This best ever slow cooker beef stew is everything you want in a cozy, cold-weather dinner: ultra tender beef, hearty vegetables, and a rich, flavorful gravy that tastes like it simmered all day on the stove. It’s the kind of slow cooker beef stew that makes your whole kitchen smell amazing and has everyone asking when dinner is ready.
You’ll love how simple this recipe is to throw together. A quick sear on the beef, a handful of pantry ingredients, and your slow cooker does the rest. The beef becomes melt-in-your-mouth tender, the potatoes and carrots soak up all that savory flavor, and frozen peas add a bright pop at the end.
This slow cooker beef stew is a true family favorite and absolutely perfect for busy weeknights, lazy Sundays, or meal prep. Pair it with crusty bread or fluffy rolls and you’ve got a better-than-restaurant, one-pot meal that feels like a warm hug in a bowl.
Why You’ll Love This Slow Cooker Beef Stew
- Ultimate comfort food: Big chunks of beef, potatoes, and carrots in a thick, savory gravy make this the perfect cozy comfort food on chilly nights.
- Hands-off weeknight dinner: After a quick sear on the beef, the slow cooker does all the work, so it’s ideal for busy days and easy weeknight dinners.
- Melt-in-your-mouth beef: Using chuck roast and cooking it low and slow gives you incredibly tender, flavorful beef in every bite.
- One-pot meal: Protein, veggies, and starch all cook together in one crock, so cleanup is minimal and you don’t need lots of side dishes.
- Great for leftovers and meal prep: The flavors get even better the next day, so this stew is perfect for make-ahead lunches and freezer-friendly dinners.
- Crowd-pleasing favorite: This classic slow cooker beef stew feels familiar and nostalgic, and it’s one of those recipes people always ask you to make again.
Ingredients for Slow Cooker Beef Stew
/imagine prompt: Realistic amateur photo from Facebook. Taken with a Samsung Galaxy S25 Ultra. Overhead view of neatly arranged ingredients for slow cooker beef stew on a wooden counter, including cubed beef in a bowl, baby potatoes, sliced carrots, chopped onion, garlic cloves, a small bowl of tomato paste, a measuring cup of beef broth, small bowls of Worcestershire sauce, Italian seasoning, flour, frozen peas, and chopped parsley, Home made, realistic, in kitchen, meticulous with details, without marbre, without marble, photorealistic, Hyperrealistic, vibrant, natural look, soft natural lighting, ambient daylight, slight shadow variations, handheld angle, make it in center middle. sharp focus center, blurred edges, shallow depth of field, DSLR style, bokeh effect. –ar 1:1 –v 6.1 –no cinematic, fantasy, render, glow, dramatic, hdr, octane, unreal –raw
Image Title: Ingredients for Best Slow Cooker Beef Stew
Caption: All the ingredients you need laid out for easy slow cooker beef stew.
Alt Text: Overhead photo of cubed beef, potatoes, carrots, onion, garlic, tomato paste, broth, and seasonings on a wooden counter.
Image Description: A detailed overhead image of bowls and measuring cups filled with cubed beef, baby potatoes, sliced carrots, diced onion, minced garlic, tomato paste, beef broth, frozen peas, flour, Worcestershire sauce, Italian seasoning, and chopped parsley arranged on a wooden kitchen surface.
These simple, easy-to-find ingredients come together to make a rich, hearty slow cooker beef stew. Here’s what you’ll need and why each one matters:
Beef & Veggies
- Boneless beef chuck (3 pounds, cut into 1-inch cubes): Chuck is the best cut for stew because it has enough marbling and connective tissue to become tender and juicy when cooked low and slow. You can also use bottom round roast or a pot roast if that’s what you have.
- Carrots (5 medium, sliced): Fresh carrots add sweetness and color. Slicing your own carrots gives better flavor than baby carrots, but baby carrots will work in a pinch.
- Baby potatoes (1 pound): Baby yellow or red potatoes hold their shape and become creamy inside. You can swap in larger gold potatoes cut into chunks.
- White onion (1 small, diced): Adds savory depth and sweetness as it cooks down. Yellow onion also works well.
- Garlic (3 cloves, minced): Fresh garlic gives the stew a rich, aromatic base you’ll really taste. Use 1 teaspoon garlic powder if you’re out of fresh.
Broth, Tomato, and Seasoning Base
- Beef broth (3 cups): Forms the flavorful base of the stew and keeps everything moist while it cooks. Use low-sodium broth so you can control the salt, or dissolve beef bouillon cubes in hot water.
