Slow Cooker Beef Veggie Stew
A hearty and comforting slow cooker beef stew packed with tender beef chunks and a variety of fresh vegetables, simmered to perfection for a rich and flavorful meal.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 1x
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced
3 medium potatoes, peeled and cut into 1-inch cubes
2 stalks celery, sliced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup frozen peas
4 cups beef broth
1 (14.5 ounces) can diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt, to taste
Black pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons cold water
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 5 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
Transfer onion and garlic to the slow cooker.
Add carrots, potatoes, celery, green beans, and frozen peas to the slow cooker.
Pour in beef broth, diced tomatoes with their juice, and add tomato paste. Stir gently to combine.
Add dried thyme, dried rosemary, bay leaf, salt, and black pepper to taste.
Cover and cook on low for 8 hours, or until beef is tender and vegetables are cooked through.
About 30 minutes before serving, remove the bay leaf.
In a small bowl, whisk together all-purpose flour and cold water until smooth to create a slurry.
Stir the slurry into the stew to thicken the broth.
Cover and cook on high for an additional 30 minutes.
Taste and adjust seasoning with salt and black pepper if needed.
Serve hot.