Slow Cooker Hearty Stew (Printable Version)
Comforting slow-cooked beef stew with vegetables and herbs, rich in flavor and easy to prepare.
# What You'll Need:
→ Meats
01 - 2 lbs beef stew meat, cut into 1-inch cubes
→ Vegetables
02 - 3 large carrots, peeled and sliced
03 - 3 celery stalks, sliced
04 - 4 medium potatoes, peeled and diced
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas
→ Liquids
08 - 4 cups beef broth
09 - 1 (14.5 oz) can diced tomatoes, undrained
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce
→ Spices & Herbs
12 - 2 tsp salt (or to taste)
13 - 1 tsp black pepper
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 2 bay leaves
→ Optional Thickeners
17 - 2 tbsp cornstarch (mixed with 2 tbsp cold water)
# Directions:
01 - Place beef stew meat in the bottom of the slow cooker.
02 - Arrange carrots, celery, potatoes, onion, and garlic over the beef.
03 - Pour in beef broth, diced tomatoes with juice, tomato paste, and Worcestershire sauce. Sprinkle with salt, pepper, thyme, rosemary, and add bay leaves.
04 - Stir gently to combine. Cover and cook on LOW for 8 hours, or HIGH for 4–5 hours, until beef and vegetables are tender.
05 - About 20 minutes before serving, stir in frozen peas.
06 - For thicker consistency, stir in cornstarch slurry, cover, and cook on HIGH for 15–20 minutes until thickened.
07 - Remove bay leaves, adjust seasoning, and serve hot.
# Expert Hints:
01 -
- The beef becomes impossibly tender, melting in your mouth without any hands-on effort
- One pot feeds a hungry family and leftovers taste even better the next day
- Minimal prep time means you can set it and forget it until dinner
02 -
- Browning the beef first adds incredible depth, though it is not strictly necessary
- The stew will continue to thicken as it cools, so do not overdo the cornstarch
- Low and slow always yields more tender results than rushing on high heat
03 -
- Cut all your vegetables into similar sizes so they cook evenly and nothing turns to mush
- Resist the urge to lift the lid too often as each peek adds valuable cooking time