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Slow Cooker Beef Stew

Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 4
Author Micha @ Cookin' Mimi


  • 1 to 2 pounds beef stew meat or chuck roast cut into 1 inch cubes
  • 1/2 cup all purpose flour
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 2 Tablespoons oil
  • 2 pounds small potatoes , peeled if desired, and cut into chunks
  • 1 pound carrots , peeled, and cut thick rings
  • 1 medium onion , chopped
  • 2 cloves garlic , minced or pressed
  • 3 cups beef broth
  • 1 6 ounce can tomato paste
  • 2 teaspoons dried parsley
  • 2 teaspoons white wine vinegar
  • 1 cup frozen peas
  • 1 cup frozen corn


  1. In a shallow dish mix together the flour, salt and pepper.
  2. Heat the oil in a large skillet over moderate heat.
  3. Coat the chunks of meat in the flour mixture and brown in the hot oil. Cook in batches if necessary.
  4. Place the potatoes, carrots, onion, and garlic in the insert of 4 to 6 quart slow cooker.
  5. When the all the meat has browned place the meat on top of the vegetables.
  6. Pour 1 cup of the broth in the hot skillet you browned the meat in. Stir well.
  7. Add the tomato paste and vinegar stirring well to blend in the tomato paste.
  8. Bring the mixture to a simmer and add to the slow cooker.
  9. Add the remaining 2 cups of broth and parsley. Stir to combine.
  10. to 30 minutes before serving add the frozen peas and corn.
  11. Cover and cook on low 6 to 8 hours or on high for 4 to 5 hours or until the meat is tender and vegetables are cooked.
  12. Season to taste with salt and pepper as needed.