beef slow cooker recipe
The Best beef slow cooker recipe
The health benefits make it even better. Lean cuts of beef stay juicy and tender, and the slow cooking process helps retain nutrients while breaking down tough fibers. It’s a great way to get protein without the extra effort, and the vegetables soak up flavor as they cook, making every bite satisfying. My husband and kids both agree—it’s a win for both taste and nutrition. Plus, it’s so forgiving that even if you’re not a seasoning pro, the dish still turns out delicious. No one has to worry about overcooking or burning the meat, and the whole family can enjoy it without extra cleanup. It’s a recipe that’s as practical as it is delicious.
Slow Cooker Beef Stew with Root Vegetables
A hearty, tender beef stew simmered low and slow in a rich tomato-based sauce, perfect for cold evenings. Packed with seasonal root vegetables, this dish is simple yet deeply satisfying.
🥘Ingredients
- 3 lbs chuck roast, cut into 2-inch cubes
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp garlic powder
- 2 large potatoes, peeled and chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 medium onions, diced
- 3 cups beef broth
- 1 cup frozen peas
- 1 can (28 oz) crushed tomatoes
- 1 tbsp tomato paste
- 1 cup beef broth
- 1 bay leaf
- 1 tsp salt
- ½ tsp black pepper
👨🍳Directions
-
1
In a large pot, heat olive oil over medium heat. Season the chuck roast with smoked paprika, thyme, and garlic powder. Brown the beef on all sides, then transfer it to the slow cooker. -
2
Add onions, carrots, celery, and potatoes to the slow cooker. Pour in the beef broth, crushed tomatoes, tomato paste, bay leaf, salt, and black pepper. Stir to combine. -
3
Cover the slow cooker and cook on low for 6 hours or until the beef is fork-tender and the vegetables are soft. Stir in the frozen peas in the last 30 minutes of cooking.
🔧Equipment
- Slow cooker
- Large pot
- Cutting board
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Beef Stew with Root Vegetables Works
❓ Frequently Asked Questions About Slow Cooker Beef Stew with Root Vegetables
How long should I let the beef cook in the slow cooker?
Slow cookers vary in power, but a typical beef stew or chili should simmer on low for 6–8 hours or on high for 4–5 hours until the meat is tender and easily shreds with a fork. For thicker cuts like chuck roast, aim for 8–10 hours on low.
Can I add vegetables or spices after the meat has cooked?
Yes, you can! Stirring in vegetables like potatoes, carrots, or onions just before serving ensures they stay tender. For bold flavors, add herbs, garlic, or spices like cumin or smoked paprika at the end of cooking. Just avoid overcrowding the pot.
What if my slow cooker doesn’t have a lid?
Skip the lid if it’s not available. Cook uncovered on low for 2–3 hours longer to prevent steam buildup, which could make the dish soggy. Stir occasionally to distribute heat evenly.
How do I check if the beef is done without cutting it?
Use a meat thermometer: 125°F (52°C) for shredding (like tacos or burgers), 145°F (63°C) for medium-rare (beef stew), or 160°F (71°C) for fully cooked (safety recommended for ground beef). The meat should pull apart easily with a fork.
Can I make this recipe ahead of time?
Absolutely! Cook the beef and broth in advance, then refrigerate or freeze. Reheat gently on low for 1–2 hours before serving, stirring occasionally. For best texture, avoid reheating multiple times.
