Slow Cooker Beef with Vegetables

There is nothing quite like the way a slow cooker fills the entire house with the promise of dinner before the sun even sets. I once left a pot simmering all day while I tackled a mountain of laundry and that savory aroma made the chore feel like a cozy Sunday ritual. It is the ultimate low effort meal that tastes like you spent hours at the stove.

My family used to request this on the first day of snow every year without fail. We would crowd around the big bowls steam rising up to fog up the windows while the wind howled outside.

Ingredients

• Beef chuck: It has the perfect marbling to break down into meltingly soft bites over long cooking times.
• Carrots: They hold their shape beautifully while absorbing all that savory beef flavor.
• Potatoes: Russets work best here to release starch and naturally thicken the broth while cooking.
• Frozen peas: They add a burst of bright color and sweetness right at the very end.
• Beef broth: Look for a rich quality stock since it forms the base of the entire sauce.

Instructions

Prep the Meat:

Pat the cubes dry with paper towels then season them generously with salt and pepper. This helps create a beautiful crust when they hit the hot pan.

Sear the Beef:

Heat a skillet over medium high heat and brown the meat in batches to build a deep flavor foundation. Do not overcrowd the pan or the meat will steam instead of sear.

Combine Vegetables:

Toss the carrots potatoes celery onion and garlic into the slow cooker with the browned beef. It looks like a lot but they will shrink down significantly as they cook.

Make the Sauce:

Whisk the broth wine tomato paste Worcestershire thyme and rosemary together until smooth. Pour this liquid mixture over everything in the pot making sure the bay leaves are nestled in.

Slow Cook:

Set it to low and let it simmer undisturbed for about eight hours. You will know it is done when the beef falls apart at the slightest touch.

Thicken and Serve:

Stir the cornstarch slurry and peas into the pot and cook on high for a final fifteen minutes. The sauce should turn glossy and coat the back of a spoon perfectly.

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One rainy Tuesday I realized I had forgotten to buy fresh bread but we ate it straight from the bowl anyway. It was one of those quiet dinners where no one spoke because we were too busy enjoying the warmth.

Serving Ideas

I love serving this alongside a crusty baguette to soak up every last drop of the gravy. A simple green salad with a sharp vinaigrette helps cut through the richness of the meat.

Wine Pairing

A robust red wine like a Cabernet Sauvignon or a Merlot pairs beautifully with the hearty beef. The tannins in the wine help cleanse the palate between savory bites.

Storing and Reheating

This stew actually tastes even better the next day after the flavors have had time to meld together. You can make it on the weekend and enjoy quick stress free dinners throughout the busy week.

• Store leftovers in an airtight container in the refrigerator for up to four days.
• Reheat gently on the stove with a splash of broth to loosen the sauce.
• The texture remains perfect and the flavor just gets deeper over time.

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I hope this stew brings as much comfort to your table as it has to mine over the years. There is truly nothing better than a warm meal on a cold night.

Recipe FAQs

→ What cut of beef works best?

Beef chuck is ideal for slow cooking as it becomes tender and flavorful during the long simmering process. The marbling breaks down beautifully, creating melt-in-your-mouth texture.

→ Can I prepare this ahead?

Yes! You can assemble everything in the slow cooker insert the night before, refrigerate, then start cooking in the morning. The flavors will have even more time to develop.

→ How do I make it thicker?

The cornstarch slurry added near the end creates a velvety thickness. For even more body, you can mash some of the cooked potatoes against the side of the cooker.

→ What vegetables can I substitute?

Parsnips, turnips, or rutabaga work wonderfully in place of potatoes. You can also add green beans or mushrooms during the last hour of cooking.

→ Is browning the beef necessary?

While optional, browning creates deep, caramelized flavors that elevate the final dish. It takes just a few extra minutes and makes a noticeable difference in taste.

→ Can I cook on high heat?

Absolutely! Cook on high for 4-5 hours instead of low for 7-8 hours. The beef will still become tender, though low-and-slow yields the most succulent results.