If you are looking for the Best Slow Cooker Beef Stew Recipe, look no further! This recipe is thick and hearty and from scratch.
Slow Cooker Beef Stew is a recipe everyone should have in their back pocket for the slow cooker. My recipe is thick and hearty and has great reviews.
The first time I made beef stew is when I first married 17 years ago. Oh man what a disaster, that recipe turned out runny and had no flavor. The recipe I tried was from a famous slow cooker cookbook and the end result was more of watery soup than a stew.
How to make the best Slow Cooker Beef Stew:
This recipe is easy and still made from scratch. Be sure to dice your vegetables before starting on the sauce for a smooth experience.
You will need:
- cubed stew meat
- flour – this is what thickens the stew
- salt
- pepper
- onion powder
- dried thyme
- cooking oil
- beef broth
- tomato paste – this thickens the stew too
- red potatoes
- baby carrots
- onion
- frozen peas (optional)
Time to prepare:
- Add the seasonings to the flour.
- Toss the beef in the flour mixture.
- Cook the beef in the cooking oil on the stove top in a large skillet.
- Deglaze the pan with the beef broth and add the tomato paste.
- Add the veggies to the slow cooker.
- Pour over the meat/sauce mixture over the veggies in the slow cooker.
How long to cook?
Cook on low for 7-8 hours for perfectly tender beef and vegetables. I recommend the low setting for this recipe.
How to serve:
- Serve warm right out of the slow cooker. This recipe is great for potlucks or bringing a meal to a sick friend.
- Serve with dinner rolls, butter, and a side salad if desired.
- Store leftovers in the fridge in an airtight container. I don’t recommend freezing beef stew with potatoes for potatoes don’t do well in the freezer.
This recipe will not disappoint you, it is full of flavor, and it’s nice and thick. This stew recipe reminds me of a perfect pot roast dinner, with everything chopped to the perfect size, with gravy on it!
Best Slow Cooker Beef Stew
Equipment Needed:
- Slow Cooker Size: 6-quart or larger
Ingredients:
- 2 lbs. stew meat or 2 pounds any lean roast cut into 1-inch squares
- ½ cup flour
- 2 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon thyme
- cooking oil, about 2 tablespoons
- 28 oz. beef broth (2 14 oz. cans)
- 6 ounce can tomato paste
- 1½ pounds red potatoes quartered or diced cut into inch pieces
- 1 lb. bag baby carrots
- 1 white onion, diced
- 2 cups frozen peas optional
Instructions:
- Add the potatoes, carrots and onions to the slow cooker.
- Combine flour, salt, pepper, onion powder, and thyme in a big ziplock bag. Shake, then add the stew meat.
- Shake to coat the pieces evenly. (or this can be done in a large bowl)
- Brown the meat in the cooking oil on all sides, you don’t need to cook the meat through. You may need to cook the meat in batches.
- De-glaze the pan with the beef broth. Add the tomato paste, scrape up any brown bits of meat and flour into the sauce. The sauce will thicken and will only take a few minutes.
- Add the meat and sauce to the slow cooker.
- Stir.
- Cook on low for 7 to 8 hours.
- Add peas at the end of cooking time. Put the lid back on and cook for 15 more minutes to thaw the peas. If the stew thickens too much after being stirred, add water.
How to Video:
Recipe Notes:
Nutrition:
First Published 05/19/2013
Updated 05/24/2019
Looking for a great Instant Pot Beef Stew recipe? Here is my recipe recommendation for the instant pot.
You can freeze this easily; cooked potatoes freeze well. I often cook a big load of mashed potato and freeze it.
Hello! I am allergic to tomatoes. Any ideas to sub the tomato paste?
Made this twice this weekend due to too much stew meat thawed out. I added a diced red bell pepper the second time and we liked the flavor even better. I used Crimini mushrooms both times. The second time I added all the leftover flour to the sauce and it was thicker and more seasoned. GREAT RECIPE!!
This sounds like the perfect “warm your bones” kinda meal. I plan to make this at the end of the week for a rainy day and serve it with French bread and a compound butter of garlic and herbs. I would like to put it in the crockpot when I leave the house at 6am so that it will be ready at 1pm when my husband gets up to get ready for his second shift job. Do you think it would be ok to cook off the beef, deglaze the pan and add it all to the crockpot (over the vegetables) refrigerate over night and then pop it in the base to cook the next morning? I’m trying to avoid busting out pots and pans before school/work and while he’s just went to bed. Thanks for the recipe!
Yes, will work fine!
Proper irish stew would have lamb meat, i dont like lamb myself, i and others i know use mince and beef together, i always make my stew day before as its more tasty next day, to heat next day im not great fan of microwaves so i put just enough in small pot on hob very low, sometimes we like a drop of HP brown sauce in it, would’nt fancy the mushrooms myself.
Watery watery watery. Panicked & added 1/4 cup flour mixed with with 1/4 cup waster. Still watery. Followed recipe to the letter. Now what?
I don’t know what could have happened Loren? I made a video with the exact measurements of the recipe and it’s really thick.
If I eliminate the tomato paste (tomato anything is too acidic for my daughter), what can I use to substitute? Or can I just not add it?
Hi Nancy! I think it will be fine without!
Thanks so much for your reply, Sarah! I’ve made quite a few of your recipes and they’re always a hit!! Sincerely, Nancy Pollock
Im going to make this for tomorrow, all the comments make it Sound so good….i am notably thee worlds WORST cook, so we’ll see thsnk you for sharing!!
Let me know how it turns out!
I made this beef stew today, cut the recipe in half because it’s only for one person for a few nights and it came out really tasty and pretty perfect… I did need more beef broth than if I cut it in half so I ended up using 2 cups of beef broth and extra water to make sure I covered everything enough… I used extra veggies, as in parsnips which I love so I had chunks of potatoes, baby carrots, parsnips and sliced onions. I didn’t use the frozen peas because I didn’t need them but I may add them with the leftovers later. I have a lot leftover but not too much. I also added in 2 tbsps of flour with 1/2 cup of water 1/2 an hour before it was done to thicken the sauce and it worked well. I cooked the stew for approx 6 hours on low which was enough time. I highly recommend this recipe!
Thank you for all your tips Karen! I’m sure it will be helpful to anyone who wants to cut this recipe in half.
Hi, I’m making this tomorrow and I’m cutting the recipe in 1/2 because I’m only making it for myself to have for the week. My question is would I cook it in my slow cooker for the same amount of time 7-8 hours on low or 4 hours on high or would it need less time because there’s less in the pot to cook?
I think the time will be the same, I’d do 7 on low or 4 on high. The beef and potatoes need that time to tenderize. It will be great!
Added a packet of ranch dressing powder to the slow cooker mix before cooking
making this now, though i forgot to use Worcestershire. I had an extra pound of meat so I threw it in anyway and increased everything slightly. I think this would be good with a bit of beer….boeuf carbonade! cheaper than wine and just as tasty and you don’t have to waste a whole bottle of wine.
Beer and beef go so good together! I’m sure it will be great.
We really loved this. Oh so tasty. Added a cup of sweet corn, at the end turned onto high and added two heaped teaspoons of corn flour in a little water to thicken. Beautiful. Thanks
Excellent flavor! I added 2 stalks celery, 2 bay leaves and 4 cloves of garlic, minced and cooked 3 1/2 hours on high (pinched for time). This will be my go-to beef stew recipe!