Slow Cooker Beef Stew is a classic comfort dish that fills your home with the warm, inviting smell of tender beef, carrots, potatoes, and rich broth. The beef becomes melt-in-your-mouth soft after hours of slow cooking, and the vegetables soak up all those delicious flavors, making every spoonful satisfying and homey.
I love making this stew on a lazy weekend when I don’t want to rush around but still want something hearty and filling. It’s so easy to throw all the ingredients into the slow cooker in the morning and come back to a ready-made meal that tastes like it simmered all day long. I also like adding a bit of fresh herbs at the end to brighten it up.
One of my favorite ways to serve this stew is with a slice of crusty bread or over a bed of fluffy mashed potatoes. It’s the kind of dinner that feels like a warm hug and always brings people to the table with smiles. If you’ve never made slow cooker beef stew before, I promise it’s worth keeping this recipe handy on chilly days!
Key Ingredients & Substitutions
Beef Chuck: This cut is great because it becomes tender and juicy after slow cooking. If you can’t find chuck, brisket or short ribs work well too. Just make sure it has some fat for flavor.
Carrots and Potatoes: These add sweetness and body to the stew. You can swap potatoes for sweet potatoes or turnips for a different twist. Cutting them into chunks helps them stay firm during cooking.
Tomato Sauce and Paste: These give the stew a rich depth. If you don’t have tomato sauce, canned diced tomatoes or even ketchup in small amounts can be useful substitutes in a pinch.
Herbs: Dried thyme, rosemary, and bay leaves bring classic flavor. Fresh herbs work too; add them toward the end to keep their brightness. If you prefer, you can also use Italian seasoning as a blend.
How Do You Get Beef Tender and Full of Flavor in a Slow Cooker?
Browning the beef before slow cooking is key—it seals in flavor and adds color. Here’s what helps:
- Dry the beef well so it browns nicely, not steams.
- Dredge lightly in flour to help thicken the stew later.
- Use a hot skillet with oil for even browning.
- Don’t crowd the pan—brown in batches.
Once browned, slowly cooking the beef allows the tough fibers to break down over hours, making it tender. Adding vegetables later helps keep them from getting mushy.
Equipment You’ll Need
- Slow cooker – it’s the star here, letting beef and veggies cook low and slow for tender results.
- Large skillet – perfect for browning beef and softening onions before adding to the slow cooker.
- Sharp knife – makes chopping carrots, potatoes, and onions quick and safe.
- Cutting board – keeps your work surface clean and gives a stable place to cut.
- Wooden spoon or spatula – great for stirring ingredients without scratching your skillet or slow cooker insert.
Flavor Variations & Add-Ins
- Use pearl onions instead of regular onions for a sweeter, milder taste and nice texture.
- Add mushrooms in the last hour of cooking for earthiness and extra umami flavor.
- Swap some beef cubes for pork shoulder to try a slightly different taste and texture.
- Stir in a splash of Worcestershire sauce or a teaspoon of smoked paprika to deepen the stew’s flavor.
How to Make Slow Cooker Beef Stew
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs (900g) beef chuck, cut into 1-inch cubes
- 3 medium carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup tomato sauce or crushed tomatoes
- 2 tbsp tomato paste
- 1/4 cup all-purpose flour (for dredging beef)
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation time to chop and brown ingredients, followed by slow cooking for 7 to 8 hours on low or 4 to 5 hours on high. The long slow cook time makes the beef tender and flavors deep and rich.
Step-by-Step Instructions:
1. Prep and Brown the Beef:
Pat the beef cubes dry and season them with salt and pepper. Lightly toss the beef in flour, shaking off any extra. Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes on all sides in batches, about 4 to 5 minutes per batch. Transfer browned beef to the slow cooker.
2. Sauté Onion and Garlic:
In the same skillet, sauté chopped onion and minced garlic for 2 to 3 minutes until they soften and smell fragrant. Then add them to the slow cooker.
3. Combine Ingredients in Slow Cooker:
Add carrots, potatoes, beef broth, tomato sauce, tomato paste, dried thyme, dried rosemary, and bay leaves to the slow cooker. Stir everything gently to mix the ingredients together.
4. Cook the Stew:
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours. This slow cooking will make the beef tender and allow the vegetables to soak up the flavors.
5. Add Peas and Finish:
About 30 minutes before serving, stir in the frozen peas. Continue cooking until the peas are warmed through.
6. Serve:
Remove the bay leaves and taste to adjust salt and pepper. Serve hot, sprinkled with chopped fresh parsley for a fresh, bright touch.
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but it’s best to thaw it completely in the fridge overnight before cooking. This helps the beef brown better and cook evenly in the slow cooker.
Can I Prepare This Stew Ahead of Time?
Absolutely! You can brown the beef and chop the vegetables the night before, then refrigerate everything separately. In the morning, just combine in the slow cooker and start cooking.
How Should I Store Leftover Beef Stew?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave until heated through, stirring occasionally.
Can I Make This Beef Stew in a Pressure Cooker Instead?
Yes! Brown the beef and sauté the onions on the sauté setting, then add all ingredients and cook on high pressure for about 35 minutes. Release pressure naturally for best tenderness.
