There’s something undeniably comforting about a bowl of warm, hearty beef stew—especially when it’s been simmering for hours, filling your home with a savory aroma that promises satisfaction in every bite. This slow cooker beef stew recipe is everything you want in a comforting meal: tender chunks of beef, soft potatoes, sweet carrots, aromatic herbs, and a savory broth that brings it all together.
Whether you’re preparing for a cozy family dinner, meal-prepping for the week, or looking for something to warm you up on a chilly evening, this easy beef stew checks all the boxes. With minimal prep time and a slow cooker doing most of the work, this recipe is not only delicious but also incredibly convenient.
Ingredients
Here’s everything you’ll need to prepare this hearty slow cooker beef stew:
For the Main Dish:
- 2 pounds beef chuck or stew meat, cut into 1 to 2-inch cubes
- 4 medium potatoes, peeled and cubed
- 3 large carrots, peeled and sliced into thick rounds
- 1 large onion, chopped
- 3 garlic cloves, minced
For the Broth:
- 4 to 5 cups beef broth (low-sodium preferred)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons Worcestershire sauce
- Salt and black pepper, to taste
Optional for Extra Flavor:
- 2 tablespoons olive oil, for browning the beef before slow cooking
Directions
Follow these simple steps to create a mouthwatering beef stew your whole family will love:
1. Prepare the Vegetables
Start by prepping your vegetables. Peel the potatoes and cut them into medium-sized cubes (not too small, or they may disintegrate during cooking). Peel and slice the carrots into hearty rounds. Chop the onion and mince the garlic cloves.
Place all the vegetables—potatoes, carrots, onion, and garlic—into the bottom of your slow cooker.
2. Brown the Beef (Optional but Recommended)
While not necessary, browning the beef before slow cooking enhances the depth of flavor. If you choose to do this step:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the beef cubes in batches (avoid overcrowding the pan).
- Sear each side for about 2–3 minutes until golden brown.
- Once browned, transfer the beef to the slow cooker on top of the vegetables.
If you prefer a more hands-off approach, you can skip this step and add the raw beef directly to the slow cooker.
3. Season and Add Broth
Sprinkle the beef and vegetables with salt, freshly ground black pepper, dried thyme, and rosemary. Add Worcestershire sauce for a rich, umami undertone.
Now pour in the beef broth, ensuring all ingredients are covered and well-submerged. Stir gently if needed to evenly distribute the ingredients.
4. Cook
Place the lid on your slow cooker and set it according to your schedule:
- Low heat: Cook for 7–8 hours
- High heat: Cook for 4–5 hours
The longer cooking time on low heat allows the flavors to meld beautifully and ensures your beef becomes incredibly tender.
5. Thicken the Stew (Optional)
If you prefer a thicker stew, prepare a cornstarch slurry during the last 30 minutes of cooking. Here’s how:
- Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water.
- Stir the mixture into the stew and allow it to cook uncovered for the final 30 minutes.
This step will give your broth a rich, stew-like consistency without being overly heavy.
6. Taste and Serve
Before serving, give the stew a taste and adjust the seasoning if needed—add a pinch more salt, pepper, or herbs to your liking.
Serve hot with crusty bread, fluffy dinner rolls, or over a bed of rice or mashed potatoes for a complete, satisfying meal.
Cooking Tips for Best Results
Here are some extra tips to ensure your beef stew turns out perfect every time:
- Choose the Right Cut of Beef: Chuck roast or stew meat works best as it becomes tender and flavorful when slow-cooked.
- Sear for Flavor: Browning the meat caramelizes the outside, locking in flavor and adding depth to the stew.
- Layer Ingredients Thoughtfully: Place dense vegetables like potatoes and carrots at the bottom so they cook evenly under the beef.
- Use Fresh Herbs (Optional): While dried thyme and rosemary are convenient, fresh herbs can take the flavor up a notch if available.
- Don’t Overcrowd the Slow Cooker: Make sure your ingredients are not packed too tightly so everything cooks evenly.
Substitutions and Variations
Feel free to make this beef stew your own with these easy substitutions and additions:
Vegetable Swaps:
- Celery: Adds an aromatic crunch—slice 2 stalks and add with the carrots.
- Parsnips: Slightly sweet and earthy, they’re perfect for stews.
- Green beans or peas: Add during the last 30 minutes to retain their vibrant color and texture.
Protein Options:
- Lamb Stew Meat: For a richer, more decadent twist.
- Ground Beef: In a pinch, you can use cooked ground beef, but the texture will be softer.
Flavor Enhancers:
- Tomato paste (1 tbsp): Stir in with the broth for added depth.
- Red wine (½ cup): Replace some broth with wine for a more complex flavor.
- Bay leaves (1–2): Add to the pot during cooking, then remove before serving.
Frequently Asked Questions
Can I freeze this beef stew?
Yes! Allow the stew to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
How do I make it gluten-free?
This recipe is naturally gluten-free. Just make sure your Worcestershire sauce and beef broth are labeled gluten-free.
Can I use a pressure cooker or Instant Pot?
Absolutely! Use the sauté function to brown the meat, then pressure cook on high for 35 minutes with a natural release. If needed, use the sauté function again to thicken with cornstarch slurry.
What can I serve with beef stew?
This stew pairs beautifully with buttered dinner rolls, cornbread, or mashed potatoes. For a lighter side, try a crisp green salad or roasted Brussels sprouts.
Nutritional Information (Approx. per serving)
Note: Values are approximate and based on 6 servings.
- Calories: 420
- Protein: 32g
- Fat: 22g
- Carbohydrates: 24g
- Fiber: 4g
- Sodium: 650mg
Storage Instructions
- Refrigerate: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Reheat: Gently reheat in a pot over low heat, stirring occasionally until warmed through. You can also microwave in a covered dish.
- Freeze: As mentioned earlier, stew freezes very well and is a great make-ahead meal.
Conclusion
This slow cooker beef stew is more than just a meal—it’s a warm hug in a bowl. With tender beef, hearty vegetables, and a broth that ties it all together, it’s the ultimate comfort food made easy. Whether you’re a seasoned cook or just starting out, this recipe is simple to follow and guaranteed to deliver big, bold flavors.
Enjoy a bowl on a rainy evening, serve it up at your next family gathering, or freeze a batch for those busy weekdays when you crave something homemade. However you serve it, one thing is certain: this beef stew will have everyone asking for seconds.