Description
This Easy Slow Cooker Beef Stew is a hearty and comforting dish made with tender beef, root vegetables, and flavorful herbs slowly simmered in a rich broth—perfect for cold days or cozy dinners.
Ingredients
- ⅓ cup all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- 1 lb stewing beef (like chuck), cut into 1″ pieces
- 1 tbsp extra-virgin olive oil
- 1 medium onion, diced
- 1 large garlic clove, chopped
- 4 medium russet potatoes, peeled and cubed
- 3 medium carrots, chopped
- 3 celery stalks, chopped
- 3 cups low-sodium beef broth (or 3 cups water + bouillon)
- 1 packet dry onion soup mix
- 2 tsp Worcestershire sauce
- 1 tbsp dried rosemary
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup frozen peas (added near the end)
Instructions
- Add flour, salt, and pepper to a zip-top bag. Toss beef chunks in the bag until well coated.
- Heat olive oil in a skillet over medium-high heat. Brown the coated beef pieces on all sides. Add diced onions and chopped garlic, cooking until softened.
- Transfer the browned beef, onions, and garlic to the slow cooker.
- Add potatoes, carrots, celery, beef broth, onion soup mix, Worcestershire sauce, rosemary, thyme, and bay leaf to the slow cooker.
- Stir to combine, cover, and cook on LOW for 6–8 hours or HIGH for 4–6 hours, until beef is tender and vegetables are cooked through.
- About 15–30 minutes before serving, stir in the frozen peas and continue cooking until peas are tender.
Notes
- Use a marbled cut like chuck for tender beef.
- Skip browning the beef to save time, though it adds depth of flavor.
- Fresh herbs can be substituted for dried ones.
- To thicken without flour, use a cornstarch slurry added near the end.
- Leftovers freeze well for up to 4 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg