This slow cooker beef stew is the ultimate cozy, hearty dinner that practically makes itself, filling your home with the most incredible aroma and leaving you with tender beef and vegetables so good you’ll want to make it every week.
I’ve been making this recipe for years and it always comes out perfect. Trust me, it’s the kind of meal that feels like a warm hug in a bowl, perfect for a chilly evening or a lazy Sunday.
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Key Takeaways
- Effortless & Simple: Most of the work is done by your slow cooker, giving you a delicious, hands-off meal that’s perfect for busy weeknights.
- The Best Comfort Food: This stew is packed with tender beef, hearty vegetables, and a savory broth that makes everyone happy.
- A “Set It and Forget It” Meal: You’ll love coming home to the amazing smell of this stew cooking all day. It’s a true set-it-and-forget-it kind of recipe that delivers big flavor with minimal effort.
- Perfect for meal prepping: Make a big batch and enjoy it all week! It’s one of my go-to one-pot meal recipes that are just as great as leftovers.
Why You’ll Love This Slow Cooker Beef Stew
- Tender, Melt-in-Your-Mouth Beef: The slow cooking process breaks down the beef chuck roast until it’s so tender, you barely need a fork to pull it apart.
- Rich, Savory Flavor: Browning the meat and deglazing the pan with beef broth before it all goes into the slow cooker is a game-changer. It builds a depth of flavor you just can’t get otherwise.
- A Hug in a Bowl: The hearty potatoes and carrots soften beautifully, and the savory broth envelops every bite, making this feel like the coziest meal you could ever make.
- Packed with Wholesome Goodness: This stew is loaded with fiber-rich carrots and potatoes, making it a complete meal that’s good for you and keeps you full.
- The Easiest Clean-Up: You’ll love that a good chunk of this recipe happens in just one pot. Less time scrubbing pans means more time enjoying dinner with your family! For another quick and tasty meal, check out this delicious stir-fry recipe.
- Feeds a Crowd: This recipe makes a big batch, making it perfect for feeding a family or having delicious leftovers for lunch the next day.
Food or Cultural Background
Growing up, beef stew was my grandma’s specialty. I can still close my eyes and picture her bustling around her kitchen, the air thick with the delicious aroma of simmering beef, herbs, and broth.
It was her go-to meal for Sunday dinners, a comforting tradition that brought our family together every time. I used to watch her carefully brown the meat and add all the vegetables, but her real secret was always in the deglazing—that little step of scraping up the delicious browned bits from the pan.
She’d say, “Karen, that’s where all the flavor lives!” This recipe is my modern take on her classic, a love letter to those cozy Sunday dinners and the simple, soulful food that connects us. It’s the kind of dish that feels timeless, passed down through generations, and made to be shared. If you’re looking for another creamy, hearty dinner, you should try this one!
Ingredients for Slow Cooker Beef Stew
| Ingredient | Notes/Substitutes |
| 2 ½ pounds beef stew meat | I love using beef chuck roast, it’s the best for this! |
| ½ tsp black pepper, garlic salt, celery salt | A simple but powerful seasoning blend. |
| ¼ cup flour | For dredging the meat. You can use gluten-free flour if you need! |
| 3-6 tbsp olive oil | Any neutral oil will work fine. |
| 3 tbsp cold butter | Adds a rich, velvety finish at the end. |
| 2 cups yellow onions, diced | A must for building a flavorful base. |
| 4 cloves garlic, minced | Can’t have a good stew without it! |
| 4 cups beef broth | Use a good quality one for the best flavor. |
| 2 beef bouillon cubes | My secret weapon for a richer broth! |
| 2 tbsp Worcestershire Sauce | This adds a deep umami flavor that makes all the difference. |
| 3 tbsp tomato paste | Adds a little acidity and body to the stew. |
| 5 medium carrots, cut | Fresh carrots are best here. |
| 1 lb baby Yukon gold potatoes, halved | No need to peel them! Another savory ground beef dish is a great way to use up any extra potatoes you might have. |
| 2 bay leaves & 1 sprig rosemary | The fresh herbs make this taste incredible. |
| 1 cup frozen peas | Stir them in at the end! |
| ¼ cup cold water + 3 tbsp corn starch | Optional, for thickening the stew. |
| 2-3 drops Gravy Master | Optional, for a darker, richer color. |
Equipment Needed
- Large skillet or cast iron pan
- Slow cooker (crockpot)
- Silicone spatula or wooden spoon
- Cutting board and sharp knife
How to Make Slow Cooker Beef Stew Step-by-Step
- Prep the beef: Cut your stew meat into 1-inch cubes and discard any big chunks of fat. Season the beef with the black pepper, garlic salt, and celery salt, then toss to coat. Sprinkle the flour over the meat and toss again until it’s all coated.
