Slow Cooker Beef Stew
This post may contain affiliate links. Please see our privacy policy for details.
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!
Featured Comment
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.
How to make slow cooker beef stew
- Prep the beef. Pat the beef cubes completely dry using paper towels. Season the beef generously with salt and pepper.
- 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.
- 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.
- 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.
- 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.
- 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.
what to serve with slow cooker beef stew
Tools For This Recipe
Slow Cooker Beef Stew: Frequently Asked Questions
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.
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.
Red potatoes and Yukon Golds can both hold their shape during long cooking times.
Stir in a flour slurry (flour mixed with water or cooking liquid) during the final 30 minutes of cooking.
No slow cooker, no problem! Try this stovetop version instead.
Yes! Recipe here.
Store leftovers in an airtight container in the fridge for 3-4 days.
Absolutely! Beef stew freezes exceptionally well (especially in individual servings), keeping in the freezer for at least 3 months.
Slow Cooker Beef Stew
Video
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
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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I should have paid more attention to ‘Caraway seeds … optional’. Sadly, I included them and my husband and I both found the flavour from the seeds a little overpowering. Other than that, the falvour and consistency of the stew was great, minus the caraway seeds of course. Served with some nice fresh bread to sop up the gravy. For those of you who are not fans of caraway seeds, I recommend you omit them for sure!
I just tried this recipe today! The flovor is good. But my beef came out a bit tough. I am not sure where I went wrong? Maybe I cooked too long on the skillet?? Please help!
Perhaps it’s a bit overcooked?
You may be right. I set it to finish at 5:30 but due to scheduling issues, I wasnt able to finish the last step until 7:30. But I’ll definitely try this again and make it right! Thanks 🙂
when you sear your meat, use a cast pan if you got, and crank it on med/high. When HOT, add cold oil just to cover the bottom, and lay in your meat, do NOT crowd, and turn it with tongs. only need to sear the sides… do NOT cook.
Then I toss in the mirepoix and cook it on Med/High til the onion just start to turn translucent.
then add all that to your crock pot, deglaze with a bit of red wine, pour that in your crockpot, and add the rest.
also, if you are going to cook it a LONG time, perhaps add the garlic half way through. it is volatile, and the flavour can cook out.
Just put the ingredients in the slow cooker this afternoon! Adjusted the ingredients to fit my smaller pot, and I’m using the High 3-4 hour cook time. Cannot wait to taste this tonight.
What do you serve with this?
Crusty bread! 🙂
I freaking love beef stew, but my husband does it stove top and never in a slow cooker. Maybe I can change his mind.
Great. That looks fantastic.
What size slow cooker are you using for this recipe? I’ve got a 4 quart crock pot, will that be large enough?
I recommend using a 6-qt slow cooker, or reducing the recipe as needed to fit a 4-qt slow cooker.
What would be the ratio to reduce the recipe for a 4 quart pot?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This beef stew looks amazing! I’ve been trying to find a good recipe for ages, but always trust your recipes, so I’ll totally be doing this!
Paige
http://thehappyflammily.com
Love a good slow cooker dish like this. So simple and easy to do (:
You have a thickener as an ingredient… The potato. Once cooked, just mash it up and stir it through. I do this for many veg soups. Also, I found you can use left over mash potatoes just add them to the stock. But, for paleo, use sweet potatoes, not white.
Pearlie – do you think arrowroot can be used instead of the flour in the same quantity as the recipe calls for flour?
Chungah – thanks for the great recipe! Excited to try it! I’ve got everything on hand and will be making it today.
Pearly, thanks for the idea – I was planning to make it until I saw the flour, since I’m gluten-intolerant. But your suggestion puts it back on my list of things to make. Thanks, Chungah! I’ve never made a recipe of yours that didn’t come out terrific!
I used gluten free all purpose flour as a substitute for the flour and it was delicious! No one even knew.
So the GF flour thickened it OK?
