There’s something wonderfully comforting about a Slow Cooker Tomato Beef Stew—the kind of meal that fills the kitchen with a rich, savory aroma while you go about your day. Tender chunks of beef slowly simmer with hearty vegetables in a flavorful tomato-based sauce, creating a warm and satisfying dish that has become a favorite for cozy family dinners. The long, gentle cooking time allows the beef to become incredibly tender while the tomatoes, herbs, garlic, and seasonings blend into a rich, comforting sauce.
This classic-style stew is not only delicious but also a convenient way to enjoy a hearty, homemade meal with minimal hands-on effort. Packed with protein from the beef and wholesome vegetables like carrots, potatoes, onions, and peas, it makes a filling and nourishing dinner for busy weeknights or relaxed weekends. The combination of slow cooking and simple ingredients brings out deep flavors that make every spoonful feel homemade and special.
Slow Cooker Tomato Beef Stew
| Prep Time | 20 minutes |
| Cook Time | 7–8 hours on LOW or 4–5 hours on HIGH |
| Servings | 6 |
Ingredients:
- 2 lb (900 g) beef chuck, cut into 1½-inch cubes
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3–4 cloves garlic, minced
- 3 medium carrots, sliced
- 3 medium potatoes, cut into chunks
- 1½ cups beef broth
- 1 can (14–15 oz / 400 g) diced tomatoes
- 1 cup tomato sauce or crushed tomatoes
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- 1 cup frozen peas
- 2 tbsp fresh parsley, chopped
Instructions:
- Prepare the Beef: Pat the beef cubes dry with paper towels and season evenly with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, sear the beef for 2–3 minutes per side until deeply browned. Transfer the seared beef to the slow cooker.
- Prepare the Vegetables: Add the chopped onion, minced garlic, carrots, and potatoes to the slow cooker, arranging them evenly around the beef.
- Prepare the Tomato Base: In a separate bowl, whisk together the beef broth, diced tomatoes, tomato sauce or crushed tomatoes, tomato paste, Worcestershire sauce, paprika, thyme, and oregano until well combined. Pour the mixture evenly over the beef and vegetables.
- Slow Cook: Add the bay leaves and gently stir to distribute the ingredients. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and the vegetables are fully cooked.
- Add the Peas: During the final 15 minutes of cooking, stir in the frozen peas. Cover and continue cooking until the peas are heated through.
- Final Seasoning & Serving: Remove the bay leaves and taste the stew, adjusting the salt and black pepper as needed. Garnish with freshly chopped parsley and serve hot with crusty bread, dinner rolls, mashed potatoes, or steamed rice.
