Slow Cooker Beef Stew (Dump-and-Go Dinner!)

A slow cooker filled chunks of beef, potatoes, carrots, and green peas, with a ladle scooping out a serving.

Slow Cooker Beef Stew (Dump-and-Go Dinner!)

If you’re looking for an easy slow cooker beef stew that’s hearty + classic, yet realistic for busy days, this version delivers! It has all the coziness with tender beef, rustic vegetables, and a thick, savory broth, but made simple with no pre-cooking!

Course dinner, Main Course

Cuisine American

Diet Low Lactose

Keyword slow cooker beef stew

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 330

Author Robyn Conley Downs

Equipment

Slow Cooker

Ingredients

2 pounds beef stew meat, cut into 1½-inch pieces
2 tablespoons all-purpose flour
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
¼ cup dry red wine (or 1 tablespoon balsamic vinegar for alcohol-free)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 bay leaf
1 teaspoon beef base (1 beef bouillon cube)
3-4 medium carrots, sliced into ½-inch thick rounds (about 1½ cups)
1 pound Yukon gold or yellow baby potatoes, cut into 1-inch chunks (about 3 cups)
2½ cups low-sodium beef broth

To Add at the End:

½-1 cup frozen peas (optional)

Instructions

Prep: In a medium bowl or zip-top bag, toss the beef with the flour, ½ teaspoon of the salt, and pepper until evenly coated.
Add to the Slow Cooker: In a 5- to 6-quart slow cooker, whisk together ½ teaspoon of salt, the tomato paste, Worcestershire sauce, wine or balsamic vinegar, onion powder, garlic powder, thyme, bay leaf, and beef base.
Add the floured beef, carrots, and potatoes. Pour in the beef broth and stir gently to combine.
Cover and cook on low for 7-8 hours, or on high for 4-6 hours, until the beef is very tender and the vegetables are soft but not falling apart. If the meat is not tender, it means you need to add more time.
Add at the End: Sir in the peas during the last 10-15 minutes of cooking to warm through. Remove the bay leaf, taste, and adjust seasoning if needed.

Notes

Cook Time: All slow cooker are different, so it may take more or less time depending your particular model. If the beef is tough when you test, it means it’s not cooked long enough. Add additional time in 30 minute increments until it’s very tender.
Thickness: I’ve found the stew thickens considerably when allowed to cool slightly, making it even heartier when served, so consider allowing an extra 30-45 minutes for it to cool.
Liquid: It may not look like enough liquid when you first add all the ingredients, but keep in mind the beef and the vegetables produce a lot of liquid while cooking. In testing I found this to be the exact ratio of liquid to veggies and meat to produce a stew rather than a soup. If the stew ends up being thicker than you’d like, simply add a splash of beef stock until it’s the consistency you’re looking for.

Nutrition