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.
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 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
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
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:
- 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.
Kari says
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???
Sarah Olson says
Did you use ground thyme? Or the leafy kind? I’m wondering if your crock pot cooks hot?
Kari says
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. ☺
Kristen says
I added brown ale to deglaze, garlic and worstershire sauce, it is cooking away and smells amazing!
Lise Mueller says
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
Sarah Olson says
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.
Lise Mueller says
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.
Margaret Donohue says
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. 🙂
Ashley says
My husband and I absolutely loved this! This is one of our favorite dishes. Thank you!
Kepanie says
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.
Lucy says
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.
Serena | Serena Bakes Simply From Scratch says
Beef Stew is one of those comfort food favorites! Totally divine!
Mary Ellen says
This looks delicious!
Jodie says
This looks like perfect for sunday dinner!
Sheena @ Hot Eats and Cool Reads says
This stew looks so hearty! I love meals like this and even better when it’s made in the slow cooker!
Samantha Connor says
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!
Lucas says
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!
Sarah Olson says
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.