Nothing says comfort food like a hearty bowl of Slow Cooker Beef Stew. This recipe is packed with tender chunks of beef, wholesome vegetables, and a rich, savory broth that will warm you from the inside out. Let your slow cooker do all the work while you go about your day, and come home to a delicious, home-cooked meal that feels like a hug in a bowl. Trust me, you’re going to love this one!
Why You’ll Love This Recipe
Effortless Cooking: Just toss everything in the slow cooker and let it work its magic.
Rich & Flavorful: The long, slow cooking process creates deep, comforting flavors.
Nutritious & Filling: Packed with protein, fiber, and essential nutrients.
Great for Meal Prep: Make a big batch and enjoy leftovers throughout the week.
Family Favorite: Even picky eaters will love this classic, cozy dish.
Ingredients in Slow Cooker Beef Stew
Beef Chuck Roast: The best cut for slow cooking—becomes tender and flavorful over time.
Carrots: Add a natural sweetness and a pop of color.
Potatoes: Hearty and filling, they soak up all the delicious flavors.
Onion & Garlic: Essential aromatics for a deep, savory base.
Tomato Paste: Enhances the stew with a rich umami depth.
Beef Broth: The foundation of the flavorful broth.
Worcestershire Sauce: Adds a touch of tangy, savory depth.
Thyme & Bay Leaf: Classic herbs that infuse the stew with warmth and earthiness.
Salt & Pepper: To season everything just right.
Flour (or Cornstarch): Helps thicken the stew for that perfect consistency.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Brown the Beef: In a skillet, sear the beef chunks until browned on all sides. This step adds extra depth to the flavor but can be skipped if you’re short on time.
Layer the Ingredients: Add the carrots, potatoes, onions, and garlic to the slow cooker. Place the seared beef on top.
Mix the Broth: In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Pour over the ingredients in the slow cooker.
Cook Low and Slow: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is fork-tender.
Thicken the Stew: In the last 30 minutes, mix flour or cornstarch with water and stir it into the stew to thicken the broth.
Serve and Enjoy: Remove the bay leaf, ladle into bowls, and serve warm with crusty bread or over rice.
How to Serve Slow Cooker Beef Stew
With Crusty Bread: Perfect for soaking up every last drop of the rich broth.
Over Mashed Potatoes: A comforting and hearty way to serve it.
With Rice or Noodles: A great way to stretch the meal and soak up the flavors.
Topped with Fresh Herbs: A sprinkle of parsley or thyme adds a fresh finish.
Additional Tips
Use the Right Cut: Tougher cuts like chuck roast work best for slow cooking.
Sear for More Flavor: Browning the beef first adds depth to the taste.
Add More Veggies: Mushrooms, peas, or green beans make great additions.
Storage Tips: Keep leftovers in an airtight container in the fridge for up to [time duration].
Freeze for Later: This stew freezes beautifully—just thaw and reheat when needed.
FAQ Section
Q1: Can I use a different cut of beef?
A1: Yes! Short ribs or stew meat work well too, but chuck roast is ideal for tenderness.
Q2: Can I make this on the stovetop?
A2: Absolutely! Simmer everything in a large pot for about 2-3 hours until the beef is tender.
Q3: How do I make it gluten-free?
A3: Use cornstarch instead of flour to thicken the stew.
Q4: Can I add wine for extra depth?
A4: Yes! A splash of red wine adds amazing richness to the broth.
Q5: What’s the best way to reheat leftovers?
A5: Reheat gently on the stovetop over low heat or in the microwave in 30-second intervals.
Q6: Can I add dumplings to this stew?
A6: Definitely! Drop dumpling dough on top in the last hour of cooking.
Q7: Can I cook this stew overnight?
A7: Yes! Set it to low, and you’ll wake up to a deliciously rich stew.
Q8: How do I make it spicier?
A8: Add a pinch of red pepper flakes or a dash of hot sauce.
Q9: Can I add beans for extra protein?
A9: Absolutely! White beans or kidney beans would be great additions.
Q10: What’s the best side dish for beef stew?
A10: Garlic bread, mashed potatoes, or a simple green salad all pair beautifully.
Final Thoughts
This Slow Cooker Beef Stew is the perfect meal for chilly nights, busy days, or whenever you crave something hearty and comforting. Let the slow cooker do all the work while you enjoy a cozy, homemade meal. Give it a try and let me know how you love to serve it!
Print
Slow Cooker Beef Stew
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Description
This hearty, comforting beef stew is the perfect slow cooker meal for fall and winter. Tender chunks of beef, carrots, potatoes, and mushrooms simmer in a rich, flavorful broth. Let your Crockpot do the work for a stress-free dinner
Ingredients
- 2 cups low-sodium beef broth
- 3 1/2 tablespoons flour (or gluten-free flour)
- 3 tablespoons tomato paste
- Kosher salt and black pepper, to taste
- 2 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes (start with 3 lbs before trimming)
- 1 1/2 cups Yukon gold potatoes, peeled and diced (1-inch pieces)
- 1 1/2 cups carrots, sliced (1/2-inch thick)
- 1 cup chopped celery (about 3 ribs)
- 1 medium onion, cut into 1/2-inch pieces
- 2 cloves garlic, minced
- 4 ounces white button mushrooms, quartered
- 3 sprigs fresh thyme
- 2 bay leaves
- 1/2 cup frozen peas, thawed
Instructions
- Prepare the broth: In a slow cooker, whisk together beef broth, flour, tomato paste, salt, and pepper until smooth.
- Add ingredients: Stir in beef, potatoes, carrots, celery, onion, garlic, mushrooms, thyme, and bay leaves.
- Cook:
- Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours), until beef is tender.
- Final touch: In the last 30 minutes, stir in thawed peas. Remove bay leaves and thyme sprigs before serving.
Nutrition
- Serving Size: 1⅓ cups
- Calories: 356 kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 520 mg
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22.5 g
- Fiber: 3.5g
- Protein: 44g
- Cholesterol: 120mg