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Slow Cooker Beef Stew

Slow Cooker Beef Stew

This Slow Cooker Beef Stew is hearty, healthy, and packed with tender beef and root vegetables simmered in a savory broth. A cozy family dinner that’s easy to prepare and perfect for meal prep.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine American
Servings 8
Calories 320 kcal

Equipment

  • Large skillet
  • Slow cooker
  • Cutting board & knife
  • Wooden spoon

Ingredients
  

  • 2 lbs beef stew meat trimmed and cut into bite-sized chunks
  • 2 tbsp olive oil or avocado oil
  • 4 medium carrots peeled and sliced
  • 2 medium parsnips peeled and sliced
  • 3 medium potatoes cubed
  • 1 large onion diced
  • 3 garlic cloves minced
  • 1 can 14.5 oz diced tomatoes
  • 4 cups beef broth low-sodium preferred
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1 cup green beans cut into 2-inch pieces
  • 2 tbsp cornstarch optional, for thickening
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add the beef chunks in batches and sear until browned on all sides. Transfer to the slow cooker.
  • Add the vegetables: Place carrots, parsnips, potatoes, onion, and garlic into the slow cooker with the beef.
  • Build the base: Stir in diced tomatoes, beef broth, tomato paste, thyme, rosemary, bay leaves, salt, and pepper. Mix gently to combine.
  • Cook low and slow: Cover and cook on Low for 8 hours or High for 4 hours, until the beef is tender and vegetables are soft.
  • Add green beans: During the last 30 minutes of cooking, stir in the green beans.
  • Optional thickening: For a thicker stew, mix cornstarch with 2 tbsp water and stir into the stew 15 minutes before serving.
  • Serve and enjoy: Remove bay leaves, taste for seasoning, and serve hot with crusty bread or a side salad.

Notes

For added richness, deglaze the pan with a splash of red wine after browning the beef.
Sweet potatoes or turnips can replace parsnips.
Leftovers freeze well for up to 3 months.
Keyword Beef Stew with Vegetables, Slow Cooker Beef Stew