Slow Cooker Beef Stew is the ultimate comfort food. It’s perfect for those cool fall evenings or cold winter days when you’re craving something hearty and satisfying.
Slow Cooker Beef Stew Recipe
Nothing warms the soul like a bowl of homemade beef stew, especially one that’s been simmering all day in the slow cooker. This Slow Cooker Beef Stew is your favorite comfort dish. It’s packed with tender chunks of meat, vegetables, and bold flavors that come together in the slow cooker. If you don’t have a slow cooker, I have instructions for my stovetop, too. beef stew which is my preferred method for cooking beef stew. But there’s nothing better than the convenience of making it in the slow cooker for those busy weeknights!
Why This Slow Cooker Beef Stew Recipe Works
When I shared my beef stew recipe Last year, I received a lot of requests for a slow cooker beef stew recipe, so I experimented with my original recipe and modified it for the slow cooker. The slow cooker doesn’t evaporate as much, so I had to reduce the liquid to get it just right.
- Easy: The best thing about slow cooker beef stew is that it’s so easy. Throw the ingredients into your slow cooker in the morning, set it to low, and let it work its magic while you face your day. SuppertimeAn aromatic masterpiece awaits you! It is the perfect solution for busy weekdays or relaxing weekends.
- Rich and tasty: This hearty dish features tender meat and a mix of vegetables seasoned with tomato paste, garlic and herbs. It’s delicious!
- Dietary restrictions: Is high in protein, Suitable for Weight Watchers, Dairy freeand gluten free (if made with GF flour).
If you make this healthy beef stew recipe, I would love to see it. Tag me in your photos or videos on Instagram, tiktok, either Facebook!
What you will need
Slow Cooker Beef Stew Ingredients
Here’s everything you need to make this easy slow cooker beef stew. The recipe card at the bottom includes exact measurements.
- Broth: My slow cooker recipe uses one cup less broth than my traditional stovetop beef stew.
- All purpose flour Thicken the cooking liquid. You can use an all-purpose or gluten-free mix.
- Tomato paste Adds a rich tomato flavor.
- Salt and black pepper Season the stew.
- Roasted beef ribs: Trim the fat from the boneless cut of chuck and cut it into small cubes.
- Vegetables: Yukon Gold potatoes, carrots, celery, onions, mushrooms, frozen peas
- Garlic cloves Adds a rich aroma, enhancing the tasty flavors of the stew.
- Herbs: Fresh thyme and bay leaves
How to Make Slow Cooker Beef Stew
I brown meat and vegetables on the stovetop before adding them to the slow cooker to intensify their flavor. I promise the extra step is worth it! Complete instructions are in the recipe card below.
- Browning the meat and vegetables: Brown the beef in a large skillet over high heat. Transfer to the slow cooker, then brown the carrots, celery, onions, and garlic in the skillet.
- Add everything to the slow cooker: Transfer the sautéed vegetables to the slow cooker and add the potatoes, mushrooms, thyme and bay leaves.
- Cooking liquid: Blend the broth, flour, tomato paste, salt and pepper in a blender and pour into the slow cooker.
- Slow cooking: Cover the slow cooker and set it to simmer for 8 hours until the stew meat is tender.
- Add the peas: After 8 hours, discard the herbs and add the peas. Taste and add more salt if necessary.
Variations
- Potatoes: Substitute russet potatoes, sweet potatoes, or red potatoes.
- Fungus: Leave them out if you don’t like them.
- Herbs: Replace thyme with rosemary.
What to Serve with Slow Cooker Beef Stew
Pair this treat with some crusty bread to sop up all that flavorful broth, or serve it over mashed potatoes for an extra layer of comfort.
Storage
- Refrigerate Leftover stew for 4 days.
- Freezer: It’s also great for meal preparation and freeze. Store in airtight containers and freeze for up to 3 months.
- Reheat: Defrost in the refrigerator and heat on the stove or in the microwave.
Frequently Asked Questions
Yes, you can put raw meat in the slow cooker. However, I like to brown it first so it has a richer flavor and better color. It also helps retain the juices in the meat.
While cooking beef for a long time is essential for a better stew, it is possible to overcook it. The meat will dry out and the vegetables will become mushy.
More Classic Beef Stew Recipes You’ll Love
Produce: 6 portions
Serving Size: 1 1/3 cups
- 2 cups low sodium beef broth
- 3 1/2 tablespoons flour or gluten-free flour
- 3 tablespoons tomato paste
- Kosher salt and black pepper
- 2 1/2 pounds boneless chuck roast, Trimmed and cut into 1-inch cubes (I prefer prime beef, I start with a 3-pound piece before trimming off the fat)
- 1 1/2 cups yukon gold potatoes, peeled and cut into 1 inch pieces
- 1 1/2 cups carrots, Cut 3 to 4 medium carrots into 1/2-inch thick diagonal slices
- 1 cup chopped celery, 3 ribs
- 1 half onion, cut into 1/2 inch pieces
- 2 cloves garlic, chopped
- 4 ounces white mushrooms, quartered
- 3 twigs fresh thyme
- 2 bay leaves
- 1/2 cup frozen peas, defrosted
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Combine broth, flour, tomato paste, 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper in a blender and blend until smooth.
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Heat a large skillet over high heat, spray with oil and brown the meat on all sides in two batches. Transfer the meat to the slow cooker, then spray the pan again.
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Add the carrots, celery, onions and garlic and brown, stirring, for about 5 minutes. Transfer to the slow cooker and add the potatoes, mushrooms, thyme and bay leaves and pour the broth mixture over the top.
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Cover and simmer for 8 hours, until meat and vegetables are tender.
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Discard the thyme and bay leaves, add the peas and let sit for 1 minute until warmed through. Taste for salt and adjust as needed.
Last step:
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Service: 1 1/3 cups, Calories: 356 kcal, Carbohydrates: 22.5 gram, Protein: 44 gram, Fat: 10.5 gram, Saturated fat: 5 gram, Cholesterol: 124.5 mg, Sodium: 410 mg, Fiber: 3.5 gram, Sugar: 7 gram
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