Slow Cooker Classic Beef and Vegetable Stew — Step-by-Step SEO Optimized Article

Introduction

Warm, hearty, and loaded with tender beef and classic root vegetables, this Slow Cooker Classic Beef and Vegetable Stew is comfort food made effortless. Slow braising develops rich flavor while you go about your day — perfect for weeknights, cozy weekends, or meal-prep. Below you’ll find a clear, step-by-step recipe, helpful tips, variations, storage and reheating advice, and SEO elements for using this on a blog.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes

• Salt and pepper to taste

• 2 tablespoons olive oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 4 cups beef broth

• 1 cup red wine (optional — adds depth)

• 2 tablespoons tomato paste

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried thyme

• 4 large carrots, peeled and cut into chunks

• 4 large potatoes, peeled and cut into chunks

• 2 stalks celery, sliced

• 2 bay leaves

• 1 cup frozen peas

Time Estimates

• Prep time: 20–30 minutes

• Active cooking (browning + prep): 15–20 minutes

• Slow cooker time: Low 8–10 hours or High 4–5 hours

• Total time: ~9–10.5 hours (Low) / ~5–6 hours (High)

Step-by-Step Instructions

1. Season the beef

Pat beef cubes dry with paper towels. Season generously with salt and pepper — this is the base flavor.

2. Brown the beef (important!)

Heat 2 tbsp olive oil in a large skillet over medium-high heat. In batches (don’t crowd the pan), brown the beef cubes 2–3 minutes per side until a deep brown crust forms. Transfer browned beef to the slow cooker. Browning builds flavor; don’t skip it if you can help it.

3. Sauté the aromatics

Using the same skillet, add the chopped onion and garlic. Sauté 2–4 minutes until softened and fragrant, scraping up the browned bits (fond) from the pan — those bits add huge flavor. Transfer onion and garlic to the slow cooker.

4. Deglaze and combine liquids (optional but recommended)

If you used red wine, pour 1 cup red wine into the hot skillet to deglaze, scraping up any browned bits; let it reduce 1–2 minutes, then add to the slow cooker. If not using wine, pour a small splash of beef broth into the skillet to loosen fond and add to the cooker.

5. Add the flavoring ingredients

To the slow cooker add 4 cups beef broth, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, and 1 tsp dried thyme. Stir gently to combine.

6. Add the vegetables and bay leaves

Nestle the carrots, potatoes, celery, and 2 bay leaves into the pot with the beef and broth. Spread evenly so everything cooks through.

7. Cook low and slow

Cover and cook on Low for 8–10 hours or High for 4–5 hours, until the beef is fall-apart tender and vegetables are cooked through.

8. Finish with peas and season

About 30 minutes before serving, stir in 1 cup frozen peas. Taste and adjust seasoning with salt and pepper. Remove and discard bay leaves.

9. Optional thickening

If you prefer a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry and stir it into the stew about 20–30 minutes before the end of cooking; set slow cooker to High for a short time so the slurry activates and thickens.

Serving Suggestions

Serve the stew hot with crusty bread, buttered rolls, or over creamy mashed potatoes. Garnish with chopped fresh parsley for color and brightness. Great with a simple green salad or roasted Brussels sprouts.

Variations & Tips

• Gluten-free option: Use gluten-free beef broth and a gluten-free Worcestershire sauce (or omit). Thicken with cornstarch instead of flour.

• Vegetable-forward / lighter: Replace half the beef with large mushroom slices (cremini or portobello) for extra umami and fewer calories.

• Richer flavor: Use bone broth or add a splash (1–2 tsp) of balsamic vinegar near the end for brightness.

• Thicker stew: Use a cornstarch slurry (see above) or mash a few potato chunks into the broth to naturally thicken it.

• No red wine: Substitute extra beef broth plus 1 tbsp balsamic or red wine vinegar to mimic acidity.

• Make-ahead / freezer friendly: The stew freezes well — cool completely, portion, then freeze up to 3 months. Thaw overnight in the fridge before reheating.

Pro tip: Browning the beef and deglazing the pan are two small steps that multiply the dish’s depth of flavor — don’t skip if you want authentic stew taste.

Storage & Reheating

• Refrigerate: Store in an airtight container for up to 4 days.

• Freeze: Freeze portions for up to 3 months. Thaw overnight in the fridge.

• Reheat: Warm on the stovetop over medium heat, stirring occasionally, until hot. Microwave single portions covered for 2–3 minutes, stirring halfway through.

Nutrition (approximate per serving — 6 servings)

Values will vary by exact ingredients and portion size. Rough estimate:

• Calories: 450–550 kcal

• Protein: 35–40 g

• Fat: 20–28 g

• Carbohydrates: 30–40 g

• Fiber: 4–6 g

enjoy!