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Easy Slow Cooker Beef Stew

This incredibly easy, mostly hands-off slow cooker beef stew delivers rich, hearty flavor with minimal prep. Tender chuck roast and vegetables simmered in a savory broth, perfect for a cozy, crowd-plepleasing meal.
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Prep Time 30 minutes
Cook Time 3 hours 15 minutes
Slow Cook (Low) 7 hours 15 minutes
Total Time 3 hours 45 minutes
Course Dinner, Main Course
Cuisine American, Comfort Food
Servings 6 servings

Equipment

  • Large bowl
  • Large skillet
  • Slow cooker
  • Small bowl

Ingredients
  

  • 900 g chuck roast or stewing beef cut into cubes
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 3 tbsp olive oil
  • 1 yellow onion chopped
  • 1 liter beef broth divided (about 4 cups)
  • 3 cups potatoes peeled and diced (Russets or Yukon Golds work great)
  • 2 large carrots cut into 2 cm (approx. ¾ inch) pieces
  • 3 celery stalks cut into 2 cm (approx. ¾ inch) pieces
  • 1 cup vegetable juice such as V8
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried rosemary or 1 fresh sprig
  • 0.5 tsp dried thyme or 2 fresh sprigs
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 0.75 cup frozen peas

Instructions
 

  • Step 1: Grab your cubed beef. In a large bowl, toss the beef cubes with the flour, salt, pepper, and garlic powder until they're all nicely coated.
  • Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add your floured beef in batches, making sure not to overcrowd the pan. Brown the meat on all sides until it has a gorgeous golden crust. Transfer the beef to your slow cooker.
  • Step 3: Using the same skillet, add the remaining 1 tablespoon of olive oil. Toss in your chopped yellow onion and sauté for about 5 minutes, or until it starts to soften and turn translucent. Add the onion to the slow cooker with the beef.
  • Step 4: Pour 500 ml (about 2 cups) of your beef broth directly into the slow cooker.
  • Step 5: Add the diced potatoes, carrots, celery, vegetable juice, Worcestershire sauce, dried rosemary, and dried thyme to the slow cooker. Give everything a good stir to combine.
  • Step 6: Cover your slow cooker and cook on low for 7-8 hours, or on high for 3-4 hours, until the beef and vegetables are fork-tender.
  • Step 7: Once the cooking time is almost up, whisk together the 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl until you have a smooth slurry.
  • Step 8: Carefully pour the remaining 500 ml (about 2 cups) of beef broth and the cornstarch slurry into the slow cooker. Stir everything well to incorporate.
  • Step 9: Stir in your frozen peas.
  • Step 10: Cover and cook on high for an additional 15-20 minutes, or until the stew has thickened to your liking. Taste and adjust seasoning if needed before serving.

Notes

Feel free to swap out or add other root vegetables like parsnips, turnips, or sweet potatoes. Mushrooms or green beans can also be added. For a richer flavor, replace some beef broth with red wine or dark stout beer. Lamb or venison can be used in place of beef. A tablespoon of tomato paste browned with onions or a bay leaf can add more depth. A pinch of smoked paprika or red pepper flakes can add warmth. Store leftovers in an airtight container in the refrigerator for 3-4 days. Beef stew freezes well for 2-3 months.
Keyword Beef Stew, Easy, Hearty, Slow Cooker, Winter