Slow Cooker Beef Stew: A Comforting, Flavorful Classic

When the weather turns chilly, nothing warms you up like a hearty bowl of Slow Cooker Beef Stew. It’s the kind of meal that feels like a hug in a bowl—tender beef, perfectly cooked vegetables, and a rich, savory broth all come together to create a dish that’s satisfying and delicious.

What makes this recipe even better is that it’s easy to prepare. Your slow cooker does all the hard work, leaving you with a warm and comforting meal that’s ready when you need it. Whether you’re making dinner for your family or meal prepping for the week, this stew is a timeless choice.

Why You’ll Love Slow Cooker Beef Stew

• Minimal Effort: Just prep your ingredients, toss them in the slow cooker, and let it do its magic.
• Incredibly Tender Beef: Slow cooking makes the beef fall-apart tender.
• Balanced Flavors: A perfect mix of savory, herby, and subtly sweet.
• Perfect for Leftovers: The flavors deepen overnight, making it even better the next day.
• One-Pot Wonder: Fewer dishes mean less cleanup!

Ingredients for Slow Cooker Beef Stew

Here’s what you’ll need to create this hearty, delicious dish:

For the Stew

Optional Garnish

• Chopped fresh parsley leaves
• Additional black pepper

Step-by-Step Instructions for Slow Cooker Beef Stew

1. Prepare the Slow Cooker

• In a 6-quart or larger slow cooker, combine the flour, dried thyme, kosher salt, black pepper, and garlic powder. Stir until evenly mixed.

2. Prep the Vegetables

• Dice the onion.
• Peel and slice the carrots into 1-inch-thick rounds.
• Slice the celery into ½-inch-thick pieces.
• Cube the potatoes into 1-inch pieces.

3. Cut and Coat the Beef

• Trim off any large pieces of surface fat from the beef chuck roast.
• Cut the beef into 1 to 1 ½-inch chunks.
• Toss the beef in the flour mixture until evenly coated.

4. Add the Ingredients to the Slow Cooker

• Place the beef in the slow cooker.
• Add the diced onion, carrots, celery, potatoes, and bay leaves on top.

5. Mix the Broth

• In a medium bowl or liquid measuring cup, whisk together the beef broth, tomato paste, and Worcestershire sauce.
• Pour the mixture over the beef and vegetables. Stir gently to combine.

6. Slow Cook the Stew

• Cover and cook on LOW for 6–8 hours or HIGH for 4 hours.
• The beef should be tender, and the vegetables cooked through.

7. Taste and Adjust Seasoning

• Taste the stew and season with additional salt and black pepper as needed.

8. Serve and Garnish

• Ladle the stew into bowls, and garnish with chopped fresh parsley and a sprinkle of black pepper.

Serving Suggestions for Slow Cooker Beef Stew

Sides to Complement Your Stew

• Crusty Bread: Perfect for soaking up the rich broth.
• Mashed Potatoes: Serve the stew over creamy mashed potatoes for a hearty meal.
• Rice or Quinoa: A lighter option to balance the rich flavors of the stew.

Tips for the Perfect Slow Cooker Beef Stew

1. Choose the Right Cut of Beef

• Chuck Roast: This cut is marbled with fat, which breaks down during slow cooking, creating tender, flavorful pieces.
• Other Options: Brisket or bottom round can also work well.

2. Don’t Skip the Flour

• Tossing the beef in flour helps thicken the stew as it cooks.

3. Customize Your Vegetables

• Add parsnips, mushrooms, or turnips for variety.

4. Adjust the Liquid

• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 30 minutes of cooking.

5. Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze the stew for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Why Slow Cooker Beef Stew Is a Must-Try Dish

• Perfect for Meal Prep: Make a large batch and enjoy it throughout the week.
• Nutritious and Filling: Packed with protein, fiber, and vitamins, it’s a complete meal in a bowl.
• Family-Friendly: Everyone loves the rich, comforting flavors of a classic beef stew.

FAQs About Slow Cooker Beef Stew

1. Can I use a different meat for this recipe?

Yes! Lamb, pork, or even chicken thighs can be substituted for beef.

2. What if I don’t have a slow cooker?

You can cook the stew in a Dutch oven or large pot on the stovetop over low heat for 2–3 hours.

3. How do I keep the potatoes from getting mushy?

Use Yukon gold or red potatoes, as they hold their shape better during slow cooking.

4. Can I add wine to this recipe?

Absolutely! Substitute ½ cup of the beef broth with red wine for extra depth of flavor.

5. Can I make this recipe gluten-free?

Yes, replace the all-purpose flour with gluten-free flour or cornstarch.

6. How do I reheat leftover stew?

Reheat on the stovetop over medium heat, stirring occasionally, or microwave individual portions.

A Dish That Feels Like Home

There’s nothing quite like the smell of Slow Cooker Beef Stew filling your home as it simmers away. With its tender beef, perfectly cooked vegetables, and savory broth, this dish is a true comfort classic.

So, grab your slow cooker and get started. Whether you’re feeding a crowd or meal-prepping for the week, this recipe is guaranteed to be a hit. Serve it with your favorite sides and enjoy every warm, hearty bite!

Pro Tip: Don’t forget to share your creation with friends and family—they’ll be begging you for the recipe! Happy cooking!

Slow Cooker Beef Stew: A Comforting, Flavorful Classic

Print Recipe

A warm and hearty classic featuring tender beef, perfectly cooked vegetables, and a rich, savory broth. Perfect for chilly nights, family dinners, or meal prep!

• Author: ating
• Prep Time: 20 minutes
• Cook Time: 6-8 hours
• Total Time: 6 hours 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Stew:

• ¼ cup all-purpose flour
• 2 teaspoons dried thyme
• 1 ½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 medium yellow onion, diced (~1 ½ cups)
• 4 medium carrots, sliced (~2 ½ cups)
• 2 medium celery stalks, sliced (~¾ cup)
• 1 pound Yukon gold or red potatoes, cubed (~3 medium)
• 2 ¼ pounds boneless beef chuck roast, cut into chunks
• 2 dried bay leaves
• 1 ½ cups beef broth
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce

Optional Garnish:

• Chopped fresh parsley
• Additional black pepper

Cook Mode Prevent your screen from going dark

Instructions

• Prepare the Slow Cooker:
  In a 6-quart or larger slow cooker, combine the flour, dried thyme, kosher salt, black pepper, and garlic powder. Stir to mix evenly.
• Prep the Vegetables:
  • Dice the onion.
  • Peel and slice the carrots into 1-inch rounds.
  • Slice the celery into ½-inch pieces.
  • Cube the potatoes into 1-inch chunks.
• Cut and Coat the Beef:
  Trim any large pieces of fat from the chuck roast and cut it into 1–1 ½-inch chunks. Toss the beef in the flour mixture until evenly coated.
• Assemble the Ingredients:
  Place the coated beef into the slow cooker. Add the diced onion, carrots, celery, potatoes, and bay leaves on top.
• Mix the Broth:
  In a medium bowl or measuring cup, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour over the beef and vegetables, stirring gently to combine.
• Cook the Stew:
  Cover and cook on LOW for 6–8 hours or HIGH for 4 hours, until the beef is tender and the vegetables are cooked through.
• Taste and Adjust Seasoning:
  Taste the stew and add additional salt or black pepper as needed.
• Serve:
  Ladle the stew into bowls and garnish with chopped parsley and a sprinkle of black pepper, if desired. Serve warm with your favorite sides.

Notes

• For gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch.
• Add variety by including parsnips, mushrooms, or turnips.
• For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in during the last 30 minutes of cooking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.