Slow Cooker Beef Stew is one of those classic comfort dishes that’s hearty, warm, and packed with tender chunks of beef, soft carrots, potatoes, and a rich, flavorful broth. It’s simple to throw together in the morning, then let it cook all day while you go about your business, filling your home with the most wonderful inviting smells.
I love making this stew when I want something easy but still cozy and satisfying. The slow cooker does all the work, so all you need to do is prep your ingredients and let time do its magic. I find that the beef comes out so tender, it practically melts in your mouth, and the vegetables soak up all that tasty juice—making every bite feel like a warm hug.
My favorite way to enjoy this stew is with a big slice of crusty bread to soak up all that delicious broth. It’s also perfect for serving as leftovers the next day because the flavors deepen even more overnight. Whenever I make this, I think of chilly evenings and family dinners where everyone feels a little more connected over a bowl of something that just feels like home.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect because it becomes tender and flavorful with slow cooking. If you can’t find chuck, try brisket or short ribs for a similar texture and richness.
Vegetables: Carrots, potatoes, celery, and onion give the stew its classic taste and texture. You can swap potatoes for sweet potatoes or add parsnips for a slightly sweeter note.
Beef broth & tomato paste: Beef broth adds depth, while tomato paste gives a touch of richness and acidity. If you want a lighter stew, use vegetable broth and reduce tomato paste slightly.
Herbs & seasoning: Dried thyme, rosemary, and bay leaves provide earthy flavors. Fresh herbs work too—just add them near the end of cooking to keep their brightness.
How Do You Build Deep Flavor in a Slow Cooker Beef Stew?
Slow cookers don’t brown ingredients well, so browning beef and sautéing veggies first adds flavor and color to your stew. Here’s how to nail this step:
- Season beef with salt and pepper, then brown in hot oil in batches to avoid crowding the pan. This caramelizes the meat’s surface, adding a rich taste.
- After beef is browned, use the same pan to sauté onion, garlic, carrots, and celery until they soften and release their flavors. This step deepens your stew’s taste.
- Transfer everything to the slow cooker, add liquids and herbs, then cook low and slow until beef is tender.
These simple prep steps really boost the stew’s flavor, making your effort worth it!
Equipment You’ll Need
- Slow cooker – perfect for cooking the stew low and slow without needing to watch it.
- Large skillet – for browning the beef and sautéing veggies, which adds great flavor.
- Sharp knife – helps with chopping the beef and vegetables easily.
- Wooden spoon or spatula – for stirring ingredients without scratching your skillet.
- Measuring cups and spoons – to get your broth and seasonings just right.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb stew meat for a richer, gamey flavor perfect for fall.
- Add mushrooms for a deeper umami taste; they soak up the stew’s juices beautifully.
- Include a splash of red wine in the broth to enhance complexity and richness.
- Stir in frozen peas or green beans just before serving for added color and freshness.
Slow Cooker Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1 to 1.5-inch cubes
- 2 tablespoons olive oil
- 4 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
- 3 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe needs about 15-20 minutes of prep time to chop and brown ingredients. The slow cooker will do the rest – 7 to 8 hours on low or 3 to 4 hours on high. If you choose to thicken the stew, add an extra 15-30 minutes for that final step. Overall, you’ll have a warm, rich beef stew ready by dinnertime with minimal hands-on work.
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating olive oil in a large skillet over medium-high heat. Season the beef cubes with salt and pepper. Brown the beef in batches, so it gets a nice color on all sides without overcrowding the pan. Once browned, transfer the beef to your slow cooker.
2. Sauté the Vegetables:
In the same skillet, add the chopped onion, minced garlic, carrots, and celery. Cook for about 3-4 minutes or until the veggies soften slightly and start to release their aroma. Then transfer them to the slow cooker.
3. Add Remaining Ingredients and Cook:
Add the potato chunks, beef broth, tomato paste, Worcestershire sauce, dried thyme, rosemary, and bay leaves into the slow cooker. Stir gently to combine everything. Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the beef is tender and the vegetables are cooked through.
4. Optional: Thicken the Stew:
If you’d like a thicker stew, scoop out about one cup of the cooking liquid and whisk it into the flour until smooth. Stir this mixture back into the stew and cook on high for another 15-30 minutes until it thickens to your liking.
5. Final Touches:
Remove the bay leaves. Taste and add salt and pepper if it needs a little extra seasoning. Garnish with chopped fresh parsley before serving.
6. Serve and Enjoy:
Spoon your slow cooker beef stew into bowls and enjoy it hot. It’s delicious on its own or alongside some crusty bread for soaking up all that rich broth.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. Using frozen beef may lead to uneven cooking and longer cooking times.
How Can I Store Leftovers?
Store leftover stew in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Stew Ahead of Time?
Absolutely! The flavors actually improve after sitting overnight. Prepare the stew completely, then refrigerate and reheat it the next day before serving.
What Can I Use Instead of Flour to Thicken the Stew?
You can substitute cornstarch or arrowroot powder mixed with cold water in place of flour. Add the mixture toward the end of cooking and allow it to thicken for about 10–15 minutes.
