Slow Cooker Beef Stew Recipe

Slow cooker beef stew is the ultimate comfort food, bringing together tender chunks of beef, hearty vegetables, and savory seasonings in one warm, cozy bowl. Perfect for busy weeknights or lazy weekends, this dish requires minimal effort but delivers maximum flavor. Whether you’re feeding a crowd or prepping meals for the week, this slow cooker beef stew recipe is both nourishing and satisfying. Let your crockpot do the work while you enjoy the mouthwatering aroma that fills your kitchen. In just a few simple steps, you’ll have a wholesome, home-cooked meal ready to serve.

Why You’ll Love This Slow Cooker Beef Stew

There’s so much to adore about this classic stew. It’s budget-friendly, packed with nutritious ingredients, and incredibly easy to prepare. The slow cooking process transforms beef chuck into fork-tender bites infused with the flavors of thyme, garlic, and Worcestershire sauce. With minimal prep and a set-it-and-forget-it approach, this recipe fits into even the busiest schedules. Plus, it’s a complete meal in one pot—protein, vegetables, and starches included.

Ingredients

• 1/4 cup all-purpose flour
• 2 teaspoons dried thyme
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1 teaspoon freshly ground black pepper, plus more for serving
• 1 teaspoon garlic powder
• 1 medium yellow onion, finely chopped (yields approximately 1 1/2 cups)
• 4 medium carrots, peeled and sliced into 1-inch thick rounds (around 2 1/2 cups)
• 2 medium stalks celery, cut into 1/2-inch pieces (about 3/4 cup)
• 1 pound Yukon gold or red potatoes, cut into 1-inch pieces
• 2 1/4 pounds boneless beef chuck roast or beef stew meat, trimmed and cubed
• 2 dried bay leaves
• 1 1/2 cups beef broth
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• Chopped fresh parsley leaves, for serving (optional)

Step-by-Step: How to Make Slow Cooker Beef Stew

1. In a 6-quart or larger slow cooker, combine the flour, dried thyme, salt, pepper, and garlic powder.
2. Add the cubed beef to the slow cooker and toss it with the flour mixture until evenly coated.
3. Add the diced onion, carrots, celery, potatoes, and bay leaves on top of the beef.
4. In a separate bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour this mixture over the contents of the slow cooker and stir gently to combine.
5. Cover and cook on the LOW setting for 6 to 8 hours or on HIGH for 4 hours, until the beef is very tender.
6. Taste and adjust seasoning with additional salt and pepper if needed.
7. Serve warm, garnished with chopped parsley and extra pepper if desired.

Helpful Tips

• Browning the beef before adding it to the slow cooker adds extra flavor, though it’s optional.
• Cut all vegetables into uniform sizes to ensure even cooking.
• Keep the lid closed during cooking to preserve heat and moisture levels.
• Skim off any excess fat before serving if desired.

Substitutions And Variations

• Meat Alternatives: Try lamb stew meat or turkey for a different twist.
• Vegetables: Add mushrooms, parsnips, or sweet potatoes for variety.
• Gluten-Free: Use a gluten-free flour blend or cornstarch to thicken the stew.
• Spice Level: Add a dash of crushed red pepper flakes or a bit of smoked paprika for more depth.

Storage Instructions

Store any leftover beef stew in an airtight container in the refrigerator for up to 4 days. For extended storage, divide into portions and freeze for as long as 3 months. Reheat gently on the stove over low heat or in the microwave until warmed through.

Nutritional Information

Note: Nutritional values are estimates and may vary based on specific ingredients used.

• Calories: ~380 per serving
• Protein: 30g
• Carbohydrates: 22g
• Fat: 18g
• Fiber: 4g
• Sodium: 780mg

Serving Suggestions

• Pair with crusty bread or dinner rolls to soak up the rich broth.
• Serve over creamy mashed potatoes or buttered egg noodles.
• Add a side salad or roasted green beans for a balanced meal.
• Top with a dollop of sour cream or a sprinkle of shredded cheese for a richer experience.

Frequently Asked Questions About Slow Cooker Beef Stew

Can I use a different cut of beef? Yes, although chuck roast is ideal for its tenderness after slow cooking, you can also use round roast or even pre-cut stew meat.

Do I need to sear the beef first? It’s optional. Searing adds flavor, but the stew will still be delicious without this step.

Can I make this in advance? Absolutely. This stew tastes even better the next day after the flavors have had time to meld.

How do I thicken the stew if it’s too watery? Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the stew during the last 30 minutes of cooking.

Can I cook this on the stovetop instead? Yes. Simmer the stew in a large Dutch oven over low heat for about 2-3 hours, stirring occasionally.

Conclusion

Thank you for joining me in making this slow cooker beef stew recipe—a dish that’s close to my heart for its simplicity and soul-warming flavor. It’s one of those meals that feels like a hug in a bowl, perfect for chilly evenings or whenever you need a little comfort. I hope this easy recipe becomes a staple in your kitchen as it has in mine. Here’s to happy cooking, hearty meals, and sharing good food with great company!

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Slow Cooker Beef Stew Recipe

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• Author: lisa
• Total Time: 6 hours 20 minutes
• Yield: 6 servings 1x

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Description

Slow Cooker Beef Stew is a comforting, hearty meal made with tender beef, potatoes, carrots, and savory broth—perfect for cozy dinners or meal prep.

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Ingredients

Scale 1x2x3x

1/4 cup all-purpose flour

2 tsp dried thyme

1 1/2 tsp kosher salt, plus more as needed

1 tsp freshly ground black pepper, plus more for serving

1 tsp garlic powder

1 medium yellow onion, finely chopped (about 1 1/2 cups)

4 medium carrots, peeled and sliced into 1-inch rounds (about 2 1/2 cups)

2 medium celery stalks, cut into 1/2-inch pieces (about 3/4 cup)

1 lb Yukon gold or red potatoes, cut into 1-inch pieces

2 1/4 lbs boneless beef chuck roast or stew meat, trimmed and cubed

2 dried bay leaves

1 1/2 cups beef broth

1 tbsp tomato paste

1 tbsp Worcestershire sauce

Chopped fresh parsley, for serving (optional)

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Instructions

• In a 6-quart or larger slow cooker, combine the flour, dried thyme, salt, pepper, and garlic powder.
• Add the cubed beef to the slow cooker and toss it with the flour mixture until evenly coated.
• Add the diced onion, carrots, celery, potatoes, and bay leaves on top of the beef.
• In a separate bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour this mixture over the contents of the slow cooker and stir gently to combine.
• Cover and cook on the LOW setting for 6 to 8 hours or on HIGH for 4 hours, until the beef is very tender.
• Taste and adjust seasoning with additional salt and pepper if needed.
• Serve warm, garnished with chopped parsley and extra pepper if desired.

Notes

For extra flavor, brown the beef in a skillet before adding to the slow cooker.

Cut vegetables uniformly to ensure even cooking.

Avoid opening the lid during cooking to maintain heat and moisture.

Stew can be refrigerated for 4 days or frozen up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 6 hours (LOW) or 4 hours (HIGH)
• Category: Main Dish

Nutrition

• Serving Size: 1 ½ cups
• Calories: 380
• Carbohydrates: 22g
• Protein: 30g