Slow Cooker Beef Stew is the ultimate comfort food! It’s perfect for those crisp fall evenings or chilly winter days when you crave something hearty and satisfying.
Slow Cooker Beef Stew Recipe
Nothing warms the soul quite like a bowl of homemade beef stew, especially one that’s been simmering all day in the slow cooker. This Slow Cooker Beef Stew is here to be your go-to comfort food. It’s packed with tender chunks of beef, veggies, and rich flavors that meld together in the slow cooker. If you don’t have a crockpot, I also have instructions for my stove-top beef stew which is my preferred method of cooking beef stew. But you can’t beat the convenience of making it in the slow cooker for those busy nights!
Why This Slow Cooker Beef Stew Recipe Works
When I shared my beef stew recipe last year, I got many requests for a slow cooker beef stew recipe, so I played around with my original and modified it for the crock pot. The slow cooker doesn’t evaporate as much, so I had to decrease the liquid to get it perfect.
- Easy: The best part about crockpot beef stew is that it’s as easy as it gets! Toss the ingredients into your slow cooker in the morning, set it on low, and let it work its magic while you tackle your day. By dinnertime, you’ll have an aromatic masterpiece waiting for you! It’s the perfect solution for busy weekdays or laid-back weekends.
- Rich and Flavorful: This hearty dish contains tender beef and a medley of vegetables flavored with tomato paste, garlic, and herbs. It’s delicious!
- Dietary Restrictions: It’s high-protein, Weight Watchers-friendly, dairy- free, and gluten-free (if made with GF flour).
If you make this healthy beef stew recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
What You’ll Need
Slow Cooker Beef Stew Ingredients
Here’s everything you’ll need to make this easy crock pot beef stew. The recipe card at the bottom includes the exact measurements.
- Broth: My slow cooker recipe uses one cup less broth than my traditional beef stew on the stove.
- All Purpose Flour thickens the cooking liquid. You can use all-purpose or gluten-free.
- Tomato Paste adds a rich tomato flavor.
- Salt and Black Pepper season the stew.
- Beef Chuck Roast: Trim the fat from boneless chuck roast and cut it into small cubes.
- Vegetables: Yukon Gold potatoes, carrots, celery, onion, mushrooms, frozen peas
- Garlic Cloves add a rich aroma, enhancing the stew’s savory flavors.
- Herbs: Fresh thyme and bay leaves
How to Make Slow Cooker Beef Stew
I brown the beef and vegetables on the stove before adding them to the slow cooker to deepen their flavor. I promise the extra step is worth the effort! The complete instructions are in the recipe card below.
- Brown the Meat and Vegetables: Brown the beef in a large skillet on high heat. Transfer it to the slow cooker, and then brown the carrots, celery, onions, and garlic in the skillet.
- Add Everything to the Crock Pot: Transfer the sauteed veggies to the slow cooker, and add the potatoes, mushrooms, thyme, and bay leaves.
- Cooking Liquid: Blend the broth, flour, tomato paste, salt, and pepper in a blender. Pour it into the slow cooker.
- Slow Cook: Cover the slow cooker and set it to cook on low for 8 hours until the beef stew meat is fork tender.
- Add the Peas: After 8 hours, discard the herbs and stir in the peas. Taste and add more salt if needed.
Variations
- Potatoes: Substitute russet potatoes, sweet potatoes or red potatoes.
- Mushrooms: Leave them out if you don’t like them.
- Herbs: Swap thyme with rosemary.
What to Serve with Slow Cooker Beef Stew
Pair this deliciousness with some crusty bread to soak up all that flavorful broth, or serve it over mashed potatoes for an extra layer of comfort.
Storage
- Refrigerate leftover stew for 4 days.
- Freezer: It’s also fantastic for meal prep and freezing. Store it in airtight containers and freeze for 3 months.
- Reheat: Thaw it in the refrigerator and warm on the stove or microwave.
FAQ
Yes, you can put raw beef in the slow cooker. However, I like to brown it first to give it a richer flavor and better color. It also helps seal in the meat’s juices.
While cooking beef for a long time is key for the best beef stew, it is possible to overcook it. The meat will dry out, and the vegetables will be mushy.
More Classic Beef Stew Recipes You’ll Love
Yield: 6 servings
Serving Size: 1 1/3 cups
- 2 cups low-sodium beef broth
- 3 1/2 tablespoons flour or gluten-free flour
- 3 tablespoons tomato paste
- Kosher salt and black pepper
- 2 1/2 pounds boneless chuck roast, trimmed and cut into 1 inch cubes (I prefer Prime beef, I start with a 3 lb piece before trimming off fat)
- 1 1/2 cups yukon gold potatoes, peeled and diced into 1 inch pieces
- 1 1/2 cups carrots, sliced 1/2 inch thick diagonal, from 3 to 4 medium carrots
- 1 cup chopped celery, from 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
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Combine broth, flour, tomato paste, 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper in a blender and blend until smooth.
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Heat a large skillet oven over high heat, spray with oil and brown the beef on all sides in two batches. Transfer the beef to the slow cooker, then spray the skillet again.
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Add the carrots, celery, onions and garlic and brown, stirring about 5 minutes. Transfer to the slow cooker and add the potatoes, mushrooms, thyme and bay leaves and pour the broth mixture on top.
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Cover and cook low 8 hours, until the meat and vegetables are tender.
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Discard the thyme and bay leaves, stir in the peas and let them sit 1 minute until heated through. Taste for salt and adjust as needed.
Last Step:
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Serving: 1 1/3 cups, Calories: 356 kcal, Carbohydrates: 22.5 g, Protein: 44 g, Fat: 10.5 g, Saturated Fat: 5 g, Cholesterol: 124.5 mg, Sodium: 410 mg, Fiber: 3.5 g, Sugar: 7 g
