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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!

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

Slow Cooker Beef Stew

Featured Comment

I absolutely love this recipe and so does my family! This is my absolute favorite dinner to make! Super delicious! Meat is always super tender I’ve made this several times now and will continue too.
haley
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There is truly nothing more comforting than a hearty beef stew on a cold winter night. And it’s even better when it’s been simmering low and slow in your crockpot for the last 7-8 hours. The tender potatoes and carrots soaking up all the lovely meaty flavors, and sopping up all the broth with any bread vessel you can find – this is what dreams are made of.

reasons to make slow cooker beef stew

  • Slow cooker does all the heavy lifting. Aside from searing your stew meat to give it that really nice caramelized flavor, this crockpot recipe requires minimal hands on time and zero babysitting. 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.
  • Leftovers taste even better. Similar to lasagna, beef stew tends to taste even better the next day, letting the flavors meld and intensify even more.
  • Freezes beautifully. Beef stew makes for an ideal freezer meal, lasting up to 2 months in the freezer, perfect for the fall and winter months, a mom with a new baby or friends recovering from surgery.
Slow Cooker Beef Stew Image 2

tips and tricks for success

  • Use good-quality stock. The better quality your stock, the better your stew. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety.
  • Sear the meat. Browning the beef first is key here. That dark crust on the stew meat cubes will create such richer, deeper flavors in your stew.
  • Red potatoes hold up very well. Baby red potatoes hold up much better throughout the long cook time than russet potatoes, which tend to break down and fall apart. Yukon golds can also be used.
  • Potatoes and carrots should be cut in larger pieces. We want our vegetables to be cut a little larger here as they will cook down quite a bit in the slow cooker (or else they will be overcooked, fall apart and turn to mush).
  • Tomato paste adds so much flavor. Tomato paste is a key ingredient in beef stew, adding body and richness in small amounts without adding too much liquid to the stew. Opt for tomato paste in a tube, using up only what you need at a time without having to open up a whole can.
  • Mix it up. Swap out the potatoes for sweet potatoes, add butternut squash, mushrooms, parsnips, or a little bit of crumbled bacon at the end of cooking time.
  • Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!

pro tip

Use beef stew meat.

Stew meat is a tough cut of meat making it ideal for a slow cooker recipe as the long cook time will allow the connective tissue to break down, yielding tender, juicy, melt-in-your-mouth beef. Stew meat is also incredibly cost-effective, making this a budget-friendly dinner. Boneless beef chuck roast can also be used, cut into 1-inch cubes.

Slow Cooker Beef Stew Image 3

what to serve with slow cooker beef stew

Tools For This Recipe

Large cast iron skillet

6-qt slow cooker

Slow Cooker Beef Stew: Frequently Asked Questions

Can I use something else for the stew meat?

Boneless beef chuck roast is a great sub.

What if I don’t have a slow cooker?

No slow cooker, no problem! We have a stovetop recipe for you here.

Can I make this in the Instant Pot?

Yes, we have a recipe for that too.

Is this freezer-friendly?

Yes, beef stew freezes very well! Once cooled completely, you can freeze the leftovers in individual freezer bags, thaw overnight, and reheat on the stovetop over low heat, stirring occasionally, until heated through.

Slow Cooker Beef Stew

Slow Cooker Beef Stew

Yield: 8 servings
Prep: 15 minutes
Cook: 8 hours 35 minutes
Total: 8 hours 50 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 (398 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

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.

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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