Herb-Infused Beef Stew in Slow Cooker
A deeply flavorful stew with tender beef and vegetables, simmered slowly for rich, comforting goodness. This american-inspired slow cooker ready in about 440 minutes pairs stew beef, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs stew beef
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 large, diced onion
- 2, peeled and sliced carrot
- 2 stalks, sliced celery
- 3 cloves, minced garlic
- 4 cups beef broth
- 1 cup diced tomatoes
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 cup frozen peas
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat 1.5 lbs stew beef cubes dry, season with 1/2 tsp salt and 1/4 tsp black pepper, then dredge in 2 tbsp all-purpose flour until coated.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear beef in batches for 3-4 minutes per side until browned; transfer to a 6-quart slow cooker.
- Step 3: Add 1 diced onion, 2 sliced carrots, and 2 sliced celery stalks to the skillet with remaining 1 tbsp olive oil; cook for 5 minutes until softened, then add 3 minced garlic cloves and cook 1 minute until fragrant.
- Step 4: Transfer vegetable mixture to slow cooker, add 4 cups beef broth, 1 cup diced tomatoes, 1 tsp dried thyme, and 1 bay leaf; stir to combine.
- Step 5: Cover and cook on low for 7 hours until beef is fork-tender.
- Step 6: Stir in 1/2 cup frozen peas and cook on high for 15 minutes until peas are heated through.
- Step 7: Discard bay leaf, season with additional salt and pepper to taste, and serve.
Frequently asked questions
How long does Herb-Infused Beef Stew in Slow Cooker take to make?
Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused Beef Stew in Slow Cooker?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep stew beef from drying out.
Can I substitute ingredients in Herb-Infused Beef Stew in Slow Cooker?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Beef Stew in Slow Cooker for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Infused Beef Stew in Slow Cooker?
American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
A great recipe that turned out tender and flavorful every time I made it.
- ★★★★★
Perfect for a cold evening. The herbs really enhanced the beef flavor without overpowering it.
- ★★★★★
This stew was amazing! My family loved it, and it was so easy to make in the slow cooker.
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