Slow Cooker Beef Stew

Submitted by Melissa Hansen

Slow Cooker Beef Stew

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Serving: 4
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes


  • -2 lbs stewing beef, trimmed and cut into 1 inch cubes
  • -1 tbsp olive oil
  • -2 medium onions, chopped into large pieces
  • -2 ribs celery, chopped
  • -4 carrots, peeled and chopped
  • -6 medium potatoes, cut into cubes (can leave skins on)
  • -1 28 oz. can whole tomatoes
  • -1 1/2 tsp Italian seasoning
  • -3 cups beef broth, divided
  • -2 bay leaves
  • -1 c. frozen peas
  • -1/4 tsp salt
  • -1/4 tsp black pepper
  • -1/2 c. all-purpose flour


  • Heat the olive oil in a large skillet over med-high heat and lightly brown the meat in batches. Transfer browned beef to a plate and set aside.
  • Dump the tomatoes into the slow cooker (juice and all). Crush them with a potato masher or the back of a spoon. Add the onions, celery, carrots and potatoes. Sprinkle the Italian seasoning over the veggies and then add the beef and any accumulated drippings. Pour 2 1/2 cups of the beef broth over the beef and veg. Give the mixture a quick stir. Add the bay leaves. Cover and cook on low for 8-10 hours.
  • About 20 minutes before serving, add the peas (no need to defrost first), salt and pepper. In a small bowl, whisk together the flour and remaining 1/2 cup of beef broth, creating a smooth paste. Stir into the stew. Replace the lid and cook until thickened (about 15-20 minutes). Remove bay leaves before serving.

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