This Slow Cooker Beef Vegetable Stew is an easy, wholesome meal that’s perfect for busy days. Tender chunks of beef slowly cook with baby potatoes, carrots, green beans, and mixed vegetables in flavorful beef broth. Everything simmers together until the beef is fork-tender and the broth is rich and delicious.
Prep Time: 15 minutes
Cook Time: 7–8 hours on LOW or 4–5 hours on HIGH
Total Time: 7 hours 15 minutes (approx.)
Servings: 6
Course: Main Course
Cuisine: American
Cooking Method: Slow Cooker
Ingredients
2 lbs (900 g) beef stew meat, cut into bite-sized chunks
4 cups beef broth
1 lb (450 g) baby potatoes, halved if large
2 cups mixed vegetables (peas, corn, and carrots)
1 cup fresh carrots, sliced
1 cup green beans, trimmed and cut
1 small onion, diced
3 cloves garlic, minced
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika
1 tsp salt, or to taste
½ tsp black pepper
1 tbsp Worcestershire sauce
2 tbsp olive oil (optional, for browning)
2 tbsp cornstarch (optional, for thickening)
2 tbsp cold water (optional, for thickening)
1 bay leaf
Step-by-Step Instructions
Step 1: Prepare the beef
Pat the beef stew meat dry using paper towels. Season with salt, black pepper, and paprika. For extra flavor, heat olive oil in a skillet over medium-high heat and brown the beef in batches for 2–3 minutes per side. This step is optional but adds a deeper, richer taste.
Step 2: Prepare the vegetables
Wash and prepare the baby potatoes, carrots, green beans, and onion. Cut the potatoes into halves if they are large, and slice the carrots into even pieces to help them cook evenly.
Step 3: Layer the ingredients
Place the beef in the bottom of the slow cooker. Add the baby potatoes, carrots, green beans, onion, and mixed vegetables. Add the minced garlic and tomato paste.
Step 4: Add the broth and seasoning
Pour the beef broth over the ingredients. Add Worcestershire sauce, dried thyme, rosemary, bay leaf, and additional seasoning if needed. Stir gently to distribute the flavors.
Step 5: Slow cook
Cover the slow cooker with its lid. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and the potatoes and vegetables are soft. Avoid lifting the lid frequently, as this releases heat.
Step 6: Thicken the stew (optional)
If you prefer a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Stir the mixture into the stew during the last 20–30 minutes of cooking on HIGH, until the broth thickens.
Step 7: Serve and enjoy
Remove the bay leaf and taste the stew. Adjust salt and pepper as needed. Ladle into bowls and serve hot with fresh parsley, crusty bread, or warm dinner rolls.
Tips for the Best Beef Vegetable Stew
Brown the beef: Searing the beef before slow cooking develops a deeper savory flavor.
Choose suitable beef: Chuck roast or beef stew meat works well because it becomes tender during slow cooking.
Cut vegetables evenly: Similar-sized pieces help the vegetables cook consistently.
Avoid overcooking vegetables: If you prefer firmer green beans, add them during the last 1–2 hours on LOW.
Make it thicker: Cornstarch slurry helps create a rich, hearty consistency.
Store leftovers safely: Refrigerate in an airtight container within 2 hours and consume within 3–4 days.
Serving Suggestions
Serve with warm crusty bread or garlic bread.
Pair with a fresh green salad.
Enjoy with homemade dinner rolls.
Garnish with freshly chopped parsley for extra freshness.
Nutritional Information
Approximate values per serving, based on 6 servings. Actual nutrition varies with the beef cut, broth, and vegetable quantities.
Nutrient
Amount
Calories
420 kcal
Protein
34 g
Carbohydrates
35 g
Fat
16 g
Saturated Fat
5 g
Fiber
6 g
Sugar
6 g
Sodium
850 mg
Nutrition Information (Q/S)
Q (Quantity): 6 servings
S (Serving size): Approximately 1½–2 cups
High in protein: Beef provides protein to support muscle maintenance.
Rich in vitamins: Carrots, green beans, peas, and potatoes contribute vitamins, minerals, and fiber.
Contains gluten: Worcestershire sauce may contain gluten, depending on the brand. Check the label if avoiding gluten.
Nut information: This recipe is naturally nut-free when prepared with nut-free ingredients. Check packaged broth and sauces for possible allergen cross-contact.
Frequently Asked Questions
1. Can I make this beef stew without browning the meat?
Yes. You can add the seasoned raw beef directly to the slow cooker. Browning is optional but adds extra flavor.
2. Can I use frozen vegetables?
Yes. Frozen mixed vegetables work well. Add them during the last 1–2 hours of cooking if you want them to retain more texture.
3. How do I store leftover beef stew?
Allow it to cool slightly, transfer it to airtight containers, and refrigerate for 3–4 days. Reheat thoroughly before serving.
4. Can I freeze this stew?
Yes. Freeze in airtight, freezer-safe containers for up to 2–3 months for best quality. Potatoes may become softer after thawing.
5. Can I make this recipe on the stovetop?
Yes. Simmer the browned beef, broth, and seasonings in a covered pot over low heat for about 1½–2 hours, then add the vegetables and continue cooking until tender.
Conclusion
This Slow Cooker Beef Vegetable Stew is a simple, satisfying homemade meal filled with tender beef, hearty potatoes, and colorful vegetables. With minimal preparation and slow cooking, it develops a rich flavor that makes it perfect for family dinners, chilly evenings, or meal prepping.