Slow Cooker Beef Stew


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If you are looking for the Best Slow Cooker Beef Stew Recipe, look no further! This recipe is thick and hearty and made from scratch with plenty of fresh vegetables.

Stew is a perfect weekend recipe. You can make a big batch and eat the leftovers for lunch over the next few days. Also, try my Slow Cooker shipwreck stew or Slow Cooker Guinness beef stew.

Beef stew done cooking in a crockpot.
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Why this recipe works

This recipe for crockpot beef stew has fresh vegetables, lots of seasonings, and a touch of tomato paste for a smooth tomato flavor.

The stew is thick, for the beef is coated in flour, which helps thicken the “gravy.” Browning the meat adds a rich flavor to the stew. Though this recipe has a few steps, you will have grandma-made traditional beef stew at the end of the day.

This recipe will not disappoint you, it is full of great flavor, and it’s nice and thick. This easy beef stew recipe reminds me of a perfect comfort food pot roast dinner, with everything chopped to the perfect size, with gravy on it!

ingredients for beef stew on a table.

Recipe Ingredients

  • Beef – Find beef stew meat at your local grocer; it is already the perfect size for beef stew. Or you can cut up a beef chuck roast or bottom round roast into cubes. Be sure to cut off the large pieces of gristle and fat.
  • Flour Coating – A combination of flour, salt, black pepper, dried thyme, and garlic powder is made and tossed with the beef cubes. The flour will thicken the stew. You will also need cooking oil to brown the meat. If desired, you can use a few springs of fresh thyme instead.
  • Vegetables – Red potatoes, carrots, and onion. You can also add two celery ribs if desired. Frozen peas are added just before serving.
  • Broth – Beef broth or beef stock can be used in this dish, do not use water for it will dilute all the flavorings.
  • Tomato Paste – Beef stew has a slight tomato flavor, that is where the tomato paste comes into play. You’ll get a tomato flavor without having chunks of tomatoes. If you don’t have a small can of tomato paste, you can use a small can of plain tomato sauce.

Step-by-Step Directions

6 images showing how to start assembling beef stew.

Step One – Add the flour and seasonings to a bowl or large ziplock bag, stir or shake to distribute the seasoning with the flour.

Step Two – Add the beef cubes.

Step Three – Stir the beef into the flour mixture (or shake your ziplock bag) until they are evenly coated.

Step Four – Set a large skillet to medium-high heat. When the pan is hot, add the oil.

Step Five – Brown the beef on both sides; no need to cook through; the slow cooker will do that.

Step Six – After you have browned the beef, add the tomato paste and beef broth. Stir. Let the sauce and beef simmer for about 5 minutes until it thickens slightly.

4 images showing how to finish beef stew.

Step Seven – Add your vegetables to the slow cooker and pour over the beef and broth mixture. Stir. Cover and cook on LOW for 7 to 8 hours. The low and slow cooking time will produce tender beef and vegetables.

Step Eight – Add the frozen peas (if you like them) after the cooking time is up. Add the lid back on and let the peas come to temperature. This will only take about 15 minutes.

Step Nine – Serve and enjoy!

cooked beef stew in the slow cooker with rolls on the side.

How to serve:

  • Serve crock pot beef stew 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 or crusty bread, butter, and a side salad if desired. A glass of red wine is a great accompaniment to beef stew as well!
Done cooking beef stew in a green slow cooker.

Variations

  • Sweet Potato Stew – Substitute sweet potatoes for a healthier and vitamin-packed stew for the red potatoes.
  • Onion Soup Mix – Instead of adding salt to this recipe, add a packet of onion soup mix; this will add significant onion flavor to your stew.
  • No potato stew – Out of potatoes? Don’t fret. Make this stew as directed, but without the potatoes. Instead, serve over steamed rice or egg noodles.
overhead shot of beef stew in a bowl.

Recipe FAQs

How to store:

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.

What other vegetables can I add to the stew?

You can add sweet potatoes, corn, green beans, and even mushrooms if you desire! The flavors of the stew go well with just about any vegetable.

