Slow Cooker Rosemary Beef Stew

  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    16.7 g
  • Cholesterol

    102.2 mg
  • Fat

    10.1 g
  • Fiber

    1.2 g
  • Protein

    11 g
  • Saturated Fat

    3.6 g
  • Serving Size

  • Sodium

    592 mg
  • Sugar

    0.9 g
  • Trans Fat

    0.1 g
  • Unsaturated Fat

    2.2 g
  • Potassium

    530.5 mg
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Slow cooker rosemary beef stew. Cubed beef with vegetables, dry sherry, and dried rosemary cooked in the slow cooker. Dried rosemary gives this yummy beef stew a fantastic flavor! You may also like Beef and Bean Ragù, another delicious beef recipe cooked in a crockpot.

How to Make Rosemary Beef Stew in a Slow Cooker (Crockpot)

To make a delicious and flavorful Rosemary Beef Stew in a Slow Cooker (Crockpot), start by gathering your ingredients. You will need 1 ½ pounds (720 g) of lean beef stew meat, cubed, 1 ½ cups (375 ml) of low-sodium fat-free beef broth, an 8 oz (240 ml) can of tomato sauce, and 1 cup of frozen mixed vegetables.

Begin by browning the cubed beef in a skillet over medium heat until it is nicely browned on all sides. This step helps to seal in the juices and adds depth of flavor to the stew. Once the beef is browned, transfer it to the slow cooker.

Next, add the beef broth, tomato sauce, and dried rosemary to the slow cooker. The dried rosemary will infuse the stew with a fantastic flavor. Stir everything together to combine.

Now it’s time to add the frozen mixed vegetables to the slow cooker. These vegetables will add color, texture, and additional nutrients to the stew. Stir them into the mixture.

Cover the slow cooker and cook the stew on low heat for 6-8 hours, or on high heat for 3-4 hours. The long, slow cooking process will allow the flavors to meld together and the beef to become tender and juicy.

Once the cooking time is up, give the stew a good stir and taste for seasoning. Adjust the salt and pepper if needed. Serve the Rosemary Beef Stew hot, garnished with fresh rosemary sprigs if desired.

With just a few simple steps, you can create a hearty and flavorful Rosemary Beef Stew in your slow cooker. It’s the perfect comfort food for a chilly day. Enjoy!

Rosemary Beef Stew Serving Suggestions

1. Serve with Crusty Bread: A warm, crusty bread is the perfect accompaniment to a hearty beef stew. The bread can be used to soak up the flavorful broth and add a satisfying texture to each bite. Consider serving a freshly baked baguette or a loaf of artisan bread on the side. You can also toast the bread and spread it with butter or garlic for an extra burst of flavor.

2. Pair with Mashed Potatoes: Another classic option is to serve the Rosemary Beef Stew over a bed of creamy mashed potatoes. The rich and savory flavors of the stew complement the smooth and buttery potatoes perfectly. To make the mashed potatoes, simply boil peeled and diced potatoes until tender, then mash them with butter, milk, salt, and pepper. Spoon the stew over the mashed potatoes and garnish with a sprinkle of fresh parsley for a visually appealing presentation.

These serving suggestions will elevate your Rosemary Beef Stew to a whole new level. Whether you choose to enjoy it with crusty bread or creamy mashed potatoes, you are sure to savor every bite of this comforting and flavorful dish.

How to Store Leftovers

After enjoying a delicious bowl of Rosemary Beef Stew, you may find yourself with some leftovers. Properly storing these leftovers will ensure that you can enjoy the stew for days to come. Here are some tips on how to store your Rosemary Beef Stew:

1. Refrigerate: If you plan on consuming the leftovers within the next few days, refrigeration is the best option. Allow the stew to cool down to room temperature before transferring it to an airtight container. Make sure to leave some space at the top of the container to allow for expansion. Label the container with the date and store it in the refrigerator for up to 3-4 days.

2. Freeze: If you have a larger amount of leftovers or want to save them for a longer period, freezing is the way to go. Again, let the stew cool down before transferring it to a freezer-safe container or freezer bag. Remove as much air as possible to prevent freezer burn. Label the container with the date and store it in the freezer for up to 3 months.

3. Thawing and Reheating: When you’re ready to enjoy your frozen Rosemary Beef Stew, thaw it overnight in the refrigerator. Once thawed, you can reheat it on the stovetop or in the microwave until heated through. Add a splash of beef broth or water if needed to maintain the desired consistency.

By following these storage tips, you can savor the flavors of your Rosemary Beef Stew even after it’s been cooked. Whether you choose to refrigerate or freeze the leftovers, you’ll have a comforting and delicious meal ready to enjoy whenever you desire.

Slow Cooker Rosemary Beef Stew


  • 1 ½ pounds (720 g) lean beef stew meat, cubed
  • 1½ cups (375 ml) low-sodium fat-free beef broth
  • 8 oz (240 ml) can tomato sauce
  • 1 cup frozen peas, thawed
  • 2 tablespoons dry sherry
  • 1 cup finely chopped yellow onion
  • 1/2 cup sliced carrots
  • 1/2 cup sliced celery
  • 1 large clove garlic, peeled and minced
  • 1 teaspoon dried rosemary leaves
  • 1 bay leaf
  • 1/4 cup (60 ml) cold water
  • salt and freshly ground black pepper
  • 1 cup cubed potatoes
  • 1-2 tablespoons cornstarch


Step 1

In a slow cooker, combine all ingredients, except cornstarch, water, and seasoning. Stir well.

Step 2

Cover the cooker and cook on a low-heat setting for 6-8 hours.

Step 3

Increase heat to high. Cook for a further 10 minutes, stirring in combined water and cornstarch.

Step 4

Turn off the slow cooker. Discard bay leaf. Season with salt and black pepper.

Step 5

Ladle beef stew into soup bowls. Serve hot.

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