Make this rich and comforting Slow Cooker Beef and Tomato Stew with tender beef, vegetables, and a savory tomato broth. An easy crockpot dinner that’s perfect for busy weeknights and cozy family meals.
Slow Cooker Beef and Tomato Stew
A Cozy Family Favorite
Whenever the weather starts to cool down, this Slow Cooker Beef and Tomato Stew is one of the first meals I make. Honestly, there’s nothing better than walking into the house after a long day and being greeted by the rich aroma of slow-cooked beef and herbs. I usually serve it with warm crusty bread because everyone loves dipping it into the flavorful tomato broth.
The slow cooker does all the hard work, transforming simple ingredients into a hearty, satisfying meal with incredibly tender beef. It’s one of those recipes that tastes even better the next day!
Ingredients
- 2 lbs beef chuck roast, cut into 1½-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 cups baby potatoes, halved
- 1 (14.5 oz) can diced tomatoes
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 2 bay leaves
- Fresh parsley for garnish
Step-by-Step Method
Step 1: Brown the Beef
Pat the beef dry with paper towels. Season with salt and pepper, then lightly coat with flour.
Heat olive oil in a large skillet over medium-high heat. Brown the beef on all sides for about 5 minutes. This extra step adds incredible flavor.
Step 2: Prepare the Slow Cooker
Place the onions, carrots, celery, potatoes, and garlic into the bottom of the slow cooker.
Add the browned beef on top.
Step 3: Make the Broth
In a bowl, whisk together:
- Beef broth
- Diced tomatoes
- Tomato paste
- Worcestershire sauce
- Italian seasoning
- Paprika
Pour the mixture over the beef.
Add the bay leaves.
Step 4: Slow Cook
Cook on:
- Low: 8–9 hours
- High: 4–5 hours
The beef should be fork tender.
Step 5: Finish
Remove the bay leaves.
Taste and adjust seasoning with extra salt and pepper if needed.
Sprinkle with fresh parsley before serving.
Cooking Tips
- Beef chuck roast is the best cut because it becomes wonderfully tender after slow cooking.
- Browning the meat first gives the stew a much deeper flavor.
- If the stew is thinner than you like, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the stew during the last 20 minutes.
- Add mushrooms during the last hour if you enjoy extra vegetables.
- This stew freezes beautifully for future meals.
Serving Suggestions
This hearty stew pairs perfectly with:
- Warm crusty bread
- Garlic bread
- Buttered mashed potatoes
- Steamed rice
- Egg noodles
- A fresh green salad
- Roasted vegetables
Approximate Nutrition (Per Serving)
- Calories: 430
- Protein: 37g
- Carbohydrates: 20g
- Fat: 22g
- Saturated Fat: 8g
- Fiber: 4g
- Sugar: 6g
- Sodium: 760mg
Nutritional values are approximate and may vary depending on ingredients used.
Conclusion
This Slow Cooker Beef and Tomato Stew is one of those comforting recipes that never disappoints. The beef becomes incredibly tender, the vegetables soak up the rich tomato broth, and the slow cooker makes everything incredibly easy. I usually make a double batch because leftovers are just as delicious the next day. Whether you’re feeding the family or meal prepping for the week, this cozy stew is always a winner.
Frequently Asked Questions
1. Can I make this without browning the beef?
Yes. While browning adds more flavor, you can skip the step if you’re short on time.
2. Can I freeze the leftovers?
Absolutely. Let the stew cool completely before freezing in airtight containers for up to 3 months.
3. What’s the best cut of beef?
Beef chuck roast is ideal because it becomes tender and juicy after slow cooking.
4. Can I add more vegetables?
Yes! Mushrooms, peas, green beans, parsnips, or sweet potatoes all work wonderfully in this recipe.
5. How long will leftovers keep?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until heated through.