GF flour is a great thickener. Best if stir flour in a little bit of cold liquid first.
I used Sweet Rice Flour (mixed 1/2 cup flour with 1/2 cup water and added in, heated in a pan before adding) and it was also great. After about 3 1/2 hours though on high it still needed another hour. Delicious recipe! Thank you Chungah!
PEARLIE – Never thought of mashing the potato… GREAT idea. thanks.
I can’t wait to try this recipe beef stew is my fave.
That’s one hearty looking pot ‘o stew. Yum!
Certainly looks delicious!!
I make a lot of your yummy recipes. Trying this slow cooker beef stew tomorrow with football and baseball in the background! Thanks for your delicious work.
I don’t have a slow cooker. Could I bake it? What temperature and for how long?
Unfortunately, without further recipe testing, I cannot advise on how to adapt this recipe without a slow cooker. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
What, no slow cooker? You are missing so much. A slow cooker is so cheap to buy and to run. Once you get used to its advantages, it’ll become as useful to you as your microwave. Like a pressure cooker, it will need to be understood, so read the manual – but the method is very simple. Slow cooking means coming home to soups, stocks, stews and puddings after a hard day at work. Chilli con carne and curries are deep flavored and rich from the slow cooker – all you need for serving up is rice. They are also great one-pot, low power consumption, cookers for campers and caravans. They comes in different sizes. Get one with a removable crock for easy cleaning. Be flexible, e.g. cook a cheaper joint like brisket in it and use your steamer for the veggies before serving up. They are also great for pet food recipes, and did you know you can make cakes in them? If you use a dehydrator, this slow cooking process allows full rehydration and flavor blending. The space these cookers take up is very small and they look good too.
Oh Peggy you are missing out on great and easy cooking….
Please buy a Crock-Pot I know you will not regret it. I have three of them..
One small for dips and a 4 qt and 6 qt..
They are fabulous and so many good recipes to try.
Peggy, crock pots/slow cookers, especially this time of year, are less than $30…go buy one and change your cooking life!!
I’ve printed out soooo many of your recipes that the other day I said, “No more recipes” and then you post this delicious looking beef stew, so I’m thinking okay, just one more recipe. (Chuckle). Thank you for all that I’ve printed.
Joann
Mmmm so satisfying and perfect for these rainy Virginia fall nights!! Can’t wait to make this!
I usually make Oven Beef Stew, which we love. But this looks SO good that I may have to try it!
This recipe looks great. Can I just flour the stew meat and then add to recipe so it can thicken as it cooks?
Yes.
Should I cook the meat then flour it or flour it then cook it in the pan?
Flour. Then cook. 🙂
I’m making this today for the first time, hopefully later today. Your reply of flour then cook is different than the video which shows no flouring before or after to the meat itself. I’ve seen other recipes where they say no searing needed. What does the searing do–bring out more flavour?
The flour is used for step #5. I always recommend searing the meat as it brings out more of a caramelized flavor but really, it’s up to you and your personal preferences.
What is stew broth? Do I just ladle out 1/2 cup of the soup from the crockpot and whisk it with flower?
Yes.
how about some recipes with fewer ingredients, eh?
The ingredients are what makes recipes taste so good. This one sounds really tasty.
New to slow cooker can I just throw it all and cook
I highly recommend searing the beef first to obtain the best results possible.
Agreed. I heated the broth in the same pan used for searing too. It deglazed it and got all those yummy bits from searing the meat incorporated into the stew.
This stew was delicious. The whole fam loved it. Thanks!
i however did “just throw it all in” and wow! amazing. purchased stewing steak from costco and it was so freaking good, falling apart and juicy mmm!
I’ve seared and just thrown it all in depending on time and haven’t really noticed a differnce.
I made this,today , it was gorgeous added a star anise also . Used google to convert cups in to measurements I am familiar with . I will definitely save this recipe and make it again and again . Thanks.
