Hearty Slow Cooker Beef and Vegetable Stew
Set It & Forget It Slow Cooker.
The ultimate set-it-and-forget-it meal. Tender beef and vegetables in a rich, savory broth.
I remember my mom making stew on chilly autumn afternoons. The windows would get all steamy, and the whole house felt cozy and safe. I’ve carried that feeling into my own kitchen. This version is a little simpler, designed for the rhythm of a busy life. It's the kind of meal that doesn’t ask for much but gives back so, so much in comfort and flavor. It’s imperfect, hearty, and honest.
Why This Stew Feels Like Home
- •Minimal hands-on time for a deeply flavorful meal.
- •Your whole house will smell absolutely incredible all day long.
- •It’s a complete, comforting, and nourishing meal all in one pot.
- •The beef becomes unbelievably tender, practically melting in your mouth.
- •It’s perfect for meal prepping and tastes even better the next day.
A friend of mine tried this and called me right away. She said, 'Wow, this is the first stew my kids actually ate without complaining!' I mean, that’s the highest praise, right? It's just that good. Simple, flavorful, and a true family pleaser.
Essential Ingredient Guide
- Beef Chuck: Honestly, this is the best cut for stew. It has just the right amount of fat and connective tissue that breaks down during the long, slow cook, making the meat incredibly tender. Don't be tempted to use a leaner cut; it just won't be the same.
- Yukon Gold Potatoes: I love using Yukon Golds because they have a lovely buttery texture and hold their shape well without turning to mush. Russets can work too, but they tend to fall apart more.
- Low-Sodium Beef Broth: Using a low-sodium broth is a little trick that puts you in control of the final seasoning. You can always add more salt, but you can't take it away. A good quality broth makes all the difference.
Complete Cooking Process
- First, pat your beef completely dry. This is key for getting a good, brown crust when you sear it.
- Sear the seasoned beef in a hot skillet. Don't rush this part. Those brown bits are pure flavor.
- Sauté the onions, carrots, and celery in the same pan to soak up all that leftover goodness.
- Place the seared beef in the bottom of your slow cooker.
- Create a quick gravy base in your skillet by adding flour, tomato paste, and broth.
- Pour this mixture over the beef, then add the potatoes and remaining ingredients.
- Give it all a gentle stir. Now, the magic happens.
- Set your slow cooker to LOW and just walk away. Let it do its thing for 7 to 8 hours.
- The low and slow method is what makes everything so tender and allows the flavors to meld together beautifully.
- When it's done, your kitchen will smell like heaven, and dinner will be ready.
Your Questions Answered
→Do I absolutely have to sear the beef first?
Honestly, you can skip it if you're really short on time. But, that browning step builds a huge amount of deep, savory flavor. I really think it's worth the extra 10 minutes.
→Can I add other vegetables to the stew?
Of course! Parsnips, turnips, or mushrooms would be lovely. I'd add heartier root vegetables at the beginning and something like frozen peas or green beans in the last 20 minutes of cooking.
→Can I cook this on HIGH instead of LOW?
Yes, you can cook it on high for 4-5 hours. It will still be delicious, but I find the texture of the beef is just a little more tender and luscious when cooked on low.
→My stew isn't thick enough. How can I fix it?
Easy! In a small bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons of cold water to make a slurry. Stir it into the stew during the last 30 minutes of cooking on high until it thickens up.
Hearty Slow Cooker Beef and Vegetable Stew
This Hearty Slow Cooker Beef and Vegetable Stew is the ultimate comfort food for busy weeknights. Tender beef, chunky vegetables, and a rich, savory broth simmer all day to perfection. Just set it and forget it!
Timing
Prep Time
20 minutes
Cook Time
6-8 hours
Total Time
6 hours 20 minutes
Recipe Details
Ingredients
For the Stew
- 012 lbs beef chuck, cut into 1.5-inch cubes
- 022 tablespoons olive oil
- 031 large yellow onion, chopped
- 044 carrots, peeled and cut into 1-inch pieces
- 053 celery stalks, cut into 1-inch pieces
- 061.5 lbs Yukon Gold potatoes, cut into 1.5-inch chunks
- 074 cloves garlic, minced
- 081/4 cup all-purpose flour
- 094 cups low-sodium beef broth
- 102 tablespoons tomato paste
- 111 tablespoon Worcestershire sauce
- 121 teaspoon dried thyme
- 132 bay leaves
- 14Salt and freshly ground black pepper to taste
For Garnish (Optional)
- 01Fresh parsley, chopped
Instructions
Pat the beef cubes dry with a paper towel and season generously with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the beef in a single layer (work in batches if needed) and sear on all sides until nicely browned. This step is optional but adds so much depth of flavor. Transfer the seared beef to your slow cooker.
In the same skillet, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the onion is softened. Add the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat. Cook for one minute to get rid of the raw flour taste.
Slowly pour in about 1 cup of the beef broth, scraping up any browned bits from the bottom of the pan. Whisk in the tomato paste and Worcestershire sauce until smooth.
Pour the vegetable and broth mixture from the skillet into the slow cooker over the beef. Add the remaining beef broth, potatoes, thyme, and bay leaves. Give everything a gentle stir to combine.
Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is fall-apart tender and the vegetables are soft.
Before serving, remove the bay leaves. Taste the stew and season with additional salt and pepper if needed.
Ladle into warm bowls and garnish with fresh parsley if you like. It's wonderful served with crusty bread to soak up the broth.
Notes & Tips
- 1If you prefer a thicker stew, you can reduce the beef broth to 3 cups.
- 2Feel free to add a cup of frozen peas during the last 15-20 minutes of cooking for a pop of color and sweetness.
Tools You'll Need
- •Don't overcrowd the pan when searing the beef; work in batches for the best color.
- •Cut your vegetables into large, uniform chunks so they cook evenly and don't get mushy.
- •For the richest flavor, deglaze the skillet with a splash of broth after sautéing the veggies, scraping up all the browned bits.
- •Always taste and adjust your seasonings at the end. It might need a final pinch of salt to make the flavors pop.