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Cozy Slow Cooker Beef and Vegetable Stew

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A deeply savory, beefy, and slow-simmered stew that’s perfect for cozy nights. With fall-apart tender beef and vegetables that soak up a rich broth, this forgiving recipe is easy to make and always delivers.

Ingredients

  • Beef chuck (2 lbs / 900 g), cut into 1.5-inch cubes
  • All-purpose flour (3 tbsp / 24 g)
  • Olive oil (2 tbsp / 30 ml)
  • Yellow onion (1 large), diced
  • Garlic (4 cloves), minced
  • Carrots (3 large), peeled and sliced into rounds
  • Celery (3 stalks), sliced
  • Yukon Gold potatoes (1.5 lbs / 680 g), cut into 1-inch chunks
  • Beef broth (4 cups / 950 ml)
  • Tomato paste (2 tbsp / 30 g)
  • Red wine (1/2 cup / 120 ml), optional
  • Worcestershire sauce (1 tbsp / 15 ml)
  • Bay leaves (2)
  • Dried thyme (1 tsp / 1 g)
  • Salt and black pepper (to taste)
  • Frozen peas (1 cup / 150 g)
  • Fresh parsley (2 tbsp), chopped

Instructions

  1. Prep the beef (5 minutes): Pat the beef cubes dry with paper towels. In a mixing bowl, toss the beef with the flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Shake off any excess flour.
  2. Sear the beef (10 minutes): Heat the olive oil in a large skillet over medium-high heat until it shimmers. Working in batches, add the beef cubes in a single layer. Sear for 2-3 minutes per side until deeply browned. Transfer the seared beef to the slow cooker.
  3. Sauté the aromatics (5 minutes): Reduce the heat to medium. Add the diced onion to the same skillet and cook for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds more. Transfer to the slow cooker.
  4. Deglaze the pan (1 minute): Pour the red wine (or 1/2 cup of beef broth) into the hot skillet and stir vigorously, scraping up all the browned bits. Let it bubble for about 30 seconds, then pour everything into the slow cooker.
  5. Add the vegetables and liquid (5 minutes): To the slow cooker, add the carrots, celery, tomato paste, Worcestershire sauce, bay leaves, dried thyme, and the remaining 4 cups of beef broth. Stir gently.
  6. Cook low and slow (6-8 hours on low OR 3-4 hours on high): Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is fork-tender and the vegetables are soft.
  7. Add the potatoes (timing matters): If cooking on low, add the potato chunks about 4 hours in. If cooking on high, add them after 2 hours. Stir gently.
  8. Finish with peas and adjust seasoning (5 minutes): About 15 minutes before serving, stir in the frozen peas. Remove the bay leaves. Taste and adjust salt and pepper as needed.
  9. Rest and serve (10 minutes): Let the stew sit on ‘keep warm’ for 10 minutes before serving. Ladle into bowls and garnish with fresh parsley.

Notes

Searing the beef is non-negotiable for deep flavor. Add potatoes later to prevent mushiness. For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in at the end. Leftovers taste even better the next day.

Nutrition

Keywords: slow cooker beef stew, beef and vegetable stew, cozy stew, easy dinner, comfort food, winter recipe

Find it online: https://dahliadishes.com/cozy-slow-cooker-beef-and-vegetable-stew-is-the-easiest-dinner/