- Tomato paste (1/2 cup): Thickens the gravy slightly and adds a deep, rich umami flavor and gorgeous color. In a pinch, you can use 1 cup tomato sauce, but the stew will be a bit thinner.
- Worcestershire sauce (1 tablespoon): Boosts that savory, meaty flavor with a little tang. You can substitute soy sauce if needed.
- Italian seasoning (1 tablespoon): A blend of herbs that gives the stew a comforting, familiar flavor. You can use a mix of dried basil, oregano, and thyme instead.
- Salt and pepper: Season the beef before searing and adjust to taste at the end.
To Thicken & Finish
- All-purpose flour (1/4 cup): Whisked with some hot broth at the end to create a smooth slurry that thickens the stew into a luscious gravy. Cornstarch can be used instead if needed.
- Frozen peas (2 cups): Added near the end for fresh color, sweetness, and texture so they don’t get mushy. Fresh peas can be used when in season.
- Fresh parsley (for garnish): Adds a bright, fresh finish and a pop of color right before serving. Optional, but really pretty.
Slow Cooker Beef Stew Recipe Step-by-Step
- Season and sear the beef: Pat the beef cubes dry with paper towels, then season generously with salt and pepper. Heat a large skillet over medium-high heat. Add a drizzle of oil and sear the beef in batches for 2–3 minutes per side, until deeply browned. Don’t overcrowd the pan; this helps the beef caramelize instead of steam. Transfer the browned beef to your slow cooker as you go.
- Layer in the vegetables: Add the sliced carrots, baby potatoes, and diced onion on top of the beef in the slow cooker. Sprinkle the minced garlic over everything so it can flavor the whole pot as it cooks.
- Make the flavorful liquid: In a mixing bowl or large measuring cup, whisk together the beef broth, tomato paste, Worcestershire sauce, Italian seasoning, and another pinch of salt and pepper. Pour this mixture evenly over the beef and vegetables in the slow cooker.
- Slow cook until tender: Cover and cook on LOW for 8–10 hours or on HIGH for 4–5 hours, until the beef is fork-tender and the potatoes and carrots are soft. If your slow cooker tends to run hot, check for doneness closer to the lower end of the range.
- Thicken the stew: About 30–45 minutes before serving, ladle 1 cup of the hot cooking liquid into a bowl. Whisk in the flour until smooth with no lumps. Pour this slurry back into the slow cooker and stir well. Cover and continue cooking until the gravy has thickened and lightly coats the back of a spoon. If it’s still a little thin, cook another 15–20 minutes; if it’s too thick, stir in a splash of broth or water.
- Add peas and finish: Stir in the frozen peas during the last 10–15 minutes of cooking so they heat through but stay bright and tender. Taste and adjust the salt and pepper if needed. Just before serving, sprinkle chopped fresh parsley over the top for a fresh, pretty finish.
- Serve and enjoy: Ladle the slow cooker beef stew into bowls and serve hot with crusty bread, buttered rolls, mashed potatoes, or rice. Get ready for everyone to ask for seconds!
Tips for Perfect Slow Cooker Beef Stew
- Choose the right cut of beef: Use well-marbled chuck roast for the most tender, flavorful results. Leaner cuts can turn out dry and chewy in the slow cooker.
- Take time to sear: Browning the beef first adds a deep, rich flavor you can’t get from just tossing it in raw. It’s worth the extra few minutes.
- Don’t overfill your slow cooker: For best results, keep it between half and two-thirds full so the stew cooks evenly and the gravy thickens nicely.
- Cut veggies evenly: Try to keep potato and carrot pieces about the same size so they cook at the same rate and stay tender, not mushy.
- Adjust thickness at the end: If the stew is too thin, whisk in a little more flour slurry and cook longer; if it’s too thick, stir in extra broth until it’s just right.
- Season in layers: Salt the beef before searing and taste again at the end so the stew is perfectly seasoned, not bland or overly salty.
Variations & Substitutions
- Different proteins: Swap the beef chuck for pork shoulder for a twist, or use boneless skinless chicken pieces and reduce the cook time.
- Veggie-packed: Add mushrooms, celery, or parsnips for extra vegetables and texture. Stir in baby spinach at the very end for a leafy boost.
- Herb twists: Replace the Italian seasoning with dried thyme and rosemary for a more classic, herb-forward flavor, or add a bay leaf while it cooks (remove before serving).
- Gluten-free option: Use cornstarch instead of flour to thicken. Make a slurry with 2–3 tablespoons cornstarch and cold water, then stir into the hot stew and cook until thickened.