Can I use cornstarch instead of flour?

Yes, though you’ll want to mix three tablespoons of cornstarch and three tablespoons of water and add that to the broth mixture at the beginning of the cooking time. Still season your beef stew meat and brown it before adding to the slow cooker.

Can I skip browning the meat?

You can forgo browning the stew meat, though it adds more flavor to the stew if you do. If you don’t sear your meat, you’ll want to skip using flour, the flour will clump if added straight to the slow cooker. Instead, thicken the stew instead use cornstarch and cold water (mix three tablespoons of each well before adding). Add at the beginning of the cooking time.

Can I add Worcestershire sauce?

Yes! Add one tablespoon of Worcestershire sauce to the stew for a rich depth of flavor.

Can I add red wine?

Yes, though you’ll only want to add a 1/2 cup. Wine can be robust in slow cooker recipes. I suggest a red blend, merlot, or pinot noir.

Looking for a great Instant Pot Beef Stew recipe? Here is my recipe recommendation for the instant pot.

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Done cooking beef stew in a green slow cooker.

Best Slow Cooker Beef Stew Recipe

4.89 from 34 votes
Prep Time: 25 minutes
Cook Time: 7 hours
Total Time: 7 hours 25 minutes
Servings: 10
If you are looking for the Best slow cooker beef stew, look no further! This recipe is thick and hearty and made from scratch with plenty of fresh vegetables.

Ingredients 
 

  • 2 lbs. stew meat, or 2 pounds any lean roast cut into 1-inch squares
  • 1/2 cup flour
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. onion powder
  • 1 tsp. thyme
  • cooking oil,, about 2 tablespoons
  • 28 oz. beef broth, (2 14 oz. cans)
  • 6 oz. can tomato paste
  • 1 1/2 lbs. red potatoes quartered or diced, cut into inch pieces – You can use yukon gold or russets if desired.
  • 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.
  • Season with additional salt and pepper if desired.

How to Video

Sarah’s Notes

How to store: 
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.
Can I skip using flour?
Yes, though you’ll want to mix three tablespoons of cornstarch and three tablespoons of water and add that to the broth mixture at the beginning of the cooking time. Still season your beef and brown it before adding to the slow cooker.
Must I sear the meat?
You can forgo browning the meat, though it adds more flavor to the stew if you do. If you don’t sear your meat, you’ll want to skip using flour, the flour will clump if added straight to the slow cooker. Instead, thicken the stew instead use cornstarch and cold water (mix three tablespoons of each well before adding). Add at the beginning of the cooking time.
Can I add wine?
Yes, though you’ll only want to add a 1/2 cup. Wine can be robust in slow cooker recipes. I suggest a red blend, merlot, or pinot noir.
Variations
  • Sweet Potato Stew – Substitute sweet potatoes for a healthier and vitamin-packed stew for the red potatoes.
  • Onion Soup Mix – Instead of adding salt to this recipe, add a packet of onion soup mix; this will add significant onion flavor to your stew.
  • No potato stew – Out of potatoes? Don’t fret. Make this stew as directed, but without the potatoes. Instead, serve over steamed rice or egg noodles.

Nutrition

Calories: 261kcal | Carbohydrates: 28g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 995mg | Potassium: 1035mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6745IU | Vitamin C: 23.5mg | Calcium: 59mg | Iron: 4.2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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Recipe Rating




172 Comments

  1. Martin G says:

    5 stars
    This recipe was excellent and was very tasteful. We adjusted it for a serving total for 2 people and had more than enough with left overs for 2 days. This recipe is a keeper and a go to for the fall and winter time

  2. Kelley says:

    The recipe states to cook on LOW for 7-8 hours. What would the time be if I were to cook this on HIGH? Thank you.

    1. Sarah Olson says:

      About 4 hours. Or until the beef and potatoes are tender.

  3. Rowland says:

    5 stars
    Very nice sweet a savory favor. I used the onion soup mix in place of the salt and added Worcestershire sauce.