Slow Cooker Beef Stew

4.63 from 8 votes

Easy slow cooker beef stew is thick and hearty and the definition of comfort food. Made in the crockpot, this stew is filled with tender beef, carrots, and peas and is a family favorite.

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Author Melissa Williams

Ingredients

⅓ cup all purpose flour
½ tsp salt
½ tsp black pepper
1 lb stewing beef cut into 1" chunks. I recommend chuck.
1 tbsp extra virgin olive oil
1 medium onion diced
1 large garlic clove chopped
4 medium russet potatoes peeled & cubed
3 medium carrots chopped
3 medium celery stalks chopped
3 cups low sodium beef broth or 3 cups water + 2 beef bouillon cubes/1-2 tsp beef bouillon granules
40 gram dry onion soup mix packet
2 tsp Worcestershire sauce
1 tbsp dried rosemary
1 tsp dried thyme
1 medium bay leaf
1 cup frozen peas

Instructions

To a large ziploc bag, add the flour, salt and pepper and shake to mix.
⅓ cup all purpose flour, ½ tsp salt, ½ tsp black pepper
Cut stewing beef into 1" cubes and then toss into flour mixture bag. Shake to coat.
1 lb stewing beef
Add olive oil to a large non-stick skillet over medium high heat and then add beef and flour mixture (including any excess flour).
1 tbsp extra virgin olive oil
Brown the beef then add the chopped onion and garlic. Cook until onion is soft.
1 medium onion, 1 large garlic clove
Pour the beef, garlic and onion mixture into the bottom of a slow cooker with the rosemary, thyme, and bay leaf.
1 tbsp dried rosemary, 1 tsp dried thyme, 1 medium bay leaf
Top with the potatoes, carrots, celery, broth, onion soup mix, and Worcestershire sauce. Stir to combine.
4 medium russet potatoes, 3 medium carrots, 3 medium celery stalks, 3 cups low sodium beef broth, 40 gram dry onion soup mix packet, 2 tsp Worcestershire sauce
Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours. Stir in frozen peas 15-30 minutes before serving.
1 cup frozen peas

Notes

Use a marbled cut of beef for the most tender stew, like chuck. Cut into 1" cubes.
If you don't have beef broth, use 3 cups water + 2 beef bouillon cubes or 1-2 tsp beef bouillon granules.
Store leftovers in an airtight container in the fridge for 3-4 days.
Stew will freeze really well. Add to plastic containers, leaving room at the top to allow for expansion, and freeze for up to 4 months.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition