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Slow Cooked Beef Stew

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By Mila Russo • December 11th, 2025
Slow Cooked Beef Stew is hearty with tender beef and vegetables, perfect for a cozy dinner. Save
Slow Cooked Beef Stew is hearty with tender beef and vegetables, perfect for a cozy dinner. | cookingwithmila.com

This dish features tender cubes of beef chuck combined with carrots, potatoes, celery, and onions, simmered slowly to develop deep, rich flavors. A blend of herbs like thyme and rosemary, along with Worcestershire sauce and tomato elements, enhances the savory taste. The stew is thickened towards the end for a hearty texture, with peas added for a fresh pop. Ideal for warming up on cold days, it pairs well with crusty bread or mashed potatoes and is easy to prepare using a slow cooker or Dutch oven.

I still remember the first chilly evening I made this slow cooked beef stew with vegetables; the whole house filled with the cozy aroma that promised comfort and warmth ahead.

One evening, unexpected guests arrived just as the stew was finishing; their delighted expressions made me realize this recipe was something to always keep in my back pocket.

Ingredients

  • Beef Chuck: I reach for this cut because it becomes wonderfully tender after slow cooking, plus the flavor is unbeatable.
  • Carrots and Potatoes: These root vegetables add a natural sweetness and heartiness, perfect for a comforting bowl.
  • Garlic and Onion: Aromatic essentials that build the stew's deep flavor profile.
  • Beef Broth: Using gluten-free broth keeps this dish approachable, and it infuses everything with savory goodness.
  • Tomatoes and Tomato Paste: They add a nice acidity that balances the richness of the meat.
  • Spices: Thyme, rosemary, and bay leaves gently elevate the flavor while staying comforting.
  • Cornstarch Slurry: This thickens the stew perfectly without masking the ingredients.
  • Fresh Parsley: Added as garnish, it brightens the dish just before serving.

Instructions

Get Everything Ready:
Start by patting the beef dry; this helps create that great browning later. Gather all your veggies peeled, chopped, and ready to go so the process flows smoothly.
Brown the Beef (Optional Magic):
In a hot skillet, sear the beef cubes until they develop a rich brown crust; the sizzling sound and that meaty smell fill the kitchen with promise.
Layer the Veggies:
Toss carrots, potatoes, celery, onion, and garlic into your slow cooker, creating a colorful base that will soak up all the flavors.
Pour and Season:
Add beef broth, diced tomatoes with their juice, tomato paste, and Worcestershire sauce. Sprinkle thyme, rosemary, and bay leaves on top, giving everything a gentle stir to combine.
Slow Cook the Magic:
Cover your cooker and let time do its work: 7 to 8 hours on low or 4 to 5 on high. Smell that? It’s patience turning into pure comfort.
Thicken and Finish:
About half an hour before serving, stir together cornstarch and cold water making a smooth slurry. Mix it into the stew, then gently add frozen peas. Cover and continue cooking to thicken until perfectly rich.
Final Touches:
Remove the bay leaves and taste for seasoning tweaks. Garnish with fresh parsley and serve straight to warm hearts.
This slow cooked beef stew with vegetables is steaming hot, and bursting with rich, comforting flavors. Save
This slow cooked beef stew with vegetables is steaming hot, and bursting with rich, comforting flavors. | cookingwithmila.com

This stew became so much more than a meal when my family gathered around on one rainy night, sharing stories and laughter over bowls of warm, satisfying goodness.

Keeping It Fresh

I learned that storing leftover stew in airtight containers prevents the flavors from dulling; simply reheat gently to keep everything as vibrant as the first serving.

Serving Ideas That Clicked

Serving this stew over creamy mashed potatoes or with a slice of crusty bread really rounds out the experience; it’s those little touches that make dinner feel like a treat.

A Time This Recipe Saved the Day

One busy weeknight I came home exhausted, but this stew was already simmering and waiting; it felt like a comforting hug on a plate.

  • Don’t forget to taste for salt at the end to balance flavors perfectly.
  • Oh wait one more thing, if you have fresh herbs on hand, toss some in for an added pop.
  • Lastly, leftovers taste even better the next day, so plan ahead for those winning seconds.
Smell the aroma of slow cooked beef stew, with chunky vegetables and fall-apart beef in a bowl. Save
Smell the aroma of slow cooked beef stew, with chunky vegetables and fall-apart beef in a bowl. | cookingwithmila.com

Thanks for spending this kitchen moment with me; I hope this stew brings warmth and comfort to your table just like it did to mine.

Your Questions Answered

Beef chuck is ideal due to its marbling, which breaks down during slow cooking to create tender, flavorful meat.

Yes, sweet potatoes or parsnips can be used to vary the flavor and texture of the dish.

Mix cornstarch with cold water to create a slurry, then stir it into the stew about 30 minutes before serving to thicken.

Browning adds extra flavor by caramelizing the meat's surface but can be skipped for convenience.

Add frozen peas during the final 30 minutes of cooking to preserve their color and freshness.

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Slow Cooked Beef Stew is hearty with tender beef and vegetables, perfect for a cozy dinner.
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Slow Cooked Beef Stew

Tender beef with a medley of root vegetables slowly simmered for deep, comforting flavors.

Prep 20m
Cook 420m
Total 440m
Servings 6
Difficulty Easy

Ingredients

Meats

  • 2 lbs beef chuck, cut into 1½-inch cubes

Vegetables

  • 3 large carrots, peeled and sliced into ½-inch pieces
  • 3 medium potatoes, peeled and cut into 1-inch cubes
  • 2 celery stalks, sliced
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup frozen peas (add at end)

Liquids

  • 4 cups beef broth (gluten-free if required)
  • 1 can diced tomatoes with juice (14 oz)
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce

Spices & Seasonings

  • 2 tsp salt, or to taste
  • 1 tsp freshly ground black pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves

Thickeners

  • 2 tbsp cornstarch
  • 2 tbsp cold water

Optional

  • 2 tbsp chopped fresh parsley, for garnish

Instructions

1
Prepare and Season Beef: Pat beef dry with paper towels and season with salt and black pepper.
2
Brown Beef (Optional): Heat a large skillet over medium-high heat and brown beef in batches, then transfer to slow cooker.
3
Add Vegetables: Place carrots, potatoes, celery, onion, and garlic into slow cooker.
4
Add Liquids and Seasonings: Pour in beef broth, diced tomatoes with juice, tomato paste, and Worcestershire sauce. Stir in thyme, rosemary, and bay leaves.
5
Slow Cook Stew: Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is tender and vegetables are cooked.
6
Thicken and Finish: Thirty minutes before serving, mix cornstarch and cold water to create slurry. Stir into stew, add peas, cover and cook for 30 minutes to thicken.
7
Final Touches: Remove bay leaves and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Additional Information

Equipment Needed

  • Slow cooker or large Dutch oven
  • Large skillet (optional, for browning)
  • Chef's knife
  • Cutting board
  • Ladle

Nutrition (Per Serving)

Calories 370
Protein 35g
Carbs 28g
Fat 12g

Allergy Information

  • Check Worcestershire sauce for anchovies (fish) if allergy is a concern. Verify all ingredient labels for allergens.
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Mila Russo

Passionate home cook sharing easy, flavorful recipes and practical meal tips.