Go Back

Slow Cooker Vegetable Beef Stew

A hearty and comforting stew with tender beef and a variety of vegetables, perfect for chilly days and busy families.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb chuck stew meat chunks Look for well-marbled for best flavor.
  • 1 cup yellow onion, chopped (approximately 125 g)
  • 1.5 cups frozen peas (approximately 230 g)
  • 1.5 cups chopped carrots (approximately 220 g)
  • 1.5 cups chopped celery (approximately 175 g)
  • 2 cups potatoes, chopped (approximately 350 g, 2 medium)
  • 2 Tablespoons tomato paste
  • 3 Tablespoons Worcestershire sauce
  • 1.5 teaspoons salt Adjust to taste.
  • 0.5 teaspoons pepper Adjust to taste.
  • 2 teaspoons fresh minced garlic (about 2-3 cloves)
  • 3 Tablespoons cornstarch For thickening.
  • 6 cups beef broth (approximately 1.4 L)

Method
 

Preparation
  1. Heat olive oil in a large frying pan over medium heat for about two minutes.
  2. Add the chunks of beef and chopped onion to the pan. Sear the beef for two to three minutes on each side until nicely browned.
  3. In the slow cooker, add all the vegetables including the frozen peas, chopped carrots, chopped celery, and chopped potatoes.
  4. Add the tomato paste and Worcestershire sauce to the vegetables, then season with salt and pepper.
  5. Incorporate the minced garlic and bay leaves into the mixture.
  6. Sprinkle in the cornstarch and stir everything together gently.
  7. Pour in the beef broth and stir well to ensure even distribution of ingredients.
Cooking
  1. Cover the slow cooker with its lid and set it to cook on low heat for six to eight hours or high heat for about four hours.
Serving
  1. Use a ladle to dish out generous portions into bowls.
  2. Garnish with fresh herbs like parsley or thyme if desired.

Notes

Allow leftovers to cool before storing in an airtight container. Refrigerate for 3-4 days or freeze for up to 3 months. Reheat in a saucepan; add broth if needed.