There’s nothing more comforting than a warm bowl of homemade Slow Cooker Beef Stew! This hearty recipe features tender chunks of beef, soft potatoes, sweet carrots, onions, and peas simmered in a rich, savory broth with garlic and aromatic herbs.
The slow cooker does most of the work, allowing the beef to become incredibly tender while all the ingredients blend together into a delicious, comforting meal. It’s perfect for busy weeknights, cozy family dinners, or chilly evenings when you want something warm and satisfying.
Serve it with crusty bread or homemade biscuits to soak up every bit of that flavorful gravy!
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 8–9 hours on LOW or 4–5 hours on HIGH
- Total Time: 8 hours 20 minutes (on LOW)
- Servings: 6–8
- 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
- 1 tablespoon olive oil
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
For the Vegetables
- 4 medium potatoes, peeled and cut into chunks
- 3 large carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 cup frozen green peas
For the Stew Broth
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon smoked paprika
For Thickening (Optional)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
beef stew recipe – use real butter
Step 1: Prepare and Season the Beef
Cut the beef chuck roast into bite-sized cubes, approximately 1 inch in size.
In a large mixing bowl, combine the flour, salt, black pepper, paprika, and garlic powder.
Add the beef cubes and toss until each piece is lightly coated. This helps create a flavorful exterior and gives the stew a naturally thicker consistency.
The Easiest Way To Brown Stew Meat Is Roasting It In The Oven
Step 2: Brown the Beef
Heat olive oil in a large skillet over medium-high heat.
Add the beef cubes in batches, making sure not to overcrowd the pan. Sear for approximately 2–3 minutes per side until nicely browned.
Transfer the browned beef to a plate.
Browning is optional, but it adds a deeper, richer flavor to the finished stew.
Slow Cooker Beef Stew | The BEST Crockpot Beef Stew
Step 3: Prepare the Vegetables
Place the potatoes, carrots, celery, and diced onion in the bottom of your slow cooker.
Spread them evenly to create a vegetable layer.
Add the minced garlic over the vegetables for extra flavor.
What’s On The Menu This Week? | Marley Spoon
Step 4: Add the Beef
Transfer the browned beef cubes into the slow cooker, placing them over the vegetables.
Spread the beef evenly so that everything cooks consistently.
Step 5: Prepare the Savory Broth
In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, soy sauce, dried thyme, dried rosemary, and smoked paprika.
Pour the mixture over the beef and vegetables.
Add the bay leaf and gently stir to distribute the liquid and seasonings.
Slow Cooker Comfort Foods for Lazy Sundays | Easy Crockpot Recipes
Step 6: Slow Cook the Stew
Cover the slow cooker with its lid and cook:
- LOW: 8–9 hours
- HIGH: 4–5 hours
The stew is ready when the beef is fork-tender and the vegetables are soft but still hold their shape.
Cooking times can vary depending on the slow cooker and the size of the beef pieces. Avoid lifting the lid frequently because it releases heat and slows the cooking process.
Recette/Préparation : Ragoût de bœuf aux légumes – www.coursesu.com
Step 7: Add the Green Peas
During the final 20–30 minutes of cooking, stir in the frozen green peas.
They add a lovely pop of color, sweetness, and freshness to the hearty beef stew.
Remove the bay leaf before serving.
Instant Pot Beef Stew Recipe (Best of All Time) | The Kitchn
Step 8: Thicken the Stew (Optional)
If you prefer a thicker stew, combine the cornstarch and cold water in a small bowl.
Stir until completely smooth, then mix it into the hot stew.
Cover and cook on HIGH for another 15–20 minutes, or until the broth reaches your desired consistency.
Taste and adjust the salt and black pepper if needed.
Step 9: Serve and Enjoy
Ladle the hot beef stew into serving bowls.
Garnish with freshly chopped parsley and a little cracked black pepper.
Serve with warm crusty bread, dinner rolls, or homemade biscuits for a comforting meal the whole family will love!
Tips for the Best Slow Cooker Beef Stew
- Choose chuck roast: It becomes wonderfully tender during long, slow cooking.
- Cut beef evenly: Similar-sized cubes help the meat cook consistently.
- Brown the meat: Searing adds extra depth and richness to the broth.
- Use sturdy potatoes: Yukon Gold or red potatoes hold their shape well.
- Add peas near the end: This helps preserve their color and texture.
