There’s nothing quite like a warm, comforting bowl of beef stew, especially when it’s been simmering all day, filling your home with an irresistible aroma.
This simple slow cooker beef and veggie stew recipe delivers on all fronts: it’s hearty, incredibly flavorful, and requires minimal effort, making it a perfect meal for busy weeknights or relaxed weekends.
Imagine coming home to tender, melt-in-your-mouth beef, perfectly cooked vegetables, and a rich, savory broth that tastes like it took hours of complex cooking. With this recipe, that dream becomes a delicious reality, providing a wholesome and satisfying dinner the whole family will adore.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This
Slow Cooker Beef and Veggie Stew
- Total Time: 3 hours 20 minutes to 8 hours 20 minutes
- Yield: 6-8 servings 1x
Description
This hearty slow cooker beef and veggie stew is a comforting and flavorful meal that requires minimal effort. Tender beef, soft vegetables, and a rich savory broth make it perfect for busy weeknights or relaxed weekends. It’s a wholesome and satisfying dish the whole family will enjoy.
Ingredients
Instructions
1. 1. Sear the Beef (Optional but Recommended): In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Brown the beef stew meat in batches, about 2-3 minutes per side, until nicely seared. This step adds a depth of flavor and color to the stew. Transfer the seared beef to your slow cooker.
2. 2. Saute Aromatics: Add the chopped onion, carrots, and celery to the same skillet (add a little more oil if needed). Saute for 5-7 minutes until the vegetables start to soften. Stir in the minced garlic and cook for another minute until fragrant.
3. 3. Combine Ingredients in Slow Cooker: Transfer the sauteed vegetables to the slow cooker with the beef. Add the quartered potatoes, diced tomatoes (undrained), beef broth, Worcestershire sauce, dried thyme, dried rosemary, and black pepper. Stir everything gently to combine.
4. 4. Set and Forget: Cover the slow cooker with its lid. Cook on the low setting for 6-8 hours or on the high setting for 3-4 hours, until the beef is fork-tender and the vegetables are soft.
5. 5. Add Peas and Thicken (Optional): About 30 minutes before serving, stir in the frozen peas. If you prefer a thicker stew, in a small bowl, whisk together the cornstarch and cold water until smooth. Stir this slurry into the stew. Cover and cook for another 30 minutes on high, or until the stew has thickened to your desired consistency.
6. 6. Taste and Serve: Taste the stew and adjust seasonings if necessary, adding more salt or pepper to your liking. Ladle the hot stew into bowls, garnish with fresh chopped parsley, and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: main dish
- Method: slow cooker
- Cuisine: american
Nutrition
- Serving Size: 1 bowl
Keywords: beef stew, slow cooker, comfort food, hearty, easy dinner, weeknight meal, beef, vegetable stew, one pot meal, family friendly
What You’ll Love About This Quick And Easy Recipe
This slow cooker beef and veggie stew is a true weeknight hero because it practically cooks itself. It’s perfect for anyone looking for a substantial, home-cooked meal without the fuss of constant monitoring. You’ll love how the slow cooker tenderizes the beef to perfection, infusing every bite with deep, savory flavors. This recipe is ideal for chilly evenings, busy days when you want dinner ready when you walk in the door, or simply when you’re craving classic comfort food. It’s a fantastic option for families, as it’s packed with nutritious vegetables and lean protein, making it a balanced and satisfying dish that even picky eaters tend to enjoy.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients is the first step to a stress-free cooking experience. This recipe uses common pantry staples and fresh produce that are easy to find at any grocery store.
INGREDIENTS:
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 carrots, peeled and cut into 1-inch pieces
- 3 celery stalks, cut into 1-inch pieces
- 1.5 pounds small red potatoes, quartered
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/2 cup frozen peas
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons cold water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
For the beef stew meat, look for cuts like chuck roast or round roast, which are ideal for slow cooking as they become incredibly tender over time. If you can’t find pre-cut stew meat, a chuck roast works wonderfully; just cut it into 1-inch cubes yourself. Feel free to use low-sodium beef broth if you’re watching your salt intake, and adjust seasoning later. You can also swap out red potatoes for Yukon Gold or even sweet potatoes for a slightly different flavor profile. If fresh garlic isn’t on hand, 1/2 teaspoon of garlic powder can be used as a substitute.
Time Needed From Start To Finish
This recipe is designed for convenience, with most of the work done by your slow cooker.
- Prep time: 20 minutes
- Cook time: 6-8 hours on low or 3-4 hours on high
- Total time: 3 hours 20 minutes to 8 hours 20 minutes
The hands-on preparation is minimal, allowing you to get the stew started in the morning and have a delicious dinner waiting for you by evening.
