Rustic Slow Cooker Beef Stew

Rustic Slow Cooker Beef Stew in a white slow cooker filled with tender beef chunks, golden potatoes, carrots, peas, and celery in a rich brown broth, on a white marble countertop with fresh herbs and vegetables around. — Rustic Slow Cooker Beef Stew – tender beef, potatoes, carrots, peas, and celery in a rich, flavorful broth. A hearty, comforting dinner made easy in the slow cooker.

Rustic Slow Cooker Beef Stew is the ultimate comfort dish, perfect for chilly evenings when you crave a hearty, homemade meal. With tender beef, rich broth, and perfectly cooked vegetables, this recipe transforms simple ingredients into a flavorful stew that feels like a warm hug in every bowl.

What makes this stew special is how the slow cooker does all the work for you. By searing the beef first and then letting it gently simmer with carrots, potatoes, onions, and fresh herbs, the flavors deepen beautifully. The result is a rustic, melt-in-your-mouth dish that pairs wonderfully with crusty bread or even a light side salad.

Beef stew has been a staple for centuries, with early versions dating back to medieval kitchens where meat and root vegetables were simmered slowly over open fires. Today, it remains one of the most beloved comfort foods around the world. And with this slow cooker version, you get all that tradition with none of the fuss.

Recipe Yield: 6 servings

INGREDIENTS

2 lb beef chuck roast, cut into 1 ½-inch cubes
1 large yellow onion, chopped
4 carrots, sliced into 1-inch pieces
3 celery stalks, chopped
3 medium potatoes, cut into chunks
½ cup frozen peas
4 cups beef broth
1 cup dry red wine (optional, can sub with more broth)
3 tbsp all-purpose flour
1 tsp sea salt
½ tsp ground black pepper
2 tbsp olive oil
3 tbsp tomato paste
2 tbsp Worcestershire sauce
4 garlic cloves, minced
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
2 tbsp fresh parsley, chopped

INSTRUCTIONS

1. Prep the beef:
In a large bowl, toss beef cubes with flour, salt, and pepper until evenly coated.

2. Sear the meat:
Heat olive oil in a skillet over medium-high heat. Sear beef on all sides until browned, about 5–7 minutes. Transfer to slow cooker.

3. Build the base:
In the same skillet, add garlic, onion, and tomato paste. Cook for 2–3 minutes, scraping up browned bits. Pour in red wine, simmer 2 minutes, then transfer everything into the slow cooker.

4. Add vegetables and broth:
Stir in carrots, celery, potatoes, beef broth, Worcestershire, rosemary, thyme, and bay leaves. Mix gently to combine.

5. Slow cook:
Cover and cook on LOW for 8–9 hours, or HIGH for 4–5 hours, until beef is fork-tender and vegetables are soft.

6. Finish and serve:
Remove herb sprigs and bay leaves. Stir in peas and let sit for 5 minutes. Sprinkle with fresh parsley before serving warm with bread.

Helpful Tips to Perfect This Recipe

Sear for maximum flavor: Browning the beef first locks in juices and creates a rich, savory base that elevates the stew’s depth.
Use fresh herbs: Adding rosemary and thyme sprigs gives a slow, aromatic infusion. For best results, remove before serving.
Thicken naturally: If you want a thicker stew, mash a few cooked potato chunks into the broth during the last 30 minutes of cooking.

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