- Lower-carb version: Reduce the potatoes and increase the carrots, celery, and mushrooms, or serve the stew over cauliflower mash instead of regular mashed potatoes.
- Tomato-light: If you prefer a less tomato-forward stew, cut the tomato paste back to 1/4 cup and add an extra 1/2 cup of beef broth.
- Leftover magic: Spoon leftover slow cooker beef stew over baked potatoes, rice, egg noodles, or toast, or tuck it into a toasted roll for a cozy open-faced sandwich.
Make-Ahead, Storing & Freezing
- Storing leftovers: Let the stew cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The flavors get even better by day two.
- Reheating: Reheat gently on the stove over medium-low heat, adding a splash of broth or water if the stew has thickened too much. You can also microwave individual portions in 30–60 second bursts, stirring between each.
- Freezing: This slow cooker beef stew freezes very well. Cool completely and portion into freezer-safe containers or zip-top bags, leaving a little room for expansion. Freeze for up to 3 months.
- Thawing: Thaw overnight in the refrigerator, then reheat on the stove or in the microwave until steaming hot.
- Make-ahead prep: You can cube and season the beef, chop the veggies, and mix the broth and tomato paste mixture a day in advance. Store everything separately in the fridge. In the morning, sear the beef, dump everything into the slow cooker, and let it cook while you’re out.
What to Serve with Slow Cooker Beef Stew
- Mashed potatoes: Spoon the stew over creamy mashed potatoes for the ultimate comfort meal.
- Crusty bread or rolls: Perfect for soaking up every drop of that rich gravy.
- Rice or egg noodles: A great way to stretch the stew and make it even more filling.
- Simple green salad: A crisp salad with a light vinaigrette balances out the richness of the stew.
- Roasted vegetables: Roasted Brussels sprouts, green beans, or broccoli make an easy veggie side.
- For gatherings: Serve this beef stew in a big slow cooker on “warm” with a basket of rolls and toppings like extra parsley for an easy party or game-day meal.
“I made this slow cooker beef stew for Sunday dinner and my whole family went back for seconds. The beef was so tender and the gravy was incredible. This is going into our regular rotation!”
If you try this Best Ever Slow Cooker Beef Stew, I’d love to hear how you serve it and what twists you add. Don’t forget to leave a rating, drop a comment, and share a photo so others can see your cozy bowl of comfort too!
Best Ever Slow Cooker Beef Stew – Cozy, Hearty & Easy
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This best ever slow cooker beef stew is packed with tender beef, hearty potatoes and carrots, and a rich, savory gravy that makes the perfect easy weeknight dinner or cozy Sunday meal
Ingredients
- 3 pounds boneless beef chuck, cut into 1-inch cubes
- Salt and pepper, to taste
- 5 medium carrots, peeled and sliced
- 1 pound baby potatoes, halved if large
- 1 small white onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth (preferably low-sodium)
- 1/2 cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1/4 cup all-purpose flour
- 2 cups frozen peas
- Fresh chopped parsley, for garnish
Instructions
- Season the beef cubes generously with salt and pepper. In a large skillet over medium-high heat, sear the beef in batches for 2–3 minutes per side until browned. Transfer the browned beef to a 6-quart slow cooker.
- Add the sliced carrots, baby potatoes, diced onion, and minced garlic on top of the beef in the slow cooker.
- In a bowl or large measuring cup, whisk together the beef broth, tomato paste, Worcestershire sauce, Italian seasoning, and a pinch of salt and pepper. Pour this mixture over the beef and vegetables.
- Cover and cook on LOW for 8–10 hours or on HIGH for 4–5 hours, until the beef is very tender and the vegetables are soft.
- About 30–45 minutes before serving, ladle 1 cup of hot cooking liquid into a bowl. Whisk in the flour until smooth, then pour the mixture back into the slow cooker and stir. Cover and cook until the stew thickens into a rich gravy.
- Stir in the frozen peas during the last 10–15 minutes of cooking so they heat through. Taste and adjust seasoning with more salt and pepper as needed.
- Serve hot, garnished with chopped parsley, with bread, mashed potatoes, rice, or noodles.
Notes
For extra flavor, you can add sliced mushrooms or celery along with the other vegetables.
– To make this recipe gluten-free, use cornstarch instead of flour for thickening.
– This stew thickens as it cools; add a splash of broth or water when reheating if needed.
– A 6-quart slow cooker works best; if yours is smaller, reduce the recipe slightly so it doesn’t overfill.
- Prep Time: 15 minutes
- Cook Time: 8 hours (on LOW)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American Comfort Food