Slow Cooker Beef Stew is the ultimate set it and forget it comfort meal! Tender beef with potatoes, carrots and peas in an irresistible thick and rich broth. Beef stew was one of my all time favorite comfort foods growing up and because I love to get a little nostalgic, I decided to make a slow cooker version to share with you. Who doesn’t love to prepare their dinner in the morning and slow cook it all day?
4carrots, large , or 5 medium, peeled and cut into 1/2-inch diagonal slices
4large Yukon gold potatoes , or red potatoes, diced into ½ inch cubes
1/4cupflour, optional for thicker stew at the end of cooking
1 1/2cupfrozen peas
2tbspbutter, cold
Parsley, to garnish
Instructions
Add 1 tablespoon olive oil to a large skillet and place over medium high heat. Add beef, season with salt and pepper and brown in batches. Do not overcrowd the pan or else the meat will not evenly brown. This should take about 5 minute per batch of meat. Transfer to large 6 or 8-quart slow cooker.
Next add in beef broth, dry red wine or sub additional broth, tomato paste, Worcestershire sauce, vinegar, bay leaves, rosemary, thyme, salt and pepper. Stir together gently with the beef until just combined.
Add in the garlic, onion, carrots and potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this low and slow so that the beef gets really tender and the flavors have time to meld together.
Once the cooking time is complete, if you prefer a thicker stew, remove 1 cup of broth from the slow cooker and transfer to a medium sized bowl. Whisk in the 1/4 cup of flour until there are no lumps. Add the mixture to the slow cooker and stir gently to combine.
Add the frozen frozen peas to the slow cooker and cook uncovered on HIGH for 10-15 minutes until beef stew thicken up.
How do I store beef stew? Store any leftover crock pot beef stew in an airtight container in the fridge for up to 3-4 days. Simply reheat in the microwave or in a pot on the stovetop.Can I freeze beef stew? You sure can! To freeze, let the beef stew cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months. To reheat, let the slow cooker beef stew thaw in the refrigerator overnight before heating it in the microwave or on the stovetop.