Your family will ask for seconds once they smell this stew. This easy slow cooker beef and veggie stew is pure comfort food, packed with rich, savory flavor from tender beef and sweet vegetables.
The beef becomes fork-tender after a long, slow simmer. The vegetables soak up the broth and turn soft without falling apart.
This recipe is also a great choice for busy weeknights. You prep everything in about 20 minutes, then let the slow cooker do the work.
Why You’ll Love This Recipe
- Hands-on prep takes about 20 minutes
- Budget-friendly ingredients you probably already have
- A true family favorite for cold evenings
- Beginner friendly with simple steps
- Full of hearty, savory flavor
- Makes plenty of leftovers for lunch
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons all-purpose flour, for coating the beef
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 1 tablespoon olive oil, optional, for browning the beef
- 1 large onion, chopped
- 3 carrots, peeled and sliced into coins
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas
Substitution tip: Chicken broth works if you prefer a lighter flavor. Beef stew meat from the store is fine too, but chuck stays juicier.
Kitchen Equipment
- Slow cooker, 6-quart size or larger
- Large skillet, optional
- Cutting board and sharp knife
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon
Step-by-Step Instructions
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Toss the beef cubes with flour, salt and pepper in a bowl until every piece is lightly coated.
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Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches for 3 to 4 minutes per side until deeply golden. This step adds richer flavor, but you can skip it if you are short on time.
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Add the onion, carrots, potatoes, celery and garlic to the slow cooker. Stir in the tomato paste, diced tomatoes, broth, thyme and bay leaf.
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Add the beef and any browned bits from the skillet. Stir gently so the ingredients are evenly mixed.
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Cover and cook on low for 8 hours or on high for 4 to 5 hours. The beef is ready when it pulls apart easily with a fork.
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Stir in the frozen peas during the last 15 minutes. The peas stay bright green and tender.
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Remove and discard the bay leaf. Taste the stew and add more salt or pepper if needed.
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Ladle into bowls and serve hot.
Expert Tips
Avoid Mushy Vegetables
- Cut potatoes and carrots into similar-sized pieces so they cook evenly.
- Add peas at the end to keep their color and texture.
Thicken the Stew Quickly
If the broth looks thin, mash a few potato cubes against the side of the pot. The starch will thicken the stew naturally.
Storage Shortcut
Brown the beef and chop the vegetables the night before. Store them separately in the fridge, then add everything to the slow cooker in the morning.
Variations
- Spicy: Add 1/4 teaspoon red pepper flakes with the thyme.
- High Protein: Stir in a can of drained white beans during the last hour.
- Low Carb: Replace the potatoes with turnips or cauliflower florets.
- Kid Friendly: Skip the bay leaf and black pepper, and use mild tomatoes.
- Vegetarian: Use chunks of hearty mushrooms and vegetable broth in place of beef.
What to Serve With
- Crusty bread or warm dinner rolls for dipping
- A simple green salad with vinaigrette
- Buttered egg noodles or mashed potatoes
- Iced tea or sparkling water to drink
- Apple crisp or a fresh fruit bowl for dessert
Storage
Refrigerator
Let the stew cool, then store it in an airtight container for up to 4 days.
Freezer
Freeze portions in freezer-safe containers for up to 3 months. Leave some space at the top for expansion.
Reheating
Reheat gently on the stove over medium heat, stirring often, until steaming hot throughout. Add a splash of broth if the stew thickens too much.
Frequently Asked Questions
Can I cook this stew without browning the beef?
Yes. Browning adds flavor, but the stew is still delicious if you skip it.
Can I use frozen vegetables?
Yes, but add them during the last hour so they do not turn mushy.
Why is my beef still tough?
Give it more time on low. Tough beef usually needs another hour or two to become tender.
Can I double the recipe?
Yes, as long as the slow cooker is no more than two-thirds full.
Do I need to add water?
Usually not. The vegetables and tomatoes release enough liquid, and the broth provides the rest.
Can I make this in an Instant Pot?
Yes. Use the stew or meat setting and follow your model’s guidelines for time and pressure release.
Nutrition
Approximate values per serving, based on 6 servings:
- Calories: about 360
- Protein: about 30 g
- Fat: about 12 g
- Carbs: about 35 g
- Fiber: about 5 g
- Sugar: about 6 g
- Sodium: about 780 mg
Nutritional information is an estimate and may vary.
Conclusion
Give this easy slow cooker beef and veggie stew a try on your next busy evening. Leave a comment to tell us how your family liked it, and rate the recipe if you enjoyed it. Explore more recipes on our site for your next comforting meal.
