There’s nothing quite like coming home to the rich aroma of a simmering beef stew. This Slow Cooker Beef and Veggie Stew is hearty, nutritious, and packed with tender chunks of beef, root vegetables, and herbs — all cooked low and slow to perfection.
Whether you’re feeding a hungry family, prepping for the week, or just want something cozy and satisfying, this no-fuss stew delivers flavor and comfort in every spoonful.
✅ Why This Stew is a Weeknight Winner
- Set-it-and-forget-it simplicity
- Hearty and nutritious
- Perfect for leftovers and meal prep
- Budget-friendly using stew cuts and pantry staples
- Freezes well for make-ahead meals
This dish brings the best of homestyle cooking with none of the stress.
🥩 Slow Cooker Beef Stew Recipe
Ingredients (Serves 4–6):
- 1.5–2 lbs beef stew meat (chuck roast cut into chunks)
- 3 carrots, peeled and chopped
- 2 large potatoes, cubed (Yukon Gold or red)
- 2 celery stalks, sliced
- 1 onion, diced
- 3 garlic cloves, minced
- 3 cups low-sodium beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp cornstarch + 2 tbsp water (for thickening)
- Fresh parsley for garnish (optional)
Instructions:
- Sear beef in a skillet with oil until browned on all sides (optional but adds flavor).
- Add all ingredients (except cornstarch and parsley) to a slow cooker.
- Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef and veggies are tender.
- In the last 30 minutes, mix cornstarch with water and stir into stew to thicken.
- Taste, adjust seasoning, and serve hot with crusty bread or rice.
🍽️ Serving Suggestions:
- Fresh sourdough or gluten-free bread
- Rice, quinoa, or mashed cauliflower
- A crisp green salad with lemon vinaigrette
- A glass of red wine or sparkling water with lemon
