Slow cooker beef stew is one of those classic comfort dishes that fills your home with the coziest smells all day long. Tender chunks of beef, hearty carrots, potatoes, and onions simmer slowly in a rich, flavorful broth until everything is melt-in-your-mouth delicious. It’s the perfect meal for chilly days when you want something warm and satisfying waiting for you at dinnertime.
I love how easy it is to put together — just dump everything in the slow cooker and forget about it until dinner. The longer it cooks, the more the flavors blend together, making the beef incredibly tender and the veggies soft but not mushy. It always feels like such a treat to come home to a meal that’s ready and waiting, especially after a busy day.
My favorite way to serve this stew is with some crusty bread to soak up all that tasty broth. Sometimes I add a sprinkle of fresh parsley on top for a little color and brightness. This stew brings everyone to the table with smiles and hungry appetites, and I’m pretty sure it will become one of your go-to recipes too!
Key Ingredients & Substitutions
Beef chuck: This cut is great for stew because it becomes tender and flavorful during slow cooking. If you can’t find chuck, try brisket or stew meat. Avoid lean cuts, as they can dry out.
Carrots, potatoes, celery, and onion: These vegetables add heartiness and natural sweetness. Feel free to swap potatoes with sweet potatoes or add parsnips for a different flavor.
Beef broth: Use a good-quality broth or stock for rich flavor. You can substitute with low-sodium broth if you want to control salt.
Tomato paste: It deepens the stew’s flavor. If you don’t have tomato paste, a bit of tomato sauce or even a splash of ketchup can work.
Worcestershire sauce: Adds umami and depth. If you don’t have it, soy sauce or balsamic vinegar are close alternatives.
How Do You Get Tender, Flavorful Beef in a Slow Cooker Stew?
Getting the beef tender and tasty starts with browning the meat before slow cooking. This step seals the juices and adds a rich, deep flavor to your stew.
- Pat beef dry, season, and dredge in flour to help with browning and thickening the stew later.
- Brown beef cubes in batches over medium-high heat, don’t crowd the pan or it will steam instead of brown.
- After browning, deglaze the pan by adding a splash of broth or wine, scraping up those brown bits. Add that liquid to the slow cooker too.
Slow cooking on low for 7-8 hours lets the connective tissues break down fully, making the beef tender and melt-in-your-mouth. Avoid cooking too fast or too long on high to keep the meat juicy.
Equipment You’ll Need
- Slow cooker – I love it because it cooks everything evenly and you can set it and forget it.
- Large skillet – used for browning the beef and sautéing the vegetables; it helps build flavor.
- Chef’s knife – makes chopping the vegetables quick and easy.
- Cutting board – keeps your workspace organized and safe.
- Measuring spoons and cups – for precise seasoning and broth quantities.
- Slotted spoon – for removing the beef and veggies to serve or check tenderness.
Flavor Variations & Add-Ins
- Swap beef chuck for ground beef or stew meat for a different texture; it works fine in the same recipe.
- Add a splash of red wine or balsamic vinegar to the broth for richer flavor.
- Stir in chopped fresh herbs like thyme, rosemary, or bay leaves for added aroma.
- Include mushrooms or peas near the end of cooking for extra flavor and texture.
Slow Cooker Beef Stew
Ingredients You’ll Need:
For The Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 3 celery stalks, chopped
- 1 medium onion, chopped (red or yellow)
- 3 cloves garlic, minced
- 1 cup frozen peas (optional)
- 4 cups beef broth
- 1/4 cup tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme (or 2 tsp fresh)
- 1 tsp dried rosemary (or 2 tsp fresh)
- 2 bay leaves
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme sprigs for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, including chopping and browning the beef, plus 7-8 hours of slow cooking on low (or 4-5 hours on high). The long, slow cook time helps the beef get tender and lets all the flavors blend beautifully.
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. Season the beef cubes with salt and pepper, then sprinkle the flour over them and toss until they are evenly coated. Brown the beef cubes in batches, making sure not to crowd the pan. Brown all sides until golden, then transfer the beef to your slow cooker.
2. Sauté the Vegetables:
In the same skillet, add a little more oil if necessary. Sauté the chopped onion, carrots, and celery for about 4-5 minutes until they start to soften and get some color. Add the garlic and cook for another minute until fragrant. Then transfer these vegetables to the slow cooker with the beef.
3. Add Broth and Seasoning:
In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour this mixture over the beef and vegetables in the slow cooker.
4. Slow Cook Your Stew:
Put the lid on your slow cooker and cook on low for 7-8 hours, or on high for 4-5 hours. The beef should be tender and the vegetables soft when done.
5. Final Touches:
About 30 minutes before serving, stir in the frozen peas if you’re using them. Taste and add more salt and pepper if you like. Remove the bay leaves before serving.
6. Serve and Enjoy:
Ladle the stew into bowls and garnish with fresh parsley or thyme for a splash of color and flavor. Serve it hot with some crusty bread or over mashed potatoes to soak up the delicious broth. Enjoy!
Can I Use Frozen Beef for This Stew?
Yes, but make sure to thaw the beef completely in the fridge overnight before browning. This helps it cook evenly and prevents extra moisture in the stew.
Can I Prepare This Stew Ahead of Time?
Absolutely! You can brown the beef and sauté the veggies the day before, then store them in the fridge. Assemble the stew in the slow cooker and cook it when you’re ready.
How Do I Store Leftovers?
Keep leftover stew in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
Can I Make This Stew Thicker?
If you want a thicker broth, mix 1-2 tablespoons of flour or cornstarch with cold water to make a slurry and stir it into the stew about 30 minutes before it’s done cooking. Then, let it finish cooking to thicken up nicely.