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Hearty slow cooker beef stew with tender beef, carrots, potatoes, onions, and peas in a rich glossy sauce, served hot and steaming.

Slow Cooker Beef Stew

Olga Holloway
A rich, comforting beef stew made in the slow cooker: seared chuck, onions, carrots, potatoes, beef broth deglaze, and a glossy finish with peas and cold butter. Family-friendly, freezer-friendly, and perfect for cozy nights.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American, Comfort Food
Servings 6
Calories 420 kcal

Equipment

  • 1 Slow Cooker (6-quart) Avec minuteur et couvercle verrouillable
  • 1 Large Skillet Pour saisir la viande
  • 1 Wooden spoon Pour mélanger doucement
  • 1 Cutting board Pour couper la viande et légumes
  • 1 Sharp knife Pour détailler le bœuf et les légumes
  • 1 Measuring spoons Pour les assaisonnements
  • 1 Measuring Cups Pour le bouillon et liquides
  • 1 Airtight Containers Pour conserver ou congeler les restes

Ingredients
  

  • 2 lb Beef chuck roast Cut into 1-inch cubes
  • 3 tbsp Olive oil For searing
  • 1 — Onion Diced
  • 2 — Garlic cloves Minced
  • 3 — Carrots Cut into chunks
  • 4 — Yukon Gold potatoes Cut into chunks
  • 3 tbsp Tomato paste —
  • 3 cup Beef broth (low-sodium) —
  • 1 tsp Worcestershire sauce —
  • 1 tsp Soy sauce Optional
  • 1 tsp Dijon mustard Optional
  • 2 — Bay leaves Remove before serving
  • — to taste Salt & pepper —
  • 1 cup Frozen peas Add at the end
  • 2 tbsp Butter Cold, to finish sauce

Instructions
 

  • Season and Flour the Beef: Pat the beef cubes dry, season with salt and pepper, and toss lightly with flour to coat.
    Season and Flour the Beef
  • Sear the Beef: Heat olive oil in a large skillet. Sear the beef cubes in small batches, 45–60 seconds per side, until golden brown.
  • Deglaze the Pan: Pour 1 cup beef broth into the hot skillet and scrape up all browned bits (fond) to capture flavor.
    Slow Cooker Beef Deglaze the Pan
  • Assemble in Slow Cooker: Transfer seared beef and pan juices into a 6-quart slow cooker. Add onions, garlic, carrots, potatoes, tomato paste, remaining broth, Worcestershire, soy sauce, Dijon, and bay leaves.
    Assemble in Slow Cooker Beef
  • Slow Cook the Stew: Cover and cook on LOW for 7–8 hours or HIGH for 3½–4 hours until the beef is fork-tender and vegetables are fully cooked.
    Slow Cook the Stew
  • Finish the Stew: Stir in peas during the last 10 minutes of cooking. Remove from heat and swirl in cold butter for a silky finish.
    Finish the Beef Stew
  • Serve: Remove bay leaves, adjust salt and pepper, and serve hot with mashed potatoes, rice, or crusty bread.
    Slow Cooker Beef stew Serve

Notes

  • Add peas at the very end so they stay bright and fresh.
  • Cut potatoes into larger chunks so they keep their shape during slow cooking.
  • If the stew is too thin, thicken with 1 tbsp flour or cornstarch mixed with cold water.
  • Store in the fridge for 3–4 days or freeze for up to 3 months.

Nutrition

Serving: 350gCalories: 420kcalCarbohydrates: 28gProtein: 32gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 720mgPotassium: 1050mgFiber: 5gSugar: 6gVitamin A: 6500IUVitamin C: 18mgCalcium: 65mgIron: 4.5mg
Keyword beef stew, crockpot stew, easy dinner recipe, hearty stew, slow cooker beef stew
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