Slow Cooker Beef Stew
This post may contain affiliate links. Please see our privacy policy for details.
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
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I made this yesterday and it is (so sorry to repeat) the best stew I’ve ever made! It is so hearty and flavorful. My family loved it!
I made this last night and it was delicious! I added 3 stalks of celery and used 4 c of broth, but otherwise followed this exactly. I cooked on high for 4 hours and the potatoes and carrots were cooked perfectly, not too soft. I am not much of a cook so I am really happy with the way this turned out and can’t wait to make it again!
This is the best beef stew that I have ever made! Love the Rosemary and Thyme in it!
Only made a few changes based on what was in my cupboard. I used spicy Hungarian paprika (bought it in Budapest’s Great Market Hall), used 1 small can of tomato sauce instead of paste, and added fresh mushrooms. I used 3 tsp beef bouillon in 3 cups water. I didn’t add the caraway seeds or bay leaves as I didn’t have any. I didn’t bother to thicken it and IT WAS SO GOOD! The spicy paprika added such a great zing!
What is the best source of beef broth? Out of a can/box or should one prepare it from scratch? Is it the same as beef bullion?
Thanks, it looks like a great recipe!
You can choose to use it out of a can/box or prepare from scratch. It’s up to you! However, it is not the same as beef bouillon.
You can read more about the differences here:
http://www.marthastewart.com/269001/broth-basics.
Can you make this with chicken instead?
Yes, absolutely, but please note that cooking time may vary.
Ok, so for step 5, it says to add the flour thickening at (I’m assuming) the last 30 minutes, yet I see some people post that they add the flour in the beginning while browning the beef. Which is the best way to go?
I prefer to add during the last 30 minutes.
How do you recommend to reduce these ingredients to work in a 4qt slow cooker? I’ve never used one before, and trying to surprise my wife using this recipe tonight.
You can reduce all ingredients by 2/3. Hope that helps!
This was so good!!! My husband and I devoured it. There were not any leftovers (that’s right, for two of us!)!!! Cooked on low for 7 hours and the meat was so tender it was falling apart. The flavor was excellent. Only thing I didn’t do was add the optional Caraway seeds. The rosemary and thyme are perfect!!!!
Cooked this recipe this past Sunday and it was great. Did not try with the caraway seeds but will next time.
You don’t need any thickener.
You don’t need thyme, rosemary, paprika. Definitely don’t need caraway seeds and you don’t need Worcestershire sauce.
2 bay leaves if you want
– you can use canned stewed tomatoes
– you DON’T have to add broth
RED WINE or BEER if you don’t have red wine (some people also add cognac). Use non-alcoholic if you want to.
And you also dont have to attempt the recipe if you are just going to omit most of the ingredients.
If you already have a way of making beef stew why bother posting a comment.
Lol jimmy I was thinking the same thing. What is wrong with people, you don’t have to use this or this or this or this No YOU DONT have to I am that’s why I came to this recipe. Lol
Can you use beef bouillon instead of beef broth? Thanks!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Every recipe of yours I have ever made has turned out great! I’m excited to try this one 🙂
Could I use chicken broth instead of the beef broth? I ran out of beef broth but I do have some chicken bouillon in my pantry.
Yes.
Hi Chungah! I made this last night and our whole family loved it! I did add some red wine, since I think it always adds to beef broth-based dishes, and it was a very nice addition. Thanks for a recipe I’ll make again!
Hi, Im in the UK so struggling to find some ingredients in your receipt(s):
1. Can I use beef broth stock cubes instead of beef broth (’cause I cannot find beef broth at supermarkets here in the UK, neither chicken/veg. broth)?
2. Can I use sea salt or cooking salt instead of Kosher salt (same reason as above)
3. Is “Lea and Perrins Worcestershire Sauce” the full name of the Worcestershire Sauce in your receipt?
4. If sometimes I cannot find stew meat, what other substitutes can you suggest?
Many thanks
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Yes, you can use bullion cubes and regular salt. I use less bullion than it would call for because it becomes too salty, but I make mine in a bigger quantity. I would only use “stew beef”, anything else will turn to mush. As far as the Worcester sauce, “Lee and Perrins” sounds like the brand name, so it wouldn’t matter. It would be like using the store brand instead of the name brand. Just as an FYI- this is very close to the recipe I have used for years, without tomato sauce or caraway seeds. I hope this was helpful for you. Good luck.
Yes. Yes yes to the first 3questions.the last one you have a butcher speak to him.a chuck roast or chuck steak.will work. How about a recipe for Jammie dodger cookies. A friend from the uk would live me to bake them
Two years after your question I’ve come across this recipe and have it going now. I’ve the same problem when I cook recipes from a UK site.
1. Yes certainly! The beef broth cubes, OXO or liquid concentrated beef broth. Just use the correct amount in any case to get the proper cups.
2. Yes you can.
3. It’s whats available in Canada. Perhaps the recipe poster can’t use brand names?
4. Any cubed beef will do. Even cuts considered not as tasty will benefit from a slow cooker
Hope this helps.
Eh, too tomato-ey, not so good. If I make this again (prob not) I will omit the tomato paste, beef stew gravy should taste like beef.
WAY too much spice for my taste. I even had an extra cup of water in there, and ended up taking 3/4 of the broth out when it was done and replacing it with straight up water and then it was pretty good. Still not my perfect beef stew flavor, and I would definitely suggest halving the spices at least. My husband agreed with me, and we are not ones to shy away from flavor. Just my opinion! The meat was perfectly cooked though 🙂
Mmmm this was so easy and delicious. I will be making more recipes from your site!
Hi, I love your recipes! I was wondering…is it mandatory to brown the stew beef? Can I just throw it all in and let it cook that way? Thanks!
Yes, I highly recommend NOT skipping that step! It makes a huge difference in taste – promise! But as always, please use your best judgment regarding substitutions and modifications.
Beautiful full flavoured stew.
I used 750g stewing beef and 200g venison. Tossed in seasoned flour before sealing and deglazed pan with red wine. For veg I added half a suede and a parsnip.
Cooked at 90C for 8h and then at 100C for final hour.
Heavenly!
I do not have stew meat. Would a chuck roast cooked whole work in this recipe?
Yes, absolutely.