There’s something magical about a stew simmering away all day while you go about your weekend. And with this one, you walk into your kitchen and the air smells like comfort: savory, herby, a little sweet from the onions and carrots. It’s the culinary equivalent of a hug.
This slow-cooker beef and veggie stew started out as one of those “use what we have” dinners, but it turned into an instant family favorite. I’ve made a lot of stews over the years, but this one hits just right: hearty enough for my husband, simple enough that my seven-year-old will eat it without picking out the veggies, and balanced enough that it still fits into my health goals: reduced calories and heart health.
Of course, I can never quite leave a recipe alone, so I made a few tweaks to the classic.
I used lean beef, bumped up the veggies (because there’s no such thing as too many), added a splash of Worcestershire and tomato paste for that deep umami flavor, and finished it with a squeeze of lemon to brighten everything up. The result? Comfort food that doesn’t weigh you down — the kind of meal that makes you grateful for leftovers.
We served ours with thick slices of homemade crusty bread to soak up every drop. Next time, I might even toss in a handful of mushrooms or change the potatoes with sweet potatoes just to see where it takes us. That’s the fun of cooking like this — start with a base, make it yours, and let your kitchen smell like love all afternoon.
So grab your slow cooker, pile in some veggies, and let’s make the kind of stew that tastes like home.
Slow-Cooker Beef and Veggie Stew
Equipment
- 1 Slow-Cooker
Ingredients
- 1 1/2 lbs lean stew beef or ground beef
- 1 tbsp olive oil
- salt and pepper to taste
- 3 ea carrots peeled and sliced
- 2 stalks celery chopped
- 2 ea Yukon gold potatoes diced
- 1 ea sweet onion diced
- 3 cloves garlic minced
- 1 cup frozen peas
- 4 cups low-sodium beef broth
- 14.5 oz diced tomatoes canned
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 ea bay leaf
- 1 tsp paprika
- 2 tbsp corn starch
- 2 tbsp cold water
Instructions
- Brown the beef. Heat the olive oil in a skillet over medium-high heat. Season your beef with salt and pepper and brown on all sides (4-5 minutes). Transfer to the slow cooker. (this is optional but SO worth it).
- Add everything except the peas, corn starch, and water to the slow cooker. Stir well to combine. You'll add the peas in the last hour.
- Cook on low 6-8 hours, or on high 3-4 hours. In the last hour, add the peas.
- In the last 30 minutes, mix together the cornstarch and water to form a slurry. Stir the slurry into the stew to thicken it.
- When finished, remove the bay leaf, taste, and season with salt and pepper if needed.
- Serve warm with a sprinkle of parsley or a squeeze of lemon for brightness!