How To Make It Step By Step With Visual Cues
Creating this hearty beef and veggie stew is incredibly straightforward. Follow these simple steps for a perfect result every time.
- Sear the Beef (Optional but Recommended): In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Brown the beef stew meat in batches, about 2-3 minutes per side, until nicely seared. This step adds a depth of flavor and color to the stew. Transfer the seared beef to your slow cooker.
- Sauté Aromatics: Add the chopped onion, carrots, and celery to the same skillet (add a little more oil if needed). Sauté for 5-7 minutes until the vegetables start to soften. Stir in the minced garlic and cook for another minute until fragrant.
- Combine Ingredients in Slow Cooker: Transfer the sautéed vegetables to the slow cooker with the beef. Add the quartered potatoes, diced tomatoes (undrained), beef broth, Worcestershire sauce, dried thyme, dried rosemary, and black pepper. Stir everything gently to combine.
- Set and Forget: Cover the slow cooker with its lid. Cook on the low setting for 6-8 hours or on the high setting for 3-4 hours, until the beef is fork-tender and the vegetables are soft.
- Add Peas and Thicken (Optional): About 30 minutes before serving, stir in the frozen peas. If you prefer a thicker stew, in a small bowl, whisk together the cornstarch and cold water until smooth. Stir this slurry into the stew. Cover and cook for another 30 minutes on high, or until the stew has thickened to your desired consistency.
- Taste and Serve: Taste the stew and adjust seasonings if necessary, adding more salt or pepper to your liking. Ladle the hot stew into bowls, garnish with fresh chopped parsley, and serve immediately.
Easy Variations And Serving Ideas That Fit Real Life
This slow cooker beef stew is incredibly versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you can add a touch of sweetness with a tablespoon of tomato paste or a pinch of sugar to balance the savory notes.
Consider these simple swaps and serving suggestions:
- Vegetable Swaps: Feel free to add other root vegetables like parsnips or turnips, or even some sliced mushrooms for an earthy flavor. Green beans or corn can be added along with the peas if you want more variety.
- Herb Enhancements: Fresh herbs like a sprig of fresh rosemary or thyme added during the last hour of cooking can elevate the aroma and taste.
- Spicy Kick: For those who enjoy a little heat, a pinch of red pepper flakes or a dash of hot sauce can be stirred in before serving.
- Serving Suggestions: This stew is fantastic on its own, but it also pairs wonderfully with crusty bread for dipping, a side of fluffy mashed potatoes, or even over a bed of egg noodles. For a lighter meal, serve it with a simple green salad.
- Topping Bar: Set up a “stew topping bar” with options like shredded cheddar cheese, a dollop of sour cream, crispy fried onions, or extra fresh herbs. This makes dinner interactive and allows everyone to customize their bowl.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have a few pitfalls. Here’s how to ensure your slow cooker beef and veggie stew turns out perfectly every time:
- Not Searing the Beef: While optional, skipping the searing step means missing out on a significant flavor boost. Browning the beef creates a rich, caramelized crust that adds depth to the stew. Take the extra few minutes; it’s worth it!
- Overcrowding the Skillet: When searing the beef, avoid putting too much meat in the pan at once. Overcrowding lowers the pan’s temperature, steaming the beef instead of browning it. Work in batches to get a good sear.
- Adding Peas Too Early: Frozen peas cook very quickly and can become mushy if added at the beginning of the slow cooking process. Stir them in during the last 30 minutes of cooking to keep them vibrant and tender-crisp.
- Not Adjusting Seasoning: Different brands of broth and diced tomatoes can vary in sodium content. Always taste your stew before serving and adjust salt and pepper as needed. A little extra Worcestershire or even a splash of red wine vinegar can brighten the flavors if it tastes a bit flat.
- Lifting the Lid Too Often: Every time you lift the lid of your slow cooker, heat escapes, and the cooking time is extended. Try to resist the urge to peek frequently, especially during the first few hours.
How To Store It And Make It Ahead Without Ruining Texture
This slow cooker beef and veggie stew is an excellent make-ahead meal and stores beautifully, often tasting even better the next day as the flavors meld.
- Storage: Allow the stew to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, portion the cooled stew into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: To reheat, gently warm the stew on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If the stew has thickened too much in the fridge, you can add a splash of beef broth or water to thin it out while reheating. The vegetables, especially the potatoes, might be slightly softer after reheating, but the overall texture and flavor remain delicious.
Questions People Always Ask Before Making This
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
