Looking for an easy, hearty dinner that practically cooks itself? This Slow Cooker Beef Stew is a comforting one-pot meal made with tender chunks of beef, green beans, sweet corn, potatoes, carrots, and a delicious homemade seasoning mix.
Everything slowly simmers together in a savory beef broth until the meat is fork-tender and the vegetables are perfectly cooked. It’s a simple, family-friendly crockpot dinner that’s perfect for busy weeknights, chilly evenings, and make-ahead meals.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 7–8 hours on LOW or 4–5 hours on HIGH
- Total Time: Approximately 8 hours 20 minutes
- Servings: 6
- Course: Main Course, Dinner
- Cuisine: American
- Cooking Method: Slow Cooker
Ingredients
For the Beef Stew
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1½ pounds Yukon Gold or red potatoes, cut into chunks
- 3 medium carrots, peeled and sliced
- 1½ cups fresh or frozen green beans, trimmed and cut into pieces
- 1 cup sweet corn kernels (fresh, frozen, or canned and drained)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 3 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
Homemade Seasoning Mix
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- ¼ teaspoon smoked paprika
For Thickening the Stew
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For Garnish
- 2 tablespoons fresh chopped parsley
- Freshly cracked black pepper
Instructions
Step 1: Prepare the Beef and Vegetables
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Cut the beef chuck roast into evenly sized cubes. Peel and chop the potatoes and carrots, trim the green beans, and chop the onion.
Mince the garlic and prepare the corn. If using canned corn, drain it well before adding it to the stew.
Pat the beef dry with paper towels to help it brown evenly.
Step 2: Brown the Beef
Heat olive oil in a large skillet over medium-high heat. Add the beef cubes in batches and brown on all sides for approximately 2–3 minutes per batch.
Avoid overcrowding the skillet. The beef doesn’t need to cook through because it will finish cooking in the slow cooker.
Transfer the browned beef to your crockpot.
Step 3: Add the Vegetables
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Add the potatoes, carrots, and chopped onion to the slow cooker. Spread them around the beef.
Keep the green beans and corn aside for later so they retain a better texture.
Step 4: Mix the Seasoning
In a small bowl, combine the dried thyme, rosemary, paprika, onion powder, garlic powder, salt, black pepper, dried parsley, and smoked paprika.
Mix thoroughly so the seasoning is evenly distributed.
Step 5: Prepare the Beef Broth
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In another bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, and minced garlic.
Sprinkle the seasoning mixture over the beef and vegetables, then pour the broth mixture into the slow cooker.
Gently stir to combine.
Step 6: Slow Cook Until the Beef Is Tender
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Cover and cook:
- LOW: 7–8 hours
- HIGH: 4–5 hours
Cook until the beef is fork-tender and the potatoes and carrots are nearly soft. Cooking times can vary depending on your slow cooker and the size of the beef pieces.
Step 7: Add the Green Beans and Corn
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During the final 30–45 minutes of cooking, add the green beans and corn.
Stir gently, cover, and continue cooking until the green beans are tender and the corn is heated through.
If using canned corn, you can add it during the final 15–20 minutes to prevent it from becoming too soft.
Step 8: Thicken the Stew
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In a small bowl, whisk together the cornstarch and cold water until smooth.
Stir the mixture into the slow cooker. Cover and cook on HIGH for another 15–20 minutes, or until the broth thickens into a rich, hearty gravy.
Step 9: Garnish and Serve
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Taste and adjust the seasoning if needed. Sprinkle with fresh parsley and freshly cracked black pepper.
Serve hot with crusty bread, dinner rolls, or a fresh green salad.
Tips for the Best Crockpot Beef Stew
- Use beef chuck: It becomes wonderfully tender during slow cooking.
- Brown the meat first: This adds a deeper, richer flavor to the broth.
- Cut vegetables evenly: Similar-sized pieces cook more consistently.
- Add green beans later: This helps them retain their shape and texture.
- Drain canned corn: Excess liquid can dilute the stew’s flavor.
- Don’t lift the lid frequently: Keeping the lid closed helps maintain a steady cooking temperature.