- Brown the beef: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the meat in batches (don’t crowd the pan!) and sear on each side for about 45 seconds until it’s nice and brown. Transfer the browned beef to your slow cooker.
- Sauté the aromatics: Reduce the heat to medium. Melt 1 tablespoon of butter in the same skillet. Add the diced onions and cook for about 5 minutes until they start to soften. Add the minced garlic and cook for one more minute until fragrant.
- Deglaze the pan: Pour in a splash of beef broth and use your spatula to scrape up all those delicious brown bits from the bottom of the pan. This is called deglazing, and it’s a game-changer for flavor! Transfer this onion and garlic mixture to the slow cooker.
- Add everything else: Add the beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary sprig to the slow cooker. Stir everything together to combine.
- Slow cook: Cover and cook on low for 7½ to 8 hours or on high for 3½ to 4 hours, until the meat is fork-tender and the vegetables are soft.
- Finish the stew: In the last 15 minutes of cooking, stir in the frozen peas. Remove the bay leaves and the rosemary stem before serving. For a little extra flavor, you could add a side of these easy garlic butter meatballs.
Expert Tips for the Best Results
- Don’t skip the browning step! It might seem like an extra hassle, but searing the meat first adds a layer of rich, deep flavor that makes all the difference in your slow cooker beef stew. Trust me, it’s worth the extra few minutes.
- Use good quality beef chuck roast. This cut has just enough fat and connective tissue to become incredibly tender and flavorful during the long, slow cooking process. It’s the key to the melt-in-your-mouth texture you’re looking for.
- Get those veggies in the slow cooker right away. Unlike some recipes, you want your carrots and potatoes to cook all day with the beef so they get wonderfully soft and absorb all that amazing flavor.
- Thicken it up (if you want!). If your stew is a little too thin for your liking, you can easily make a cornstarch slurry by whisking together a few tablespoons of cold water and cornstarch. Stir it in at the end and let it simmer for a few more minutes until it thickens. For a totally different kind of rich flavor, check out my Blackstone Chicken Parmesan recipe!
- Add a touch of magic at the end. My favorite finishing trick is to swirl in 2 tablespoons of cold butter right at the end. It makes the stew velvety and luxurious—a little chef’s secret I learned called “Monter au Beurre.”
What to Serve With Slow Cooker Beef Stew
- Crusty bread or rolls: Perfect for soaking up all that delicious, savory gravy.
- A simple side salad: A crisp, fresh salad with a light vinaigrette is a great contrast to the rich, hearty stew.
- Mashed potatoes: If you want a little more comfort on your plate, serve this over a pile of creamy mashed potatoes.
- A glass of red wine: The same wine you used in the recipe, like a Cabernet or Merlot, pairs perfectly with the stew! For a tasty appetizer to go with it, check out my traditional bruschetta recipe.
Storing and Reheating Tips
You can store leftover beef stew in an airtight container in the fridge for up to 3-4 days. It actually tastes even better the next day as the flavors have time to meld together! To reheat, simply warm it on the stovetop over low heat until it’s heated through, or microwave it in a bowl in 1-minute increments.
