Let’s be honest, some days are just non stop. You run from one thing to the next, and by the time dinner rolls around, the last thing you want is a complicated meal. We have all been there. That is why having a few great easy dinner recipes in your back pocket is so important.
This slow cooker beef stew is exactly that. It is the kind of meal that feels like a warm hug at the end of a long day. It is rich, savory, and filled with tender beef and vegetables. It is one of my favorite easy weeknight dinners, and I think it will become one of yours too.
Jump To:
Why You’ll Love This Recipe
There are so many reasons to adore this beef stew. First off, it is incredibly simple to prepare. We are talking about true dump and go crockpot dinners here. You do a little bit of prep work in the morning, and the slow cooker does all the heavy lifting for you.
The flavor is another huge plus. Slow cooking allows all the ingredients to meld together beautifully. The beef becomes so tender it practically melts in your mouth. The broth develops a deep, savory richness that tastes like it simmered for days, not hours with little effort.
It is also a complete meal in one pot. You have your protein, your vegetables, and your starch all cooked together. This makes cleanup a breeze, which is always a bonus for easy weeknight dinners. No need to juggle multiple pots and pans on the stove.
This recipe is also incredibly comforting. It is the kind of food that warms you up from the inside out, making it wonderful for a chilly evening. When you are looking for lazy dinners that still feel special, this is the one to make. It fills your home with an amazing aroma all day long.
Ingredients
The ingredients for this stew are simple and wholesome. You probably have many of them in your kitchen already. Using fresh, quality ingredients will really make the flavors pop. Here is what you will need to gather.
- 2 cups low sodium beef broth
- 3 1/2 tablespoons flour or gluten free flour
- 3 tablespoons tomato paste
- Kosher salt and black pepper
- 2 1/2 pounds boneless chuck roast, trimmed and cut into 1 inch cubes
- 1 1/2 cups yukon gold potatoes, peeled and diced into 1 inch pieces
- 1 1/2 cups carrots, sliced 1/2 inch thick diagonal
- 1 cup chopped celery
- 1 medium onion, cut into 1/2 inch pieces
- 2 cloves garlic, minced
- 4 ounces white button mushrooms, quartered
- 3 sprigs fresh thyme
- 2 bay leaves
- 1/2 cup frozen peas, thawed
A quick note on the beef. Chuck roast is fantastic for slow cooking because it has great marbling that breaks down into tender, flavorful bites. Choosing a good quality piece of meat really makes a difference. I always look for a piece with good fat content.
Step By Step Instructions
Following these steps will give you a delicious stew every single time. It is one of those fantastic easy dinner recipes that is hard to mess up. Let’s get cooking!
Step 1: Create The Flavorful Broth
First, we will make the base for our stew. In a blender, combine the beef broth, flour, tomato paste, 1 1/4 teaspoons of kosher salt, and 1/4 teaspoon of black pepper. Blend everything until it is completely smooth. This little trick prevents any clumps of flour and ensures your stew has a silky, consistent texture. It is a simple step that adds a lot to the final dish.
Step 2: Brown The Beef
Next, heat a large skillet over high heat. Spray it with a little bit of cooking oil. Now, working in two batches, brown the beef cubes on all sides. Do not overcrowd the pan, as this will cause the meat to steam instead of sear. Searing the beef creates a deep, rich flavor through the Maillard reaction. This is a key step for building flavor. Once browned, transfer the beef to your slow cooker.
Step 3: Sauté The Vegetables
Spray the same skillet with a bit more oil. Add the carrots, celery, onions, and minced garlic to the pan. Sauté them, stirring occasionally, for about 5 minutes. You want them to soften slightly and pick up some of the browned bits from the beef. This adds another layer of flavor. After they are done, transfer these vegetables to the slow cooker with the beef.
Step 4: Combine Everything And Cook
Now it is time for the magic. Add the potatoes, mushrooms, fresh thyme sprigs, and bay leaves to the slow cooker. Pour the blended broth mixture over everything. Give it a gentle stir to make sure everything is nicely combined. Cover the slow cooker and set it to cook on low for 8 hours. Go about your day while it turns into one of the most delicious dump and go crockpot dinners ever.
Step 5: Finish And Serve
After 8 hours, your beef and vegetables should be perfectly tender. Carefully remove and discard the thyme sprigs and bay leaves. Stir in the thawed frozen peas. They just need a minute or two in the hot stew to warm through. This adds a pop of color and sweetness. Give the stew a final taste and adjust the salt and pepper if needed before serving warm.
How To Store Leftovers
One of the best things about this stew is that the leftovers are just as good, if not better, the next day. The flavors continue to meld and deepen overnight. Make sure to let the stew cool down to room temperature before storing it.
You can store it in an airtight container in the refrigerator for up to 4 days. This makes it a great option for meal prep and enjoying one of your favorite easy weeknight dinners again. When you are ready to eat, simply reheat it gently on the stove over medium low heat or in the microwave.
