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–+ servings
Overhead shot of two bowls of slow cooker beef stew with carrots, potatoes, and peas sitting on a marble counter.
5 from 1 vote

Slow Cooker Beef Stew

This Slow Cooker Beef Stew is a hearty, homemade take on the classic Dinty Moore favorite. Tender chunks of beef, carrots, and potatoes simmer low and slow in a rich, savory broth for the ultimate comfort meal.
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Prep Time 25 minutes
Cook Time 8 hours 15 minutes
Servings 6

Ingredients  

  • 2.5 lbs stew meat (rump roast, cut into 1-inch pieces)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika
  • 1/4 cup flour
  • 3 tbsp avocado oil
  • 1 yellow onion diced
  • 3 garlic cloves minced
  • 1.5 lbs potatoes peeled and cubed
  • 1 cup mini carrots
  • 4 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 2 tsp lemon juice
  • 2 bay leaves
  • 2 tbsp butter softened (divided)
  • 1 cup frozen peas
  • 3 tbsp cornstarch

Method 

  • In a large bowl, coat stew meat with salt, pepper, paprika, and flour. Heat avocado oil in a skillet over medium-high heat. Add beef in a single layer and brown on all sides. Deglaze the pan with a small splash of beef broth, scraping up any browned bits with a wooden spoon.
  • Transfer browned beef to the slow cooker. Add onion, garlic, potatoes, carrots, remaining beef broth, Worcestershire sauce, soy sauce, lemon juice, bay leaves, and 1 tablespoon of butter.
  • Cover and cook for 3½ to 4 hours on High or 7 to 8 hours on Low, until the beef and vegetables are tender.
  • Stir in peas and cook for another 15 minutes. Remove bay leaves. In a small bowl, mix cornstarch with a few spoonfuls of hot stew liquid until smooth, then stir back into the stew to thicken.
  • Stir in the remaining tablespoon of butter until melted for a rich, silky texture.
  • Ladle into bowls and serve warm!
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