Slow Cooker Vegetable Beef Stew

White bowl of cooked beef stew with toasted bread.

5 from 2 votes

Slow Cooker Vegetable Beef Stew

It's super easy crock pot beef and vegetable soup with potatoes, carrots, peas, and a savory seasoned beef broth. This Slow cooker beef soup recipe is loaded with veggies and we LOVE it as a family dinner for weeknights.

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course, Soup

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 360kcal

Author: Sara Smith | Eat Dessert Snack

Equipment

1 Slow Cooker

Ingredients

2 lb chuck stew meat chunks
½ yellow onion, chopped 1 cup, 125 g
1½ cups frozen peas 230 g
1½ cups chopped carrots 220 g
1½ cups chopped celery 175 g
2 cups potatoes (heaping) chopped 350 g, 2 medium potatoes
2 Tablespoons tomato paste
3 Tablespoons worcestershire sauce
1½ teaspoons salt
½ teaspoon pepper
2 teaspoons fresh minced garlic 2-3 cloves
2 bay leaves
3 Tablespoons cornstarch
6 cups beef broth 1.4 L

Instructions

In a large frying pan, heat olive oil over medium heat for 2 minutes. Add beef chunks and onion and sear the beef for 2-3 minutes on each side until browned.
To the slow cooker add all vegetables, tomato paste, worcestershire sauce, salt, pepper, garlic, bay leaves, cornstarch, and beef broth. Stir well and cover.
Cook on low for 6-8 hours or high for 4 hours (lower heat is recommended).

Notes

Freeze for up to 3 months.

Refrigerate for up to 4 days.

*Cooking at a lower heat for longer helps the beef become more tender. Higher temps for a shorter amount of time will yield chewier beef.

Stovetop Instructions:

Follow recipe as instructed in a large pot. Simmer stew on low heat for at least 1 hour, preferably longer, 1.5- 2 hours so the beef is nice and soft. If you cook it for less time, your beef will be a little chewier unless you have a more tender cut of beef.

Nutrition