Simple Slow Cooker Beef and Vegetable Stew Recipe | Rich & Flavorful

Nothing beats a warm bowl of beef stew on a busy day, especially when the slow cooker does most of the work. This Crockpot Beef and Vegetable Stew is rich, comforting, and hearty without being heavy. It’s the kind of meal that makes the house smell amazing and welcomes you at dinnertime.

With simple ingredients and minimal prep, it’s a recipe you’ll make on repeat. Great for weeknights, meal prep, or feeding a hungry crowd.

What Makes This Recipe So Good

• Set it and forget it: Let the slow cooker handle the long, gentle simmer while you go about your day.
• Deep, rich flavor: Browning the beef and adding tomato paste, Worcestershire, and herbs builds a savory base.
• Balanced and hearty: Beef, potatoes, carrots, and peas make a full meal in one pot.
• Budget-friendly: Chuck roast and everyday vegetables stretch into multiple servings.
• Flexible: Swap veggies, adjust thickness, and tailor the seasoning to your taste.

What You’ll Need

• 2 to 2.5 pounds beef chuck roast, trimmed and cut into 1.5-inch cubes
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 4 medium carrots, peeled and cut into 1-inch chunks
• 3 medium russet or Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
• 2 celery stalks, sliced
• 1 cup frozen peas (added at the end)
• 3 cups beef broth (low sodium preferred)
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 2 bay leaves
• 1 teaspoon smoked paprika (optional but nice)
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry, optional for thickening)
• 2 tablespoons olive oil or neutral cooking oil (for searing)
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish (optional)

Step-by-Step Instructions

1. Prep the beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper.

   Drying helps the meat brown better.

2. Sear for flavor: Heat oil in a large skillet over medium-high. Brown the beef in batches, turning to get color on at least two sides. Don’t overcrowd the pan.

   Transfer browned beef to the crockpot.

3. Sauté aromatics: In the same skillet, add the onion and a pinch of salt. Cook 3–4 minutes until softened and lightly golden. Add garlic and tomato paste; cook 1 minute until fragrant.

   Scrape everything into the crockpot.

4. Layer the vegetables: Add carrots, potatoes, and celery to the crockpot. Sprinkle in thyme, rosemary, bay leaves, and smoked paprika if using.
5. Add liquids: Pour in beef broth and Worcestershire sauce. Stir gently to combine.

   The liquid should almost cover the ingredients.

6. Cook low and slow: Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender and the potatoes are soft.
7. Finish and thicken: Stir in frozen peas and cook 10 minutes more. If you want a thicker stew, pour in the cornstarch slurry and cook another 10–15 minutes on HIGH until it slightly thickens.
8. Taste and adjust: Remove bay leaves. Taste and adjust salt, pepper, and Worcestershire to balance the flavors.

   A splash of vinegar or squeeze of lemon can brighten if needed.

9. Serve: Ladle into bowls, garnish with chopped parsley, and serve with crusty bread or over rice if you like.

 

Storage Instructions

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Leave a little headspace for expansion.
• Reheating: Reheat gently on the stove over medium-low, adding a splash of water or broth as needed. Stir occasionally to prevent sticking.
• Texture tip: Potatoes can soften further after freezing.

  If you prefer firmer potatoes, add them fresh when reheating the base.

• Benefits of This Recipe

• High in protein and fiber: Beef plus mixed vegetables keep you full and satisfied.
• Nutrient-rich: Carrots, peas, and potatoes deliver vitamins, minerals, and complex carbs.
• Hands-off cooking: Minimal active time with big flavor payoff.
• Great for meal prep: Makes multiple servings and reheats well.
• One-pot cleanup: Fewer dishes and less kitchen stress.

Pitfalls to Watch Out For

• Skipping the sear: You can, but you’ll miss a lot of depth. Browning the beef is worth the few extra minutes.
• Overcrowding the pan: When searing, work in batches. Steamed beef won’t develop that flavorful crust.
• Too much liquid: The crockpot traps moisture.

  Add just enough to mostly cover the ingredients, not drown them.

• Adding peas too early: They’ll turn mushy and dull. Add at the end for bright color and texture.
• Under-seasoning: Taste before serving. Stews often need a final pinch of salt or a splash of Worcestershire to pop.

Variations You Can Try

• Mushroom boost: Add 8 ounces of cremini mushrooms with the vegetables for extra umami.
• Red wine twist: Replace 1 cup of broth with dry red wine.

  Simmer the wine briefly in the skillet after sautéing onions to cook off alcohol.

• Herb swap: Use Italian seasoning, or finish with fresh thyme and rosemary for a brighter aroma.
• Root veg medley: Swap some potatoes for parsnips, turnips, or sweet potatoes.
• Gluten-free and dairy-free: This recipe already is. Just confirm your Worcestershire and broth are gluten-free if needed.
• Low-carb option: Replace potatoes with cauliflower florets added in the last 1–1.5 hours on LOW to prevent overcooking.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce at the end.

FAQ

Can I use a different cut of beef?

Yes. Chuck roast is ideal because it gets tender and flavorful, but bottom round or brisket can work.

Avoid lean cuts like sirloin, which can dry out.

Do I have to sear the beef first?

No, but searing adds a lot of flavor. If you’re short on time, skip it, but consider adding an extra teaspoon of tomato paste or a splash of soy sauce for depth.

How can I make the stew thicker without cornstarch?

Mash a few potato cubes right in the crockpot and stir. You can also whisk 1 tablespoon flour into the sautéed onions before adding to the slow cooker.

Can I cook this on the stovetop instead?

Yes.

Sear the beef in a Dutch oven, sauté aromatics, then add remaining ingredients. Simmer gently, covered, for about 2–2.5 hours, stirring occasionally, until tender.

When should I add fresh herbs?

Add sturdy dried herbs at the beginning, and finish with fresh parsley or thyme right before serving to keep their flavor bright.

What if my stew tastes flat?

Start with salt. Then add a splash of Worcestershire, a squeeze of lemon, or a teaspoon of red wine vinegar to brighten the flavors.

Can I prep this the night before?

Yes.

Chop vegetables and cube the beef ahead. Store separately in the fridge. In the morning, sear the beef and proceed, or place everything in the crockpot if skipping the sear.

In Conclusion

This Crockpot Beef and Vegetable Stew is reliable, cozy, and simple to make.

With a little upfront searing and a handful of pantry staples, you get deep, slow-cooked flavor without hovering over the stove. It’s a practical meal that fits busy schedules and tastes even better the next day. Keep this recipe in your rotation for easy comfort any night of the week.