Slow Cooker Beef Stew

Everyone’s favorite cozy beef stew made in the crockpot! The meat is SO TENDER and the stew is rich, chunky + hearty!

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

Yield: 8 servings

Prep: 15 minutes minutes

Cook: 8 hours hours 35 minutes minutes

Total: 8 hours hours 50 minutes minutes

Everyone's favorite cozy beef stew made in the crockpot! The meat is SO TENDER and the stew is rich, chunky + hearty!

4.9 stars (384 ratings)

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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

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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.

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Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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