- Adjust the gravy: Add a little more cornstarch slurry if you prefer a thicker stew.
Easy Recipe Variations
1. Add Mushrooms
Add 1 cup of sliced mushrooms with the potatoes and carrots for an earthy flavor.
2. Use Sweet Potatoes
Replace half the regular potatoes with diced sweet potatoes for a naturally sweet twist.
3. Add Peas
Stir in ½ cup frozen peas during the final 15–20 minutes of cooking.
4. Make It Spicy
Add ¼ teaspoon cayenne pepper or a pinch of red pepper flakes to the seasoning mix.
5. Make It Gluten-Free
Use certified gluten-free beef broth and Worcestershire sauce. Cornstarch is naturally gluten-free, but check product labels.
What to Serve with Slow Cooker Beef Stew
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This hearty crockpot beef stew tastes delicious with:
- Crusty French bread
- Soft homemade dinner rolls
- Creamy mashed potatoes
- Buttered egg noodles
- Steamed white rice
- Fresh garden salad
Storage and Reheating
- Refrigerator: Cool leftovers and transfer them to airtight containers within 2 hours. Store at 40°F (4°C) or below for 3–4 days.
- Freezer: Freeze in airtight, freezer-safe containers for up to 3 months. Potatoes may soften slightly after thawing.
- Reheating: Warm on the stovetop over medium-low heat or in the microwave until steaming hot and reaching 165°F (74°C).
- Make Ahead: Chop the vegetables and mix the seasoning a day ahead. Store them separately in the refrigerator. Keep raw beef refrigerated until cooking.
Frequently Asked Questions
1. What is the best beef for crockpot beef stew?
Beef chuck roast is an excellent choice because it becomes tender and flavorful during long, slow cooking.
2. Can I use frozen green beans?
Yes! Frozen green beans work very well. Add them during the final 30–45 minutes of cooking so they don’t become overly soft.
3. Can I use canned corn instead of fresh corn?
Absolutely. Drain the canned corn and add it during the final 15–20 minutes of cooking.
4. Can I skip browning the beef?
Yes. You can add thawed raw beef directly to the slow cooker. Browning is optional, but it gives the stew a richer flavor.
5. Why is my beef stew too thin?
The vegetables release moisture as they cook. Mix 2 tablespoons cornstarch with 2 tablespoons cold water, stir into the stew, and cook on HIGH for another 15–20 minutes.
6. Can I make this beef stew without potatoes?
Yes! Leave out the potatoes and serve the stew with mashed potatoes, rice, or egg noodles.
Printable Recipe Card
Slow Cooker Beef Stew (Crockpot Beef Stew)
A hearty crockpot beef stew made with tender beef, green beans, sweet corn, potatoes, carrots, and a flavorful homemade seasoning mix.
PREP TIME
20 minutes
COOK TIME
7–8 hours on LOW
TOTAL TIME
About 8 hours 20 minutes
SERVINGS
6
Ingredients
- 2 pounds beef chuck roast, cubed
- 1½ pounds potatoes, chopped
- 3 carrots, sliced
- 1½ cups green beans
- 1 cup sweet corn
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- ¼ teaspoon smoked paprika
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Fresh parsley for garnish
Instructions
- Cut the beef and vegetables into evenly sized pieces.
- Brown the beef in olive oil in batches and transfer it to the slow cooker.
- Add potatoes, carrots, and onion.
- Mix thyme, rosemary, paprika, onion powder, garlic powder, salt, pepper, parsley, and smoked paprika.
- Whisk beef broth, tomato paste, Worcestershire sauce, and garlic together.
- Add the seasoning and broth mixture to the slow cooker.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until beef is fork-tender.
- Add green beans and corn during the final 30–45 minutes. For canned corn, add during the final 15–20 minutes.
- Mix cornstarch with cold water and stir into the stew.
- Cook on HIGH for another 15–20 minutes until thickened. Garnish with parsley and serve.
Notes
- Use beef chuck for tender, flavorful meat.
- Add delicate vegetables toward the end.
- Refrigerate leftovers for 3–4 days.
- Freeze for up to 3 months.Slow CookerComfort FoodFamily Dinner