Nutrition Facts
| Nutrition Facts | |
| Calories | 450 kcal |
| Carbohydrates | 30g |
| Protein | 35g |
| Fat | 20g |
| Saturated Fat | 8g |
| Cholesterol | 100mg |
| Sodium | 850mg |
| Fiber | 5g |
| Sugar | 4g |
Nutrition information is estimated and may vary based on ingredients and cooking methods.
FAQs About Slow Cooker Beef Stew
Can you put raw beef in a slow cooker for stew?
Yes, you can! However, for the best flavor, I highly recommend taking the time to brown the beef first. It adds a delicious, deep layer of flavor to your slow cooker beef stew that you just can’t get otherwise. It’s a game-changer!
What are common mistakes when making crockpot beef stew?
One of the most common mistakes is not browning the meat or deglazing the pan. Another is adding too much liquid, which can result in a watery stew. And remember, don’t overcook it—while it’s forgiving, leaving it on for too long can sometimes make the meat stringy.
How do I thicken my beef stew in the slow cooker?
The easiest way is to create a cornstarch slurry. Simply whisk together equal parts cold water and cornstarch, then stir it into the hot stew at the end of cooking. Let it simmer for a few minutes and it’ll thicken right up.
When to put potatoes in a stew?
For this slow cooker beef stew, I put the potatoes in at the very beginning with everything else. They cook down to be perfectly soft and tender. Just make sure to cut them into similar sizes so they all cook evenly.
Final Thoughts
I truly hope you and your family love this recipe as much as mine does! There’s just something so comforting about a big bowl of homemade beef stew on a cold day. It’s a meal that feeds the soul, and I can’t wait to see your photos of it. Don’t forget to leave a review and tell me what you think! For another delicious and hearty meal, be sure to check out my easy baked zucchini recipe. Happy cooking! ❤️
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Slow Cooker Beef Stew
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 25 minutes
- Yield: 6 servings 1x
- Category: Main Dish, Comfort Food
- Method: Slow Cooker
- Cuisine: American
Description
This slow cooker beef stew is the ultimate cozy, hearty dinner that practically makes itself. With tender, melt-in-your-mouth beef, hearty vegetables, and a savory broth, it’s a perfect, hands-off meal for any night.
Ingredients
2 ½ pounds stew meat
½ teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon celery salt
1/4 cup flour
3–6 tablespoons olive oil
3 tablespoons cold butter
2 cups yellow onions, diced
4 cloves garlic, minced
4 cups beef broth
2 beef bouillon cubes
2 tablespoons Worcestershire Sauce
3 tablespoons tomato paste
5 medium carrots, cut
1 lb baby Yukon gold potatoes, halved
2 bay leaves
1 sprig rosemary
1 cup frozen peas
1/4 cup Cold Water + 3 tablespoons Corn Starch (Optional)
2–3 drops Gravy Master (Optional)
Instructions
Prep the beef: Cut meat into 1-inch cubes. Sprinkle beef with black pepper, garlic salt, and celery salt, then toss to coat. Sprinkle flour over the meat and toss again.
Brown the beef: Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches and brown on each side for 45 seconds. Transfer to slow cooker.
Sauté the aromatics and deglaze: Reduce heat to medium and melt 1 Tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Add a splash of beef broth and use a spatula to deglaze the pan. Transfer the mixture to the slow cooker.
Add remaining ingredients: Add all remaining ingredients (except peas) to the slow cooker. Stir to combine.
Cook: Cook on low for 7 ½ to 8 hours or high for 3 ½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.
Finish the stew: Add the peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem. Optional: swirl in 2 tablespoons of cold butter for a velvety finish.
Notes
Don’t skip the browning step—it adds a layer of rich flavor! For a smooth, velvety finish, swirl in 2 tablespoons of cold butter at the very end. This is a chef’s trick called “Monter au Beurre.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 50 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Carbohydrates: 100 mg
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 30 g
Keywords: beef stew, slow cooker, crockpot, comfort food, easy dinner, beef chuck