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Slow Cooker Beef Stew

By: Simple, Fresh & Healthy Cookbook, by Linda Hafner
(c) James Scherzi
This image courtesy of

No matter your schedule, healthy slow cooker recipes ensure that you can always make a home-cooked meal. This Slow Cooker Beef Stew recipe from cookbook author Linda Hafner is one of the best beef stew recipes you're likely to come across as it has that all-day cooking flavor, just without the effort! Expect this stew recipe to need anywhere from 4 to 8 hours to cook.


This recipe comes from the cookbook Simple, Fresh & Healthy - A Collection of Seasonal Recipes by Linda Hafner.


Cooking Time8 hr

Cooking MethodSlow Cooker


  • 3 pounds boneless beef chuck, trimmed and cut into 11/2 inch cubes
  • 1/4 cup flour
  • 1/4 cup canola oil
  • 1/3 cup tomato paste
  • 1 large onion, chopped
  • 4 to 5 large potatoes, peeled and cut into 1-inch cubes
  • 2 cups sliced carrots (1-inch slices) or 1 pound peeled baby carrots
  • 3 cups beef broth (fat-free, lower-sodium)
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried thyme (fresh is even better)
  • 2 bay leaves
  • 1 cup frozen peas, thawed


  1. Coat the beef cubes with flour. Pour the oil into a large skillet and place over medium-high heat. Add the beef and brown on all sides, in batches if necessary.
  2. Transfer the beef to a crock pot. Add the onion, potatoes, carrots, beef broth, salt, pepper, thyme, bay leaves, and tomato paste (everything but the peas).
  3. Cover the slow cooker and cook on high heat for 4 to 6 hours (or on low for 8 hours).
  4. Stir the peas into the stew and heat through. Discard the bay leaves and serve.

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