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Slow Cooker Beef and Vegetable Stew

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 2 pounds beef chuck, cut into 1-inch cubes
  • 4 medium potatoes, peeled and diced
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 1 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup frozen peas (added at the end)
  • 2 tablespoons all-purpose flour (optional, for thickening)

Instructions
 

  • Heat olive oil in a skillet over medium-high heat. Brown beef cubes on all sides, then transfer to the slow cooker.
  • In the same skillet, sauté onions, garlic, carrots, and celery for 3-4 minutes until fragrant. Add tomato paste and cook for 1 minute.
  • Transfer vegetables to the slow cooker with the beef.
  • Pour in beef broth and red wine (if using). Add thyme, rosemary, bay leaves, salt, and pepper. Stir to combine.
  • Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef and vegetables are tender.
  • If desired, mix 2 tablespoons flour with 1/4 cup cold water and stir into the stew. Cook an additional 15 minutes to thicken.
  • Add frozen peas and cook for another 5 minutes until heated through. Remove bay leaves before serving.