Slow-Cooker Beef & Vegetable Stew
A comforting and hearty slow-cooker beef stew packed with tender beef, root vegetables, and rich savory flavors, perfect for a set-it-and-forget-it meal.
For 6 servings
Pat the beef cubes dry with paper towels. Season generously with salt and black pepper.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the beef in batches on all sides until a deep crust forms. Do not overcrowd the pan. Transfer browned beef to the slow cooker insert.
In the same skillet, add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 2 minutes, scraping up any browned bits from the bottom of the pan.
Sprinkle flour over the onion mixture and cook for 1 minute, stirring constantly. Gradually whisk in the beef broth, scraping the bottom of the pan to deglaze. Bring to a simmer, then stir in Worcestershire sauce and dried thyme.
Pour the broth mixture over the beef in the slow cooker. Add the bay leaves, carrots, potatoes, and celery. Stir gently to combine all ingredients.
Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 3.5-4 hours, or until the beef is fork-tender and vegetables are soft.
Taste the stew and adjust salt and pepper as needed. If a thicker stew is desired, you can remove about 1/2 cup of liquid, whisk in 1 tablespoon of cornstarch, and return to the slow cooker for the last 30 minutes of cooking.
Remove and discard the bay leaves before serving. Ladle the hearty stew into bowls and garnish with fresh chopped parsley, if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Skip Browning: Browning the beef before slow cooking adds a crucial layer of deep, savory flavor (Maillard reaction) that you can't achieve by just dumping raw meat in.
- 2Uniform Vegetable Cuts: Cut your vegetables into roughly 1-inch pieces so they cook evenly and don't turn to mush.
- 3Adjust Seasoning at the End: Broths and other ingredients can vary in sodium, so always taste and adjust salt and pepper just before serving.
- 4Thickening: If you prefer a thicker stew, a cornstarch slurry (cornstarch mixed with a little cold water) added in the last 30 minutes works well without affecting flavor.
Adapt it for your goals.
Wine Infusion
Replace 1 cup of beef broth with 1 cup of dry red wine (e.g., Cabernet Sauvignon or Merlot) for a richer, more complex flavor. Add it with the broth in step 4.
Extra VegetablesExtra Vegetables
Add other root vegetables like parsnips, turnips, or sweet potatoes, or even some frozen peas or corn in the last 30 minutes of cooking.
Herb TwistHerb Twist
Experiment with other herbs like rosemary or marjoram, or use a bouquet garni for a more aromatic stew.
Why this is on our healthy list.
Rich in Protein
Beef provides essential amino acids necessary for muscle repair, growth, and overall body function.
Fiber-Packed Vegetables
Carrots, potatoes, and celery contribute dietary fiber, aiding digestion and promoting satiety.
Vitamin and Mineral Boost
This stew is a good source of various vitamins (e.g., Vitamin A from carrots) and minerals (e.g., iron from beef, potassium from potatoes).
Frequently asked questions
Yes, but it's best to thaw it completely before browning for the best flavor and texture. If adding raw frozen beef directly, it might release too much water and dilute the flavor.
