Slow Cooker Beef Stew Vegetables (Printable Version)
Enjoy a hearty, comforting stew with tender beef, root vegetables, and a savory broth, gently simmered to perfection for cozy evenings.
# Ingredient List:
→ Meats
01 - 2 pounds beef chuck, cut into 1.5-inch cubes
→ Vegetables
02 - 4 medium carrots, peeled and sliced
03 - 3 medium potatoes, peeled and cut into 1-inch cubes
04 - 2 celery stalks, sliced
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas (added at end)
→ Liquids
08 - 4 cups beef broth (gluten-free if needed)
09 - 1/2 cup dry red wine (optional)
10 - 2 tablespoons tomato paste
11 - 2 tablespoons Worcestershire sauce (gluten-free if needed)
→ Spices & Seasonings
12 - 2 teaspoons salt
13 - 1/2 teaspoon black pepper
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried rosemary
16 - 2 bay leaves
→ For thickening
17 - 2 tablespoons cornstarch
18 - 2 tablespoons cold water
# Step-by-Step Instructions:
01 - Thoroughly pat the beef chuck cubes dry with paper towels, then season generously with salt and black pepper.
02 - If desired for a richer flavor, heat a large skillet over medium-high heat and brown the seasoned beef cubes in batches until seared on all sides. Transfer the browned beef to a 5–6 quart slow cooker.
03 - Add the prepared carrots, potatoes, celery, chopped onion, and minced garlic to the slow cooker with the beef.
04 - In a separate bowl, whisk together the beef broth, optional dry red wine, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Pour this liquid mixture over the beef and vegetables in the slow cooker. Add the bay leaves.
05 - Securely cover the slow cooker and cook on the low setting for 7 to 8 hours, or on the high setting for 4 to 5 hours, until the beef is fork-tender and the vegetables are soft.
06 - Carefully remove and discard the bay leaves from the stew.
07 - In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Stir this slurry into the hot stew along with the frozen peas. Increase the slow cooker setting to high and cook for an additional 15 to 20 minutes, or until the stew has thickened to your desired consistency and the peas are heated through.
08 - Taste the stew and adjust salt, pepper, or other seasonings as necessary before serving.
# Tips from hearthlykitchen:
01 -
- You'll adore how little effort goes into such a deeply flavorful meal.
- It's a fantastic dish for meal prepping, tasting even better the next day.
02 -
- I once skipped browning the beef to save time, and while it was still good, it lacked that deep, roasted flavor that really makes this stew sing.
- Adding the cornstarch slurry directly to the simmering stew without mixing it with cold water first resulted in lumpy, uneven thickening, a lesson I learned the hard way.
03 -
- To make cleanup easier, you can line your slow cooker with a disposable liner before adding ingredients.
- If you don't have red wine, a splash of balsamic vinegar or even a little extra beef broth can add a similar depth.