Yep!! Especially seasoning.. As long as you have a good pallet (meaning taste buds for the ppl that just don’t know yet, I swear I’m not trying to be mean.. Really truly)
In case you don’t know yet it is spelled “palate”.
Wow, there were so many ways to say that without being a jerk.
You can’t be serious….
I agree with you. Most of the ingredients are seasonings. I most certainly will be trying this. Thank you for sharing this recipe. It looks amazing and is one of my all time favorite dishes. I appreciate all of your delicious recipes and also the time and effort that goes into all that you do to make them available for us to tryin our homes. Wonderful place for delicious food!
Chungah’s recipes often have more seasonings than other recipes, but I think that’s why they come out so great. It doesn’t take much more time to add a several herbs and Worchestershire sauce, but it really pumps up the flavor when you do.
You’re not going to have a full flavored stew with less ingredients.
Agreed I also added lentils and kept everything g else the same. Delicious!!!!!
You can probably just omit a few seasonings if you don’t mind it being a blander stew. The basics of making a stew don’t really change. The point of the recipe is to make a really flavorful stew, though, not just a basic one. Practically everyone knows how to make a basic one, it’s taking it to the next level that people need instructions for.
Season salt
Pepper
Onions
Bell Peppers( Green,Red,Yellow & Orange)
Celery,Garlic & 2 Bay leaves
Then I make a a little gravy around the 4th hour and let it all cook
Lee all theses ingredients are important for beef stew. I some times even go ahead and add a frozen cup corn and peas and green beans.
Take a potato…bake it…eat it…there ya go!
Leave out the rosemary and tyme…no needed , better recipes with fewer ingredients and better taste.
Rosemary and thyme are probably the best compliment you can give beef. Well, salt and pepper
I cooked this recipe is, and it was great. Why are so many people complaining about “too many ingredients”? Must be advocates of franks hot sauce/HP sauce to flavor their bland foods 😉
I agree!!! I’ve tried so many beef stew recipes in my crockpot, and this is by far my family’s (family of 7 by the way) favorite! 🙂
Hey!!! Don’t knock Franks!!! I agree about the complaining. You don’t want to cook it that way, then don’t but no need to complain about it. I put Frank’s on brownies every so often and it’s really good. People think I’m nuts but it’s that sweet and salty with a tiny bit of heat.
Because they can’t cook beyond a microwave and cant wait for over 4 minutes. that is all their mom taught them. Many younger people spend more time talking bad about others ideas because they have nothing to offer of their own idea’s and welcome to the New Generation
You know, at least they didn’t destroy the earth or ruin the economy.
Hahahaha! Right? Good lord.
Yet
Jim, stop talking bad about other generations and go make a 7 hour stew.
I AGREE!!!!!!!!!!!
OP: Why is there so much food in your food?” LOL
This is a great recipe. Many folks don’t know how to use spices to improve flavor in recipes. Spices not only add flavor, but they are good for you also. Thanks for a great recipe.
How about some manners? If it’s too much for you to handle, move along!
Wow , I cannot believe how many negative comments are on here. Smh if there are to many ingredients keep it moving to something simpler, if it takes to long go buy a can of beef stew st the super market. One person saying to many ingredients one person saying why don’t you go make a 7 hr stew actually you can make it in 3-4 hours on high, but that’s besides the point.you came here to make something delicious if it sounds like a fit for you and you’re make it if not buy-bye , my lord people complain about the
Simplest things have a nice day to the rest of you I’m making my stew now can’t wait until it’s done !
Hi Lee! One way to get around buying lots of spices (they can be expensive if you don’t already have them at home) is to replace the tomato paste with half a cup (or more) of store-bought spaghetti sauce (and get the super garlicky kind or the basil kind, or whichever you like!). I didn’t have the tomato paste at home that I thought I did when I made this recipe, and used the spaghetti sauce I had already opened in the fridge. Turned out great!
Really?? pshhhhhhh!!!