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 shipwreck stew or Guinness beef stew.
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!
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 stalks 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
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.
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!
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!
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.
Recipe FAQs
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.
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.
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.
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.
Yes! Add one tablespoon of Worcestershire sauce to the stew for a rich depth of flavor.
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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Best Slow Cooker Beef Stew Recipe
Equipment Needed:
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:
Recipe Notes:
- 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 Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Hi! If I substituted frozen green beans and corn for the peas, would I add them at the beginning or the end? Thanks!
I would the green beans at the beginning if you like the them soft. For the corn, you can do either. I often add corn at the beginning so it tastes like part of the meal.
Thank you!
This beef stew is absolutely delicious! I noted some of the comments concerned about so few spices but I made it as written and I did use the red wine and Worcester sauce and the results were great. I was also amazed at how thick the stew turned out. A great recipe!
Great all around, though flavor a bit off, 2 much tomato paste, needs more of a beefy flavor. Added beef gravy in the end. Wud make it again with very little tomato paste.
I used to have a problem with tomato paste in recipes..I always found it to tomatoey and too acidy..My sister who has been a cook in a restaurant for years gave me this advice..She told me that when it is being added to browned meat to pull the meat to the side of the pan after browning..Then add the tomato paste to the cleared area and spread it out a bit and add just a sprinkle of sugar and stir it around for a minute or so over the heat.,She said it helps to neutralize and burn off the bitter taste..I tried it and it works..I now do this all the time with soups,stews and sauces..
Thank you for this great Beef Stew recipe! I have made this at least 6 times and loved it every time and so has the family. Thank you again!
I love mushrooms. should I use fresh or dried mushrooms?
I would add fresh. I’d cut them on the bigger size or leave them whole.
Adding mushrooms do I cook them or just add them to the slow cooker to cook?
You just add them to the slow cooker! At the beginning.
A classic, hearty beef stew. What’s not to love?
Great all around, though flavor a bit off, 2 much tomato paste, needs more of a beefy flavor. Added beef gravy in the end. Wud make it again with very little tomato paste.
This was great, a real keeper recipe. I followed the directions exactly and it is just great. I did add two russet potatoes cut into large chunks and even after freezing, the stew was just right. Thanks for this step by step, I am not a cook and need this type of recipe.
This is a lovely recipe rich and full of flavour. I did add a glass of red wine and I made a nice sourdough French bread to dip.
Loved it and its very simple