This Slow Cooker Beef and Apple Stew is a cozy, comforting dinner made with tender beef, sweet apples, hearty potatoes, carrots, and savory herbs. As everything slowly cooks together, the apples add a gentle sweetness that balances the rich beef broth without making the stew taste like dessert.

It’s an easy fall and winter meal that requires just a little prep before your slow cooker does the rest. Serve it with crusty bread for a satisfying family dinner.

Recipe Overview

Prep time

20 minutes

Cook time

7–8 hours on LOW or 4–5 hours on HIGH

Servings

6 servings

Cooking method

Slow cooker

Ingredients

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• 2 pounds beef chuck, cut into 1-inch cubes
• 2 medium apples, peeled and cut into chunky pieces
• 3 medium potatoes, peeled and diced
• 3 carrots, sliced
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 3 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 2 tablespoons all-purpose flour (optional, for thickening)
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for a thicker stew)
• Fresh parsley, chopped, for garnish

Best apples: Use firm apples such as Granny Smith for a slightly tart flavor or Honeycrisp for a sweeter stew. Avoid very soft apples, which can break down too much during long cooking.

Step-by-Step Instructions

Step 1: Prepare the beef

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Pat the beef cubes dry with paper towels. Season them with salt and black pepper. If desired, toss the beef with 2 tablespoons of flour for a slightly thicker stew.

Step 2: Brown the beef (optional)

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Heat the olive oil in a skillet over medium-high heat. Brown the beef in batches for 2–3 minutes per side. This step adds extra flavor, but you can skip it if you want a quicker preparation.

Step 3: Add the vegetables and apples

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Place the potatoes, carrots, and onion in the bottom of the slow cooker. Add the beef and garlic. For the best texture, reserve about half of the apple pieces and add them during the final 1–2 hours of cooking.

Step 4: Make the savory broth

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In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour the mixture over the beef and vegetables.

Step 5: Slow-cook the stew

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Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and the potatoes and carrots are soft. Add the reserved apples during the last 1–2 hours so they retain more of their shape.

Cooking times can vary depending on your slow cooker and the size of the beef pieces.

Step 6: Thicken and serve

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If you prefer a thicker stew, stir the cornstarch slurry into the hot liquid during the final 15–20 minutes of cooking. Cover and cook until thickened. Taste and adjust the seasoning, then garnish with fresh parsley and serve warm.

Tips for the Best Beef and Apple Stew

• Choose chuck roast: It becomes tender and flavorful during slow cooking.
• Cut ingredients evenly: Similar-sized beef and vegetable pieces cook more consistently.
• Add apples in stages: Early-added apples flavor the broth, while later-added apples keep a firmer texture.
• Don’t add too much liquid: The slow cooker retains moisture, so 3 cups of broth is usually enough.
• Taste before serving: Apples vary in sweetness, so adjust the salt and pepper at the end.

What to Serve with This Stew

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Crusty bread

Perfect for soaking up the savory broth.

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Fresh green salad

Adds a crisp, refreshing contrast.

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Mashed potatoes

A comforting option for extra-hearty servings.

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Steamed green beans

A simple vegetable side.

Variations

• Gluten-free: Skip the flour and thicken the stew with cornstarch labeled gluten-free.
• Extra vegetables: Add mushrooms, parsnips, or celery.
• Sweeter flavor: Use Honeycrisp apples and add a little extra apple, if desired.
• Herb-forward: Add a bay leaf while cooking and remove it before serving.
• No thickener: Leave out the flour and cornstarch for a lighter broth.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
• Freezer: Freeze in meal-sized airtight containers for up to 3 months for best quality. The potatoes and apples may soften after thawing.
• Reheating: Warm on the stovetop over medium-low heat or in the microwave until the stew reaches 165°F (74°C). Add a splash of broth if it has thickened too much.
• Refrigerate leftovers within 2 hours of cooking.

Frequently Asked Questions

Can I make beef and apple stew without browning the beef?

Yes. Browning adds deeper flavor, but you can put the seasoned beef directly into the slow cooker.

Will the stew taste sweet because of the apples?

Not overly sweet. The apples add a mild fruity flavor that complements the savory beef, broth, and herbs. Granny Smith apples give a more tart result.

Can I use ground beef instead of beef chunks?

Yes, but the texture will be different. Brown the ground beef first, drain excess fat, and add it to the slow cooker. Check the vegetables for tenderness before serving.

How do I know when the beef is ready?

The beef should be fork-tender and easy to break apart. If it is still tough, continue cooking and check again.

Can I prepare it the night before?

You can chop the vegetables and beef ahead and refrigerate them separately in covered containers. For food safety, keep the ingredients refrigerated until you’re ready to cook; don’t leave the assembled slow-cooker insert sitting at room temperature overnight.

Printable Recipe Card

Slow Cooker Beef and Apple Stew

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Tender beef, sweet-tart apples, potatoes, carrots, and herbs simmered in a rich broth.

PREP

20 min

COOK

7–8 hours LOW

SERVINGS6 servings

Ingredients

Quantities adjust to your selected servings.

Beef chuck, cubed

2 lb

Apples, chopped

2 medium

Potatoes, diced

3 medium

Carrots, sliced

3

Yellow onion, chopped

1 medium

Garlic, minced

3 cloves

Beef broth

3 cups

Tomato paste

2 tbsp

Worcestershire sauce

1 tbsp

Olive oil

1 tbsp

Dried thyme

1 tsp

Dried rosemary

0.5 tsp

Salt and black pepper

To taste

Cornstarch (optional)

1 tbsp, plus cold water

Fresh parsley

For garnish

Instructions

1. Pat beef dry and season with salt and pepper. Brown in olive oil if desired.
2. Add potatoes, carrots, onion, beef, and garlic to the slow cooker.
3. Whisk broth with tomato paste, Worcestershire sauce, thyme, and rosemary. Pour over the ingredients.
4. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender.
5. Add half the apples during the final 1–2 hours for better texture.
6. For a thicker stew, stir in the cornstarch slurry during the final 15–20 minutes. Adjust seasoning and garnish with parsley.