Johnson's Slow-Cooker Beef & Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A deeply flavorful stew with tender beef, earthy root vegetables, and a rich gravy, cooked to perfection in a slow cooker. This American-inspired slow-cooker recipe, ready in about 500 minutes, pairs stew beef, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 lb, cut into 1-inch cubes stew beef
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large, chopped onion
• 3, peeled and sliced carrots
• 2 stalks, sliced celery
• 3 cloves, minced garlic
• 4 cups beef broth
• 2, peeled and diced russet potatoes
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat 1.5 lb stew beef cubes dry. Toss with 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear beef in batches for 2-3 minutes per side until browned, then transfer to slow cooker.
3. Step 3: Add 1 large chopped onion, 3 sliced carrots, 2 sliced celery stalks, and 3 minced garlic cloves to the skillet. Sauté for 5 minutes until onions are translucent and fragrant.
4. Step 4: Pour 4 cups beef broth into the skillet, scraping up browned bits. Add 2 tbsp tomato paste and 1 tsp dried thyme, stirring until smooth. Pour mixture over beef in slow cooker.
5. Step 5: Add 2 diced russet potatoes, 1 cup frozen peas, and 1 bay leaf. Stir to combine. Cook on low for 8 hours until beef is fork-tender and vegetables are soft. Remove bay leaf before serving.