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!
From scratch thick and hearty Slow Cooker Beef Stew. A recipe you will make over and over.
Course Main Course
Cuisine American
Keyword slow cooker beef stew
Prep Time 25minutes
Cook Time 7hours
Total Time 7hours25minutes
Servings 10
Calories 261kcal
Author Sarah Olson
Equipment
Slow Cooker Size: 6-quart or larger
Ingredients
2lbs.stew meator 2 pounds any lean roast cut into 1-inch squares
½cupflour
2teaspoonsalt
½teaspoonpepper
1teaspoononion powder
1teaspoonthyme
cooking oil,about 2 tablespoons
28oz.beef broth(2 14 oz. cans)
6ouncecan tomato paste
1½poundsred potatoes quartered or dicedcut into inch pieces
1lb.bag baby carrots
1white onion,diced
2cupsfrozen peasoptional
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.
Video
Notes
Mushrooms are a great addition to this stew. Add 1-2 cups of sliced mushrooms if desired.Want to add red wine? Sub out 1 cup of the beef broth and replace it with red wine.Nutritional values are approximate. If you require a special diet, please use your own calculations. The values below are for 1/10 of the recipe.
Get Sarah's tricks to delicious and hands-free cooking!
Comments
Carl Dunnsays
You are so right. You find a recipe in some cookbook, you think it will taste great and then you make it. Often it comes out poorly. Your recipe is great. Tried it last week and loved it. I did a stew recipe with meatballs
This stew is delicious and easy! Thank you so much for a tasy meal. I have made it tice this month and my kids love it! Great way to get my daughter to eats peas too! You won’t be disappointed with this one. I have made quite a few stews and most of them are not tasty. This one is. Enjoy!
Going to have to try this soon, maybe for dinner tonight. I have some stew I need to use up anyways. Normally I cook it in my dutch oven but in the crock pot sounds even better.
I want to try this recipe & tend to add my own favorites. I like the idea of the Worcester but what is HP? Cdndly, added 2Tbls of HP. I have tried to think what it could be, I cook all the time but this on escapes me. Probably something easy I am sure. Thanks, Lise
Thank you. I do have another question for you, though which, red wine would you suggest as a marinade for red meat before cooking. Do you have any recommendations for which, wine works best when soaking chicken or pork in prior to cooking.
HP is a brown sauce, originating in Britain – the Brits call it ‘brown sauce’. You can find it in any grocery store in Ontario, Canada as well, on the shelf beside the ketchup & mustard. 🙂
I just made this. Followed the recipe exactly. Word for word. I thought it was horrible. All I could taste was thyme and it looked like mush. Help! What am I missing???
I used the McCormick Thyme. What I did notice after I posted my comment is, I only used 14oz of beef broth. That would have made it too strong and mushy wouldn’t it? You’ll have to excuse me, just started cooking recently. Lol. Think I’m gonna give this recipe another try with the correct amount of beef broth. ☺
Omg! This was so easy to make and so, so delicious! I used sweet potatoes instead and added 2 bay leaves and a splash of Worcestershire sauce. Will be making again. Thank you for the recipe!
I believe 8 ounces is a cup, do you have a measuring cup with ounces? I’ve never done this recipe with boullion cubes. I would say probably 3 cubes for the 28 ounces of water.
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!
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
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.
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 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!
You are so right. You find a recipe in some cookbook, you think it will taste great and then you make it. Often it comes out poorly. Your recipe is great. Tried it last week and loved it. I did a stew recipe with meatballs
This stew is delicious and easy! Thank you so much for a tasy meal. I have made it tice this month and my kids love it! Great way to get my daughter to eats peas too! You won’t be disappointed with this one. I have made quite a few stews and most of them are not tasty. This one is. Enjoy!
This stew looks so hearty! I love meals like this and even better when it’s made in the slow cooker!
This looks like perfect for sunday dinner!
This looks delicious!
Beef Stew is one of those comfort food favorites! Totally divine!
Going to have to try this soon, maybe for dinner tonight. I have some stew I need to use up anyways. Normally I cook it in my dutch oven but in the crock pot sounds even better.
I found this recipe on Pinterest. I made it tonight and it is terrific. I love how there so much flavor. My sometimes finicky daughters love it too.
My husband and I absolutely loved this! This is one of our favorite dishes. Thank you!
I want to try this recipe & tend to add my own favorites. I like the idea of the Worcester but what is HP?
Cdndly, added 2Tbls of HP.
I have tried to think what it could be, I cook all the time but this on escapes me. Probably something easy I am sure.
Thanks, Lise
Hi Lise, I did some research, and I think HP is a sauce from UK. Like a steak sauce. I’ve never seen it in the states.
Thank you. I do have another question for you, though which, red wine would you suggest as a marinade for red meat before cooking. Do you have any recommendations for which, wine works best when soaking chicken or pork in
prior to cooking.
HP is a brown sauce, originating in Britain – the Brits call it ‘brown sauce’. You can find it in any grocery store in Ontario, Canada as well, on the shelf beside the ketchup & mustard. 🙂
I added brown ale to deglaze, garlic and worstershire sauce, it is cooking away and smells amazing!
I just made this. Followed the recipe exactly. Word for word. I thought it was horrible. All I could taste was thyme and it looked like mush. Help! What am I missing???
Did you use ground thyme? Or the leafy kind? I’m wondering if your crock pot cooks hot?
I used the McCormick Thyme. What I did notice after I posted my comment is, I only used 14oz of beef broth. That would have made it too strong and mushy wouldn’t it? You’ll have to excuse me, just started cooking recently. Lol. Think I’m gonna give this recipe another try with the correct amount of beef broth. ☺
Omg! This was so easy to make and so, so delicious! I used sweet potatoes instead and added 2 bay leaves and a splash of Worcestershire sauce. Will be making again. Thank you for the recipe!
Does 1 beef bullion cube dissolved in 1 cup boiling water equal 1 10 oz can beef broth?
I believe 8 ounces is a cup, do you have a measuring cup with ounces? I’ve never done this recipe with boullion cubes. I would say probably 3 cubes for the 28 ounces of water.
GF Could you use cornstarch instead?
I don’t see why not!
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!
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
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.
Added a packet of ranch dressing powder to the slow cooker mix before cooking
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!
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.
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!
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
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.