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 do I cook beef stew?
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!
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
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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.
GF Could you use cornstarch instead?
I don’t see why not!
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.
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 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. ☺
I added brown ale to deglaze, garlic and worstershire sauce, it is cooking away and smells amazing!
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. 🙂
My husband and I absolutely loved this! This is one of our favorite dishes. Thank you!
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.
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.
Beef Stew is one of those comfort food favorites! Totally divine!
This looks delicious!
This looks like perfect for sunday dinner!
This stew looks so hearty! I love meals like this and even better when it’s made in the slow cooker!
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!
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
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!
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.
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.
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??
I would add extra time, and have the slow cooker on high.
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
Could I eliminate the tomato paste and Worcester sauce? I thought about adding steak sauce since I have neither of the above ingredients.
It would be worth a try! Let me know how it turns out.
Dot the potatoes get peeled or skin on
I left the skin on.