Slow Cooker Beef Vegetable Stew
There’s something about a pot of beef stew slowly cooking all day that makes the whole house feel cozy. Honestly, this is one of those recipes I make whenever I want a comforting meal without spending hours in the kitchen. I usually toss everything into the slow cooker in the morning, and by dinner, the beef is incredibly tender, the vegetables are perfectly cooked, and the broth is rich and flavorful. It’s simple, filling, and always a family favorite.
Why You’ll Love This Recipe
- Easy dump-and-go slow cooker meal
- Tender, melt-in-your-mouth beef
- Loaded with healthy vegetables
- Perfect for meal prep
- Freezer-friendly
- Great comfort food for cold days
Ingredients
- 2 lbs beef chuck roast, cut into cubes
- 4 medium potatoes, diced
- 3 carrots, sliced
- 1 cup green beans
- 1 cup frozen peas
- 1 cup corn kernels
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 cups beef broth
- 1 can (15 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp paprika
- ½ tsp thyme
- Salt and black pepper, to taste
- 2 tbsp cornstarch + 2 tbsp water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Beef
Season the beef cubes with salt, pepper, paprika, and Italian seasoning.
Step 2: Add Everything to the Slow Cooker
Place the beef, potatoes, carrots, onion, garlic, green beans, diced tomatoes, tomato paste, Worcestershire sauce, thyme, and beef broth into the slow cooker.
Step 3: Cook
- Low: 7–8 hours
- High: 4–5 hours
The beef should be fork-tender.
Step 4: Add Remaining Vegetables
Stir in the peas and corn during the last 20–30 minutes of cooking.
Step 5: Thicken (Optional)
Mix cornstarch with water and stir it into the stew. Cook for another 15 minutes until thickened.
Step 6: Serve
Garnish with fresh parsley and serve hot with crusty bread or biscuits.
Cooking Tips
- Beef chuck gives the best tender texture.
- Don’t overcook the peas—they stay brighter when added near the end.
- Brown the beef first for extra flavor if you have time.
- Add mushrooms or celery for even more vegetables.
- The stew tastes even better the next day.
Serving Suggestions
Serve with:
- Crusty bread
- Dinner rolls
- Buttered biscuits
- Garlic bread
- Side salad
Nutrition (Approx. Per Serving)
- Calories: 430
- Protein: 34g
- Carbohydrates: 28g
- Fat: 19g
- Fiber: 5g
- Sugar: 6g
- Sodium: 720mg
Conclusion
This Slow Cooker Beef Vegetable Stew is one of those comforting recipes you’ll want to make again and again. It’s hearty, flavorful, and incredibly easy to prepare. Whether you’re feeding a busy family or looking for leftovers that taste even better the next day, this classic stew is always a winner.
FAQs
1. Can I use frozen vegetables?
Yes! Add frozen peas, corn, or green beans during the last 30 minutes.
2. What’s the best cut of beef?
Beef chuck roast is the best because it becomes tender during slow cooking.
3. Can I freeze leftovers?
Absolutely. Freeze in airtight containers for up to 3 months.
4. How do I make it thicker?
Mix cornstarch with cold water and stir it into the stew near the end of cooking.
