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Cooking Slow Cooker Beef Stew Made Simple

5 from 3 votes
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Ingredients
 

  • Beef chuck: 2 pounds cut into 1-inch cubes
  • Salt and pepper: to taste
  • Garlic: 3 cloves minced
  • Carrots: 3 peeled and sliced into 1/2-inch pieces
  • Potatoes: 3 large peeled and cut into 1-inch pieces
  • Celery stalks: 2 sliced
  • Beef broth: 4 cups
  • All-purpose flour: 1/4 cup
  • Tomato paste: 2 tablespoons
  • Worcestershire sauce: 1 tablespoon
  • Onion: 1 large chopped
  • Dried thyme: 1 teaspoon
  • Bay leaves: 2
  • Frozen peas: 1 cup optional, added at the end
  • Olive oil: 2 tablespoons

Instructions

Prepare the Beef:

  • In a large bowl, toss the beef cubes with the flour, salt, and pepper until they are well-coated.

Brown the Beef:

  • Heat the olive oil in a skillet over medium-high heat. Add the beef in batches and brown on all sides. Transfer the browned beef to the slow cooker.

Sauté the Vegetables:

  • In the same skillet, add the onion and garlic, adding more oil if necessary. Sauté until the onions are translucent. Transfer the mixture to the slow cooker.

Add Remaining Ingredients:

  • To the slow cooker, add the carrots, potatoes, celery, beef broth, tomato paste, Worcestershire sauce, dried thyme, and bay leaves. Stir to combine.

Cook:

  • Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.

Finish the Stew:

  • If using, stir in the frozen peas during the last 30 minutes of cooking. Remove the bay leaves before serving.

Serve:

  • Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, accompanied by crusty bread or over a bed of cooked rice.