There’s something about the quiet hum of a slow cooker that turns a house into a home. This beef vegetable stew, simmering away for hours, fills the air with a rich aroma that wraps around you like a favorite blanket. I remember the first time I tried this recipe — the scent of tender beef mingling with earthy carrots and fresh herbs made me pause mid-scroll on my phone, just to breathe it in. Somewhere between the bubbling broth and the soft potatoes, I realized this was more than just dinner; it was a little act of comfort after a long day. I might have been distracted by a text or two, but the stew was steady, patiently waiting to be savored.
Why You’ll Love It
– The slow cooker does all the work, letting you walk away without worrying about a thing.
– Vegetables and beef meld into a tender, flavorful mix that feels like a warm hug.
– It’s simple — and that’s kind of the point. No fancy techniques, just honest cooking.
– The stew thickens just enough to coat your spoon, though it’s not overly heavy.
– It’s perfect for leftovers, but I’ve found it tastes best freshly warmed, with a crusty piece of bread to soak up the juices.
If you’re feeling a little hesitant about long cook times, don’t worry — this recipe is forgiving. The slow cooker keeps everything moist, so even if you peek in or stir a bit early, the stew holds up.
Print
Slow Cooker Beef Vegetable Stew
- Total Time: 8 hours 20 minutes
- Yield: 6 1x
Description
A hearty and comforting slow cooker beef vegetable stew packed with tender beef, fresh vegetables, and rich flavors. Perfect for an easy and satisfying meal.
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 celery stalks, sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
2 cups green beans, trimmed and cut into 1-inch pieces
1 (14.5 ounce) can diced tomatoes, undrained
4 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons tomato paste
2 bay leaves
2 tablespoons all-purpose flour
2 tablespoons cold water
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 4-5 minutes per batch. Transfer browned beef to the slow cooker.
Add diced onion and minced garlic to the skillet and sauté for 2-3 minutes until softened. Transfer to the slow cooker.
Add carrots, celery, potatoes, green beans, diced tomatoes with juice, beef broth, dried thyme, dried rosemary, salt, black pepper, tomato paste, and bay leaves to the slow cooker.
Stir gently to combine all ingredients.
Cover and cook on low for 8 hours or until beef and vegetables are tender.
About 15 minutes before serving, remove bay leaves from the slow cooker.
In a small bowl, whisk together flour and cold water until smooth to create a slurry.
Stir slurry into the stew to thicken the broth.
Cover and cook on high for an additional 15 minutes until the stew has thickened.
Taste and adjust seasoning if necessary.
Serve hot.
- Prep Time: 20 minutes
- Cook Time: 8 hours
Kitchen Notes
I usually use a sturdy slow cooker that’s big enough to hold all the ingredients without crowding — it helps everything cook evenly. This stew pairs wonderfully with a simple green salad or some rustic bread for dipping. If you want to switch things up, I’ve occasionally swapped green beans for peas or added a splash of red wine to deepen the flavor, though I haven’t tested all of these tweaks thoroughly. Also, if you’re in a rush, you can brown the beef the night before to save time in the morning.
FAQ
Q: Can I prepare this stew without browning the beef first?
A: You can skip browning, but it adds extra depth to the flavor. If pressed for time, it’s okay to add the beef straight to the slow cooker.
Q: How do I store leftovers?
A: Keep them in the fridge for up to four days or freeze portions for up to three months. Thaw overnight before reheating gently.
Q: Can I add other vegetables?
A: Sure! Root vegetables like parsnips or turnips work well, though cooking times might vary a bit.
Q: Is it possible to make this in a pressure cooker?
A: I haven’t tried it myself, but reducing the cooking time drastically might work. Just watch the liquid levels.
Slow cooker stew nights are a bit like hitting pause on the chaos — a chance to slow down and savor something real. When you’re ready, this recipe will be waiting, rich with warmth and ready to fill your bowl.