My Slow Cooker Beef Stew Recipe is filled with tender chunks of seasoned beef with perfectly cooked potatoes and veggies in a delicious and thick gravy.
This recipe for beef stew is so easy and results in tender chunks of beef, perfectly cooked potatoes and veggies and a broth that’s seasoned to perfection!
Slow Cooker Beef Stew Recipe
Let the slow cooker do all the work and come home to a delicious, comforting dinner on a busy weeknight!
Ingredients Needed for Crockpot Beef Stew –
Here’s a quick look at the ingredients you’ll need to make this hearty stew. You can find the exact measurements, along with a handy print button located in the recipe card below.
- Beef Chuck Roast – make sure to trim any excess fat
- Beef Broth or Stock – use a low sodium version if watching salt intake
- Tomato Paste
- Worcestershire Sauce
- Baby Gold Potatoes – any potatoes will work, just make sure they’re cut to an even size
- Baby Carrots – I prefer baby carrots, but chopped larger carrots will work too
- Celery – if you’re not a fan of celery, you can omit this from the recipe
- Bay Leaf
- Cornstarch – to thicken the stew
- Frozen Peas – if you’re not a fan of peas, you can leave these out too
What Is The Best Stew Meat?
A common question that is asked about how to make beef stew, is what type of beef should you use? While you could probably get away with using just about any cut of steak, a Beef Chuck Roast is my personal favorite.
Make sure to trim the chuck roast of any excess fat, as any excess fat can cause a greasy gravy base afterwards.
Chuck Roast is also great because while it’s a naturally tough piece of meat, it becomes nice and tender when it’s slowly cooked (or cooked under pressure).
How To Make Beef Stew –
SEAR THE BEEF – The first thing you’re going to want to do is trim, season and sear the beef in a hot skillet.
I know it’s an extra step that dirty’s another pan besides the slow cooker, but it’s worth the extra effort. Giving the beef a nice sear will create a gorgeous brown crust on the beef which will lock in juices and create a delicious flavor to the stew.
ADD INGREDIENTS TO SLOW COOKER – All that’s left to do is toss in the potatoes, veggies and beef, along with the ingredients that make up the flavorful broth and let your slow cooker do it’s magic.
FINISHING THE GRAVY – Just before you’re ready to enjoy, add a quick cornstarch slurry (cornstarch + water) to the slow cooker, along with some frozen peas (if you’re using them) and let the gravy thicken up a bit.
How Long To Cook Beef Stew?
Unlike the pressure cooker, the slow cooker works best when it’s given plenty of time to tenderize and cook the stew.
After much testing, I’ve found the sweet spot for cooking beef stew is 6 to 7 hours on LOW.
Now, if you’re in a bit of a time crunch (happens to the best of us), I have had excellent results with 3 to 4 hours on HIGH.
I do think the flavors are a bit more developed on the low setting, but my family still enjoys it when I’ve got less time to work with.
Working with even less time? Check out my Instant Pot Beef Stew, which is ready in less than an hour!
How Can I Make My Stew Flavorful?
Have you ever made a stew, only to find it lacking in flavor? The worst!
You won’t find that problem with this recipe! Here’s what we’re doing to pack in the flavor…
- Sear the beef before adding it to the slow cooker – this brings another depth of flavor to the beef
- Use tomato paste for a deep tomato flavor that doesn’t dilute the gravy
- Worcestershire sauce packs a nice umami flavor that’ll really brighten everything else. Add more if you want!
- Garlic, Onions and Herbs add a nice earthy balance and flavor to the stew
- Use Beef Broth instead of water
- Season to Taste at the end with salt and pepper. Sometimes a little extra salt and pepper is all it needs. (just don’t add too much or it’ll be over powering)
How To Make Ahead –
If you’re wanting to prepare this recipe ahead of time, here’s what you’ll want to do…
Sear the meat ahead of time, and once cooled, place in a zip close bag and freeze or refrigerate.
Add the cooked beef directly to the slow cooker along with the remaining ingredients as described in the recipe card below, and cook according to the instructions.
PRO TIP – You can pre-chop the veggies too, but don’t cut the potatoes until the day of, as they can turn brown quickly.
What To Serve with Beef Stew
When it’s a chilly night, this crock pot beef stew really hits the spot. Here are a few delicious sides to serve along side it…
More Comforting Soup Recipes To Try
Looking for more soup recipes? These delicious soups are like a nice warm hug to the tummy…
- Loaded Baked Potato Soup
- Creamy Cheeseburger Soup
- Easy Goulash Recipe
- Slow Cooker Chili
- Comforting Cabbage Soup
Are you ready to give this flavorful beef stew a try? I am sure you’re going to love it as much as we do!
Slow Cooker Beef Stew
- 2 to 2.5 lbs. Chuck Roast, cut into bite-size pieces (trim excess fat)
- Salt and Pepper , to taste
- 2 tbsp Olive Oil
- 1 large onion, chopped
- 1 lb. dutch baby gold potatoes, cubed
- ½ lb. baby carrots, cut in half
- 5 large stalks celery, cut into slices
- 4 cups low sodium beef broth
- 3 tsp garlic, minced
- 2 tbsp tomato paste
- 2 tbsp Worcestershire Sauce
- 1 tsp dried thyme
- 3 tbsp cornstarch
- 3 tbsp water
- 1 ½ cups frozen peas
- 2 tbsp freshly chopped parsley
- Trim any excess fat from the beef chuck roast and cut into bite-size pieces. Season with salt and pepper all over, to taste.
- Add oil to a large skillet and heat over medium-high heat. Once hot, add in the beef, working in batches so you don't overcrowd the pan. Sear the beef on all sides, for about 3 minutes, until nice and browned.
- Add the beef to the slow cooker, along with the onion, potatoes, carrots and celery.
- In a large measuring cup or bowl, whisk together the beef broth, garlic, tomato paste, Worcestershire sauce and thyme. Pour over the beef and vegetables and add the bay leaf on top. Cook on LOW for 6 to 7 hours, or HIGH for 3 to 4 hours.
- 20 minutes prior to finishing, remove the bay leaf from the slow cooker. Combine the cornstarch and 3 tbsp water in a small dish and pour into beef stew, then stir to combine. Add in the frozen peas and cover again. Once peas are heated through and gravy has thickened, you are ready to garnish with fresh parsley and enjoy!
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