When the air turns crisp and the evening settles in, there’s something deeply satisfying about a meal that feels like a warm hug. This slow cooker beef stew is exactly that—a cozy, hearty dish that brings both comfort and simple joy to your table. It’s the kind of meal that makes you pause, breathe in the rich aroma of simmering beef and herbs, and feel the day’s worries start to melt away.
I remember the first time I let this stew slow-cook all day while getting caught up on some reading. The kitchen filled with the scent of tender beef mingling with rosemary and thyme, a smell so inviting I found myself hovering near the slow cooker more than once, sneaking a peek and imagining the first bite. The carrots and potatoes softened just right, and the peas added a bright pop at the end. I haven’t quite nailed the timing perfectly every time—sometimes the beef is just a little too tender, sometimes the broth is thicker than I expected—but that’s part of the charm.
Why You’ll Love It:
- This stew requires minimal hands-on time, letting your slow cooker do the heavy lifting while you relax or tackle other tasks.
- It’s packed with layers of flavor from simple, familiar ingredients—no complicated steps or exotic spices needed.
- The vegetables soak up all the savory goodness, creating a comforting one-pot meal that feels like a home-cooked classic.
- It’s simple—and that’s kind of the point. You don’t have to fuss over it to get a satisfying, hearty dinner.
Sometimes, I like to add a splash of red wine or swap in a few mushrooms, but the original recipe stands strong on its own. And if you’re cooking for a crowd, doubling it up is easy, though you might need a bigger slow cooker or to split it between two pots.
Print
Taste of Home Slow Cooker Beef Stew
- Total Time: 8 hours 20 minutes
- Yield: 6 1x
Description
A hearty and comforting slow cooker beef stew made with tender beef chunks, potatoes, carrots, and a rich savory broth. Perfect for a cozy meal any day of the week.
Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
4 cups beef broth
1 cup water
1 tablespoon Worcestershire sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
1 medium onion, chopped
2 cloves garlic, minced
1 cup frozen peas, thawed
Instructions
In a large bowl, combine the flour, salt, and black pepper. Add the beef cubes and toss to coat evenly.
Heat the vegetable oil in a large skillet over medium-high heat. Add the coated beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
In the slow cooker, add the beef broth, water, Worcestershire sauce, dried rosemary, dried thyme, and bay leaf. Stir to combine.
Add the carrots, potatoes, chopped onion, and minced garlic to the slow cooker. Stir gently to distribute the vegetables evenly.
Cover and cook on LOW for 8 hours or until the beef is tender and the vegetables are cooked through.
About 30 minutes before serving, stir in the thawed peas. Remove the bay leaf before serving.
Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.
- Prep Time: 20 minutes
- Cook Time: 8 hours
Kitchen Notes: Using a slow cooker means you don’t have to watch the pot, which is great for busy days or lazy weekends. I usually serve this stew with some crusty bread to soak up the broth, or sometimes over creamy mashed potatoes for a richer twist. If you want to mix things up, try swapping carrots for parsnips or adding a few chopped celery stalks for extra depth. I haven’t tested it with sweet potatoes yet, but it might add an interesting sweetness. And if you’re short on time, browning the beef is worth the extra step, but you can skip it if you’re really in a hurry.
FAQ
Q: Can I make this stew without browning the beef?
A: Yes, you can toss everything in the slow cooker, but browning adds extra flavor and texture.
Q: How do I store leftovers?
A: Keep them in an airtight container in the fridge for up to three days or freeze for longer storage.
Q: Can I use fresh peas instead of frozen?
A: Fresh peas work well too, just add them towards the end of cooking so they stay bright and tender.
Ready to dive into a bowl of comfort? This slow cooker beef stew is waiting to be your next go-to dinner.