The Simmering Symphony of Slow Cooker Beef Stew

There’s something undeniably comforting about a hearty bowl of stew, especially on a chilly day. The slow cooker takes that comfort to a whole new level, transforming simple ingredients into a symphony of flavor with minimal effort.

This recipe is a classic, but feel free to adjust it to your preferences. Add your favorite vegetables, experiment with different herbs and spices, or even throw in a splash of red wine for an extra depth of flavor.


  • 2 pounds stew beef, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 pound potatoes, peeled and cut into 1-inch cubes (optional)
  • 1 cup frozen peas (optional)


  1. Heat olive oil in a large skillet over medium heat. Season beef with salt and pepper. Sear beef in batches until browned on all sides. Transfer browned beef to the slow cooker.
  2. Add onion, carrots, celery, and garlic to the skillet and cook until softened, about 5 minutes. Scrape up any browned bits from the bottom of the pan. Add the vegetables to the slow cooker.
  3. Pour in beef broth, diced tomatoes, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir to combine.
  4. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, or until beef is tender and falling apart.
  5. If adding potatoes, stir them into the slow cooker about 1 hour before the end of cooking time.
  6. Stir in frozen peas (if using) in the last 5 minutes of cooking.
  7. Season with additional salt and pepper to taste. Serve hot with crusty bread or rice


  • For an even richer flavor, brown the beef and vegetables in batches before adding them to the slow cooker.
  • Don’t lift the lid too often while the stew is cooking, as this can release heat and prolong the cooking time.
  • If your stew is too thin, you can thicken it with a cornstarch slurry. Make a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Stir the slurry into the stew and cook for an additional 5 minutes, or until thickened to your desired consistency.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Enjoy your delicious and comforting slow cooker beef stew!

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