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Home » Dinner » Slow Cooker Beef Stew

Slow Cooker Beef Stew

by Sarah Olson on May 24, 2019 | Updated August 6, 2020 113 Comments

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3 photo collage of slow cooker beef stew, image for pinterest

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

This is a recipe everyone should have in their back pocket for the slow cooker. My recipe is thick and hearty and has great reviews.

finished beef stew in the slow cooker, with rolls and wooden spoon next to it.

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.

close up beef stew in slow cooker, wooden soon inside.

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)
cooked thick beef stew in a slow cooker

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.
One bowl beef stew on potholder

How long do I cook?

Cook on low for 7-8 hours for perfectly tender beef and vegetables. I recommend the low setting for this recipe.

3 bowls of beef stew in white bowls with rolls on side

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.
 close up beef stew in slow cooker, wooden soon inside.

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!

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

Other Slow Cooker Stew recipes that are a must-try!

  • Slow Cooker Shipwreck Stew
  • Slow Cooker Beefy Bacon Man Stew
  • Slow Cooker A1 Beef Stew
  • Slow Cooker Guinness Beef Stew

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.

thick beef stew in a slow cooker with rolls and bowls on the side.

Best Slow Cooker Beef Stew

4.96 from 25 votes
From scratch thick and hearty Slow Cooker Beef Stew. A recipe you will make over and over.
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: slow cooker beef stew
Prep Time: 25 minutes
Cook Time: 7 hours
Total Time: 7 hours 25 minutes
Servings: 10
Calories: 261kcal
Author: Sarah Olson

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
  • 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
  • 1 lb. bag baby carrots
  • 1 white onion, diced
  • 2 cups frozen peas optional
US Customary – Metric

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:

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.

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
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Beef, Dinner, Soups Tagged With: beef, Crock pot, hearty, slow cooker, stew

    Comments

    1. Roz Blair says

      February 25, 2015 at 7:16 pm

      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!

      Reply
    2. Shelley says

      January 4, 2015 at 2:57 pm

      GF Could you use cornstarch instead?

      Reply
      • Sarah Olson says

        January 4, 2015 at 3:23 pm

        I don’t see why not!

        Reply
    3. Denni says

      December 20, 2014 at 6:51 pm

      Does 1 beef bullion cube dissolved in 1 cup boiling water equal 1 10 oz can beef broth?

      Reply
      • Sarah Olson says

        December 21, 2014 at 6:27 am

        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.

        Reply
    4. Natasha says

      October 30, 2014 at 1:48 pm

      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!

      Reply
    5. Kari says

      October 1, 2014 at 4:08 pm

      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???

      Reply
      • Sarah Olson says

        October 1, 2014 at 5:53 pm

        Did you use ground thyme? Or the leafy kind? I’m wondering if your crock pot cooks hot?

        Reply
        • Kari says

          October 2, 2014 at 8:55 am

          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. ☺

          Reply
    6. Kristen says

      September 28, 2014 at 4:48 pm

      I added brown ale to deglaze, garlic and worstershire sauce, it is cooking away and smells amazing!

      Reply
    7. Lise Mueller says

      September 18, 2014 at 11:19 am

      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

      Reply
      • Sarah Olson says

        September 19, 2014 at 5:34 am

        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.

        Reply
        • Lise Mueller says

          September 19, 2014 at 10:43 am

          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.

          Reply
      • Margaret Donohue says

        December 26, 2014 at 2:21 pm

        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. 🙂

        Reply
    8. Ashley says

      August 9, 2014 at 7:53 pm

      My husband and I absolutely loved this! This is one of our favorite dishes. Thank you!

      Reply
    9. Kepanie says

      July 24, 2014 at 7:21 pm

      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.

      Reply
    10. Lucy says

      March 28, 2014 at 5:59 am

      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.

      Reply
    11. Serena | Serena Bakes Simply From Scratch says

      March 27, 2014 at 9:30 pm

      Beef Stew is one of those comfort food favorites! Totally divine!

      Reply
    12. Mary Ellen says

      March 27, 2014 at 9:28 pm

      This looks delicious!

      Reply
    13. Jodie says

      March 27, 2014 at 9:13 pm

      This looks like perfect for sunday dinner!

      Reply
    14. Sheena @ Hot Eats and Cool Reads says

      March 27, 2014 at 7:01 pm

      This stew looks so hearty! I love meals like this and even better when it’s made in the slow cooker!

      Reply
    15. Samantha Connor says

      February 13, 2014 at 7:59 am

      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!

      Reply
    16. Lucas says

      January 8, 2014 at 8:29 pm

      What is de-glazing and how is it properly done? I’m also wondering how important onion powder is to the mix because I don’t have any. This will be the second time I attempt to make a stew. Last time, I thought that beef bouillon concentrate was the same as beef broth and proceeded to add 1.5 cups of concentrate. Hopefully this works better!

      Reply
      • Sarah Olson says

        January 9, 2014 at 6:37 am

        Deglazing is just adding the liquid to the pan to get the meaty bits off the bottom, nothing too complicated. Do you have garlic powder? That would work good.

        Reply
    17. Tim says

      December 30, 2013 at 8:49 am

      Due to my work load and varying start/end times the slow cooker is a real ‘god’ send. Made this as per but changed a few things. Just for my taste.

      1. 1 x beef stock cube crumbled over the meat as it browns.
      2. Dumplings

      125g/4½oz plain flour, plus extra for dusting

      1 tsp baking powder

      pinch salt

      60g/2½oz suet

      water, to make a dough

      Then roll into 8 small ‘balls’ and had to the cooker 20 mins before end I test with a knife to check when done.

      Reply
      • Pat Johnson says

        January 4, 2014 at 4:55 am

        When adding Dumplings as quoted by Tim, is the 20 minutes timing when the slow cooker is on low/mdm or high and do you have to add any extra time to the total??

        Reply
        • Sarah Olson says

          January 5, 2014 at 3:19 pm

          I would add extra time, and have the slow cooker on high.

          Reply
    18. Steve Coman says

      December 26, 2013 at 7:38 pm

      Got a request for beef stew from my Granddaughter. Found your recipe and tried it. First time ever making something like this. Result:- whole family loved it especially Granddaughter. Thank you so much for posting it.

      Steve

      Reply
    19. Heidi says

      December 8, 2013 at 8:30 am

      Could I eliminate the tomato paste and Worcester sauce? I thought about adding steak sauce since I have neither of the above ingredients.

      Reply
      • Sarah Olson says

        December 8, 2013 at 8:57 am

        It would be worth a try! Let me know how it turns out.

        Reply
    20. mike says

      November 24, 2013 at 7:54 am

      Dot the potatoes get peeled or skin on

      Reply
      • Sarah Olson says

        November 24, 2013 at 8:59 am

        I left the skin on.

        Reply
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