Slow Cooker Beef Stew is a hearty and comforting dish that warms you up from the inside out. Tender chunks of beef, soft carrots, potatoes, and celery all simmer together in a rich, flavorful broth that feels like a big, cozy hug on a chilly day. The slow cooker does most of the work, making it an easy go-to meal when you want something satisfying without a lot of fuss.
I love how this stew just gets better the longer it cooks. You can set it in the morning and come home to a house smelling amazing, with the beef melting in your mouth and the vegetables perfectly tender. I usually toss in some fresh herbs near the end for a little pop of flavor that makes it taste extra special. It’s one of those meals that feels like comfort food at its best.
My favorite way to enjoy slow cooker beef stew is with a big slice of crusty bread to soak up all the delicious juices. It’s so simple but totally hits the spot after a busy day. If you’re looking for a meal that’s easy to prepare, full of flavor, and perfect for sharing around the table, this stew is definitely one to keep in your recipe rotation.
Key Ingredients & Substitutions
Beef Stew Meat: Choose chuck roast or beef stew meat with some marbling. It melts into tender bites when slow cooked. If you want leaner meat, sirloin can work but may be less tender.
Carrots and Potatoes: These add sweetness and heartiness. I like Yukon Gold potatoes for their creamy texture. You can swap potatoes for parsnips or sweet potatoes for a twist.
Tomato Paste: It gives depth and richness. If you don’t have tomato paste, a bit of tomato sauce or even ketchup can work in a pinch.
Beef Broth: Use a good quality broth or stock. If you want more flavor, a splash of red wine can add extra richness.
How Do You Get the Beef Nice and Tender in a Slow Cooker Beef Stew?
The key to tender beef is first browning it well, then slow cooking it low and slow so it breaks down gently.
- Heat oil in a skillet and brown beef in batches on all sides; this boosts flavor.
- Transfer beef to slow cooker before adding veggies and liquid.
- Cook on low for 7-8 hours or on high 4-5 hours – slow cooking softens the meat perfectly.
- Avoid lifting the lid often to keep heat steady.
- The flour slurry added near the end helps thicken the broth without toughening the meat.
Patience is key—give the stew plenty of time to develop rich flavors and tender textures!
Equipment You’ll Need
- Slow cooker – This is the star of the recipe, letting you cook the stew low and slow for tender results.
- Large skillet – Perfect for browning the beef to boost flavor before slow cooking.
- Cutting board and sharp knife – For chopping vegetables and cutting beef into cubes easily.
- Wooden spoon or silicone spatula – To stir the ingredients gently without scratching your slow cooker.
- Measuring cups and spoons – To get the broth, tomato paste, and seasonings just right.
Flavor Variations & Add-Ins
- Swap beef for lamb or venison for a different rich flavor that slow cooking enhances well.
- Add mushrooms about halfway through cooking for earthiness and extra texture.
- Include a splash of red wine or balsamic vinegar in the broth for a tangy depth.
- Try stirring in frozen peas or green beans in the last 30 minutes for fresh color and crunch.
Slow Cooker Beef Stew
Ingredients You’ll Need:
For The Stew:
- 2 pounds beef stew meat, cut into 1-inch cubes
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1/4 cup tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
- 1 teaspoon dried rosemary (optional)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil or vegetable oil
- 3 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and brown the meat and vegetables. Then, you’ll let the slow cooker do its magic, cooking the stew on low for 7-8 hours or on high for 4-5 hours until the beef is tender and the vegetables are soft. If you’d like a thicker stew, plan a final 30 minutes stirring in the flour mixture to thicken the sauce before serving.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the oil in a large skillet over medium-high heat. Season the beef cubes generously with salt and pepper. Brown the beef in batches, about 3-4 minutes per batch, making sure all sides are nicely seared. Transfer the browned beef to your slow cooker.
2. Sauté the Aromatics:
In the same skillet, add the diced onion, minced garlic, and chopped celery. Cook for about 3-4 minutes, stirring occasionally, until they start to soften. Then add them to the slow cooker with the beef.
3. Add the Vegetables:
Place the carrots and potatoes into the slow cooker alongside the beef and aromatics.
4. Mix and Pour the Broth:
In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary (if using), salt, and pepper. Pour this flavorful mixture over everything in the slow cooker.
5. Cook the Stew:
Add the bay leaves, then cover the slow cooker. Cook on low for 7-8 hours, or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
6. Thicken the Stew (Optional):
About 30 minutes before serving, take 1/2 cup of the cooking liquid from the slow cooker. Whisk in the flour until smooth to make a slurry. Stir the slurry back into the slow cooker and cook uncovered for the last 30 minutes. This will thicken the stew nicely.
7. Finish and Serve:
Remove the bay leaves, taste, and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped parsley. Serve your hearty beef stew hot with crusty bread or mashed potatoes for a comforting meal everyone will love.
Can I Use Frozen Beef for This Stew?
It’s best to use fresh beef or fully thaw frozen beef before cooking. Thaw frozen beef in the refrigerator overnight to ensure even cooking and safety. Browning frozen meat isn’t recommended as it can release excess moisture and prevent proper searing.
How Can I Make the Stew Thicker?
To thicken the stew, mix 3 tablespoons of all-purpose flour with 1/2 cup of the stew liquid to create a slurry, then stir it back into the slow cooker about 30 minutes before the end of cooking and cook uncovered. Alternatively, you can mash some of the potatoes into the stew to thicken naturally.
Can I Prepare This Stew in Advance?
Absolutely! You can prep all ingredients the night before and store them separately in the fridge. Combine and start the slow cooker when you’re ready. Leftover stew keeps well refrigerated for 3-4 days and often tastes even better the next day.
What’s the Best Way to Reheat Leftover Beef Stew?
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also reheat in the microwave in short intervals, stirring in between to heat evenly. Add a splash of broth if the stew has thickened too much.
