This easy Slow Cooker Beef Stew is packed with tender beef, potatoes, carrots, peas, corn, and green beans in a rich, savory tomato broth. Perfect comfort food!
Introduction
Honestly, few meals feel as comforting as a big bowl of homemade beef stew. This Slow Cooker Beef Stew is one of those recipes I usually make when I want something hearty, cozy, and filling without spending the whole evening in the kitchen.
The slow cooker does most of the work here. The beef becomes incredibly tender while the potatoes and vegetables soak up all that rich, savory broth. I especially love the combination of peas, corn, carrots, and green beans because it makes the stew colorful as well as delicious.
Serve it with some crusty bread for dipping, and you’ve got a seriously satisfying family dinner.
Ingredients
- 2 lbs beef stew meat, cut into bite-size chunks
- 4 medium potatoes, peeled and cubed
- 3 carrots, sliced
- 1 cup green beans, cut into pieces
- 1 cup frozen peas
- 1 cup corn kernels
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 cup diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1 tsp dried thyme
- ½ tsp black pepper
- Salt, to taste
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- Fresh parsley, for garnish
Step-by-Step Method
1. Season and Coat the Beef
Place the beef chunks in a bowl and season with salt, black pepper, and paprika. Sprinkle the flour over the beef and toss until lightly coated.
2. Brown the Beef
Heat the olive oil in a large skillet over medium-high heat. Add the beef in batches and brown it on all sides.
You don’t need to cook the beef completely. We’re just looking for a nice browned exterior to add extra flavor to the stew.
3. Add the Vegetables
Place the browned beef in your slow cooker. Add the potatoes, carrots, onion, garlic, and green beans.
4. Add the Stew Base
Pour in the beef broth and diced tomatoes. Add the tomato paste, Worcestershire sauce, and dried thyme. Give everything a gentle stir.
5. Slow Cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender and the potatoes are cooked through.
6. Add Peas and Corn
Stir in the peas and corn during the final 30–45 minutes of cooking. This helps keep their color and texture instead of letting them become overly soft.
7. Taste and Serve
Taste the stew and adjust the salt and pepper if needed. Sprinkle with fresh parsley and serve hot.
Cooking Tips
- Brown the beef first: I usually don’t skip this step because it gives the stew a deeper, richer flavor.
- Cut vegetables evenly: Similar-sized pieces will cook more evenly.
- Don’t overfill the slow cooker: Leave enough room for the ingredients and liquid to cook properly.
- Add delicate vegetables later: Peas and corn only need a short time to heat through.
- Want thicker stew? Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the final 20–30 minutes.
Serving Suggestions
This hearty stew is delicious on its own, but I love serving it with:
- Crusty French bread
- Homemade dinner rolls
- Garlic bread
- Mashed potatoes
- A simple green salad
- Steamed vegetables
Honestly, a piece of warm crusty bread dipped into that rich broth is hard to beat!
Nutrition Information
Approximate per serving, based on 6 servings:
- Calories: 430
- Protein: 35g
- Carbohydrates: 38g
- Fat: 18g
- Fiber: 6g
- Sodium: 850mg
Nutrition information is an estimate and will vary depending on the exact ingredients and portion sizes used.
Conclusion
This Slow Cooker Beef Stew is exactly the kind of old-fashioned comfort food I love having on the table. The beef turns tender and flavorful, the vegetables become perfectly cozy, and the tomato-rich broth ties everything together.
I usually make extra because the leftovers taste even better the next day. If you’re looking for an easy, hearty meal that feels homemade without requiring hours of hands-on cooking, this beef stew is definitely worth trying.
Frequently Asked Questions
1. Can I make this beef stew without browning the beef?
Yes. You can put the seasoned beef directly into the slow cooker. However, browning it first adds a much richer flavor.
2. What is the best beef for slow cooker stew?
Chuck roast or pre-cut beef stew meat works very well. These cuts become tender and flavorful when cooked slowly.
3. Can I use frozen vegetables?
Absolutely. Frozen peas and corn are especially convenient. Add them near the end of cooking so they don’t become mushy.
4. How do I store leftover beef stew?
Allow the stew to cool, then refrigerate it in an airtight container for up to 3–4 days. Reheat thoroughly before serving.
5. Can I freeze this beef stew?
Yes. Cool the stew completely and transfer it to freezer-safe containers. It can be frozen for about 2–3 months. Thaw overnight in the refrigerator and reheat gently.
