Slow cooker beef stew

Here’s a simple, classic hearty stew recipe—rich, flavorful, and perfect for a cozy meal 🍲

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Hearty Beef Stew

Ingredients (serves 4–6)

• 2 lbs beef chuck, cut into 1–2 inch cubes
• Salt & pepper, to taste
• 3 tbsp all-purpose flour
• 2–3 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 2 tsp dried thyme or rosemary
• 3 carrots, sliced
• 3 potatoes, diced
• 2 celery stalks, sliced
• 1 cup frozen peas (added at the end)

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Instructions

1. Prep beef
   • Season beef with salt and pepper, then toss in flour until coated.
2. Brown beef
   • Heat oil in a large pot over medium-high heat.
   • Brown beef in batches, then remove and set aside.
3. Sauté aromatics
   • Cook onion 3–4 minutes until softened. Add garlic and cook 1 minute.
4. Deglaze & build stew
   • Stir in tomato paste and cook 1 minute.
   • Add beef broth and Worcestershire sauce, scraping up browned bits.
   • Return beef to the pot. Add thyme/rosemary. Bring to a boil, then reduce heat and simmer, covered, 1–1½ hours, until beef is tender.
5. Add vegetables
   • Add carrots, potatoes, and celery. Simmer 30–40 minutes until tender.
6. Finish
   • Stir in peas and cook 5 minutes. Adjust seasoning.
7. Serve
   • Serve hot with bread, over rice, or mashed potatoes.

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Tips & Variations

• Thicker stew: Mix 2 tbsp cornstarch or flour with cold water and stir in at the end.
• Slow cooker version: Combine all ingredients (except peas) and cook low 6–8 hours. Add peas in last 30 minutes.
• Flavor boost: Add 1–2 bay leaves or a splash of red wine.
• Vegetarian version: Use mushrooms, beans, and vegetable broth.

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I can also give a chicken stew, lamb stew, or instant pot beef stew version if you want.