Slow-Cooker Beef Stew with Tender Chunks and Veggies

Nothing beats a warm bowl of Beef Stew made in the Slow Cooker. Simple to assemble, this is a go-to recipe when the air turns chilly.

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Slow Cooker Beef Stew Recipe

A hearty bowl of beef stew hits the spot every time. This version is designed for the slow cooker: just assemble in the morning, let it simmer all day, and come home to a comforting, ready-to-eat dinner.

If you prefer a stovetop method, search for a Dutch oven beef stew recipe. For serving, thick chunks of tender beef and vegetables pair wonderfully with crusty bread like rosemary focaccia.

Ingredients

• Beef chuck roast / stew meat – Use pre-cut stew meat or trim and cube a chuck roast into roughly 1-inch pieces.
• Baby potatoes – Halved baby reds or yellows hold their shape well and don’t need peeling.
• Carrots – Cut into chunky 1 to 1½-inch pieces for a hearty texture.
• Onion – One large sweet or yellow onion, diced.
• Garlic – Minced, to taste.
• Tomato paste – Adds depth; a tube is handy if you don’t want to open a full can.
• Worcestershire sauce – A splash for savory umami.
• Dijon mustard – A small amount brightens the broth.
• Red wine vinegar – A little acidity helps tenderize and balance flavors.
• Beef broth – Use low-sodium broth so you can control the seasoning.
• All-purpose flour – For coating the beef and helping thicken the stew.
• Salt – Salt the beef lightly when coating; adjust to taste at the end.
• Herbs & spices – Fresh thyme (or dried), oregano, smoked paprika, and bay leaf.
• Peas – Frozen peas added near the end keep their texture and color.
• Cornstarch – Optional slurry (equal parts cornstarch and water) to thicken the stew before serving.

For a full ingredient list with amounts, see the recipe card below.

Instructions

1. In a large bowl, combine cubed beef, kosher salt, and all-purpose flour. Toss until each piece is lightly coated, then transfer the beef to the slow cooker.

2. Add halved baby potatoes, carrots, diced onion, minced garlic, tomato paste, Worcestershire sauce, Dijon mustard, red wine vinegar, thyme, oregano, smoked paprika, bay leaves, and beef broth. Stir to combine.

3. Cover and cook on LOW for 7–8 hours, until the beef is tender and the vegetables are cooked through.

4. About 20–30 minutes before serving, stir in thawed frozen peas. If you prefer a thicker stew, whisk 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry and stir it into the crockpot along with the peas. Cover and let finish cooking until the peas are heated and the broth has thickened.

5. Remove bay leaves, adjust seasoning with salt and pepper to taste, and serve hot.