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Cozy Slow Cooker Beef and Vegetable Fall Stew

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This hearty and comforting beef stew is made effortlessly in a slow cooker, featuring tender beef chuck, root vegetables, and a rich, savory broth. It’s the perfect cozy meal for busy weeknights or lazy fall weekends.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 1 large yellow onion, diced
  • 3–4 large carrots, peeled and cut into chunks
  • 2–3 celery stalks, sliced
  • 2–3 medium russet potatoes, peeled and cubed
  • 4–5 garlic cloves, minced
  • 4 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 cup frozen peas
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, sear the beef on all sides until deeply browned, about 2-3 minutes per side. Transfer the browned beef to the slow cooker.
  2. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until they start to soften. Add the minced garlic and cook for another minute until fragrant.
  3. Pour about 1/2 cup of the beef broth into the hot skillet. Use a wooden spoon to scrape up all the browned bits from the bottom. Pour this mixture into the slow cooker with the beef.
  4. Add the cubed potatoes to the slow cooker. Pour in the remaining beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and the bay leaf. Stir gently to combine.
  5. Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and the potatoes are soft.
  6. About 15 minutes before serving, remove the bay leaf. Stir in the frozen peas and let them warm through. Taste and adjust seasoning with more salt and pepper if needed.
  7. Let the stew sit for about 10 minutes off the heat. Ladle into bowls and garnish with fresh parsley if desired. Serve with crusty bread.

Notes

For best flavor, do not skip searing the beef. Cut vegetables uniformly for even cooking. For a thicker stew, mash a few cooked potatoes against the side of the slow cooker. Leftovers taste even better the next day.

Nutrition

Keywords: slow cooker beef stew, fall stew, beef and vegetable stew, easy stew recipe, comfort food

Find it online: https://perkypan.com/cozy-slow-cooker-beef-and-vegetable-fall-stew/