Name: Slow Cooker Classic Beef and Vegetable Stew
Prep time: 20 min
Cook time: PT-490503H7M34S
Total time: 8 h 20 min
Cuisine: American
Ingredients: 2 lbs beef chuck, cut into 1-inch cubes; 4 carrots, sliced; 3 celery stalks, chopped; 3 potatoes, peeled and diced; 1 onion, chopped; 3 cloves garlic, minced; 3 cups beef broth; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 bay leaves; Salt and black pepper to taste; 2 tablespoons flour (optional, for thickening); 2 tablespoons olive oil; Fresh parsley, chopped (for garnish)

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Hearty, rich, and incredibly comforting, this Slow Cooker Classic Beef and Vegetable Stew is everything I need on a chilly day. With tender chunks of beef, root vegetables, and a deeply savory broth, this one-pot wonder simmers away all day, filling the kitchen with mouthwatering aromas and promising a deeply satisfying dinner by evening.

Slow Cooker Classic Beef and Vegetable Stew

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 lbs beef chuck, cut into 1-inch cubes

4 carrots, sliced

3 celery stalks, chopped

3 potatoes, peeled and diced

1 onion, chopped

3 cloves garlic, minced

3 cups beef broth

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and black pepper to taste

2 tablespoons flour (optional, for thickening)

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Directions

I start by heating olive oil in a large skillet over medium-high heat. I brown the beef cubes in batches for 2–3 minutes per side, then transfer them to the slow cooker.

In the same skillet, I sauté the chopped onion and minced garlic until fragrant, which takes about 2 minutes. Then I add them to the slow cooker.

I toss in the carrots, celery, and potatoes next.

I stir in the tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and black pepper. Then I pour the beef broth over everything.

I cover the slow cooker and let it cook on low for 8–9 hours or on high for 4–5 hours, until the beef is tender and the vegetables are soft.

If I want a thicker stew, I mix the flour with ¼ cup cold water to create a slurry and stir it into the stew about 30 minutes before it's done.

I remove the bay leaves before serving and garnish with fresh chopped parsley.

Servings and timing

Servings: 6

Prep Time: 20 minutes

Cook Time: 8 hours on low or 4 hours on high

Total Time: About 8 hours 20 minutes

Calories: Approximately 385 kcal per serving

Variations

I sometimes swap out the potatoes for sweet potatoes for a touch of natural sweetness.

When I’m in the mood for something extra hearty, I add frozen peas or green beans during the last 30 minutes of cooking.

For a deeper flavor, I’ve tried adding a splash of red wine with the broth.

If I need it gluten-free, I skip the flour or use a cornstarch slurry instead.

This stew also works beautifully in a Dutch oven if I don’t want to use a slow cooker.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. This stew actually tastes even better the next day as the flavors continue to develop. For longer storage, I freeze it in portions for up to 3 months.

To reheat, I warm it on the stovetop over medium heat, stirring occasionally until hot. If frozen, I let it thaw overnight in the fridge before reheating. A splash of broth or water helps loosen it up if it’s too thick.

FAQs

How can I make this stew thicker?

If I want a thicker consistency, I mix 2 tablespoons of flour with ¼ cup of cold water and stir it into the stew during the last 30 minutes of cooking. It thickens up beautifully without affecting the flavor.

Can I use a different cut of beef?

Yes, while beef chuck is ideal for its marbling and tenderness, I’ve also used stew meat or even brisket with great results. The key is slow, long cooking.

Do I have to brown the meat first?

Technically no, but I highly recommend it. Browning the meat adds depth of flavor that makes the stew taste richer and more complex.

Can I cook this on the stovetop?

Yes, I’ve made it in a Dutch oven over low heat for about 2.5 to 3 hours. Just make sure to stir occasionally and check the liquid levels to avoid burning.

Is it okay to prep everything the night before?

Absolutely. I often chop all the veggies and brown the meat the night before. I store everything in the fridge and just dump it into the slow cooker in the morning.

Conclusion

This Slow Cooker Classic Beef and Vegetable Stew is my go-to comfort food when I want something warm, filling, and full of rich, savory flavor. Whether I’m feeding a hungry crowd or stocking up on freezer meals, this recipe never fails me. It’s simple, satisfying, and always hits the spot—especially on a cold day.

📖 Recipe:

Slow Cooker Classic Beef and Vegetable Stew

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Author: Cheryl
Total Time: 8 hours 20 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

Hearty and comforting, this Slow Cooker Classic Beef and Vegetable Stew is packed with tender beef, root vegetables, and a rich, savory broth. Perfect for chilly days and ideal for meal prep.

Instructions

Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches for 2–3 minutes per side and transfer to the slow cooker.
In the same skillet, sauté chopped onion and minced garlic until fragrant, about 2 minutes. Add to the slow cooker.
Add carrots, celery, and potatoes to the slow cooker.
Stir in tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper.
Pour beef broth over all the ingredients.
Cover and cook on low for 8–9 hours or on high for 4–5 hours, until beef is tender and vegetables are soft.
Optional: To thicken, mix flour with ¼ cup cold water to make a slurry. Stir into the stew 30 minutes before the end of cooking.
Remove bay leaves before serving and garnish with fresh parsley.