Easy Slow Cooker Beef Stew Recipe
This Easy Slow Cooker Beef Stew is the ultimate comfort food, perfect for busy weeknights or cozy family dinners. Packed with tender beef, hearty vegetables, and a rich, velvety broth, every bite is full of flavor. A quick sear of the meat and sauté of the aromatics ensure a deep, satisfying taste. It’s a make-ahead and freezer-friendly meal that gets better with time. Serve it with crusty bread for a wholesome, hearty feast!
Ingredients:
2 tablespoons olive oil (divided)
1/4 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
2 pounds stew meat (chuck roast cut into 1-1.5″ cubes)
2 tablespoons butter
1 yellow onion (diced)
1 cup celery (sliced)
6 cloves garlic (minced)
2 tablespoons tomato paste
2 teaspoons dried thyme
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
2 cups carrots (chopped into 1″ pieces)
1.5 pounds baby yellow potatoes (cut into 1-1.5″ pieces)
3 cups beef stock
2 bay leaves
3 tablespoons cornstarch
1 cup frozen peas
Kosher salt and fresh cracked pepper (to taste)
Fresh chopped parsley (for garnish)
Instructions:
1. Sear the Beef:
Heat 1 tablespoon olive oil in a large pan over medium-high heat. Combine flour, garlic powder, celery salt, salt, and pepper in a shallow bowl. Dredge beef cubes in the mixture. Sear half the beef until browned, then repeat with the rest using the remaining oil. Transfer to your slow cooker.
2. Prepare Aromatics:
Melt butter in the same pan. Add onion and celery with a pinch of salt and pepper. Sauté for 4 minutes. Stir in garlic, tomato paste, and thyme. Cook for 1 minute.
3. Deglaze the Pan:
Add Worcestershire sauce and balsamic vinegar, scraping the pan to lift browned bits. Transfer the onion mixture to the slow cooker.
4. Combine Ingredients:
Add carrots, potatoes, beef stock, bay leaves, and a few pinches of salt and pepper to the slow cooker. Gently stir to combine.
5. Cook the Stew:
Cook on low for 8-10 hours or high for 4-5 hours.
In the last hour, mix cornstarch with cold water to create a slurry. Stir it in along with frozen peas. Let cook until thickened.
6. Serve & Enjoy:
Season to taste with salt and pepper. Garnish with fresh parsley and serve with warm buttered bread for dipping.
Why You’ll Love This Beef Stew
Rich, Velvety Broth: The slow-cooked stock clings to every bite, creating the perfect “stick-to-your-ribs” comfort food.
Simple Prep: Just a quick sear and sauté before letting the crockpot work its magic.
Versatile: Make-ahead friendly, freezer-friendly, and perfect for meal prep.
Pro Tips for the Best Slow Cooker Beef Stew
Don’t Skip the Sear: This extra step locks in flavor and gives the broth its rich taste.
Perfect Pairing: Serve with crusty bread and butter sprinkled with sea salt.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 1 week.
Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm on the stove over medium heat, stirring occasionally.
SlowCookerRecipes, BeefStew, CrockpotDinner, ComfortFood, EasyRecipes, FamilyMeal, CozyDinner
