Slow Cooker Beef and Vegetable Stew
In short: Beef chuck, carrots and potatoes simmered for hours in a savory tomato and thyme gravy until the meat is fork-tender, with peas to finish. It takes about 8 h 25 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 8 h
- Total
- 8 h 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 480 kcal
A beef stew is the kind of dinner that fills the house with a good smell while you are out. Chuck steak has plenty of connective tissue, and long, gentle heat turns it tender and gives the gravy body. Browning the beef first takes ten minutes and adds depth, but the rest is a matter of loading the pot. Serve the stew with crusty bread or over mashed potatoes, and expect it to taste better the next day.
Instructions
- Toss the beef with the flour, salt and pepper in a bowl until lightly coated.
- Heat the oil in a large frying pan over medium-high heat. Brown the beef in two batches for about 3 minutes per side, then move it to the slow cooker.
- In the same pan, cook the onions for 5 minutes until soft. Add the garlic and tomato paste and stir for 1 minute, then pour in the stock and scrape up the browned bits.
- Pour the onion mixture into the slow cooker. Add the Worcestershire sauce, bay leaves and thyme, then lay the carrots and potatoes on top.
- Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is fork-tender and the potatoes are soft.
- Stir in the peas, cover again and cook for 10 to 15 minutes. Remove the bay leaves and taste for salt.
- Serve hot, scattered with parsley.
Tips
- For a thicker gravy, stir 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water into the stew for the last 15 minutes with the lid off.
- Skip browning when you are short of time. The stew will be paler and less rich, but still tender.
Questions and answers
Can I put raw beef straight into the slow cooker?
Yes, but browning it first adds a deeper flavor. If you skip browning, add a little extra tomato paste and a splash of soy sauce for savor.
Why is my slow cooker beef tough?
It usually needs more time, not less. Tough collagen breaks down only after hours of gentle heat, so give it another hour and check again.
Can I freeze beef stew?
Yes. Cool it, freeze in portions for up to 3 months and thaw overnight. Potatoes soften slightly, but the stew reheats well.
How long does it take to make Slow Cooker Beef and Vegetable Stew?
About 8 h 25 min in total: 25 min of preparation and 8 h of cooking.
How many calories are in Slow Cooker Beef and Vegetable Stew?
About 480 kcal per serving, with 32 g of protein, 33 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 33 g |
| Fat | 23 g |
| Fiber | 6 g |
| Sugar | 9 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
