Slow Cooker Beef Stew
174 Comments Jan 16, 2023
Updated Feb 24, 2025
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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.
Table of Contents
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.
How to make Beef Stew in the Crockpot
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
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Thinking about making this on Sunday. My question is can i add frozen corn, and to this recipe?
Yes, you can! You can add it at the beginning or end.
Thank you. I will tell you how it comes out.
Can I use a yellow onion or a sweet yellow onion instead of a white onion?
Yes, you can either.
This looks amazing! Just wondering if using white potatoes instead of red, would be alright, or if it would change the consistency too much?
No, it will work fine. 🙂
I can’t eat flour, can I substitute cornstarch? If so, do you know how much to use? And would I use it the same way as the flour, or add it at the end of the cooking cycle to thicken?
If I’m using cornstarch for this I would mix 3 tablespoons of cold water with 3 tablespoons of cornstarch. Add at the end of the cooking time. Let it cook for 10 more minutes to thicken.
Thanks Sarah! I’m going to make it this weekend….can’t wait for my family to try this.
I use potato flakes to thicken stew, just sprinkle about 3/4 cup on top of stew and stir well it thickens up nicely and you can use different flavors in other soups or stews, the bacon and cheese instant potatoes are perfect for broccoli soup.
I’m pretty challenged when it comes to cooking and that’s why I love your recipes. I’ve never heard of “deglazing a pan”. I looked it up and am I glad I did!!! It’s getting ALL the flavors. Now I’m really excited to try this recipe. Thanks for teaching!
One of my all time favorites from the Magical Slow Cooker 😀
This is a great recipe. To often slow cooker stews end up to thin and brothy. I love how this recipe ends up with a thick sauce that is sopped up with some bread. Next time I plan on serving it in a bread bowl. This will certainly be in our family meal rotation.
Hello Sarah! Thank you so much for this recipe! I am making it with your suggestion of adding a cup of red wine to the broth. I am wondering if tucking a bay leaf would be good. Also, would you recommend the 2 tsp. of Worcestershire sauce with the red wine and the flavor of the bay leaf?
Yes, a bay leaf would work great. And Worcestershire sauce too! Great ideas.
The stew came out so delicious! Thanks again Sarah! This is a keeper! Many Blessings to you and yours!
So glad you enjoyed it, we love this meal too.
It gives you the time for low setting, can it be done on high? If so what will the time be for high setting?
Thank you
You can do on high. Add a little more broth though, so it does start. About 4-5 hours on high or until the potatoes are tender.
This is in my crock pot as we speak. If it’s too thin, I’ll add a packet of dry beef gravy mix. I forgot both the tomato paste and Worcestershire. Im sure it will still be wonderful.