Hey y'all! There’s nothing quite like a bowl of Slow Cooker Beef Stew to warm you up after a long day. This comforting dish packs juicy Beef, tender veggies, and rich, savory gravy into every spoonful. Whether you’re feeding a hungry family, meal prepping for the week, or craving something cozy on a chilly evening, this classic stew always hits the spot. Let’s get cooking!
Why You’ll Love This Slow Cooker Beef Stew
- Set-it-and-forget-it prep means major time-savings on busy days.
- Tender beef and flavorful veggies guarantee pure comfort food in every bite.
- Perfect for meal prep—leftovers taste even better!
- Customizable—swap in your favorite vegetables or protein with ease.
- One-pot simplicity means easy cleanup!
Slow Cooker Beef Stew Ingredients
- 2 lb beef chuck roast, cut into 1-inch cubes
- 1 ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoon all-purpose flour
- 2 tablespoon olive oil
- 4 medium carrots, peeled & sliced into ½-inch rounds
- 4 medium russet potatoes, peeled & cut into 1-inch cubes
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 cups low-sodium beef broth
- 2 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 2 bay leaves
- 1 cup frozen peas
- 2 tablespoon chopped fresh parsley (optional, for garnish)
Step-by-Step Directions for Slow Cooker Beef Stew
Step 1: Prep the Beef
Pat beef cubes dry with paper towels. Season with salt and pepper, then dust evenly with flour. This helps create a thicker, heartier stew.
Step 2: Sear the Beef (Optional, but Recommended!)
Heat olive oil in a large skillet over medium-high heat. Add beef in batches, searing each side until browned (about 3-4 minutes per batch). Transfer beef to your slow cooker. Learn why browning matters here.
Step 3: Add the Vegetables and Flavorings
Add carrots, potatoes, onion, and garlic over the beef. In a medium bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and paprika. Pour this mixture over everything in the slow cooker. Tuck in the bay leaves for extra flavor.
Step 4: Slow Cook the Stew
Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beef is fork-tender and vegetables are soft.
Step 5: Finish with Peas & Serve
About 20 minutes before serving, stir in the frozen peas. Discard bay leaves, adjust salt and pepper as needed, and sprinkle with chopped parsley. Serve hot and enjoy!
Notes for Perfect Slow Cooker Beef Stew
- For extra depth, use half beef broth and half red wine in the cooking liquid.
- Peel or scrub potatoes; waxy varieties (like Yukon Gold) hold their shape best.
- For more thickening ideas, check out Simply Recipes’ stew thickening tips.
Variations on Classic Slow Cooker Beef Stew
- Gluten-Free: Substitute flour with gluten-free flour blend or cornstarch.
- Beer Beef Stew: Replace 1 cup of broth with dark stout beer for a richer flavor.
- Vegetable-Packed: Add parsnips, sweet potatoes, or mushrooms for extra color and nutrition.
Equipment Needed for Beef Stew in the Slow Cooker
- 6- to 8-quart slow cooker
- Large skillet (for browning beef, optional)
- Chef’s knife and cutting board
- Wooden spoon
- Measuring cups and spoons
Slow Cooker Beef Stew Storage Instructions
Let stew cool completely. Transfer to airtight containers and refrigerate for up to 4 days. For longer storage, freeze portions for up to 3 months. Reheat on the stove or in the microwave until hot.
Serving & Pairing Suggestions for Slow Cooker Beef Stew
- Crusty bread or warm dinner rolls
- Steamed green beans or roasted Brussels sprouts
- Fresh salad for a lighter side
- Pair with a bold red wine or a cold, dark beer
Pro Tips for the Best Slow Cooker Beef Stew
- Always brown the beef if you have time—it deepens the stew’s flavor and makes a big difference! (see why here).
- Cut vegetables roughly the same size to ensure even cooking.
- If you prefer a thicker gravy, mash a few potato cubes into the stew or add a cornstarch slurry during the last 30 minutes.
Slow Cooker Beef Stew FAQ
- Can I use other cuts of beef?
- Yes! Beef stew meat or brisket works well; just go for well-marbled cuts for tenderness.
- Can I prep this recipe in advance?
- Absolutely—assemble ingredients in the insert and refrigerate overnight. Just add 30 minutes extra cooking time from cold.
- Can I cook Slow Cooker Beef Stew on high?
- Yes, but low and slow (7-8 hours on LOW) yields the most tender results.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 cups beef broth
- 3 large carrots, sliced
- 3 medium potatoes, diced
- 1 onion, chopped
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
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1Season beef cubes with salt and pepper. Toss with flour to coat evenly.
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2In a large skillet, heat vegetable oil over medium-high heat. Brown the beef in batches, then transfer to the slow cooker.
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3Add carrots, potatoes, onion, celery, and garlic to the slow cooker with the beef.
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4Stir in tomato paste, beef broth, and dried thyme until well combined.
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5Cover and cook on low for 8 hours, or until the beef is tender and the vegetables are cooked through.
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6Stir well before serving. Adjust seasoning if necessary and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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