Name: Flavor-Packed Slow Cooker Beef Stew Casserole
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs beef chuck, cut into 1-inch cubes; 3 tbsp all-purpose flour; 2 tbsp olive oil; 1 large yellow onion, diced; 3 cloves garlic, minced; 4 medium carrots, peeled and sliced; 3 celery stalks, sliced; 1.5 lbs Yukon Gold potatoes, cubed; 3 cups low-sodium beef broth; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 2 bay leaves; 1 cup frozen peas; Salt and pepper, to taste

Savor the rich, hearty goodness of this Flavor-Packed Slow Cooker Beef Stew Casserole, a comforting one-pot meal. Tender beef, vibrant vegetables, and aromatic herbs meld in a savory broth, creating a cozy dish perfect for busy weeknights or chilly evenings, effortlessly prepared in your slow cooker.

Why You’ll Love This Recipe

This Flavor-Packed Slow Cooker Beef Stew Casserole is a game-changer for anyone craving comfort food with minimal effort. The slow cooker does all the heavy lifting, transforming simple ingredients into a deeply flavorful, soul-warming dish. The beef becomes melt-in-your-mouth tender, while the vegetables soak up the rich, savory broth, making every bite a delight. It’s perfect for meal prep, family dinners, or impressing guests with its rustic charm. Plus, the aroma filling your home as it cooks is irresistible! Whether you’re a busy parent or a foodie seeking hearty flavors, this recipe delivers satisfaction with every spoonful.

Recipe Tips and Tricks

Brown the Beef: Searing the beef before adding it to the slow cooker enhances flavor through caramelization.
Layer Strategically: Place root vegetables at the bottom of the slow cooker for even cooking, as they take longer to soften.
Deglaze the Pan: After browning beef, deglaze the skillet with a splash of broth or wine to capture flavorful bits.
Thicken the Broth: For a thicker stew, mix in a cornstarch slurry 30 minutes before serving.
Taste and Adjust: Check seasoning near the end; slow cooking can mute salt, so adjust as needed.
Use Fresh Herbs: Fresh thyme or rosemary elevates the dish, but add them in the last hour to preserve flavor.
Cut Uniformly: Chop vegetables into similar sizes for consistent cooking and texture.

Yield: Serves 6

Flavor-Packed Slow Cooker Beef Stew Casserole

Hearty slow cooker beef stew casserole with tender beef, veggies, and rich broth—perfect for cozy, hassle-free dinners.

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 30 minutes

Ingredients

2 lbs beef chuck, cut into 1-inch cubes
3 tbsp all-purpose flour
2 tbsp olive oil
1 large yellow onion, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced
3 celery stalks, sliced
1.5 lbs Yukon Gold potatoes, cubed
3 cups low-sodium beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
2 bay leaves
1 cup frozen peas
Salt and pepper, to taste

Instructions

<ol><li>Prepare the Beef: Pat beef cubes dry with paper towels and season generously with salt and pepper. Toss in flour to coat evenly, shaking off excess.</li><li>Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add beef in batches, searing until browned on all sides, about 4-5 minutes per batch. Transfer to the slow cooker.</li><li>Sauté Aromatics: In the same skillet, add onion and garlic. Sauté until softened and fragrant, about 3 minutes. Deglaze with a splash of broth, scraping up browned bits, then transfer to the slow cooker.</li><li>Layer Vegetables: Place carrots, celery, and potatoes in the slow cooker, arranging them evenly around the beef for consistent cooking.</li><li>Add Liquids and Seasonings: In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, and thyme. Pour over the ingredients in the slow cooker. Add bay leaves.</li><li>Set and Cook: Cover and cook on low for 8 hours or high for 4 hours, until beef is tender and vegetables are soft.</li><li>Add Peas: About 15 minutes before serving, stir in frozen peas to maintain their vibrant color and texture.</li><li>Check Seasoning: Taste the stew and adjust salt and pepper as needed. Remove bay leaves before serving.</li><li>Thicken if Desired: For a thicker broth, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the stew. Cook for an additional 10 minutes.</li><li>Serve and Enjoy: Ladle into bowls and serve hot with crusty bread or a side salad for a complete, cozy meal.</li></ol>

Notes

Ensure beef is browned in batches to avoid overcrowding, which prevents steaming and ensures a good sear.
For a richer flavor, use a combination of beef broth and red wine (1:1 ratio).
If using fresh herbs, add them in the last hour to prevent flavor loss.
Stir gently when adding peas to avoid breaking up tender vegetables.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 509Total Fat 15gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 10gCholesterol 150mgSodium 494mgCarbohydrates 39gFiber 6gSugar 6gProtein 56g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Beef Chuck: Opt for well-marbled chuck roast, which becomes tender and flavorful after slow cooking. Trim excess fat to avoid greasiness.
Potatoes: Yukon Gold or red potatoes hold their shape well, adding creamy texture without disintegrating.
Carrots and Celery: These add sweetness and crunch, balancing the dish’s richness. Use fresh, firm vegetables for best results.
Onion and Garlic: Yellow onions provide a subtle sweetness, while garlic adds depth. Sauté them lightly for enhanced flavor.
Beef Broth: Choose low-sodium broth to control saltiness, allowing you to season to taste.
Tomato Paste: This adds umami and a slight tang, deepening the stew’s flavor profile.
Herbs: Dried thyme and bay leaves are pantry staples, but fresh herbs can elevate the dish if available.
Flour: Used for coating beef to lock in juices and slightly thicken the broth during cooking.
Worcestershire Sauce: A splash adds savory, tangy depth, enhancing the beef’s natural flavors.
Peas: Frozen peas added near the end bring a pop of color and sweetness without becoming mushy.

Variations and Substitutions

Meat Alternatives: Swap beef for lamb for a richer flavor or use chicken thighs for a lighter version.
Vegetable Swaps: Try parsnips or turnips instead of potatoes, or add mushrooms for an earthy twist.
Gluten-Free: Replace flour with cornstarch or a gluten-free flour blend for coating the beef.
Low-Carb: Substitute potatoes with cauliflower florets or rutabaga for a keto-friendly option.
Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño for heat.
Wine Addition: Replace part of the broth with red wine for a more complex, robust flavor.
Vegetarian Version: Use vegetable broth and replace beef with hearty lentils or chickpeas for a plant-based casserole.
Herb Variations: Experiment with rosemary or oregano instead of thyme for a different aromatic profile.

Storage Options

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
Freezer: Freeze in portioned, freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Meal Prep: Divide into single-serving containers for easy grab-and-go lunches or dinners.
Reheating Tip: Stir occasionally while reheating to ensure even warming and prevent scorching.