Slow Cooker Beef Stew

5 from 3 votes

An easy and delicious beef stew recipe made in the slow cooker.

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course, Soup

Cuisine: American

Servings: to 6 servings

Calories: 625kcal

Heat the olive oil in a large stock pot or in a slow cooker with the brown/saute function. One hot, add the beef chunks in 2-3 batches, season liberally with salt and pepper, and sear until browned, about 2-3 minutes on each side.
If using a stock pot, transfer the beef to a slow cooker.
To the slow cooker, add the garlic, thyme, Worcestershire, tomato paste, broth, and tomato soup. Stir well to combine.
Add the onion, carrots, and potatoes, mixing well to combine, tucking them into the broth.
Cover and cook on low for 7-8 hours or high for 4-5 hours.
Once the beef is tender, remove 1 cup of a broth into a bowl. Add the flour and whisk until a paste forms.
Add the mixture back to the slow cooker, along with the peas, mixing well to combine.
Cook on high for 15-20 minutes, until the stew is thickened. Season with additional salt and pepper, to taste.
Serve and enjoy!

Storage - store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezer Meal - you can definitely make this into a freezer meal. Simply add all of the ingredients except for the peas and flour to a freezer safe bag or container and freeze. Once ready to cook, thaw it overnight in the fridge and then add to the crock pot. Add the flour and peas as directed in the instructions.
Serving Suggestion - I love serving beef stew with crusty bread. Other ideas are crackers, cornbread, salad, and fresh biscuits.