Slow Cooker Beef Stew

A rich, hearty beef stew that practically cooks itself in your slow cooker. This classic comfort food features tender chunks of beef, wholesome vegetables, and savory herbs that meld together into a delicious meal perfect for any day of the week.

Why You’ll Love This Recipe

This slow cooker beef stew is the ultimate hands-off comfort food. With just 10 minutes of prep time, you can set it and forget it while your slow cooker works its magic. The beef becomes fall-apart tender, the vegetables soak up all the savory flavors, and you’re rewarded with a complete meal that’s nourishing and satisfying. It’s perfect for busy weeknights, weekend family dinners, or meal prep for the week ahead. Plus, this stew actually tastes even better the next day as the flavors continue to develop.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Beef stew meat is the star of this dish, becoming wonderfully tender and flavorful during the slow cooking process. Look for chuck roast that you can cut into cubes yourself, or save time with pre-cut stew meat from your butcher.

Carrots add natural sweetness and a pop of color to the stew. They hold their shape well during slow cooking while becoming perfectly tender.

Potatoes act as the hearty, filling component that makes this stew so satisfying. They absorb the rich flavors of the broth while providing comforting starchiness.

Onion forms an essential flavor base for the stew. As it cooks down, it releases natural sweetness and depth that permeates the entire dish.

Garlic infuses the stew with aromatic complexity. It mellows beautifully during the long cooking time, creating a subtle but essential background note.

Beef broth provides the liquid base that transforms into your rich stew. You can use store-bought or homemade, and low-sodium varieties work well if you’re watching salt intake.

Worcestershire sauce adds a complex umami depth that enhances the meaty flavors. This fermented condiment provides that special “something” that makes the stew taste complete.

Dried thyme brings an earthy, slightly floral note that pairs perfectly with beef. It’s a classic herb for stews that holds up well during long cooking.

Dried rosemary contributes piney, aromatic notes that complement the other flavors. Its robust character stands up well to the long cooking time.

Salt and pepper are crucial for bringing all the flavors into focus. You can always adjust to taste at the end of cooking.

Directions

1. In a slow cooker, add the beef stew meat, carrots, potatoes, onion, and garlic.
2. Pour in the beef broth and Worcestershire sauce. Sprinkle in the thyme, rosemary, salt, and pepper.
3. Stir everything to combine, then cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and vegetables are cooked through.
4. Taste and adjust seasoning if necessary before serving.

Servings and Timing

This recipe yields 6 generous servings at approximately 320 calories per serving. The preparation takes just 10 minutes, while the cooking time is 7-8 hours on low or 4-5 hours on high in the slow cooker. Total time from start to finish is 7-8 hours, but most of that is hands-off cooking time.

Variations

Red Wine Beef Stew: Replace 1 cup of beef broth with dry red wine for a richer, more complex flavor.

Hearty Winter Stew: Add 1 cup of frozen peas and 2 stalks of chopped celery during the last 30 minutes of cooking.

Mushroom Beef Stew: Add 8 ounces of sliced mushrooms for an earthy, umami boost.

Tomato-Based Stew: Add 1 can (14 oz) of diced tomatoes for a slightly tangy variation.

Herbed Beef Stew: Add a bay leaf and a small bunch of fresh thyme and rosemary (tied together for easy removal) instead of dried herbs.

Thick and Rich Stew: Mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir into the stew during the last 30 minutes of cooking for a thicker consistency.

Storage/Reheating

Refrigeration: Allow the stew to cool completely before transferring to airtight containers. It will keep in the refrigerator for up to 4 days.

Freezing: This stew freezes exceptionally well. Portion into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months.

Reheating: For refrigerated stew, reheat gently on the stovetop over medium-low heat until warmed through, or microwave individual portions for 2-3 minutes, stirring halfway through. For frozen stew, thaw overnight in the refrigerator before reheating, or use the defrost function on your microwave.

Make-Ahead Tip: This stew actually improves with time as the flavors meld, making it an excellent make-ahead meal option for busy weeks.

FAQs

Can I use a different cut of beef for this stew?

Chuck roast is ideal because it becomes tender and flavorful during slow cooking. You can also use bottom round, rump roast, or brisket. Avoid leaner cuts like sirloin as they can become tough in slow cooker recipes.

Do I need to brown the beef before adding it to the slow cooker?

While this recipe doesn’t require browning, doing so can add depth of flavor. If you have time, consider searing the beef in a hot pan with a little oil before adding it to the slow cooker.

Can I add more vegetables to this stew?

Absolutely! Celery, parsnips, turnips, and mushrooms all work wonderfully. Add hearty vegetables at the beginning, and more delicate ones like peas or green beans during the last 30-60 minutes of cooking.

How can I thicken my beef stew if it’s too watery?

Mix 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry. Stir this into the stew during the last 30 minutes of cooking with the lid off or on high.

Is it better to cook beef stew on low or high in a slow cooker?

Low and slow is generally better for developing flavors and achieving tender meat. However, both methods work—use high if you’re short on time, and low if you want the best texture and flavor.

Can I make this beef stew in an Instant Pot or pressure cooker?

Yes! Use the sauté function to brown the beef first if desired, then add all ingredients and cook on high pressure for 35 minutes with a 10-minute natural release.

What can I serve with this beef stew?

Crusty bread, dinner rolls, biscuits, or a simple green salad make perfect accompaniments. The stew itself is a complete meal, but these sides complement it beautifully.

My potatoes turned out mushy. How can I prevent this?

Use waxy potatoes like Yukon Gold or red potatoes, which hold their shape better. If using russet potatoes, cut them into larger pieces. You can also add potatoes halfway through the cooking time.

Can I make this recipe ahead for a party?

Definitely! Make it 1-2 days ahead and refrigerate. The flavors will actually improve, and you can reheat it in the slow cooker on low for 2-3 hours before serving.

Is this recipe gluten-free?

Check your beef broth and Worcestershire sauce labels to ensure they’re gluten-free. Otherwise, all other ingredients are naturally gluten-free.

Conclusion

This slow cooker beef stew truly embodies comfort food at its finest. With minimal hands-on time and maximum flavor payoff, it’s a recipe you’ll turn to again and again throughout the cooler months. The combination of tender beef, hearty vegetables, and savory broth creates a satisfying meal that nourishes both body and soul. The beauty of this stew lies not just in its delicious taste, but in its versatility and forgiving nature—feel free to make it your own with different vegetables, herbs, or cooking methods. Whether you’re feeding a family on a busy weeknight or meal prepping for the days ahead, this slow cooker beef stew delivers homemade comfort with minimal effort.

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