Slow Cooker Beef Stew is the ultimate comfort food, packed with tender chunks of beef, hearty potatoes, carrots, and flavorful herbs all simmered low and slow to perfection. It’s the kind of meal that fills your kitchen with a warm, inviting aroma and makes everyone feel cozy and satisfied.
I love how easy this stew is to throw together in the morning, letting the slow cooker do all the work while I go about my day. The beef gets so soft it almost melts in your mouth, and the vegetables soak up all those rich, meaty flavors. It’s great to have a dish like this ready for dinner without spending hours in the kitchen.
My favorite way to serve this stew is straight from the pot with some crusty bread on the side for dipping. It’s perfect for chilly evenings or a casual weekend meal when you want something hearty and simple without any fuss. I always find it’s better the next day, so I make extra just to enjoy the leftovers!
Key Ingredients & Substitutions
Beef chuck: This cut is perfect because it becomes tender and juicy when slow-cooked. If you can’t find chuck, brisket or round roast work well too.
Carrots and potatoes: These add heartiness and sweetness. Yukon gold or red potatoes are my favorite for stew since they hold their shape better than russets.
Beef broth & tomato elements: Beef broth gives rich flavor, but vegetable broth is a good swap for a lighter version. Tomato sauce adds depth—canned crushed tomatoes or fresh tomatoes also work.
Herbs and seasonings: Thyme, rosemary, and bay leaves create classic stew flavor. Use fresh herbs if you have them but adjust the amount since they’re stronger than dried.
How Do You Get Tender, Flavorful Beef in a Slow Cooker Stew?
Getting that melt-in-your-mouth beef takes two secrets: seasoning well and browning before slow cooking.
- Season beef with salt, pepper, and coat with flour. The flour helps thicken the stew and creates a nice crust during searing.
- Sear beef chunks in hot oil until browned on all sides. This step locks in flavor and adds richness to the stew.
- Don’t skip sautéing onion and garlic in the same pan to grab all those tasty browned bits from the beef.
- Slow cook low and slow—this breaks down tough fibers making the beef tender.
Patience here pays off big time. Your stew will be rich, deep, and perfect for cozy nights.
Equipment You’ll Need
- Slow cooker – the key to tender meat and deep flavors without standing over the stove.
- Large skillet – perfect for browning the beef and sautéing onions, which adds more flavor.
- Sharp knife – makes chopping vegetables safe and easy.
- Wooden spoon – gentle on your slow cooker and good for stirring ingredients together.
- Measuring cups and spoons – helps you get the seasoning just right every time.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb shoulder to give your stew a richer, earthier flavor.
- Add mushrooms for a woodsy taste and extra texture that pairs well with beef.
- Stir in fresh herbs like parsley or thyme at the end for a bright, fresh lift.
- Mix in a splash of red wine with the broth to deepen the stew’s flavor.
How to Make Slow Cooker Beef Stew
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs beef chuck, cut into 1½-inch chunks
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 1 large onion, diced
- 3 cloves garlic, minced
For the Broth and Flavor:
- 4 cups beef broth
- 1 cup tomato sauce or crushed tomatoes
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 3 tbsp all-purpose flour
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This stew takes about 15 minutes to prepare, including chopping and browning the beef, plus 7-8 hours cooking on low or 4-5 hours on high in the slow cooker. The slow cooking is hands-off, so you can relax while it simmers.
Step-by-Step Instructions:
1. Prep and Brown the Beef:
Season the beef chunks well with salt and pepper. Sprinkle the flour over the beef and mix so each piece is coated. Heat the vegetable oil in a large skillet over medium-high heat. Brown the beef in batches for 2-3 minutes on each side until nicely seared. Transfer browned beef to your slow cooker.
2. Cook the Aromatics and Make the Sauce:
In the same skillet, sauté the diced onion and minced garlic for 2-3 minutes until soft and fragrant. Stir in the tomato paste and cook for another minute. Then, add beef broth, tomato sauce, and Worcestershire sauce, stirring to blend. Scrape the bottom to loosen browned bits. Add thyme, rosemary, and bay leaves. Let it simmer gently for 2-3 minutes.
3. Combine Ingredients and Slow Cook:
Pour the flavorful broth mixture over the beef in the slow cooker. Add the carrots and potatoes on top. Cover and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender and vegetables are cooked through.
4. Finish and Serve:
About 30 minutes before the stew is done, stir in the frozen peas. Taste and adjust seasoning with salt and pepper if needed. Remove bay leaves before serving. Ladle the stew into bowls, garnish with chopped fresh parsley, and enjoy hot with crusty bread if you like.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the fridge overnight before cooking. This helps the meat cook evenly and prevents excess liquid in the stew.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can assemble the stew in the slow cooker the night before and refrigerate it. Just start the slow cooker the next day, adding an extra hour or so to the cook time if starting from cold.
How Do I Store Leftovers?
Store leftover stew in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Freeze Slow Cooker Beef Stew?
Yes! Cool the stew completely before freezing it in airtight containers. It freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
