Beef Stew

Name: Slow Cooker Beef Stew with Tender Vegetables
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs beef stew meat, cubed; 1/2 cup all-purpose flour; 1 tbsp garlic powder; salt, to taste; black pepper, to taste; 2 tbsp olive oil; 3 stalks celery, chopped; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 lb carrots, chopped; 1/2 lb green beans, trimmed; 2 lbs potatoes, peeled and cubed; 1 large yellow onion, chopped; 32 oz beef broth; 2 tbsp Worcestershire sauce; 1 tbsp minced garlic; 1 tsp paprika; 1 tsp onion powder

This slow cooker beef stew combines tender cubed beef with celery, carrots, and red and yellow bell peppers in a rich, savory gravy that develops deep flavor over hours of hands-off cooking.

⚡Slow Cooker

🌍American 🏷️Beef stew 🏷️Slow cooker 🏷️Stew 🏷️Beef Comfort food

🏷️

🏷️Winter recipe

-0:00

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Total

6h 25m

Servings

6

Difficulty

Easy

Est. Cost

$32–$53

Recipe Source

View original recipe

From TikTok · by cooking_with_payasa

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Ingredients

2 lbs beef stew meat, cubed
1/2 cup all-purpose flour
1 tbsp garlic powder
salt, to taste
black pepper, to taste
2 tbsp olive oil
3 stalks celery, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 lb carrots, chopped
1/2 lb green beans, trimmed
2 lbs potatoes, peeled and cubed
1 large yellow onion, chopped
32 oz beef broth
2 tbsp Worcestershire sauce
1 tbsp minced garlic
1 tsp paprika
1 tsp onion powder

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Instructions

1
In a large bowl, combine the cubed beef with flour, garlic powder, salt, and pepper. Toss until the beef is evenly coated.
2
Heat olive oil in a large skillet over medium-high heat.
3
Working in batches, sear the beef on all sides until well browned. Transfer the seared beef to a separate bowl.
4
Chop the celery, red bell pepper, yellow bell pepper, green beans, onion, and potatoes into bite-sized pieces.
5
Place the seared beef into the bottom of a slow cooker.
6
Add all the chopped vegetables on top of the beef.
7
Pour in the beef broth, then add the Worcestershire sauce, minced garlic, paprika, onion powder, and additional salt and pepper.
8
Stir all the ingredients in the slow cooker to combine.
9
Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the beef is tender.
10
Stir the stew one last time and serve hot.

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Tips & Notes

Pro tips

Coat beef evenly in flour and garlic powder before browning to build flavor and help thicken the gravy.
Brown the beef in olive oil over medium-high heat before adding to the slow cooker for deeper, richer taste.
Add softer vegetables like bell peppers in the last hour of cooking to prevent them from breaking down into mush.
For thicker gravy, mix 2 tbsp cornstarch with 3 tbsp cold water and stir in during the last 30 minutes on high.

Substitutions

Beef stew meat → chuck roast, cubed (more economical, same result)
All-purpose flour → cornstarch (use 1/4 cup; thickens without the wheat taste)
Garlic powder → 4–5 minced fresh garlic cloves (fresher flavor)
Red and yellow bell peppers → green bell pepper or diced potatoes (adjusts sweetness and texture)

Storage & make-ahead

Store in airtight containers in the fridge for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave. Freezes well for up to 3 months.

Equipment

slow cooker

Common Questions

Can I make beef stew on the stovetop instead of a slow cooker?

Yes. Brown the floured beef in oil, sauté vegetables, then simmer covered on low heat for 2–3 hours until beef is fork-tender.

How do I know when the beef is done?

The meat should shred easily with a fork and show no pink inside. Most slow cooker recipes need 6–8 hours on low.

Can I prep this stew ahead?

Yes. Cube and flour the beef, chop vegetables, and store separately in the fridge up to 24 hours. Assemble in the slow cooker when ready to cook.

What can I substitute for beef stew meat?

Chuck roast (cut into 2-inch cubes), brisket, or round steak work well. Avoid lean cuts; they become dry during long cooking.

Can I freeze leftover beef stew?

Yes. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.