Classic stick-to-your-ribs beef stew that’s loaded with vegetables, and made in the slow cooker. It’s perfect for chilly days and for company!
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There’s something about beef stew that just screams winter comfort food to me. It has something to do with how the beef, tomato, onion, carrots, parsnips, potatoes, peas, and herbs blend so beautifully together.
I personally like my beef stew to be thick, and barely saucy. When I make it like this I sometimes serve it over a bed of polenta, or simply with some nice crusty bread. If you prefer saucy beef stew, then cook it for only 6 hours in the slow cooker. This will give your a beautifully saucy consistency.
Cook’s Note – Slow Cooker Beef Stew:
- For saucy beef stew, cook for 6 hours in the slow cooker.
- For a barely-saucy beef stew, cook for 7 hours in the slow cooker.
- If you’re storing leftovers, you will need to add 1/4-1/2 cup of broth to loosen the beef stew up wile you reheat it.
Cook’s Tools and Ingredients – Slow Cooker Beef Stew:
ONE YEAR AGO: Swedish Cocktail Meatballs
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- 4 pounds boneless beef chuck-eye roast, cut into 1½-inch pieces
- ¼ cup vegetable oil
- Salt and pepper
- 4 medium yellow onions, chopped fine
- 1 (6-ounce) can tomato paste
- 2 cups low-sodium beef broth
- 2 Tablespoons soy sauce
- 1 Tablespoon Worcestershire Sauce
- 2 bay leaves
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound red potatoes, scrubbed and cut into 1-inch pieces
- 1½ teaspoons minced fresh thyme
- 2 Tablespoons Minute tapioca
- 2 cups frozen peas, thawed
- BROWN MEAT: Pat meat dry with paper towels and season with salt and pepper on all sides. In large skillet heat 1 tablespoon oil over medium heat until just smoking. Cook half of beef until well browned all over, about 8 minutes. Transfer to slow-cooker insert and repeat with additional 1 tablespoon oil and remaining beef.
- BROWN ONIONS: Add 1 tablespoon oil, onions, and ¼ teaspoon salt to now-empty skillet and cook until browned, 6-8 minutes. Add tomato paste and cook, stirring often, until paste begins to darken, about 2 minutes. Stir in broth, soy sauce, Worcestershire Sauce, and bay leaves and bring to boil. Transfer to slow cooker.
- WRAP VEGETABLES: In large bowl toss together carrots, parsnips, potatoes, remaining oil, ½ teaspoon thyme, ½ teaspoon salt, and ½ teaspoon pepper. Place vegetables on one side of large piece of heavy-duty aluminum foil. Fold foil over vegetables to form packet that will fit in slow cooker; crimp edges to seal. Stir tapioca into slow cooker; set vegetable packet on top of beef.
- COOK: Cover and cook on high until beef is tender, 6-7 hours (or cook on low 10-11 hours). Remove bay leaves and place vegetable packet into large bowl. Carefully open packet and return vegetables and any accumulated juices to slow cooker. Stir in remaining thyme and peas, cover, and let stand until heated through, about 5 minutes. Season with salt and pepper and serve.
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