Slow-Cooked Beef & Vegetable Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A deeply flavorful, fall-off-the-bone stew made with tender beef and hearty root vegetables, perfect for cozy weeknights. This american-inspired slow cooker 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 380 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 stew beef
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large onion
• 3 cloves garlic
• 4 cups beef broth
• 2 carrots
• 2 potatoes
• 1 tsp dried thyme
• 1 cup frozen peas

Instructions

1. Step 1: Pat beef cubes dry with paper towels, then 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. Brown beef cubes in batches for 3-4 minutes per side until seared, then transfer to a slow cooker.
3. Step 3: Add 1 chopped onion and 3 minced garlic cloves to the skillet, cooking for 2 minutes until softened. Pour into slow cooker.
4. Step 4: Add 4 cups beef broth, 2 sliced carrots, 2 cubed potatoes, and 1 tsp dried thyme to slow cooker. Cook on low for 7-8 hours until beef is fork-tender.
5. Step 5: Stir in 1 cup frozen peas and cook on high for 15 minutes until peas are heated through.