When the days start to turn cooler, there’s nothing quite like returning home to the warm, rich aroma of slow-cooked beef and vegetables. This stew is that kind of meal — the kind that fills the kitchen with comforting scents and invites you to settle in, maybe with a book or some quiet music playing softly in the background.

I remember the first time I let this stew cook away in the slow cooker. I was a bit distracted by a phone call and almost forgot about it, but the long, slow simmer did all the work. The beef came out meltingly tender, nearly falling apart, while the vegetables held their shape just right. The smell was so inviting that I found myself hovering nearby, sneaking little tastes before dinner. It wasn’t perfectly smooth — some chunks were a bit bigger than others, and the peas got a little softer than I expected, but honestly, that made it feel more homemade and real. It’s the kind of dish that’s forgiving, patient, and always rewarding.

There’s something deeply satisfying about a meal that’s been bubbling away all day, turning simple ingredients into a rich, hearty stew. It’s a reminder that good things take time, and sometimes that’s exactly what you need.

This stew offers a hands-off cooking experience that lets you focus on other things while dinner simmers away.
The mix of fresh vegetables and tender beef creates a balanced meal without feeling heavy — though it can be a bit messy to ladle out if you’re not careful.
It’s simple — and that’s kind of the point. No complicated steps, just good ingredients doing their thing.
While it’s designed for the slow cooker, a little patience is necessary; rushing this stew just won’t give you the same depth of flavor.

If you’re a bit wary of using a slow cooker, don’t worry. It’s pretty straightforward, and the scent alone will let you know when it’s nearly done. Plus, leftovers reheat beautifully, making it a great meal to have on hand for busy days.

Slow Cooker Beef and Vegetable Stew

Close-up of slow cooker beef and vegetables stew with carrots and potatoes

Print Recipe

A hearty and comforting slow cooker beef stew loaded with tender beef chunks and a medley of fresh vegetables, simmered to perfection for a rich and flavorful meal.

Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Yield: 6

Ingredients

Scale

2 pounds beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
2 stalks celery, sliced
1 cup frozen peas
1 cup green beans, trimmed and cut into 1-inch pieces
4 cups beef broth
1 cup canned diced tomatoes with juice
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1/4 cup all-purpose flour
Salt, to taste
Black pepper, to taste

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Instructions

Pat the beef cubes dry with paper towels and season with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the beef cubes in batches and brown on all sides, about 5 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add chopped onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant. Transfer to the slow cooker.
Add sliced carrots, potatoes, celery, frozen peas, and green beans to the slow cooker.
In a medium bowl, whisk together beef broth, diced tomatoes with juice, tomato paste, dried thyme, dried rosemary, and all-purpose flour until smooth.
Pour the broth mixture over the beef and vegetables in the slow cooker. Add bay leaves and stir gently to combine.
Cover and cook on low for 8 hours, or until the beef is tender and vegetables are cooked through.
Remove bay leaves. Taste and adjust seasoning with salt and black pepper as needed before serving.

For serving, I usually pair this stew with a crusty bread to soak up the broth — something rustic, nothing too fancy. If you want to mix it up, stirring in a spoonful of sour cream or some fresh herbs at the end adds a nice touch, though I haven’t tried all of these variations myself. Some folks like adding a splash of red wine before cooking for extra richness, but I tend to keep it straightforward. Using whatever veggies you have on hand works too, just watch the cooking times so nothing turns to mush.

Don’t worry about fancy equipment here; a basic slow cooker will do the job just fine. If you don’t own one, a low oven setting with a covered pot can work similarly if you keep an eye on it.

FAQ

Can I make this stew ahead of time? Absolutely. It actually tastes better the next day as the flavors meld. Just store it in the fridge and reheat gently on the stove.

What if I don’t have all the vegetables listed? No problem. Swap in what you have — just consider cooking times so everything ends up tender but not mushy.

Is there a way to speed up the cooking? You could brown the beef and then simmer everything on the stovetop for a couple of hours, but it won’t have quite the same slow-cooked depth.

Can I freeze leftovers? Yes, this stew freezes well. Portion it out into freezer-safe containers and thaw overnight before reheating.

Feeling ready to fill your kitchen with this cozy, satisfying stew? Give it a try and save it for those evenings when you want something low-effort but truly comforting.