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.
Loren berrington says
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?
Sarah Olson says
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.
Nancy Pollock says
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?
Sarah Olson says
Hi Nancy! I think it will be fine without!
Nancy Pollock says
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
Heather Adam Cerri says
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!!
Sarah Olson says
Let me know how it turns out!
Karen Orbach says
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!
Sarah Olson says
Thank you for all your tips Karen! I’m sure it will be helpful to anyone who wants to cut this recipe in half.
Karen Orbach says
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?
Sarah Olson says
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!
Anonymous says
Added a packet of ranch dressing powder to the slow cooker mix before cooking
Pertigal says
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.
Sarah Olson says
Beer and beef go so good together! I’m sure it will be great.
Tom says
I’m missing something here. “Waste a whole bottle of wine”??? In my house the wine will be gone long before the stew is ready.
Linda says
Good one Tom!! That’s what I thought too.
Graham Alsop says
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
Roz Blair says
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!
Shelley says
GF Could you use cornstarch instead?
Sarah Olson says
I don’t see why not!
Denni says
Does 1 beef bullion cube dissolved in 1 cup boiling water equal 1 10 oz can beef broth?
Sarah Olson says
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.
Natasha says
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!