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Easy Slow Cooker Beef Stew for Busy Weeknights

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This easy slow cooker beef stew is the ultimate set-it-and-forget-it dinner. With just 15 minutes of prep, you can enjoy fall-apart tender beef and vegetables in a rich, savory broth—perfect for busy weeknights.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 2 medium yellow onions, diced
  • 3 to 4 medium carrots, peeled and cut into 1-inch chunks
  • 2 to 3 celery stalks, sliced into 1/2-inch pieces
  • 1.5 pounds Yukon Gold potatoes, cut into 1-inch cubes
  • 4 cups low-sodium beef broth
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 1 cup frozen peas (optional)

Instructions

  1. Sauté the aromatics: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onions, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until onions are translucent and carrots start to soften. Add minced garlic and cook for 30 seconds until fragrant.
  2. Transfer to slow cooker: Scrape the sautéed vegetables into the bottom of a 6-quart slow cooker and spread evenly.
  3. Add beef and potatoes: Place cubed beef chuck on top of vegetables. Add cubed Yukon Gold potatoes around and between the beef pieces, keeping beef in a single layer if possible.
  4. Mix liquid ingredients: In a medium bowl or large measuring cup, whisk together beef broth, tomato paste, Worcestershire sauce, and all-purpose flour until smooth and no lumps remain.
  5. Pour liquid over everything: Slowly pour the broth mixture into the slow cooker, covering beef and vegetables evenly. Tuck in bay leaves and sprinkle dried thyme, salt, and pepper over the top. Stir gently to distribute seasonings.
  6. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 4-5 hours. For best results, cook on low for the full 8 hours. Halfway through, stir if possible.
  7. Check for doneness: Remove bay leaves. Test a piece of beef with a fork—it should shred easily. Carrots should be tender but not falling apart, and potatoes soft. If beef is still tough, cook another 30 minutes on high.
  8. Adjust seasoning and consistency: Taste broth and add more salt and pepper if needed. If stew is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into stew, and cook on high for 15-20 minutes until thickened. If too thick, add a splash of broth or water.
  9. Stir in peas and serve: Add frozen peas (if using) and stir gently. They will warm through in about a minute. Ladle into bowls and serve hot.

Notes

For a gluten-free version, substitute 2 tablespoons cornstarch mixed with 2 tablespoons cold water for the flour, adding during the last 30 minutes of cooking. For a low-carb option, replace potatoes with turnips or daikon radish. The stew can be made ahead and tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: slow cooker beef stew, easy beef stew, weeknight dinner, comfort food, beef stew recipe, slow cooker recipe

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