This Slow Cooker Beef Stew Recipe is the ultimate comfort food for chilly evenings and busy weeknights. Tender chunks of beef, soft potatoes, sweet carrots, and onions simmer slowly in a rich, savory gravy until everything is full of flavor. With just a little prep work, your slow cooker does most of the cooking, making this an easy, satisfying dinner the whole family will love.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 7–8 hours on LOW or 4–5 hours on HIGH
- Total Time: 7 hours 20 minutes
- Servings: 6
- Course: Dinner
- Cuisine: American
- Method: Slow Cooker
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1½ pounds potatoes, peeled and cut into chunks
- 4 medium carrots, peeled and sliced
- 1 medium yellow onion, chopped
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup frozen peas (optional)
For thickening the gravy (optional):
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
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Step 1: Prepare the Beef
Cut the beef chuck into bite-sized cubes. Pat the meat dry with paper towels, then season with salt, black pepper, and paprika. Sprinkle with flour and toss until the beef is lightly coated.
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Step 2: Brown the Beef
Heat olive oil in a large skillet over medium-high heat. Add the beef in batches and brown on all sides for about 2–3 minutes per batch.
This step is optional, but browning the beef adds a deeper, richer flavor to the finished stew.
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Step 3: Add the Vegetables
Place the potatoes, carrots, celery, and chopped onion in the bottom of your slow cooker. Add the minced garlic and spread the vegetables evenly.
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Step 4: Add the Beef
Arrange the browned beef over the vegetables. If you skipped browning, simply add the seasoned beef directly to the slow cooker.
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Step 5: Prepare the Stew Liquid
In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour the mixture over the beef and vegetables.
Stir gently to distribute the liquid and herbs throughout the slow cooker.
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Step 6: Slow Cook
Cover with the lid and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and the vegetables are soft.
Keep the lid closed as much as possible during cooking to maintain a steady temperature.
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Step 7: Thicken the Gravy
If the stew needs a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth.
Stir the mixture into the stew, cover, and cook on HIGH for another 15–20 minutes, or until the gravy thickens. If using frozen peas, add them during the final 15–20 minutes of cooking.
Step 8: Taste and Serve
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Taste the stew and adjust the salt and pepper as needed. Ladle into warm bowls and garnish with fresh parsley if desired.
Serve hot with crusty bread, dinner rolls, or a simple green salad for a complete, comforting meal.
Tips for the Best Slow Cooker Beef Stew
- Choose beef chuck: It becomes tender and flavorful during long, slow cooking.
- Brown the beef first: This creates a richer, deeper flavor.
- Cut vegetables evenly: Similar-sized pieces help them cook consistently.
- Avoid too much liquid: The slow cooker retains moisture, so the stew doesn’t need to be completely submerged.
- Add peas near the end: This helps preserve their color and texture.
- Give the beef enough time: If it’s still tough, continue cooking until fork-tender.
What to Serve with Beef Stew
- Crusty French bread
- Homemade garlic bread
- Buttermilk biscuits
- Simple garden salad
- Steamed green beans
- Dinner rolls
Storage and Reheating
Refrigerator: Let leftovers cool promptly and store in an airtight container for up to 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 the stew reaches 165°F (74°C). Add a splash of broth if the gravy becomes too thick.
Frequently Asked Questions
Can I use a different cut of beef?
Yes. Beef stew meat works well, although beef chuck is especially good for slow cooking because it becomes tender over time.
Can I put raw beef directly into the slow cooker?
Yes. You can skip browning and add the seasoned beef directly. Browning is mainly for extra flavor.
Why is my beef stew watery?
Slow cookers trap moisture. Thicken the stew near the end with a cornstarch slurry, or leave the lid slightly ajar during a short finishing period if your appliance instructions allow it.
Can I make this recipe without flour?
Yes. Skip the flour and thicken the finished stew with cornstarch mixed with cold water. For a gluten-free version, also use certified gluten-free broth and Worcestershire sauce.
Can I add other vegetables?
Absolutely! Mushrooms, parsnips, green beans, and peas are delicious additions. Add quick-cooking vegetables toward the end to prevent them from becoming too soft.
Nutrition Information
Estimated per serving, based on 6 servings.
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 32 g |
| Carbohydrates | 35 g |
| Fat | 17 g |
| Saturated Fat | 6 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 650 mg |
Nutrition values are estimates and vary with the ingredients and portion sizes used.
