Slow Cooker Beef Stew
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Everyone’s favorite cozy beef stew made in the crockpot! The meat is SO TENDER and the stew is rich, chunky + hearty!
Featured Comment
There is truly nothing more comforting than a hearty beef stew on a cold, cold night. And it’s even better when it’s been simmering low and slow in your crockpot for the last 7-8 hours.
Aside from searing your stew meat to give it that really nice caramelized flavor, this recipe requires zero babysitting (thank you, slow cooker!). All you need to prep is your crusty bread for dipping, a glass of red wine, and a side salad to round out your meal.
If you are short on time, there is a stovetop and an Instant Pot version also available.
Slow Cooker Beef Stew
Ingredients
- 2 tablespoons olive oil
- 2 pounds stew meat, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 1 pound baby red potatoes, quartered
- 4 carrots, cut diagonally into 1/2-inch-thick slices
- 1 onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds, optional
- 2 bay leaves
- ¼ cup all-purpose flour
- 2 tablespoons chopped fresh parsley leaves
Equipment
Instructions
- Heat olive oil in a large cast iron skillet over medium heat.
- Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
- Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.*
- Serve immediately, garnished with parsley, if desired.
Video
Notes
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I was skeptical about the smoked paprika and caraway seeds but honestly that is the secret to the flavor!!! That and I added 1 full cup of red wine, another cup beef broth and some mushrooms. This is SOOO tasty! I’d use fresh herbs next time just to make it that much better but other than that this is now my go to beef stew recipe! Thanks for sharing!!!!
This was the most delicious stew I’ve ever made. The only changes I made were to use only 2 cups beef broth and add one cup red wine and to add mushrooms an hour before the stew was done. I will stick to this recipe from now on. Thank you!
I made this recipe several weeks ago and loved it. I plan on making it this weekend.
Out of this world!! It had a unique flavor w added caraway seed. Definitely will make again.
Loved the stew. We are all on Keto so used korabi instead of potatoes, no flour and decreased the beef broth to 3 cups. It was thick enough.
This recipe is my ‘go to’ in winter months. Great base to build off. I just sprinkle in the four at the end. Add whatever I happen to have in fridge. Tonight is broccoli.
Great recipe! Easy to follow and tastes delicious! I added peas to mine in the last hour of cooking. Will definitely make again.
Made exactly as recipe calls for minus the caraway. Excellent!!! Everyone loved it!
This was so good! probably the best stew beef we have ever had! I didnt have wosctershire sauce and used 1 tbsp of soy sauce and 3 tbsp of ketchup with a dash of hot sauce and it still came out great!!
This was excellent, added celery
Amazing. Second time doing this. Added homemade dumplings an hour before finishing. Every one loved this. So simple & delicious.
Delicious. Love the addition of caraway seeds– just enough to give it a different flavor, but not overpowering. I added a TBS of raisins for sweetener.
Pardon the pun but damn delicious! I miss out the caraway seeds as I didn’t have them the first time I cooked this dish. I also add parsnips to ours just for another veg for the family. This recipe makes for a perfect stew, we love it and it’s a staple to our weekly meals during these colder months.
I love cooking and read a lot of cooking blogs. Damn Delicious is hands down the best. Your recipes are tasty, easy to follow, challenging when I want challenging, and reliable when I need reliable! So it’s no surprise this was the best stew I’ve ever made! Left out caraway (personal preference) but otherwise followed exactly. Thank you!
Excellent. The one change we made was adding mushrooms in big pieces.
This was great! I added red wine, mushrooms, and celery, and omitted the caraway seeds. Perfection on a chilly night!
I’m about to make this tomorrow but only have big baking potatoes instead of small red ones. Do you think that would still work? Thanks,
Laura
No reason that wouldn’t work just as well. Just be sure to cut them into smaller chunks.
So good. I prepared it exactly as directed and I absolutely love it. Thanks for the recipe! 🙂
We made this tonight with venison instead of beef and yum, yum, yum it was a hit! The meat was so tender and the whole stew had incredible flavor. Thanks for the recipe, definitely will be my go to stew recipe for years to come.
Just made it today and I’m hoping it’s going to be damn delicious
Outstanding recipe! Easy to put together and so delicious. I was delighted at the outcome of flavor the Rosemary and Thyme added to the recipe. I added salt, pepper and the flour to the beef chunks before browning, also added peas at the end because I love them in stew. Served with hot rolls and a salad to round out the meal. It’s a winner that you will love!