Slow-Cooker Beef Stew
This Slow-Cooker Beef Stew is a cozy, make-ahead meal packed with tender beef, hearty potatoes, carrots, and sweet peas, all simmered in a savory, herb-seasoned broth. Browning the beef and veggies before adding them to the slow cooker adds rich, deep flavor—perfect for a satisfying dinner with minimal effort. Just set it and forget it!
Prep Time
20 min
Total Time
3-6 hours
Servings
4
Ingredients
Pantry
1 Onion
1 15-oz can Broth
1 tbs Italian Seasoning
4 Russet Potatoes
1 tbs Cornstarch
Fridge and Freezer
4 Carrots
1 lb Beef Stew Meat, thawed
1 tbs minced Garlic
1 lb Frozen Peas
1 tbs Catsup
Directions
Wash hands with soap and water. Wash and dry the carrots. Peel and chop the carrots and onion.
Pat meat dry with paper towels. Season with salt and pepper and sprinkle with cornstarch.
Heat a little oil in a large skillet over medium-high heat until it shimmers. Add the beef and cook until well browned on all sides, about 8 minutes. Remove the beef to a slow-cooker.
Heat a little more oil in the skillet and add the onion and carrots, season with salt and pepper, and cook until softened. Add garlic, tomato paste and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth and 1 tbs catsup and cook, scraping the bottom of the pan to loosen any browned bits. Simmer until thickened slightly. Stir in the Italian seasoning, then add all to the slow cooker.
Cook on low for 4-6 hours (or high for 3-4 hours). Two hours before eating, add the potatoes. Thirty minutes before eating, stir in the peas. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.