Easy Slow Cooker Beef Stew with Chunky Veggies

There’s just something special about a pot of beef stew simmering away while you go about your day. It fills the house with the kind of smell that makes everyone ask, “What’s cooking?” This version is hearty, full of tender beef, chunky veggies, and deep flavor—just the way a homemade stew should be. Grab some crusty tiger bread, and you’ve got dinner done right.

🛒 Ingredients:

1 to 1.5 lbs beef stew meat (cut into chunks)

1 tbsp oil (for browning the meat)

3–4 carrots, peeled and chopped

1 large onion, chopped

A handful of mushrooms, halved

3 ½ cups beef stock (about 850ml)

1 tbsp tomato paste

8–10 baby potatoes, quartered (leave the skin on)

Black pepper to taste

1 tsp dried Mara Shony seaweed (or use what you like)

👩‍🍳 Directions (Straight to the Point):

↪️1. Heat the oil in a frying pan and brown the beef on all sides. Don’t skip this—it's what gives the stew great flavor.

↪️2. Move the beef to your slow cooker.

↪️3. Toss in the chopped carrots, onion, mushrooms, and potatoes.

↪️4. Pour in the beef stock, then stir in the tomato paste.

↪️5. Add black pepper and seaweed seasoning.

↪️6. Cover and cook on High for 4 hours, or Low for 6 to 8 hours, until the meat is tender and everything’s cooked through.

↪️7. Serve hot with a warm, crusty roll (tiger bread is perfect).

💡 5 Easy Tips:

✅️1. Brown the beef first – it adds real depth to the stew.

✅️2. Don’t rush it – low and slow cooking makes the meat fall-apart tender.

✅️3. Use baby potatoes with the skin on – no peeling and more flavor!

✅️4. A little tomato paste goes a long way – adds a touch of richness.

✅️5. Let it sit for a few minutes before serving – it tastes even better.

🔹️This slow cooker beef stew is pure comfort food. It’s easy to throw together, full of flavor, and perfect for a busy day when you just want to come home to a warm, homemade meal. Serve it with some crusty bread and a cozy blanket—you’ve earned it.