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 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.

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!

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 (385 ratings)

Print Recipe Pin Recipe Leave a Review

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

Get Recipe Ingredients

Equipment

• Cast Iron Skillet
• Slow Cooker

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

*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.

Did you make this recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious!

Pin Recipe Share on Facebook Share by Email