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Slow Cooker Beef Stew

Slow cooker beef stew made with flour-dusted beef cubes, browned for deep flavor, then simmered until fork-tender with carrots and Yukon gold potatoes. Thick, glossy gravy with last-minute peas and fresh parsley.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Soups, Stews & Chili
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck roast
  • 2.5 lb beef chuck roast, cut into 1 1/2-inch cubes
Seasoned flour
  • 0.25 cup all-purpose flour
  • 1.5 tsp salt
  • 1 tsp black pepper
Aromatics and browning
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
Stew liquid
  • 3 cup beef broth
  • 1 tbsp Worcestershire sauce
Vegetables
  • 1.5 lb Yukon gold potatoes, cut into chunks
  • 4 carrots, cut into 1-inch pieces
  • 2 celery stalks, sliced
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 cup frozen peas
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Toss beef with flour, salt, and black pepper until evenly coated, then heat olive oil in a cast iron skillet until hot and shimmering.
  2. Brown the beef in batches for 4-5 minutes per batch, turning until deeply browned, then transfer each batch to the slow cooker.
Build the base
  1. Cook the diced onion in the same skillet for 4 minutes until softened, then stir in the minced garlic and tomato paste for 1 minute.
  2. Pour in 1 cup beef broth and scrape up the browned bits from the pan, then add everything to the slow cooker.
Slow cook the stew
  1. Add the remaining beef broth, Worcestershire sauce, potatoes, carrots, celery, dried thyme, and bay leaves to the slow cooker and stir to combine.
  2. Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is fork-tender and the vegetables are tender.
Finish and serve
  1. Stir in the frozen peas and cook for 10 minutes, until bright green and hot throughout.
  2. Remove bay leaves, then top with chopped fresh parsley for a fresh finish before serving.

Notes

For the thickest stew, let it rest 10 minutes after cooking so the juices cling to the beef. Refrigerate in a sealed container up to 4 days; reheat gently on the stovetop or microwave. Freezing is yes—freeze up to 3 months, but stir in peas after thawing (or add extra peas) for best texture. For a lower-sodium option, use reduced-sodium beef broth and Worcestershire sauce while keeping the browning step the same.