Slow Cooker Beef Stew is the ultimate comfort food—tender chunks of beef, hearty potatoes, carrots, and celery all mingling in a rich, flavorful broth. The best part is that it cooks low and slow, so the meat becomes really soft and the vegetables soak up all those delicious tastes. It’s the kind of meal that fills the kitchen with an amazing smell and feels like a warm hug on a chilly day.
I love making this stew when I have a busy day ahead because I can just toss everything into the slow cooker in the morning and forget about it until dinner time. It’s so easy, and the long cooking time does all the work for you. Plus, the leftovers are even better the next day—like the stew gets to spend more time getting cozy with all those flavors.
My favorite way to enjoy this stew is with a big slice of crusty bread to soak up every last drop of the tasty broth. It’s a meal that always brings everyone to the table smiling and ready to eat. If you want to make it extra special, adding a sprinkle of fresh parsley on top brightens things up and makes it look inviting, too.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect because it becomes tender and flavorful when cooked slowly. If you can’t find chuck, beef brisket or stew meat works well too.
Carrots and potatoes: I like adding both for a mix of sweetness and heartiness. You can swap potatoes for sweet potatoes for a touch of natural sweetness.
Mushrooms: They add a nice earthiness, but if you’re not a fan, feel free to leave them out or use canned mushrooms instead.
Beef broth: Use low-sodium broth if possible so you can control salt levels. For a vegetarian option, vegetable broth can work but the stew will taste different.
Flour: This helps thicken the stew. You can substitute with cornstarch mixed with cold water added toward the end of cooking if needed.
How Do You Get Perfectly Tender Beef in a Slow Cooker?
Slow cooking is key for tender beef, but a few tips can help:
- Always brown the beef first for extra flavor and better texture. It seals in juices.
- Don’t rush the cooking time—low and slow (7-8 hours) breaks down tough fibers.
- Avoid lifting the lid during cooking to keep heat steady.
- Cut your beef into even-sized pieces so it cooks evenly.
Following these steps means your beef will be melt-in-your-mouth tender every time!
Equipment You’ll Need
- Slow cooker – This is essential for the low and slow cooking that makes the beef tender and the flavors meld.
- Large skillet – Use this to brown the beef and sauté the onions before adding them to the slow cooker. It adds great flavor.
- Sharp knife – You’ll need this to cut the beef and vegetables into nice even chunks.
- Cutting board – A sturdy board makes chopping safer and easier.
- Ladle – Perfect for serving up your stew and soaking every bit of broth with bread.
Flavor Variations & Add-Ins
- Try swapping beef for lamb cubes for a slightly gamey twist that’s rich and tasty.
- Add a splash of red wine with the broth for deeper, richer flavor and a touch of acidity.
- Include pearl onions or green beans in the last hour of cooking for extra texture and color.
- Stir in a handful of chopped fresh thyme or rosemary right before serving to brighten the taste.
Slow Cooker Beef Stew
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs beef chuck, cut into 1-2 inch cubes
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 1 large onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, halved or quartered
For The Broth & Seasoning:
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 3 tbsp all-purpose flour
- Salt and black pepper to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving
How Much Time Will You Need?
Prepare this delicious beef stew in about 20 minutes of active prep time plus the slow cooking time. You can cook it on low for 7-8 hours or on high for 4-5 hours, depending on your schedule. It’s perfect for setting up in the morning and coming home to a hearty dinner.
Step-by-Step Instructions:
1. Brown the Beef:
Pat the beef cubes dry with paper towels and season them well with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the beef cubes in batches so you don’t overcrowd the pan and brown all sides nicely, about 3-4 minutes per batch. Move the browned beef into your slow cooker.
2. Sauté Onions and Garlic:
Using the same skillet, add the chopped onion and sauté until they become translucent, about 3 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Transfer these into the slow cooker with the beef.
3. Combine Ingredients:
Sprinkle the all-purpose flour over the beef and vegetables in the slow cooker and stir well to coat everything evenly. Add carrots, potatoes, mushrooms, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Give everything a good stir to mix.
4. Cook the Stew:
Cover and cook the stew on low for 7-8 hours or on high for 4-5 hours. You’ll know it’s ready when the beef is tender and the vegetables are cooked through.
5. Finishing Touches:
Remove the bay leaves, taste your stew, and add extra salt and pepper if needed. Sprinkle with fresh parsley before serving. Enjoy your stew with a slice of crusty bread for dipping!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but make sure to thaw it completely in the refrigerator overnight before cooking. This ensures even cooking and prevents the stew from becoming watery.
Can I Prepare This Stew Ahead of Time?
Absolutely! You can assemble all the ingredients in the slow cooker insert the night before, cover it, and refrigerate. Just add the liquid ingredients before cooking the next day.
How Should I Store Leftover Beef Stew?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or microwave, stirring occasionally to warm evenly.
Can I Make This Stew in an Instant Pot Instead?
Yes! Use the sauté function to brown the beef and onions, then use the pressure cook setting for about 35-40 minutes. Quick-release the pressure and add potatoes and carrots if you want them firmer, cooking a bit longer as needed.