Why You’ll Love Slow Cooker Classic Beef and Vegetable Stew Recipe
This recipe delivers maximum flavor with minimal effort. The slow cooker does most of the work, turning inexpensive cuts of beef into a rich and satisfying stew. The combination of savory broth, aromatic herbs, and colorful vegetables creates a comforting meal that tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds beef chuck, cut into 1‑inch cubes
salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
4 large carrots, peeled and cut into chunks
4 large potatoes, peeled and cut into chunks
2 stalks celery, sliced
2 bay leaves
1 cup frozen peas
Directions
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Season the beef cubes generously with salt and pepper. Heat the olive oil in a large skillet over medium‑high heat and brown the beef in batches to develop flavor.
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Transfer the seared beef to the slow cooker. In the same skillet, sauté the chopped onion for 3‑4 minutes until softened, then add the minced garlic and cook for about 30 seconds.
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Stir the tomato paste into the skillet and cook for 1 minute. Pour in the red wine (if using) and scrape up the browned bits from the bottom of the pan.
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Add the onion mixture to the slow cooker along with the beef broth, Worcestershire sauce, dried thyme, bay leaves, carrots, potatoes, and celery. Stir gently to combine.
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Cover and cook on low for 7‑8 hours or on high for 4‑5 hours, until the beef is tender and the vegetables are cooked through.
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About 30 minutes before serving, stir in the frozen peas so they retain their texture.
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Remove the bay leaves before serving.
Servings and timing
Yield: 6 servings
Prep Time: about 15 minutes
Cook Time: 7–8 hours on low or 4–5 hours on high
Total Time: 8 hours 15 minutes (if cooking on low)
Variations
• Wine‑free: Replace the red wine with extra beef broth plus a splash of balsamic vinegar for acidity.
• Root Vegetable Medley: Substitute or add sweet potatoes, parsnips, or turnips for added complexity.
• Herb Twist: Swap dried thyme for rosemary or oregano, or add fresh herbs during the last hour of cooking.
• Mushroom Addition: Sauté mushrooms with the onions for extra earthy depth.
Storage/Reheating
Refrigerate leftover stew in airtight containers for 3–4 days. When reheating, add a splash of beef broth if the stew has thickened. For longer storage, freeze up to 3 months; thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
FAQs
How can I make this stew thicker?
To thicken the stew, whisk together a cornstarch and water slurry and stir it into the stew about 20–30 minutes before serving.
Can I skip browning the beef?
You can skip browning, but searing the beef adds depth of flavor and improves the stew’s richness.
Is red wine necessary?
Red wine is optional; it enhances flavor but can be omitted for a wine‑free version.
Can I use frozen vegetables?
Yes, add frozen vegetables during the last hour of cooking so they don’t become mushy.
What cut of beef is best for stew?
Beef chuck is ideal for slow cooking because its marbling breaks down into tender, flavorful meat.
Can I prepare this ahead of time?
Yes, you can brown the beef and chop the vegetables a day ahead and store them in the refrigerator until ready to cook.
How do I reheat leftover stew?
Reheat on the stovetop over low heat or in the microwave until heated through, adding broth if needed.
Can I make this vegetarian?
For a vegetarian version, substitute beef with hearty vegetables and use vegetable broth instead of beef broth.
What can I serve with this stew?
Serve with crusty bread, mashed potatoes, or a simple side salad to complement the stew.
How do I adjust seasoning?
Taste the stew near the end of cooking and add salt, pepper, or herbs to suit your preference.
Conclusion
This slow cooker classic beef and vegetable stew is a timeless comfort dish that’s easy to prepare and perfect for nourishing family meals. With tender beef, hearty vegetables, and rich, savory broth, it’s a satisfying recipe that’s even better when made ahead or enjoyed as leftovers.
