Slow Cooker Tomato Beef Stew

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Slow Cooker Tomato Beef Stew

Servings: 6–8
Prep time: 20 minutes
Cook time: 7–8 hours on LOW or 4–5 hours on HIGH

🛒 Ingredients

  • 2 lbs (900 g) beef chuck roast, cut into 1½-inch cubes
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and sliced
  • 3 medium potatoes, peeled and cut into chunks
  • 2 celery stalks, sliced
  • 1 can (14.5 oz / 411 g) diced tomatoes
  • 1 can (15 oz / 425 g) tomato sauce
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup frozen peas, added near the end
  • 2 tablespoons chopped fresh parsley, for garnish

👩‍🍳 Instructions

1. Brown the beef

Pat the beef cubes dry and season with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches for about 2–3 minutes per side. You don’t need to cook it through.

Transfer the browned beef to the slow cooker.

2. Add the vegetables

Add the onion, garlic, carrots, potatoes, and celery to the slow cooker.

3. Make the tomato broth

In a bowl, whisk together the diced tomatoes, tomato sauce, beef broth, tomato paste, Worcestershire sauce, thyme, oregano, paprika, and remaining black pepper.

Pour over the beef and vegetables.

Add the bay leaf and gently stir.

4. Slow cook

Cover and cook on:

  • LOW: 7–8 hours
  • HIGH: 4–5 hours

The stew is ready when the beef is very tender and the potatoes and carrots are cooked through.

5. Add the peas

During the final 15–20 minutes, stir in the frozen peas.

Remove the bay leaf before serving.

6. Thicken if desired

For a thicker stew, mix:

  • 2 tablespoons cornstarch
  • 3 tablespoons cold water

Stir until smooth, then add to the slow cooker during the last 15–20 minutes. Cover and allow the stew to thicken.

7. Serve

Taste and adjust the salt and pepper.

Garnish with fresh parsley and serve hot with crusty bread, biscuits, or mashed potatoes.

⭐ Helpful Tips

  • Beef chuck works especially well because it becomes tender during long, slow cooking.
  • Browning the beef first adds extra depth of flavor, but you can skip this step for a true dump-and-go meal.
  • Don’t cut the potatoes too small or they can become overly soft.
  • For extra richness, add ½ cup red wine with the beef broth.
  • Leftovers keep refrigerated for about 3–4 days and often taste even better the next day.

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