Can I make this vegetable beef stew ahead of time?

Yes! This stew is perfect for meal prep. You can refrigerate it for up to 4 days or freeze it for up to 3 months. Just let it cool completely before storing in airtight containers.

What cut of beef is best for slow cooker stew?

Chuck roast or stew meat chunks work best. They have enough marbling to become tender and flavorful after slow cooking. Avoid lean cuts, as they tend to dry out and become tough.

Can I make this beef stew on the stovetop instead of in a slow cooker?

Absolutely. Brown the meat and onions as directed, then combine all ingredients in a large pot. Simmer on low for 1.5 to 2 hours, stirring occasionally, until the beef is tender.

How can I thicken the stew without using cornstarch?

If you prefer not to use cornstarch, try mixing in a tablespoon of flour with the beef before browning, or add a slurry made from arrowroot powder or mashed potatoes for a thicker texture.

Do I need to thaw the peas before adding them to the slow cooker?

Nope! You can add frozen peas directly to the slow cooker. They’ll cook just fine during the slow cooking process and help keep their bright color and shape.

Can I make this recipe vegetarian or vegan?

Definitely! Swap the beef for hearty plant-based proteins like mushrooms, lentils, or chickpeas. Use vegetable broth instead of beef broth, and skip the Worcestershire sauce or use a vegan version.

Slow Cooker Vegetable Beef Stew Recipe

Description

This Slow Cooker Vegetable Beef Stew is cozy, hearty, and packed with savory beef and chunky vegetables. It’s a hands-off, weeknight dinner hero that’s perfect for chilly nights and busy schedules.

Ingredients

Scale

2 lbs chuck stew meat
1–2 tablespoons olive oil
1 large onion, chopped
3 carrots, chopped
3 celery stalks, chopped
3 medium potatoes, diced
1 cup frozen peas
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
4 cups beef broth
2 bay leaves
Salt and pepper, to taste
2 tablespoons cornstarch
2 tablespoons water (for cornstarch slurry)

Instructions

Heat olive oil in a large skillet over medium-high heat for about 2 minutes.
Add the chuck stew meat and chopped onion. Sear for 2–3 minutes per side until browned.
Transfer beef and onion to slow cooker.
Add carrots, celery, potatoes, and frozen peas.
Stir in tomato paste, Worcestershire sauce, minced garlic, salt, pepper, and bay leaves.
Mix cornstarch with water and stir into the slow cooker.
Pour in the beef broth.
Cover and cook on LOW for 6–8 hours or HIGH for 4 hours, until beef is tender.
Remove bay leaves and stir before serving.
Serve hot with your favorite crusty bread or biscuits.

Notes

For best flavor, don’t skip browning the beef. This stew freezes beautifully—make a double batch for later!

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 5g
Sodium: 750mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 32g
Cholesterol: 90mg

Keywords: beef stew, vegetable beef stew, slow cooker, comfort food, hearty dinner