Here’s a rich, hearty Slow Cooker Cubed Beef Stew that’s tender, flavorful, and perfect for cozy nights. This version builds deep flavor while staying simple.

🥩 Slow Cooker Cubed Beef Stew

🛒 Ingredients (Serves 6)

2 lbs beef stew meat (cubed chuck works best)
3 tbsp flour
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
3 carrots, sliced
3 medium potatoes, cubed
2 celery stalks, chopped
3 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1 cup frozen peas (added at end)

👩‍🍳 Instructions

1️⃣ Coat & Brown the Beef (Don’t Skip!)

Toss beef with flour, salt, and pepper.
Heat olive oil in a skillet.
Brown beef in batches (2–3 minutes per side).

This step locks in flavor and thickens the stew later.

2️⃣ Load the Slow Cooker

Add to slow cooker:

Browned beef
Onion, garlic
Carrots, potatoes, celery

In a bowl, whisk:

Beef broth
Tomato paste
Worcestershire
Thyme, rosemary

Pour over ingredients. Add bay leaf.

3️⃣ Cook

Low: 7–8 hours
High: 4–5 hours

Beef should be fork-tender.

4️⃣ Finish

Stir in frozen peas during last 15–20 minutes.
Remove bay leaf.
Adjust salt and pepper.

If you want it thicker:

Mix 1 tbsp cornstarch + 2 tbsp cold water.
Stir in and cook 15 more minutes.

🌟 Pro Tips

✔ Use chuck roast for best tenderness.
✔ Don’t overcrowd when browning.
✔ Add a splash of red wine for deeper flavor.
✔ For richer stew, stir in 1 tbsp butter before serving.

🥕 Delicious Add-Ins

Mushrooms
Parsnips
Sweet potatoes
Fresh parsley at the end

🍞 Serve With

Crusty bread
Buttermilk biscuits
Over mashed potatoes

If you’d like, I can also give you:

A no-browning dump-and-go version
A Guinness-style Irish version
A low-carb/keto version
Or a stovetop Dutch oven version