Description

This classic slow cooker beef stew is everything you want on a cozy evening—tender chunks of beef, melt-in-your-mouth potatoes, hearty carrots, and a rich, savory broth. It’s a true set-it-and-forget-it meal that makes your house smell amazing while delivering deep, comforting flavor with zero fuss.

Ingredients

Scale

2 ½ lbs beef stew meat or chuck roast, cut into 1-inch cubes

Salt and black pepper, to taste

¼ cup all-purpose flour

2 tbsp olive oil

2 lbs baby potatoes, halved or quartered

4 large carrots, peeled and sliced

1 large yellow onion, diced

3 cloves garlic, minced

3 cups beef broth

1 cup dry red wine (or substitute more broth)

3 tbsp tomato paste

2 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried oregano

2 bay leaves

1 cup frozen peas (added at the end)

Optional twist: 1 tbsp balsamic vinegar for richness or ½ tsp smoked paprika for depth

Instructions

Prep the beef: Season beef with salt and pepper. Toss with flour until coated.

Sear (optional but flavorful): In a hot skillet, heat olive oil and sear the beef in batches until browned. Transfer to the crock pot.

Build the stew: Add potatoes, carrots, onion, and garlic to the crock pot. Stir in beef broth, wine, tomato paste, Worcestershire sauce, thyme, oregano, and bay leaves. Stir gently to combine.

Slow cook:

Cook on Low for 7–8 hours

Or on High for 4–5 hours
Until the beef is fork-tender and vegetables are soft.

Finish: About 15 minutes before serving, stir in frozen peas and remove bay leaves. For a thicker stew, mix 2 tbsp flour or cornstarch with cold water and stir into the stew. Let it cook uncovered for 10 more minutes.

Serve: Ladle into bowls and serve with crusty bread or over mashed potatoes.

Prep Time: 20 minutes
Cook Time: 7–8 hours on Low (or 4–5 hours on High)

Nutrition

Calories: 410 / Serving
Sodium: 580mg / Serving
Fat: 18g/ Serving
Carbohydrates: 28g / Serving
Fiber: 4g / Serving
Protein: 30g / Serving