This stew also freezes beautifully. For longer storage, portion it into freezer safe containers or bags. It will keep well in the freezer for up to 3 months. When you are ready for a quick meal, just thaw it in the refrigerator overnight and reheat as usual. It is a fantastic solution for future lazy dinners.
Tips
Want to make this recipe even better? Here are a few simple tips. If you want a thicker stew, you can make a cornstarch slurry. Just mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the stew during the last 30 minutes of cooking.
Feel free to customize the vegetables. Parsnips, sweet potatoes, or green beans would all be delicious additions. Just add them along with the other veggies. This is a great way to use up whatever you have in your fridge. It is what makes these kinds of easy dinner recipes so flexible.
For serving, this stew is wonderful all on its own. However, it is also fantastic served with some crusty bread for dipping into that savory broth. You could also serve it over creamy mashed potatoes or fluffy egg noodles for an even heartier meal.
To save time in the morning, you can chop all your vegetables the night before. Store them in an airtight container in the fridge. This makes the morning prep for your dump and go crockpot dinners even faster. Every minute counts on a busy morning!
Conclusion
There you have it, a truly simple and satisfying slow cooker beef stew. It is a classic comfort food that is perfect for any occasion, from a busy weeknight to a cozy Sunday supper. This is one of those easy dinner recipes that proves you do not need to spend hours in the kitchen to create a memorable meal.
With its rich flavor, tender beef, and hearty vegetables, this stew is sure to become a family favorite. It is the definition of a low effort, high reward meal. I hope you enjoy making and eating this delicious dish as much as I do. It is a staple for anyone who loves good food without the fuss.
FAQ
Can I Make This On The Stovetop Or In An Instant Pot?
Yes, you can adapt this recipe. For the stovetop, follow the same browning steps in a large Dutch oven. Then, add all ingredients, bring to a simmer, cover, and cook on low for about 2 to 3 hours, or until the beef is tender. For an Instant Pot, use the sauté function to brown the beef and vegetables. Add the remaining ingredients, seal, and cook on high pressure for 35 minutes, followed by a natural release.
Is It Possible To Use A Different Cut Of Beef?
Absolutely. While chuck roast is ideal for its texture and flavor, other cuts work well too. You could use beef round or rump roast. Just be sure to choose a cut that benefits from long, slow cooking to become tender. Avoid lean cuts, as they can become dry and tough.
How Do I Make This Recipe Gluten Free?
This recipe is very easy to make gluten free. The instructions already mention using a gluten free flour alternative. A good quality all purpose gluten free flour blend will work just fine to thicken the broth. Also, ensure your beef broth is certified gluten free, as some brands can contain hidden gluten.
Can I Prepare This Meal Ahead Of Time?
Yes, this is a great make ahead meal. You can assemble all the ingredients except for the broth mixture in the slow cooker insert the night before. Keep it covered in the refrigerator. In the morning, just blend your broth, pour it over, and start the slow cooker. It is a great way to simplify your search for easy weeknight dinners.
Slow Cooker Beef Stew
This slow cooker beef stew is the kind of meal that feels like a warm hug at the end of a long day. It is rich, savory, and filled with tender beef and vegetables, making it a wonderful easy dinner recipe.
Requirements
Ingredients
Instructions
- In a blender, combine the beef broth, flour, tomato paste, 1 1/4 teaspoons of kosher salt, and 1/4 teaspoon of black pepper. Blend everything until it is completely smooth.
- Heat a large skillet over high heat. Spray it with a little bit of cooking oil. Now, working in two batches, brown the beef cubes on all sides. Transfer the beef to your slow cooker.
- Spray the same skillet with a bit more oil. Add the carrots, celery, onions, and minced garlic to the pan. Sauté them, stirring occasionally, for about 5 minutes. Transfer these vegetables to the slow cooker with the beef.
- Add the potatoes, mushrooms, fresh thyme sprigs, and bay leaves to the slow cooker. Pour the blended broth mixture over everything. Give it a gentle stir to make sure everything is nicely combined. Cover the slow cooker and set it to cook on low for 8 hours.
- After 8 hours, your beef and vegetables should be perfectly tender. Carefully remove and discard the thyme sprigs and bay leaves. Stir in the thawed frozen peas. Give the stew a final taste and adjust the salt and pepper if needed before serving warm.
Notes
To save time in the morning, you can chop all your vegetables the night before. Store them in an airtight container in the fridge. This makes the morning prep for your dump and go crockpot dinners even faster. Every minute counts on a busy morning!
If you want a thicker stew, you can make a cornstarch slurry. Just mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the stew during the last 30 minutes of cooking.
Feel free to customize the vegetables. Parsnips, sweet potatoes, or green beans would all be delicious additions. Just add them along with the other veggies. This is a great way to use up whatever you have in your fridge.
For serving, this stew is wonderful all on its own. However, it is also fantastic served with some crusty bread for dipping into that savory broth. You could also serve it over creamy mashed potatoes or fluffy egg noodles for an even heartier meal.
Nutrition
Calories
Sugar
Fat
Carbs
Saturated Fat
Fiber
Protein
Sodium
