Slow Cooker Beef Stew is a hearty, comforting dish that fills your kitchen with the smell of tender beef, soft carrots, and rich, thick broth. It’s the kind of meal that feels like a warm hug after a long day, with chunks of beef that melt in your mouth and veggies that soak up all those yummy flavors.
I love how easy this stew is to make—I just toss everything into the slow cooker in the morning and by dinner time, it’s ready to go. There’s something special about coming home to a meal that’s been cooking all day, where every bite tastes like it’s been bubbling with love and care. I usually add a little extra seasoning just before serving to make it perfect for my taste.
One of my favorite ways to enjoy this stew is with a big slice of crusty bread or over buttery mashed potatoes. It’s the perfect meal to share with family or friends, especially on chilly nights when you want something warm and filling. Whenever I make this stew, it feels like I’m slowing down and making time for the simple, good things in life.
Key Ingredients & Substitutions
Beef Chuck: This cut is great because it becomes tender and flavorful after slow cooking. You can use stew meat or brisket if chuck isn’t available.
Carrots and Potatoes: These add sweetness and texture. Yukon gold potatoes hold shape well, but russet or red potatoes work fine too. If you want, swap carrots for parsnips or turnips for a twist.
Beef Broth: Rich and hearty, it forms the stew base. If you don’t have broth, use water with a beef bouillon cube or concentrate.
Red Wine (Optional): Adds depth to the flavor. You can skip this or replace it with extra broth or a splash of balsamic vinegar for a bit of tang.
Tomato Paste & Worcestershire Sauce: These boost umami and richness. If you lack Worcestershire sauce, soy sauce or tamari can work as a substitute.
How Do I Get Tender Beef and Perfect Veggies in Slow Cooker Beef Stew?
Cooking beef stew slowly is key to tender meat and well-cooked vegetables. Here’s what helps:
- Brown the beef first: Searing seals in juices and adds flavor. Don’t skip this step if you can.
- Add vegetables carefully: Root veggies like carrots and potatoes go in at the start, but peas are best added toward the end to keep their color and texture.
- Cook time and heat: Low and slow (7-8 hours) makes the beef super tender. High heat cooks faster but can dry the meat, so don’t overcook.
- Thickening: If your stew is too thin, mix flour with cold water to make a slurry and stir it in during the last 30 minutes. This keeps the stew nice and cozy.
Equipment You’ll Need
- Slow cooker – makes cooking hands-off and lets flavors develop over hours.
- Large skillet – great for browning beef to add extra flavor before slow cooking.
- Cutting board and sharp knife – handy for prepping veggies and cutting beef cleanly.
- Wooden spoon or silicone spatula – perfect for stirring without scratching your cookware.
- Measuring cups and spoons – help you get ingredient amounts just right.
Flavor Variations & Add-Ins
- Swap beef for lamb chunks for a richer, slightly gamey taste.
- Add mushrooms for earthiness and extra texture.
- Stir in fresh herbs like rosemary and thyme near the end for a brighter flavor.
- Use sweet potatoes instead of white potatoes to add sweetness and a creamy texture.
Slow Cooker Beef Stew
Ingredients You’ll Need:
For The Beef and Vegetables:
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 1 pound small red or Yukon gold potatoes, whole or halved if large
- 1 cup frozen peas
For The Broth and Seasoning:
- 4 cups beef broth
- 1/2 cup red wine (optional)
- 3 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This stew needs about 15-20 minutes to prep, including browning the beef and chopping veggies. After that, it cooks in your slow cooker for 7-8 hours on low or 4-5 hours on high. If you want a thicker stew, add 30 minutes at the end for thickening with flour.
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a large skillet over medium-high heat. Season the beef cubes with salt and pepper. Brown the beef in batches, turning so each side gets a nice sear. This locks in flavor. Once browned, transfer the beef to your slow cooker.
2. Cook Onions and Garlic:
In the same skillet, cook the chopped onion until soft and golden, about 4-5 minutes. Add the minced garlic and cook for another minute. Then, add this mixture to the slow cooker with the beef.
3. Combine Ingredients in Slow Cooker:
Add carrots, potatoes, frozen peas, beef broth, red wine (if using), tomato paste, Worcestershire sauce, dried thyme, rosemary, and bay leaves into the slow cooker. Give everything a gentle stir to mix it all together.
4. Slow Cook the Stew:
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.
5. Thicken the Stew (Optional):
If you like a thicker stew, mix the flour with a little cold water to make a smooth slurry about 30 minutes before the end of cooking. Stir this into the slow cooker and let it cook to thicken the sauce.
6. Final Touches:
Remove the bay leaves. Taste the stew and add salt and pepper if needed. Scoop the stew into bowls and sprinkle with chopped fresh parsley for a lovely finish.
7. Serve and Enjoy:
Enjoy your warm, hearty stew as is, or with crusty bread or mashed potatoes to soak up all the delicious juices.
Can I Use Frozen Beef for This Stew?
Yes, but be sure to thaw the beef completely before browning. Thaw it overnight in the fridge or quickly in cold water in a sealed bag. This helps the beef cook evenly and browns better.
Can I Skip Browning the Beef?
You can, but browning adds great flavor and texture to the stew. If short on time, it’s okay to skip, but your stew might be less rich in taste.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
Can I Use Other Vegetables?
Absolutely! You can add mushrooms, celery, or parsnips for extra flavor and texture. Just adjust cooking times if veggies are softer or cook quicker than potatoes and carrots.
