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Slow Cooker Beef Stew - Freezer-friendly crockpot beef stew! The meat comes out so juicy and melt-in-your-mouth tender, and the stew is rich, chunky, and so hearty!

Freezer-friendly crockpot beef stew! The meat comes out so juicy and melt-in-your-mouth tender, and the stew is rich, chunky, and so 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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Why you’ll love slow cooker beef stew

  • Zero babysitting. Aside from searing the meat to give it that really nice caramelized flavor, the slow cooker does all the heavy lifting for you. All you really need to do is prep the crusty bread for sopping, pour a glass of red wine, and toss a simple side salad to round out the meal.
  • Cozy comfort food. 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 the slow cooker for the last 7-8 hours, filling the house with the best cozy aroma.
  • Leftovers taste even better. Similar to lasagna, beef stew tends to taste even better the next day, really letting the flavors meld and marry overnight.
  • Freezes beautifully. Beef stew makes for an ideal freezer meal, lasting up to 2 months in the freezer, perfect for the cold winter months, parents with a new baby, or loved ones recovering from surgery.
Slow Cooker Beef Stew Image 2

How to make slow cooker beef stew

  1. Prep the beef. Pat the beef cubes completely dry using paper towels. Season the beef generously with salt and pepper.
  2. Sear the beef. Heat a splash of vegetable oil in a large cast iron skillet over medium heat. Working in batches, add the beef in a single layer, searing undisturbed for 2-3 minutes until a deep dark crust is formed on all sides.
  3. Combine the ingredients. Add the seared beef, potatoes, carrots, onion, garlic, beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds, bay leaves, salt, and pepper into a 6-qt slow cooker. Stir well to combine.
  4. Slow cook. Cover with a lid and cook on low heat for 7-8 hours or high heat for 3-4 hours until the meat and vegetables are fork-tender.
  5. Thicken. Mix together the flour and 1/2 cup of the cooking liquid into a smooth slurry. Then stir it into the stew and let it cook for an additional 30 minutes until thickened.
  6. Serve with crusty bread. Remove the bay leaves, then ladle into bowls and garnish with parsley. Serve with all the homemade crusty bread for dipping, sopping, and dunking!

pro tip

Skip the pre-packaged stew meat.

Use well-marbled chuck roast, cut into uniform 1-inch chunks. Its high amount of marbling (fat) and collagen will break down during the long cook time, yielding tender, juicy, melt-in-your-mouth beef. Stew meat, on the other hand, is usually made with a random mix of leftover scraps that can turn dry or rubbery.

Storing, reheating, and freezing beef stew

Storage

Leftovers can be stored in an airtight container in the fridge for 3-4 days.

Reheat

Gently reheat on the stovetop over low heat, adding a splash of water or stock, if needed. Stir occasionally until warmed through completely.

Freeze

Let cool completely; portion the stew into 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). Label, date, and freeze up to 3 months.

Reheat (from frozen)

To reheat, thaw overnight in the fridge and gently reheat over low heat, stirring occasionally, until heated through. Add a splash of water or stock, if needed.

Slow Cooker Beef Stew Image 3

what to serve with slow cooker beef stew

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Slow Cooker Beef Stew: Frequently Asked Questions

Can I use stew meat?

Skip the pre-packaged stew meat as it contains a random mix of leftover scraps with uneven fat and muscle. Use boneless beef chuck roast instead, dicing into uniform chunks for consistent even cooking throughout.

Do I have to brown the meat first?

For the best flavor, yes. This creates a rich, caramelized crust that will deepen the flavor of the stew. You can certainly skip this step if you are short on time though the stew may have a milder flavor.

What type of potatoes hold up best?

Red potatoes and Yukon Golds can both hold their shape during long cooking times.

How can I thicken a watery beef stew?

Stir in a flour slurry (flour mixed with water or cooking liquid) during the final 30 minutes of cooking.

What if I don’t have a slow cooker?

No slow cooker, no problem! Try this stovetop version instead.

Can I make this in the Instant Pot?

Yes! Recipe here.

How can I store leftovers?

Store leftovers in an airtight container in the fridge for 3-4 days.

Is beef stew freezer-friendly?

Absolutely! Beef stew freezes exceptionally well (especially in individual servings), keeping in the freezer for at least 3 months.

Slow Cooker Beef Stew

Slow Cooker Beef Stew

Yield: 8 servings
Prep: 15 minutes
Cook: 8 hours 35 minutes
Total: 8 hours 50 minutes
Freezer-friendly crockpot beef stew! The meat comes out so juicy and melt-in-your-mouth tender, and the stew is rich, chunky, and so hearty!
4.9 stars (404 ratings)
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Ingredients

  • 2 tablespoons vegetable oil
  • 2 pounds boneless beef chuck roast, cut into 1-inch cubes and patted dry
  • 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

Instructions

  • Heat vegetable 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.

Equipment

Cast Iron Skillet
Cast Iron Skillet
Slow Cooker
6-Qt Slow Cooker

Notes

  • Avoid “stew meat”. Stew meat is often times a random mix of lean scraps that turn out dry and rubbery.
  • Sear the meat. Browning the beef first is key here. That dark crust on the 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).
  • 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.
  • 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.
  • Freeze in individual portions. This will allow for easy serving and thawing, perfect for a quick lunch or fast dinner. Always leave a little bit of space at the top of your container or freezer bag as the liquid will expand as it freezes, squeezing out the extra air to prevent freezer burn.
Course: Main Course, Soup
Cuisine: American

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