pepper.
Stir gently to combine.
4. Slow Cook
Cover and cook on:
- LOW for 7–8 hours, or
- HIGH for 4–5 hours
Cook until the beef is fork-tender and the vegetables are cooked through.
5. Add the Peas
Stir in the frozen peas during the final 20–30 minutes of cooking.
This helps them retain their color and texture.
6. Thicken the Stew
In a small bowl, whisk together the cornstarch and cold water until smooth.
Stir the mixture into the slow cooker.
Cover and cook for another 10–15 minutes, or until the broth has thickened into a rich gravy.
Remove the bay leaves before serving.
7. Serve
Taste the stew and adjust the seasoning if needed.
Ladle into bowls and garnish with fresh parsley.
Serve hot with crusty bread, dinner rolls, or biscuits for soaking up the savory broth.
Tips for the Best Beef Stew
Use beef chuck: Chuck roast contains enough connective tissue and marbling to become tender during slow cooking.
Brown the beef first: Although optional, searing creates a richer flavor and better color.
Cut vegetables evenly: Similar-sized pieces cook more consistently.
Don’t rush the cooking: Low and slow cooking gives the beef time to become tender.
Add peas near the end: This prevents them from becoming overly soft.
Easy Variations
Add mushrooms for an earthy flavor.
Use sweet potatoes instead of some of the regular potatoes for a slightly sweeter stew.
Add green beans, corn, or parsnips for more vegetables.
For a richer sauce, replace part of the beef broth with additional diced tomatoes.
Add a pinch of red pepper flakes if you enjoy a little heat.
Storage
Allow leftovers to cool before transferring them to an airtight container.
Refrigerate for up to 3–4 days.
The stew can also be frozen for approximately 2–3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave until thoroughly heated.
This Slow-Cooked Vegetable & Beef Stew is hearty, tender, and packed with comforting homemade flavor. It’s an easy one-pot-style meal that’s perfect for chilly evenings, busy weeknights, or feeding the whole family.