Can I make this on the stovetop instead?

Absolutely! Brown the beef as directed, then simmer everything together in a heavy pot for about 2 hours until the beef is tender.

What if I don't have vegetable juice?

You can substitute with additional beef broth and an extra tablespoon of tomato paste. The flavor will be slightly different but still delicious.

Can I prep this the night before?

Yes! Brown the beef and prep all vegetables the night before. Store everything separately in the fridge, then combine in the slow cooker in the morning.

Why is my stew not thick enough?

Make sure you're using the flour slurry technique in step 7. If it's still thin, mix another tablespoon of flour with cold water and stir it in.

Slow Cooker Beef Stew

Name: Slow Cooker Beef Stew
Prep time: 15 min
Cook time: PT-488122H58M36S
Total time: PT-488122H58M36S
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 2 pounds beef chuck roast, cut into 1 to 1 1/2-inch cubes; Kosher salt and freshly ground black pepper, to taste; 1 pound baby new potatoes, halved; 4 medium carrots, peeled and cut into 1/2-inch thick pieces; 1 large sweet onion, diced; 3 cloves garlic, minced; 2 cups low-sodium beef broth; 1 cup vegetable juice (such as V8); 3 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 1 sprig fresh thyme (or 1/2 teaspoon dried); 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 1 teaspoon mustard seeds; 2 bay leaves; 3 tablespoons all-purpose flour; 1/2 cup frozen peas, thawed; 2 tablespoons chopped fresh parsley leaves, for garnish

Description

A hearty and comforting slow cooker beef stew loaded with tender beef, potatoes, carrots, and a rich flavorful broth.

Ingredients

Scale

2 tablespoons extra-virgin olive oil
2 pounds beef chuck roast, cut into 1 to 1 1/2-inch cubes
Kosher salt and freshly ground black pepper, to taste
1 pound baby new potatoes, halved
4 medium carrots, peeled and cut into 1/2-inch thick pieces
1 large sweet onion, diced
3 cloves garlic, minced
2 cups low-sodium beef broth
1 cup vegetable juice (such as V8)
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 sprig fresh thyme (or 1/2 teaspoon dried)
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon mustard seeds
2 bay leaves
3 tablespoons all-purpose flour
1/2 cup frozen peas, thawed
2 tablespoons chopped fresh parsley leaves, for garnish

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Instructions

Warm olive oil in a large skillet over medium heat.
Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
Place beef, potatoes, carrots, onion, and garlic into a 6-quart slow cooker.
In a bowl, whisk together the beef broth, vegetable juice, tomato paste, Worcestershire, thyme, oregano, paprika, and mustard seeds until well combined; pour over the beef and vegetables.
Toss in 2 bay leaves and season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours.
In a small bowl, whisk together flour and 1/2 cup stew broth to create a slurry. Slowly stir the mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
During the last 5 minutes, stir in the peas.
Discard bay leaves and thyme sprig.
Serve immediately in bowls, garnished with parsley, if desired.

Notes

This slow cooker beef stew is perfect for meal prep and gets even better the next day as the flavors meld together.

Nutrition

Serving Size: 1 serving
Calories: 341
Sugar: 6g
Sodium: 358mg
Fat: 17g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 4g
Protein: 26g
Cholesterol: 0mg