Slow Cooker Beef Stew is the ultimate comfort food! Perfect for a refreshing fall evening or a chilly winter day when you’re craving something hearty and satisfying.
Slow Cooker Beef Stew Recipe
There’s nothing more soul-warming than a bowl of homemade beef stew, especially if it’s been simmering all day in the slow cooker. This slow cooker beef stew is the comfort food you need. Tender chunks of beef, vegetables, and rich flavors come together in the slow cooker. If you don’t have a crockpot, I also have instructions for stovetop beef stew, which is my preferred way to make beef stew. But nothing beats the convenience of making it in the slow cooker on busy nights!
Why This Slow Cooker Beef Stew Recipe Works
When I shared my beef stew recipe last year, I got a lot of requests for a slow cooker beef stew recipe, so I played around with my original recipe and adapted it to fit the Crock Pot. The slow cooker doesn’t evaporate as much, so I had to reduce the liquid to get it just right.
- easy: The best part about Crock Pot Beef Stew is that it’s so simple to make! Just add the ingredients to your slow cooker in the morning, set it to low heat, and let it do its magic while you go about your day. When dinner time comes, you’ll have a fragrant masterpiece waiting for you! It’s the perfect solution for a busy weekday or a relaxing weekend.
- Rich and delicious: This hearty dish features tender beef and a variety of vegetables seasoned with tomato paste, garlic and herbs. Delicious!
- Dietary restrictions: High protein, Weight Watchers friendly, dairy free, and gluten free (if made with GF flour).
If you make this healthy beef stew recipe, I'd love to see it. Tag me in a photo or video on Instagram, TikTok, or Facebook!
What you need
Slow Cooker Beef Stew Ingredients
Here are all the ingredients you need to make a simple Crock Pot Beef Stew. The recipe card below includes exact ingredient measurements.
- broth: The slow cooker recipe I use uses one cup less broth than a traditional beef stew.
- All purpose flour Thicken the cooking liquid. You can use all-purpose or gluten-free.
- Tomato paste Adds rich tomato flavor.
- salt and black pepper Season the stew.
- Beef Chuck Roast: Trim the fat from the boneless chuck roast and cut into small cubes.
- vegetable: Yukon Gold Potatoes, Carrots, Celery, Onions, Mushrooms, Frozen Peas
- Garlic cloves It adds a rich aroma and enhances the flavor of the stew.
- Herb: Fresh thyme and bay leaves
How to Make Slow Cooker Beef Stew
I brown the beef and vegetables on the stovetop before adding them to the slow cooker for extra flavor. I promise the extra step is worth it! Detailed instructions are included in the recipe card below.
- Brown the meat and vegetables. In a large skillet, brown the beef over high heat. Transfer to the slow cooker, then brown the carrots, celery, onion, and garlic in the skillet.
- Place everything in the crockpot: Place the sautéed vegetables in the slow cooker and add the potatoes, mushrooms, thyme, and bay leaves.
- Cooking liquid: Combine broth, flour, tomato paste, salt, and pepper in a blender. Pour into slow cooker.
- Slow Cook: Cover the slow cooker and cook on low heat for 8 hours, or until the beef stew meat is fork tender.
- Add the peas: After 8 hours, discard the herbs and stir in the peas. Taste and add more salt if necessary.
strain
- potato: You can substitute red potatoes, sweet potatoes or red potatoes.
- mushroom: If you don't like it, exclude it.
- Herb: Try using rosemary instead of thyme.
To serve with slow cooker beef stew
Enjoy this delicious meal with crusty bread to soak up the rich broth, or top it with mashed potatoes for an even more comforting meal.
save
- Refrigerate Leftover stew for 4 days.
- Freezer: Great for meal prep and freezing. Store in an airtight container and freeze for up to 3 months.
- Reheat: After thawing in the refrigerator, heat on the stove or in the microwave.
Frequently Asked Questions
Yes, you can put raw beef in the slow cooker, but I like to brown it first to add flavor and color. It also helps lock in the meat's juices.
While cooking the beef long enough is important for making the best beef stew, it is also possible to overcook it. The meat will become dry and the vegetables will become mushy.
More Classic Beef Stew Recipes You'll Love
Produce: 6 night soil
Size provided: 1 1/3 cup
- 2 cup Low-sodium beef broth
- 3 1/2 A large spoon Wheat flour or gluten-free flour
- 3 A large spoon Tomato paste
- Kosher salt and black pepper
- 2 1/2 pound Boneless chuck roast, Trim and cut into 1-inch pieces (I prefer prime beef, I start with 3-pound pieces before trimming the fat)
- 1 1/2 cup Yukon Gold Potatoes, Peel and cut into 1-inch pieces.
- 1 1/2 cup carrots, 3-4 medium carrots, cut diagonally into 1/2-inch thick slices
- 1 cup Chopped celery, From 3 ribs
- 1 middle onion, Cut into 1/2 inch pieces
- 2 cloves garlic, Chopped
- 4 oz. White button mushroom, Divide into four parts
- 3 egg plant Fresh thyme
- 2 Bay leaves
- 1/2 cup Frozen Peas, Thaw
-
Place the broth, flour, tomato paste, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper in a blender and process until smooth.
-
Heat a large skillet oven to high heat, drizzle with oil and brown the beef on all sides in two batches. Transfer the beef to the slow cooker and drizzle the oil back into the skillet.
-
Add carrots, celery, onion, and garlic and brown, stirring occasionally, for about 5 minutes. Transfer to slow cooker, add potatoes, mushrooms, thyme, bay leaves, and pour broth mixture over top.
-
Cover and cook on low for 8 hours, until meat and vegetables are tender.
-
Discard the thyme and bay leaves, add the peas and let sit for 1 minute, until warmed through. Taste and adjust salt as needed.
Final step:
If you liked this recipe, please leave a rating and comment! This helps our business grow and allows us to continue providing you with high-quality recipes for free.
clothing material: 1 1/3 cup, calorie: 356 calorie, carbohydrate: 22.5 g, protein: 44 g, province: 10.5 g, Saturated fat: 5 g, Cholesterol: 124.5 mg, sodium: 410 mg, fiber: 3.5 g, sugar: 7 g