- Don’t add too much liquid: The vegetables and beef release moisture while cooking.
- Thicken if needed: A cornstarch slurry creates a rich, gravy-like consistency.
Easy Recipe Variations
- Mushroom Beef Stew: Add 1 cup sliced mushrooms for extra earthy flavor.
- Garlic Herb Beef Stew: Add extra fresh garlic, rosemary, and thyme.
- Tomato Beef Stew: Add a can of diced tomatoes for a slightly tangy broth.
- Red Wine Beef Stew: Replace 1/2 cup of the beef broth with dry red wine.
- Spicy Beef Stew: Add red pepper flakes or cayenne pepper.
- Vegetable Beef Stew: Add green beans, parsnips, or sweet potatoes.
What to Serve with Slow Cooker Beef Stew
100% Lean Diced Beef | 100% VL British Beef | Stack Butcher – Stack Butchers
British Wagyu Stewing Beef 1kg | Premium Wagyu Beef
9
This comforting stew pairs beautifully with:
- Crusty French bread
- Homemade buttermilk biscuits
- Creamy mashed potatoes
- Garlic bread
- Buttered dinner rolls
- Fresh green salad
- Roasted green beans
Storage and Reheating Instructions
- Refrigerator: Store leftover beef stew in an airtight container for 3–4 days at 40°F (4°C) or below.
- Freezer: Freeze cooled stew in freezer-safe containers for up to 3 months for best quality. Potatoes may become softer after thawing.
- Reheating: Warm gently in a saucepan over medium-low heat, stirring occasionally, until heated through to 165°F (74°C).
- Microwave: Reheat individual portions in a microwave-safe bowl, stirring halfway through.
- Make Ahead: Prepare the beef and chop the vegetables the night before. Refrigerate separately and assemble in the slow cooker when ready to cook.
Refrigerate leftovers within 2 hours of cooking.
Frequently Asked Questions
1. What is the best beef for slow cooker beef stew?
Beef chuck roast is an excellent choice because its connective tissue breaks down during slow cooking, producing tender, flavorful pieces of beef.
2. Can I put raw beef directly into the slow cooker?
Yes. You can skip the browning step and add the seasoned beef directly to the slow cooker. Browning is optional but adds extra flavor.
3. How do I make beef stew thicker?
Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir the slurry into the hot stew and cook on HIGH until thickened.
4. Can I use frozen vegetables?
Yes! Frozen peas, green beans, and mixed vegetables work well. Add delicate vegetables near the end of cooking to prevent them from becoming too soft.
5. Why is my beef stew meat still tough?
The beef may need more cooking time. Continue cooking until the beef becomes fork-tender. Chuck roast often needs a long cooking time to break down its connective tissue.
6. Can I make this recipe without flour?
Absolutely! Skip the flour coating and use the cornstarch slurry at the end if you want a thicker broth. For a gluten-free version, check that your broth, Worcestershire sauce, and other packaged ingredients are gluten-free.
Printable Recipe Card
Slow Cooker Beef Stew
Classic Slow Cooker Stew | Lipton®
A comforting homemade beef stew with tender beef, potatoes, carrots, peas, and a rich savory broth.
PREP TIME
20 minutes
COOK TIME
8–9 hours
TOTAL TIME
8 hours 20 minutes
SERVINGS
6–8
Ingredients
- 2 lb beef chuck roast, cut into cubes
- 1 tbsp olive oil
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 4 medium potatoes, chopped
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 cup frozen peas
- 3 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 tsp smoked paprika
For Thickening
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Toss beef cubes with flour, salt, pepper, paprika, and garlic powder.
- Brown beef in olive oil for 2–3 minutes per side, if desired.
- Add potatoes, carrots, celery, onion, and garlic to the slow cooker.
- Place beef on top of vegetables.
- Whisk broth, tomato paste, Worcestershire sauce, soy sauce, thyme, rosemary, and smoked paprika. Pour over beef and add bay leaf.
- Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours until fork-tender.
- Add peas during the final 20–30 minutes.
- Mix cornstarch and cold water, stir into stew, and cook until thickened.
- Remove bay leaf, garnish with parsley, and serve warm.
Recipe Notes
- Chuck roast gives the best tender texture.
- Add extra broth if you prefer a thinner stew.
- Store leftovers refrigerated for 3–4 days.
