This easy slow cooker beef stew is the ultimate cozy recipe: it’s super satisfying, full of flavor, and loaded with hearty beef and vegetables. This is a simple, ‘set it and forget it’ recipe where your slow cooker does all the cooking.
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 pounds beef stew meat or chuck roast, cut into 1” chunks
- 2 tablespoons olive oil, divided
- 1 yellow onion, chopped
- 2 cloves garlic
- 2 bay leaves
- 5 carrots, sliced
- 4 cups beef broth
- 5 small gold potatoes, unpeeled & diced
- 1 1/2 cups frozen peas
- 1 teaspoon Worcestershire sauce
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Toss the beef & flour: Combine the flour, salt and pepper. In a medium bowl, toss the meat in the flour mixture until coated.
- Brown the beef: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the beef and brown on all sides, cooking for about 7 – 10 minutes. The beef chunks should cook in one layer (do this step in 2 batches if your skillet is not large enough for all of the beef). Once browned, set aside.
- Saute the onion & garlic: Add the remaining tablespoon of oil and the onion. Saute for 3 – 4 minutes, until softened. Add the garlic and cook for 1 minute more.
- Add everything to the slow cooker: Add all ingredients to your slow cooker. (Recommended size: 6 quarts). Add extra broth if needed, the broth should almost completely cover your ingredients. Stir.
- Cook: Cover and cook on low for 8 – 9 hours or on high for 5 – 6 hours, until the vegetables are tender. Discard the bay leaf. Season with additional salt and pepper to taste.
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Keywords: slow cooker, crockpot, beef, stew